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Any good pork rib sauce recepie

ShawnShawn Posts: 356
edited September 2011 in EGGtoberfest
I am making a batch of pork rib tomorrow I was woundering if anyone has any good sauce recepi for them. I use to use DR.bbq recepie but looking for something different this time.

Thanks!
Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com

Comments

  • ShawnShawn Posts: 356
    Where can I find that recepie I went to thejoyofcooking.com and couldn't locate it!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • ShawnShawn Posts: 356
    Wow thanks tweev_tip I will let you now how it turns out! 
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • ShawnShawn Posts: 356
    edited September 2011
    Here's the recepie I usually do:

    Prepare your cooker for indirect grilling at 275
    degrees Fahrenheit, using cherry and apple wood for flavor. Season the ribs
    with the rub. Put the ribs into the rib rack indirect heat 3 hours!

    Take a double-thick piece of heavy-duty aluminum foil
    (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each
    sheet, spreading it where the ribs will lie and brown sugar. Place the ribs
    meaty side down and add more honey and brown sugar on top of the slab. Now
    crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do
    this for all three slabs. Loosely close the packets around the ribs and lay
    them back in the cooker.

    Cook another 90 minutes. Carefully unwrap the packets
    and take out the ribs. Place the ribs back on the cooker, raising the
    temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip
    several times for another 20 minutes.

    rub (combine)



    1/4 cup salt

    1/2 cup sugar

    2 tablespoons brown sugar

    1 1/2 teaspoons granulated garlic

    1 1/2 teaspoons granulated onion

    1 tablespoon paprika

    1 tablespoon chili powder

    1 tablespoon cayenne pepper

    1 tablespoon freshly ground black pepper

    1 1/2 teaspoons dried thyme

    1 1/2 teaspoons ground cumin

    1 1/2 teaspoons ground nutmeg

    Sweet and Sticky Glaze



    1 cup ketchup

    1/2 cup dark molasses

    1/4 cup white vinegar

    1/2 teaspoon chili powder

    1/2 teaspoon paprika

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    1/4 teaspoon allspice

    1/4 teaspoon cinnamon

    1/4 teaspoon mace

    1/4 teaspoon freshly ground black pepper

    1/8 teaspoon Liquid Smoke (Optional)

    1/2 cup honey

    1 tablespoon hot sauce of choice

    Combine all ingredients in a saucepan, stir well, and
    simmer for 15 minutes to reduce and thicken

    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • ShawnShawn Posts: 356
    Are you from the maritimes has well?
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • ShawnShawn Posts: 356
    cool I am from halifax area and from northern new brunswick originally
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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