K Kruger
TVWBB 1-Star Olympian
Recently I smoked two racks of spares using this rub and using a pineapple and tamarind juice blend for the foiling stage. Time was a bit short so I smoked them at 275 grate till they were very nicely colored (about the 3-hour mark in this case--at a lower cook temp this would have been much later), foiled them with the juice mix till almost tender (about an hour), then unfoiled and cooked about 7 min more to dry them. I then glazed with a very thin application of pineapple glaze and cooked a few minutes more. I don't normally glaze but felt like it.
I never apply sauce to ribs while they are cooking nor for serving. I much prefer the look of ribs without sauce and much prefer to offer sauce on the side. (I like applying sauce thinly to the cut side of the ribs so that I still feel the bark/caramelized meat texture when I bite.) As I've mentioned in several posts and noted in many recipes, I nearly always add elements of the meat to my sauces to boost flavor and to tie them to the meat better. This usually entails stirring in some of the juices the meat exudes during resting and/or trimming the meat, smoking the trimmings separately, then simmering the trimmings in the sauce to add meat, rub and smoke flavors. I highly recommend this approach. Another thing I periodically do is to take this one step further and puree some of the trimmings with the sauce. This adds wonderful flavor and body to a homemade sauce (but would work well and personalize a commercial sauce too).
That is what I did for this last rib cook. This is the sauce I made. It was delicious. My guests loved it. I've enjoyed warming the little bit that was left over and smearing it on bread.
Give this type of approach a try some time if it is new to you. Adding the flavors of caramelized/cooked rub, cooked meat, and smoke in this way is different from adding raw rub, no meat flavor and liquid smoke or smoked paprika or chipotle to sauces. See what you think.
Wet rib lovers: The timing of the sauce making works out so that if you prefer finishing your ribs with the sauce applied you can easily do so.
I never apply sauce to ribs while they are cooking nor for serving. I much prefer the look of ribs without sauce and much prefer to offer sauce on the side. (I like applying sauce thinly to the cut side of the ribs so that I still feel the bark/caramelized meat texture when I bite.) As I've mentioned in several posts and noted in many recipes, I nearly always add elements of the meat to my sauces to boost flavor and to tie them to the meat better. This usually entails stirring in some of the juices the meat exudes during resting and/or trimming the meat, smoking the trimmings separately, then simmering the trimmings in the sauce to add meat, rub and smoke flavors. I highly recommend this approach. Another thing I periodically do is to take this one step further and puree some of the trimmings with the sauce. This adds wonderful flavor and body to a homemade sauce (but would work well and personalize a commercial sauce too).
That is what I did for this last rib cook. This is the sauce I made. It was delicious. My guests loved it. I've enjoyed warming the little bit that was left over and smearing it on bread.
Give this type of approach a try some time if it is new to you. Adding the flavors of caramelized/cooked rub, cooked meat, and smoke in this way is different from adding raw rub, no meat flavor and liquid smoke or smoked paprika or chipotle to sauces. See what you think.
Wet rib lovers: The timing of the sauce making works out so that if you prefer finishing your ribs with the sauce applied you can easily do so.