slap your mama ribs lol
05-31-2011, 10:57 AM
#1
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slap your mama ribs lol
ok the way to make ribs
take out of refridge and let sit for 15mins, take paper towels and remove any moister from meat, then sprinkle salt over meat, let sit untill meat comes to room temp, after it reaches room temp take paper towels and remove water off of meat, then take brown sugar and cover only 1 side of the ribs(meat side lol) cover with foil and set in fridge for 3 hours or untill brown sugar is melted away, take a bottle of honey BBQ sause and put into bowl and add 1lbs of brown sugar to it, add 1/2 cup of your seasoning and mix all this up, pre heat smoker to 275*, just before putting meat on bast the meat with your sause and every 45 mins bast the meat,never turn the ribs, smoke or cook the ribs at 250-275 for 3.5-4 hours when done it should look like this, enjoy
you need
2 racks of ribs
2lbs brown sugar
salt
honey bbq sause(1 bottle 12-16 oz.)
seasoning of your choice
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take out of refridge and let sit for 15mins, take paper towels and remove any moister from meat, then sprinkle salt over meat, let sit untill meat comes to room temp, after it reaches room temp take paper towels and remove water off of meat, then take brown sugar and cover only 1 side of the ribs(meat side lol) cover with foil and set in fridge for 3 hours or untill brown sugar is melted away, take a bottle of honey BBQ sause and put into bowl and add 1lbs of brown sugar to it, add 1/2 cup of your seasoning and mix all this up, pre heat smoker to 275*, just before putting meat on bast the meat with your sause and every 45 mins bast the meat,never turn the ribs, smoke or cook the ribs at 250-275 for 3.5-4 hours when done it should look like this, enjoy
you need
2 racks of ribs
2lbs brown sugar
salt
honey bbq sause(1 bottle 12-16 oz.)
seasoning of your choice
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06-01-2011, 09:18 PM
#7
I've heard of this style of ribs before but have never tried them. Thanks for sharing.
They look great. One thing you have to watch out for when using sugar is that it burns. 
A good sugar to use in rubs and what not is turbinaro sugar(aka sugar in the raw) because it has a high burning point. I normally pull the membrane but you just gave me an idea....Might have something new to try.
They look great. One thing you have to watch out for when using sugar is that it burns. A good sugar to use in rubs and what not is turbinaro sugar(aka sugar in the raw) because it has a high burning point. I normally pull the membrane but you just gave me an idea....Might have something new to try.
Last edited by Vince B; 06-01-2011 at 10:27 PM.
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06-02-2011, 03:31 PM
#10
17,16,15,14,13,12,11 Drvr
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I've heard of this style of ribs before but have never tried them. Thanks for sharing. They look great. One thing you have to watch out for when using sugar is that it burns. A good sugar to use in rubs and what not is turbinaro sugar(aka sugar in the raw) because it has a high burning point. I normally pull the membrane but you just gave me an idea....Might have something new to try.
They look great. One thing you have to watch out for when using sugar is that it burns. A good sugar to use in rubs and what not is turbinaro sugar(aka sugar in the raw) because it has a high burning point. I normally pull the membrane but you just gave me an idea....Might have something new to try.