Buttermilk Ribs

WJS

I was planning on trying the buttermilk ribs that everybody's been talking about for my Superbowl Party this weekend. I wondered what your experience/suggestions are. I made some notes a few weeks ago on ratios and spices.[p]Butttermilk/mustard 1:1
Cayenne pepper
Prudhomes/Brucies/Rib and Butt Rub
3:1:1/1.5 Method[p]I think there were mentions of basalmic and to make it spicier than you might think, because it mellows.[p]Any feedback?[p]Thanks!

Unknown

<p />WJS, sounds like you are right on. Just enough buttermilk so when you add your mustard and spices (and the balsamic is a great addition), you will have a not too thick and not too thin goop. Here is a picture of what it will look like. And yes more spice is better as it will not be quite so strong after cooking. Try to picture how much you would shake on the ribs if you were not using any goop. Cayanne pepper is a must and will not burn your guests lips. Use a tablespoon full for a 2 cup mixture.

Jethro

WJS,[p]KOC is the father (and mother ;-}) of the buttermilk method. I used it the last time I cooked ribs and was VERY happy with the results. I am not sure of the cooking method KOC uses but I did my direct at around 220º. For smoke I used a cople of chunks of hickory and about half an onion.[p]Enjoy,
Jethro[p]

WooDoggies

Jethro,
You threw half an onion on the coals with the hickory?
H'aint never heard o'that!
WD

Jethro

WooDoggies,[p]Someone posted about doing it probably 3 to 6 months ago. I've done it a couple of times. I am sure how much flavor it adds, but it sure smells good.[p]Though that buttermilk sure stinks until it dries up![p]Keep em Smokin,
Jethro