Ribs, using finishing sauce?

Bordello

Hi Egger's,

Ribs are still not my best cook so I'm trying again and hope to share these.

I put some baby back ribs on about 10 a.m. (AZ time) on the extended grid, indirect with some apple wood and cut up onion for aroma.

Rubbed with Dizzy Pig about 3 hours prior to hitting the egg. An hour later, a slight brushing of apple juice and flip them over.

Leave the egg to take care of the ribs, walk down to the local watering hole to retrieve my wheels from yesterdays happy hour, Oh hell, 2 beers later, back home and brush them again with apple juice and then flip.

Question:
I intend to use my Blues Hog Gourmet Finishing Sauce and then take the ribs to my local watering hole. :cheer: :cheer:

Do I just give the ribs one coat about 20 min. before pulling??? Only on the meat side???

Cheers,
Bordello :unsure:

Spaceman Spiff

Yes

Slotmercenary

Greetings,
i am sure there are as many ways to serve as there are people who cook. i personally don't use a finishing sauce most of the time. i do a dry rub let sit then on the egg. I do mine indirect for 5-6 hours at 225 grate temp. when they are done i use whatever sauce on the side as a dipping sauce and eat the ribs just the way they come off the egrill.
Just my .02
good luck

NibbleMeThis

if I'm going to use a finishing sauce on my ribs (which I usually don't), then yes, I put it on during the last 20-30 minutes of the cook.

Good luck and enjoy!

FlaPoolman

I go 50/50 sauce or not. When using I add according to sauce. With a thick sauce I'll add an hour before but shut the egg down when added. With a thin sauce I'll add for last 20 min. & flip at 10.

Richard Fl

Here i9s some of the variations I like.

Pork, Baby Back, Richard

Proceedure
1 I like to set the large BGE w/ baby backs indirect plate setter legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.
2 Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.
3 As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Rubbed last night w/ 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator.
Update: 08/25/07-
1 I like to rub them the night before with whatever rub I am in the mood for. Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 05/27/07

Unknown

Do you throw the onion right on the lump with the apple? It sounds very interesting. Have you tried it with other smoke flavors?