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Dr. BBQ's Ribs, 1st try
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BabyBoomBBQ
Posts: 703
I purchased Dr. BBQ's book a couple of weeks ago and finally tried one of the recipes. I've only been making ribs for 4 or 5 years and was happy with the suggestions from another sources. I thought I was being creative by marinating my ribs in cherry sauce and apple juice before rubbing with a basic Rub. Made some decent spicy apple BBQ sauce with a vanilla undertone that got rave reviews from my tasters and about 30% “Best I ever had” compliments. So I thought I was on my way and had a plan for my first micro Rib competition. Then I made Ray’s Championship ribs and it all changed…[p]I used BBR’s and the below picture is the result after three hours, just before the foil step. I cooked these at a grate temp of 230 to 250. Didn't use the guru this time, so the temp varied a bit.[p]
[p]Served as he suggested, these were hands down the best Ribs I have ever eaten! They were so good I called my neighbors (The Canyon Rim Cuisine Club) over. Needless to say, we feasted in a silence only broken by "Umm", "Oh God", “Ooohaaa” and similar remarks/sounds until all but 2 of the half racks were gone. I'd also made Smoked Chicken Enchiladas and the Thick and Sticky BBQ sauce even tasted great drizzled on the Crema that topped them. [p]I might still play with the Apple-Cherry-Vanilla thing, but when I want to really impress, I'll be making Dr. BBQ's Championship Ribs. [p]Now, I can’t help wondering if I could blend the two without breaking it.
[p]Served as he suggested, these were hands down the best Ribs I have ever eaten! They were so good I called my neighbors (The Canyon Rim Cuisine Club) over. Needless to say, we feasted in a silence only broken by "Umm", "Oh God", “Ooohaaa” and similar remarks/sounds until all but 2 of the half racks were gone. I'd also made Smoked Chicken Enchiladas and the Thick and Sticky BBQ sauce even tasted great drizzled on the Crema that topped them. [p]I might still play with the Apple-Cherry-Vanilla thing, but when I want to really impress, I'll be making Dr. BBQ's Championship Ribs. [p]Now, I can’t help wondering if I could blend the two without breaking it.Comments
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Babyboombbq,
Those ribs look outstanding! Ordering that book today from Amazon. Thanks for the pics. -
They tasted better than they looked! We ate them too fast for pictures at the end. You are gonna love the book. There are even places for notes.
Have fun. -
babyboombbq,
Those do look good! I ordered Ray's book from Amazon yesterday, looking forward to it. -RP
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AZRP,[p]You are gonna love it!
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