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  #241 (permalink)  
Old 08-10-2012, 02:07 PM
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They were selling the grill mates for 50 cents a pack. I tried some of the Memphis style on some pork loin that was cooked in a oven not BBQed. I added some more brown sugar to the rub. It kind of reminds me of BBQ potato chip flavor. When I do the ribs I might fill a spray bottle with apple juice and spray the ribs while they are on the BBQ.

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  #242 (permalink)  
Old 08-10-2012, 02:15 PM
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a buddy of mine in Ohio uses apple juice in a spray bottle on his pulled pork and says it's great

only thing I do special on my dead pig ribs is rub with French's mustard first and then add the seasoning - - they call it St. Louis style and I really like it
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  #243 (permalink)  
Old 08-10-2012, 02:24 PM
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I saw the apple juice in the spray bottle on one of those BBQ TV shows. I might only do one rack with the Memphis rub and use the Pappy's on another rack. I will see which one goes over better. Maybe use the bourbon and brown sugar on some tri tip..
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  #244 (permalink)  
Old 08-12-2012, 01:05 PM
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One of those grill mate packages will do 3 racks of ribs easy, it might be enough for 4 racks. I added some brown sugar after I put on the seasoning. After I get done BBQing the ribs I will cut one open and see what kind of smoke ring it has.
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  #245 (permalink)  
Old 08-12-2012, 10:16 PM
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They were tender but taste wise I would give the nod to Pappy's over the grill mate.
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  #246 (permalink)  
Old 08-13-2012, 03:50 AM
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Mercy - - - them look larapin, even at 4:50am
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  #247 (permalink)  
Old 09-12-2012, 08:24 AM
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Well Y'all, I'm breaking tradition and fixing dead pig ribs in the oven instead of on the pit and the reason is that they are a braised in the pan dish. I got the recipe from BarBQuePitBoys.com and they used a sidebox smoker, which I don't have.

Anyhow, here are the ingredients and note that I used the entire sauce recipe but am only fixing 1 rack of ribs.

two racks loin back ribs (baby backs)
1 cup chopped onion
6 cloves minced garlic
cooking oil
1 1/2 cups catsup
1/4 cup apple cider vinegar
1/2 cup brown sugar
3/4 cup molasses
1/2 tablespoon black pepper
6 ounces tomato paste
1/4 cup Worcestershire sauce
1/2 tablespoon coarse salt
3 tablespoons hot pepper sauce
3/4 cup whiskey or bourbon
150z can of "CHUNK" Pineapple drain juice
lg can of pitted Cherries with juice
pork rub

Here they are ready to go into the oven at 275 for
about 2 1/2 to 3 hours. I'll post a final pic when
they are done.
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  #248 (permalink)  
Old 09-12-2012, 12:17 PM
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Final Report:
Cooked them in a 275 degree oven for 3 hours and the ribs were OK, the wiffy liked them but I expected them to be sweeter than they turned out. Don't know if I'll try them again but, if I do, think I'll tweek the sauce to try and get a sweeter final product.
However, I sure can't gripe about the way they looked.

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  #249 (permalink)  
Old 09-12-2012, 12:49 PM
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I have done the ribs in the oven with the tin foil. They are fall off the bone tender but they seem to be lacking the flavor like when they are smoked... My old neighbor was in a BBQ contest in KC over the labor day weekend. Their team came in 5th on the ribs. They used some of the Pappy's I gave them. They used the Pappy's as the rub but did not use any brown sugar. They sprayed the ribs with apple juice while they were cooking. They used some kind of home made BBQ sauce, I don't know what was in it. I might try some ribs with the glaze I made for the beer can chicken. I used apple juice, brown sugar and soy sauce or terriaki sauce.
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  #250 (permalink)  
Old 09-12-2012, 01:06 PM
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After seeing those ribs now I have to BBQ something this weekend. It's making me hungry. BBQ weather is still about a month away here. It will be 100 degrees plus this weekend

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  #251 (permalink)  
Old 09-12-2012, 01:37 PM
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Yeah, that's one of the reasons I did these inside instead of outside.
If you come across a sauce recipe that you really like then please share it.
I always use Sweet Baby Rays but I may add some heat or beer if so inclined.
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  #252 (permalink)  
Old 09-12-2012, 02:01 PM
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I don't use sauce as much as I use to. Some of the store bought sauces taste the same to me, if you read the label a lot of them are made by the same company. Some people don't want brown sugar in the rub either. I don't have any real recipe for sauces. I see what other people use on some of the BBQ sites. I will try any sauce recipe that sound good. I use to buy sauce on the internet but I had to buy it by the case. The last time it took a few years before I used it all. http://jackmillers.com/ This stuff is different than anything they sell in the stores. It's not hot but you will never forget the flavor.

Last edited by V8&4spd; 09-12-2012 at 02:19 PM.
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  #253 (permalink)  
Old 09-12-2012, 02:20 PM
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I'm like that too but today's effort was swimming in sauce and pineapples and cherries. If I'd been doing them on the pit the sauce would have probably burnt some but I had total control of the temps in the oven so it didn't. I really like dry ribs, especially when I go to Memphis but sometimes I will brush on a little sauce right before I take them off the pit. The Wiffy really likes lots of sauce so I give her a bowl for dipping.
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  #254 (permalink)  
Old 09-12-2012, 02:26 PM
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They sell the Jack Millers in stores in Louisiana. At one time they were selling it in the Walmarts here. That didn't last long. I might have to get another case.
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  #255 (permalink)  
Old 01-29-2013, 02:34 PM
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What is getting cooked for this years Super Bowl?
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