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Baby Back Ribs!

Discussion in 'Off Topic [BG]' started by Carver, Jan 14, 2012.


  1. So I spent some quality time with my smoker today, and here are the fruits of my labor. If you need me, I'll be on the couch with the meat sweats for the rest of the day.:smug:

    IMG_8835.
     
  2. Bloodhammer

    Bloodhammer Twinkle Twinkle Black Star

    Jul 7, 2009
    Shreveport, Louisiana
    Awesome! I smoke my ribs dry w/ a rub too. Barbeque sauce is for the table!
     
  3. MJ5150

    MJ5150 Supporting Member

    Apr 12, 2001
    Olympia, WA
    I was told by a nice feller in Texas one time not to eat BBQ that comes with sauce on it unless you ask them to put it on for you.

    -Mike
     
  4. Yeah I always smoke em' dry, but I also have a nice homemade sauce that I use at the table. I've been refining my rub/sauce recipe for the past 5 years or so. I like them both ways (dry/wet) though.
     
  5. Bloodhammer

    Bloodhammer Twinkle Twinkle Black Star

    Jul 7, 2009
    Shreveport, Louisiana
    That's good advice. "Wet" ribs are a Memphis thing IIRC.
     
  6. MJ5150

    MJ5150 Supporting Member

    Apr 12, 2001
    Olympia, WA
    Carver...would you be willing to bottle up some of your creations and send them to me to try out? I'll pay for it.

    -Mike
     
  7. Yeah most ribs in Memphis are wet with a sweet Molasses sauce, however, my favorite ribs in memphis are at the Rendezvous...They do them dry, then add tangy sauce at the table. I like my sauce to have a little sweet/sour thing going. My recipe is like a combination of Carolina and Memphis sauces.
     
  8. Believe it or not, I have a deal in the works to have my sauce bottled and put in some local markets. I'll keep you in the loop!
     
  9. MJ5150

    MJ5150 Supporting Member

    Apr 12, 2001
    Olympia, WA
    That is way cool bro. Don't forget about us when you turn into a big shot...making appearances on Rachael Ray's show, Food Network, and Oprah. :)

    -Mike
     
  10. pedroims

    pedroims

    Dec 19, 2007
    Michigan
    The way I cook ribs is: wrap them in aluminum foil and put them on the oven for 90 minutes, after that, grill them on mezquite charcoal for 10 more minutes. Yummy
     
  11. fhm555

    fhm555 So FOS my eyes are brown Supporting Member

    Feb 16, 2011
  12. Tat2dHeart

    Tat2dHeart Only two strings away from an attitude problem.

  13. im not a fan of bbq sauce on meat. the smoke adds enough flavor.
     
  14. EricF

    EricF Habitual User

    Sep 26, 2005
    Pasadena, CA
    I like 'em wet and falling off the bone, but what do I know. I'm from California.
     
  15. LarryO

    LarryO

    Apr 4, 2004
    IMO too much fuss is made over the wet or dry debate. Everyone has a preference but the bottom line is whichever one you prefer you still like the other.......they are both good. When it comes to smoked meats, brisket is king to me.
     
  16. CDweller

    CDweller Supporting Member

    Oct 24, 2009
    Clearwater, FL
    I make it down to Austin, Tx a fair bit, and love getting food from a great bbq place called The Salt Lick.

    The Salt Lick
     
  17. Bloodhammer

    Bloodhammer Twinkle Twinkle Black Star

    Jul 7, 2009
    Shreveport, Louisiana
    Polarizing issues make for interesting (and hilarious) threads.

    I'm going to go play my SX bass with a pick through a solid state amp, now.
     
  18. MJ5150

    MJ5150 Supporting Member

    Apr 12, 2001
    Olympia, WA
    You ever eat at Casino el Camino?

    -Mike
     
  19. Brian Reihms

    Brian Reihms Supporting Member

    Jul 16, 2005
    That's what I'm talking about C...all the foods groups on one plate!
     
  20. colcifer

    colcifer Esteemed Nitpicker Supporting Member

    Feb 10, 2010
    A Galaxy Far, Far Away
    Dammit, Brian! You bumped this and now I'm craving BBQ! *sigh* Not your fault... BBQ is the corporeal form of happiness slow cooked and slathered in delicious sauce....
     

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