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Favorite Rib Sauce?
- Thread starter ash_bct
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- #22
Yep pork ribs!
I personally don't like ribs but enjoy a good bbq beef or bbq pork sandwich!!
Jack Daniels makes a marinade that come in a zip lock pouch that is REALLY GOOD
Especially for roasts to make the sandwiches (or pork chops/chix breasts etc...)
Jack Daniels makes a marinade that come in a zip lock pouch that is REALLY GOOD
Especially for roasts to make the sandwiches (or pork chops/chix breasts etc...)
Whatever they put on the Ribs in the Rendezvous Restaurant in Memphis is the best sauce I've ever tasted. Couldn't tell you what it was though.
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Sauce from The Montgomery Inn in Cincinnati is the best I've had.
Ash, that Maple Chipotle sounds great!!! I am catching this thread a day late....but Eric makes our from scratch....he uses Worcestchire, brown sugar, honey, thyme, savory, cayenne pepper, and a drip or two of Hickory smoke.
I was watching the cooking channel on cable last weekend and they had this program "the best ribs coast to coast" or whatnot, and Memphis came in 2nd, only to Kansas City!
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- #28
Oh E that sounds wonderful! But too much work for meOriginally Posted by sashacat421
Ash, that Maple Chipotle sounds great!!! I am catching this thread a day late....but Eric makes our from scratch....he uses Worcestchire, brown sugar, honey, thyme, savory, cayenne pepper, and a drip or two of Hickory smoke.
Mmmm.....used to live there and love Carsen's ribs. Have you ever tried Gail Street Inn ribs? Actually better than Carsen's. It's in a north-west suburb somewhere.Originally Posted by clixpix
Hmm...it must have been the night for ribs. We ordered from Carson's, which is a very popular rib place here in Chicago. The ribs are so tender, and the sauce...oooh the sauce!With sides of au gratin potatoes & cole slaw...mmm...heaven!
We have a smoker. We spice up the ribs the night before and put them in a ziploc bag. About noon, we start up the smoker at 220 degrees F, add some flavored wood chips (I like to use apricot wood or other good fruit wood), throw them on for 3 hours, wrap them in foil and leave them on another 3 hours, then open the foil and sauce them up with a little bit of sauce and leave them on for another hour.
It may sound like a lot of work but that's what husbands are for. I prepare the ribs and provide the recipes. He does all the cooking.
And I did have Smokestack ribs last night with leftovers for dinner tonight. Sunday we'll smoke a fresh batch of ribs along with a big rolled pork roast. Dinner for all of next week.
Lemme just pick my jaw up off the floor...!
YUM.
