I feel the need for ribs. DP question as well.

Car Wash Mike · July 2006

<p />I have always used Dizzy Dust. What other product has anyone tried on babybacks?[p]Mike

stike · July 2006

Car Wash Mike,
have you tried making your own rub?[p]use a few recipes as a guides, but vary the ingredients, substitute and experiment. ground coffee, cumin, more or less brown sugar, etc.[p]i taste it as i go, and try not to get too excited, nuthin worse than "oh maybe if i add cap'n crunch berries it'll be the best ever!"[p]but i do like to mix it up on the fly, with whatever is at hand. ...and somewhat close to the 'traditional' ingredients, but personalized[p]

mad max beyond eggdome · July 2006

Car Wash Mike,
besides other DP rubs (raging river and/or tsunami spin. .. i reallylike ken stone's witchy red on ribs. ..

Unknown · July 2006

Car Wash Mike, mix your own. This is a spice recipe I copied from Cooks, I believe. Anyway it's all I ever use on ribs since it is excellent.
2 tablespoons ground cumin
1 tablespoon chile powder
1 tablespoon dry mustard
1 tablespoon course salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamon
1 1/2 teaspoons ground cinnamon[p]I only use half of the cinnamon in the recipe since my spouse thinks 1 1/2 teaspoons is too much. This is enough for three whole racks of baby back ribs.[p]Good luck.

dhuffjr · July 2006

Car Wash Mike,
I made my own for years. It is a blend of various rub recipes.
Dennis’s
‘Makes it Taste Good’
Rub[p]3 Tbs. Hungarian Paprika
2 Tbs. Cracked Black Pepper
2 Tbs. Sea Salt
2 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 Tbs. Oregano
1 Tsp. Thyme
½ Tsp. Coriander
½ Tsp. Cumin
½ Tsp. Allspice
½ Tsp. Sage
¼ Tsp. Ground Clove

Car Wash Mike · July 2006

mad max beyond eggdome,
I think I cooked them once before. Witchy Red it will be, Raging River it will be. I have been getting 1/2 slabs, really nice for 1 or 2.[p]Mike

BabyBoomBBQ · July 2006

<p />Car Wash Mike,[p]Until last week, I had not tried dizzy dust and raging river on ribs. What a treat! I use them both for my last rib cook: one rack each flavor. I had mostly been using Dr. BBQ's Big Time Rub recipe for ribs. While I know Ray developed it for "regular" chili powders that can have other things in them, I use a blend of 100% pure chili powders: Ancho and New Mexico. The New Mexico powder yeilds a great color to the meat. (See above pic.)It's a great rub and I urge you to give it a try.[p]I see you do wet style ribs, what about trying a dry Memphis style as a chagnge? The BBQ Bible has a great recipe for a rub I use for those.
[ul][li]Dr. BBQ's Big Time Rub[/ul]

fishlessman · July 2006

Car Wash Mike,
the only dp rub i havent tried on ribs is cowlick and the 2 new ones, the others have all been good(bet cowlick would be good too). i recently got a jar of juniper berries and cats recipe is what i want to try next

Wahooegger · July 2006

Car Wash Mike,
I'm a big fan of DP Red Eye Express.

thirdeye · July 2006

Car Wash Mike,[p]Try using Dizzy Dust as a base, and mixing other rubs or indivudial spices, with it. 2/3 Dizzy Dust and 1/3 of either Jamaican Firewalk or Swamp Venom is really good on ribs.[p]~thirdeye~

Central Pork · July 2006

Car Wash Mike,
One of my all-time favorite rubs is from a group practically in your own backyard. It is called "Smokin in the Dark". They have a few different rubs, and all I have tried have been very good. My personal favorite is the sweet and spicy. They are a competition team out of Springfield, MO.
CP

Unknown · July 2006

Car Wash Mike,
What method did you use on those ribs?[p]Rob

Unknown · July 2006

BabyBoomBBQ ,
What method did you use on the ribs?[p]Rob

Car Wash Mike · July 2006

Pete,
Not the most popular. I just rubbed them down, 1 hour before placing on the egg. I like, 225-250 temp. After the first hour and every hour mist with apple juice. Usually takes about 4-5 hours. Baste with sauce after that for the last 1/2 hour.[p]HTH[p]Mike

RRP · July 2006

Car Wash Mike,
For ribs I have gone nutso over using Blues Hog Rub and then Blues Hog Sauce. One thing that really works for me is after the 24 hr setting time of the rub on the raw ribs I then sprinkle on kosker salt before coating the ribs with yellow mustard.

Unknown · July 2006

Car Wash Mike,
They look great! Does the meat fall off the bone or does it take a tug? I am living in Japan and just got my eggs and want to do ribs Sat.[p]Rob

Car Wash Mike · July 2006

Pete,
They take a slight tug. Wrap in foil if you want fall off the bone.[p]Mike

BabyBoomBBQ · July 2006

Pete,[p]I followed DrBBQ's Championship Rib recipe from his first book and adjusted for BBRs. So, I cooked them, 250-260 grid, meat side up for 1 1/2 - 2 hours, turned for about another hour and put them meat side down in foil. Prior to adding the ribs, I added honey, brown sugar and a couple of "secret ingredients" upon which I placed the ribs. I closed the packet most of the way and added braising fluid about 1/2 way up the meat. (For a full rack, it'd be about 1/2 a cup.) In this case, it was a mix of fruit juices. [p]They were cooked in the foil until the toothpick test showed the tederness I wanted. I think it was about 30-45 minutes. The picture was right after removing from foil. I generally return them to the cooker for another 30 minutes or so to dry them out and re-crunch the bark. They were fall off the bone, yet not mushy.[p]Hope this helps. If you get his book and follow his recipe, you will end up with a fatastic rib that will taste very very close to the ones above.

I feel the need for ribs. DP question as well.

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