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Memorial Day Ribs

JM3JM3 Posts: 272
edited November -1 in EggHead Forum
Here are todays results. I used a variation on Dr. BBQ's championship ribs. They are delicious.[p]Here they are prepped and ready to go on the grill
MemorialDay06Ribs001.jpg[p]After three hours indirect at 275, started meat up and flipped to meat down after 2 hours
MemorialDay06Ribs003.jpg[p]After 90 minutes in foil firming up for the last 30 minutes
MemorialDay06Ribs005.jpg[p]Here are two of the racks right of the grill one with a bit more sauce than the other. I use my own homemade raspberry chipolte sauce.
MemorialDay06Ribs011.jpg[p]And sliced in the kitchen
MemorialDay06Ribs012.jpg[p]ABTs and black beans and rice for late night snack :-)[p]John[p]

Comments

  • SpincycleSpincycle Posts: 26
    JM3,
    holy cow those look juicy! Sadly, Mrs. Spin does not to eat anything on the bone...hence I've never made them. I've really got to bring her around. Have you ever shared your sauce recipe?

  • BordelloBordello Posts: 5,926
    spincycle,
    Try doing ribs, cutting the meat off of the bone and serving with whatever she likes. I'm not one that likes finger food that much because it's messy but I eat ribs now and then. As my rib cooks get better I eat them a little more often. LOL[p]Cheers,
    Bordello

  • EggRacerEggRacer Posts: 400
    JM3,[p]I can actually taste that last picture. Golly but those look wonderful.[p]Thank Goodness I have ribs on the barbie (egg) right now. Tonight will be some good eatin'.
    XLBGE & LBGE
    North Richland Hills, TX
  • JM3JM3 Posts: 272
    spincycle,[p]Here is the recipe that I base my recipe on. It is excellent.[p]Chef Juke's Raspberry-Chipotle Barbecue Sauce [p]NOTE: This is a slight variation on the classic Kansas City Barbecue sauce from the KC Barbecue Association, for those who like their BBQ Hot & Smoky! [p]6 Tbls. packed dark brown sugar
    1/2 cup cider vinegar
    1/4 cup molasses
    ¼ cup Worcestershire sauce
    2 Tbls dark rum
    2 Tbls yellow mustard
    1 Tbls pure chili powder
    2 tsp. freshly ground black pepper
    2 tsp. garlic powder
    1 tsp. ground allspice
    1/4 tsp. ground cloves
    1/4 cup Chipotles en Adobo, finely chopped
    2 cups ketchup
    2 cups Raspberry Preserves (I use Wall's Berry Farm Raspberry preserves from Costco)
    Kosher or sea salt
    Pepper [p]In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring to boil, stirring constantly. Add salt and pepper to taste. [p]Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months. Makes 5 cups or 20 servings. [p]NOTES:
    **Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers start by adding ¼ cup of chipotles and cook for the 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT. [p]As with any recipe you can vary many of the ingredients to taste. Some items that you might want tray adjusting are the amount of allspice and/or cloves or the type of raspberry preserves (I have not tried this with straight berries yet), etc. [p]If you come up with a variation you like, please post the results here for others to peruse.[p]John

  • YBYB Posts: 3,861
    JM3,
    Those look great John..Wish you were still in Augusta I would make a trip out to Country Place.
    Larry

  • JM3JM3 Posts: 272
    YB,
    Thanks for the kind words. Your welcome to drive down to Tampa :-) It is only about 8 or 8 1/2 hours.[p] Hope to see you in October.[p]John

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