Sticky Ribs

Discussion in 'Pork' started by mike5051, Aug 14, 2016.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I'm trying a recipe from Jeff's newsletter for sticky ribs.  I rubbed two racks of BBs with mustard and Jeff's rub and have them on the smoker at 240  for two hours.  I made a batch of Jeff's sauce and was about to go sauce both racks on the WSM.  My fiance and daughter both think that the sauce is too spicy!  They want me to use their commercial sauce on the ribs.  My concern is the commercial sauce burning on the ribs in the smoker.  The recipe calls for Jeff's sauce and upping the temp to 275 until done.  Any thoughts?

    Mike
     
    joe black likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Your out numbered Do 1 for them and one for you

    Richie
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Only thing I can think of is the obvious turn the temp down maybe grill to finish.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    More than Likely you'll be fine. I also vote on doing one rack with one sauce and one with the other.
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Mike how are things holding up down there?

    Richie
     
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I'm doing two different racks,  here they are after 2 hours at 240:


    I Jeff's sauced the rack on the bottom...these are mine!


    I will sauce the upper rack once I see some pull back on the bones.  The smoker is running about 270 at the moment.

    Mike
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Oh I thought they were already on the smoker,I need to read better!:biggrin:
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Agree..
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ya got some good advise above Mike ! BTW, them ribs are lookin great ! Thumbs Up
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks for the input Richie!  I'm trying to smoke ribs, cut the lawn, and get pics before a downpour comes!  I live on the Mississippi protected by large levees, the flooding in LA is from the rivers without the levee protection.  It is terrible!  The fiance is going through the closets for clothing to donate to flood victims.

    Mike
     
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I'm gonna keep the heat up, just sauce theirs later.  Thanks for looking b-one!

    Mike
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Case!  I'm doing two different sauces on them.  Silly me!  I've been doing dry ribs without wrapping and letting folks sauce afterward if they want.  I opened up a huge can of worms trying something different!  [​IMG]

    Mike
     
  13. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks for looking!

    Mike
     
  14. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks WHB!  
     
  15. b-one

    b-one Smoking Guru OTBS Member

    I thought they were burning on the smoker,didn't read carefully!:Oops:
     
  16. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks for looking!

    Mike
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nothings burning yet!  [​IMG]

    Mike
     
  18. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Just sauced the other rack after 3 1/2 hours.  


    Gonna check them in an hour.

    Mike
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good. I smoke ribs at a higher temp straight through. Usually 285-325 for the entire smoke. I will sauce the last 30-45 minutes.
     
  20. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Sauce or no, Looking good! 

     

Share This Page