Would like a rib BBQ that is a thin sauce

Mornin',

As to the beef ribs question,yes I have-but I rarely do.

Some folks up in your neck o' the woods have been gracious enough to share their effortsSmokering's Texas Beef Ribs

Also in our own recipe forum is about as fine a thread as I've ever seen on beef ribs.

Cookshack Recipe Forum Beef Ribs Approach

dmaclaren
I have just finished cooking some of the Grape Juice beef ribs from the cookshack forum link above and were quiet happy with them. They turned out quite nice and had a very nice taste.

ok2, did you use any sauce other than the marinade? any finishing sauce. Hmm, grape you guys say....


two of my favorite sights for my hobbies. Both have rings. A 10 ring and a smoke ring.
10_ring
smoke_ring_cs_style

Do you shoot IPSC and/or IDPA, I suspect that a lot of people on this forum do. Better hurry before SmokinOkie sees this.

too late he saw it

it's okay, this time

You can also find dma's email address in his "profile" listed above any of his posts...look for the little icon with the face and question mark.

now, back to our regularly schedule rib question....

Hi!!!

I have posted this recipe before somwhere, but this will save you the trouble of finding it. This is a modified version of Jim Schroeder's Use for Any Meat Sauce which I have been using on my ribs for over a year now. It should have the consistency and the tangy quality that you are looking for.

Ingredients:

2 to 4 cups catsup (smaller amount makes a thicker sauce)
2 cups brown sugar
3/4 cups balsamic vinegar
1/2 cup any red Wine
1/2 cup soy sauce
2 cloves garlic (freshly cut and minced)
� cup American mustard
� cup liquid smoke flavoring (optional)


Method

Cook until consistency is like a thick syrup.

Thanks, I will try it to see the results.

IDPA