Buffalo "Hot Ribs" yesterday

[Bill S.]

Tried an experiment yesterday. I found a small rack of St.Louis for a little over $5, so I figured I'd try some "Buffalo Style" ribs. I've been wanting to try this since I started doing wings in the WSM earlier in the year. So I made the wing sauce and threw it on the ribs. I put them in with a normal rack (and a couple ears of corn an hour later) and smoked them over apple at the normal 230-250. Flavor was good, like the old saying "tastes like chicken"...lol. Of course the sauce will need some tweaking for ribs, but over all the flavor was good.. Just something different to try. I did finally get the corn right, about 3 hrs in husk at normal bbq temps, I've under cooked it the last few times I've tried it.......Just have to add, that I think it would be much better on Baby Backs. This is one of the few times I've done regular spares this year.

 

[Aaron Legge]

Looks very tasty.

I love wing sauce on just about anything. Do you have a recipe for your sauce?

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Aaron Legge:
Looks very tasty.

I love wing sauce on just about anything. Do you have a recipe for your sauce? </div></BLOCKQUOTE>

Here ya go..........Kind of mild, so up the cayenne. I usually do

3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (Frank's Original)
1 Tbsp paprika
1 tsp cayenne pepper
1/2 teaspoon salt
1/2 tsp sugar
1/2 tsp granulated garlic
1/2 teaspoon black pepper

 

[Aaron Legge]

Thanks! I'm thinking this and some leftover orange sriracha sauce on chicken legs / thighs this week.

 

[Wolgast]

Bill LOOKS great.

 

[Jim Lampe]

hmmmm, buffalo ribs....
Thanks Bill, think i'll give it a shot!
Yours looks terrific!!

 

[Larry Wolfe]

NICE BONES!!!!!!!!

 

[Chuck Dugas]

Wait just one minute.You tell about the One rack of ribs your going to do then out of a clear blue sky you have not One, but two racks of ribs.What,you think I wasn't going to find it?

Nice job Bill. They look great.

 

[John Solak]

Fine looking ribs!!

 

[j biesinger]

cool idea.

If I might suggest something. Try seasoning the ribs with the dry ingredients from your recipe and cooking them as normal. either use the butter/hot sauce as a foiling addition or a finishing sauce for a saucier end product. just a thought.

 

[Glenn W]

Good job! Will have to try this as well. Thanks

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
cool idea.

If I might suggest something. Try seasoning the ribs with the dry ingredients from your recipe and cooking them as normal. either use the butter/hot sauce as a foiling addition or a finishing sauce for a saucier end product. just a thought. </div></BLOCKQUOTE>

Thats it! That's what was missing. I'm not a big fan of ribs with just sauce. I always use a combo, I rub first then add a light coat of sauce before smoking, just enough to caramelize. like the other rack pictured.....Just did a quick search and I found this. A powdered Franks Red Hot! Could be the ticket. A dry rubbed "Hot Rib".
http://store.firehousepantrystore.com/lbfrhbws.html

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thats it! That's what was missing. I'm not a big fan of ribs with just sauce. I always use a combo, I rub first then add a light coat of sauce before smoking, just enough to caramelize. like the other rack pictured.....Just did a quick search and I found this. A powdered Franks Red Hot! Could be the ticket. A dry rubbed "Hot Rib".
http://store.firehousepantrystore.com/lbfrhbws.html </div></BLOCKQUOTE>

that stuff looks pretty cool. However, I'm not a fan of Frank's wing sauce as it has a strong artificial butter flavor (think movie theater popcorn). I suspect the powder might be similar.

I kind of like the idea of a simple rub, and cutting the ribs up when done and tossing them in the butter and hot sauce just like a wing.

but I am from buffalo

and don't forget to plate the ribs with a side of these

 

[Michael C.]

Your wind break, looks very similar to mine. The ribs, looks Great! Good Job!!!!!

 

[Ernie D]

I served some chunky blue cheese dressing with spicy ribs once, and everyone went crazy on it. Worked great together.

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
and don't forget to plate the ribs with a side of these </div></BLOCKQUOTE>

We are getting a Dinosaur BBQ near here, over in Troy NY. I think they are supposed to be opening soon. Are they any good?

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">that stuff looks pretty cool. However, I'm not a fan of Frank's wing sauce as it has a strong artificial butter flavor (think movie theater popcorn). I suspect the powder might be similar.
</div></BLOCKQUOTE>

Never tried their wing sauce, though I have seen it on the shelf. I always prefer making/mixing my own sauces and rubs. Except for the "Sweet Baby Rays" I apply to the ribs before smoking.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">We are getting a Dinosaur BBQ near here, over in Troy NY. I think they are supposed to be opening soon. Are they any good? </div></BLOCKQUOTE>

my review of rochester dinosaur

I just visited the original location in Syracuse, so I have been to Dino 3x and own the cookbook. My opinion has not changed:

their recipes are solid, I love cooking from the book and the sides and non-bbq dishes are well above average. The bbq is decent enough for a large restaurant, but nothing spectacular.