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Post by omegahunter on Jan 8, 2016 20:32:06 GMT -5
Or a rub that is ready to go out of a package.
Got some ribs that someone is going to smoke for me. Had some done last year, but that guy doesn't work where I do any more.
Only request is that it is not spicy. Wife and daughter do not do spicy.
Thanks guys!
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Post by drs on Jan 9, 2016 5:53:45 GMT -5
Or a rub that is ready to go out of a package. Got some ribs that someone is going to smoke for me. Had some done last year, but that guy doesn't work where I do any more. Only request is that it is not spicy. Wife and daughter do not do spicy. Thanks guys! Jason, I use KC Masterpiece Original BBQ sauce when grilling Beef Ribs. This seems to be the best sauce, for my taste. On pork ribs, I normally just buy the pre-cooked ribs like Lloyds, where I just heat-up in the oven. Got lucky this past Deer Season and got a lean Doe with little fat on the ribs. BBQ them & cooked them in the oven for 45 minutes, and they were excellent. |
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Post by omegahunter on Jan 9, 2016 10:12:39 GMT -5
Thanks, David.
I think last year a dry rub was used and I have no contact info to get hold of the guy who did it for me. They were absolutely great, so I kept ribs from my deer again this year to try again.
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Post by drs on Jan 9, 2016 10:38:43 GMT -5
Thanks, David. I think last year a dry rub was used and I have no contact info to get hold of the guy who did it for me. They were absolutely great, so I kept ribs from my deer again this year to try again. You're Welcome, Jason. What I did is first soak the Deer Ribs overnight in a weak solution of salt water to remove excess blood, etc. Then sprinkle just a little meat tenderizer before cooking. Place BBQ sauce on ribs and then cook in a 350* oven for about 45, minutes, but keep checking them so they won't be over cooked. Using a oven broiler (like for cooking steaks) is good as the fat will drip away from the ribs. |
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Post by 36fan on Jan 17, 2016 14:19:07 GMT -5
Or a rub that is ready to go out of a package. Got some ribs that someone is going to smoke for me. Had some done last year, but that guy doesn't work where I do any more. Only request is that it is not spicy. Wife and daughter do not do spicy. Thanks guys! I like this one for Kansas City style rub: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne (cayenne and chili powder can be increased/decreased to taste) |
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Post by omegahunter on Jan 22, 2016 11:34:38 GMT -5
Sounds pretty good. Would have to definitely leave out the cayenne for the girls.
Anyone else got a good dry rub for ribs?
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Post by omegahunter on Jan 30, 2016 12:18:49 GMT -5
Or a rub that is ready to go out of a package. Got some ribs that someone is going to smoke for me. Had some done last year, but that guy doesn't work where I do any more. Only request is that it is not spicy. Wife and daughter do not do spicy. Thanks guys! I like this one for Kansas City style rub: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne (cayenne and chili powder can be increased/decreased to taste) Seems this is the same basic recipe for ribs that I found and had been given for the most part. I left out the Cayenne and chili powder for the girls. 250° for 5 hours wrapped in foil yesterday and the deer ribs slid out of meat as easy as any pork bones that I have ever seen. Only thing was it seemed that all the flavor ran off and settled in the bottom of the foil. Put some honey BBQ sauce on them and they were fantastic! |
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Post by 36fan on Jan 30, 2016 23:20:30 GMT -5
I like this one for Kansas City style rub: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne (cayenne and chili powder can be increased/decreased to taste) Seems this is the same basic recipe for ribs that I found and had been given for the most part. I left out the Cayenne and chili powder for the girls. 250° for 5 hours wrapped in foil yesterday and the deer ribs slid out of meat as easy as any pork bones that I have ever seen. Only thing was it seemed that all the flavor ran off and settled in the bottom of the foil. Put some honey BBQ sauce on them and they were fantastic! I'm glad to hear it turned out well. How long did you put the rub on before you started smoking them? I normally rub it on at least the night before I plan on smoking. BTW, I agree with drs - KC Masterpiece is about the best BBQ sauce out there. |
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Post by omegahunter on Jan 30, 2016 23:29:01 GMT -5
Applied rub just before wrapping and putting in to cook. Kind of a last minute decision to thaw them out and have them for supper that night. Probably should have prepped and refrigerated and cooked them up the next day.
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Post by featherduster on Jan 31, 2016 15:09:41 GMT -5
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