AlanWhitehurst
New member
I have tried several different rub recipes and bbq sauces on my ribs. My wife likes less heat and a sweeter style sauce.
my rub was basically...
brown sugar
black pepper
smoked sweet paprika
little bit of cheyenne
little bit of chili
mustard powder
onion powder
garlic powder
kept it low on the spicy stuff.
I filled my water pan up and chopped up 3 peaches and dropped in it too. (did it do anything? i dont know)
Ribs went on for 2 hours around 265-270.
At 2 hours I put them in tin foil. before sealing the foil I poured (spooned) a mixture of peach preserves and honey over the ribs then sprinkled brown suger over them.
The ribs then went back on the smoker sealed for another hour.
After an hour I took them out of the foil and back on the smoker to start mopping the sauce.
I cant even begin to tell you everything i put in the sauce, but my basic ingredients were similar to a sauce in Myron Mixons book with the blackberry preserves, I just tweeked it to my liking.
At the end we were extremely happy. It was about the best combination of sweet and heat that I made yet.
I was also very pleased with my first smoke on the WSM. After some slight damper adjustments my temp. stayed within 5 degrees of what i wanted the entire 3.5-4 hours
I have a picture but i guess i am not computer literate enough to figure out how to post it yet.
my rub was basically...
brown sugar
black pepper
smoked sweet paprika
little bit of cheyenne
little bit of chili
mustard powder
onion powder
garlic powder
kept it low on the spicy stuff.
I filled my water pan up and chopped up 3 peaches and dropped in it too. (did it do anything? i dont know)
Ribs went on for 2 hours around 265-270.
At 2 hours I put them in tin foil. before sealing the foil I poured (spooned) a mixture of peach preserves and honey over the ribs then sprinkled brown suger over them.
The ribs then went back on the smoker sealed for another hour.
After an hour I took them out of the foil and back on the smoker to start mopping the sauce.
I cant even begin to tell you everything i put in the sauce, but my basic ingredients were similar to a sauce in Myron Mixons book with the blackberry preserves, I just tweeked it to my liking.
At the end we were extremely happy. It was about the best combination of sweet and heat that I made yet.
I was also very pleased with my first smoke on the WSM. After some slight damper adjustments my temp. stayed within 5 degrees of what i wanted the entire 3.5-4 hours
I have a picture but i guess i am not computer literate enough to figure out how to post it yet.
