[Mark N. Akers]

Just started the Smoker and put 4 racks of Back Ribs on for about 4 hours,just wondering if anyone has some fantastic Recipes for Ribs.I know it varies from region to region,I am also in for about 4 hours of carving,I have to watch the ribs.Was just wondering how cooking them is different based on the area you are from.Down here they use Mustard base,but not me,I am ketchup through and through.

[Iowa Carver]

Around here we are not mustard based. I have had that before down around Highpoint, NC and enjoyed it but prefer the red based sauces. My son makes a molasis and tomato based recipe (couldnt begin to tell you what all is in it) after slow cooking on the wood. I have been down to Memphis, Tennesee and sampled well the famous Rendevous dry rubbed and the Corky's wet sauce and enjoyed it all. There aint no such thing as bad barbecued ribs! Sounds good Mark!

Corey

[Hi_Ho_Sliver]

Originally Posted by Mark N. Akers

Just started the Smoker and put 4 racks of Back Ribs on for about 4 hours,just wondering if anyone has some fantastic Recipes for Ribs.I know it varies from region to region,I am also in for about 4 hours of carving,I have to watch the ribs.Was just wondering how cooking them is different based on the area you are from.Down here they use Mustard base,but not me,I am ketchup through and through.

Try the new Jack Daniels bbq sauce...its terrific!

[Lynn O. Doughty]

We visited my wife's brother once in North Carolina and he went out and bought some "local" BBQ. After my first taste I said "What the hell is this?" Here in Oklahoma, just north of where the really good BBQ comes from, we use that stuff Dave is bragging about!!!

[Mark N. Akers]

Lynn:
if you where in NC it was probably a vinager base,thats whats mostly up their.

[Kenny_S]

Vinager base and a local Head Country sauce which is aBrown sugar/Catsup base.

Now no hickory wood but sassafrass wood is used. Picked that up from the Brother in law after eating some of the His Smoked/BBQed Goat and Raccoon. May be a Missouri thing. I like to smoke meat in Pecan wood myself Using the Head Country sauce the last 30 minutes in the smoker.

[Keoma]

Dangit I thought you were carving a smoker...now I am hungry

[Canopener]

Funny you should mention that, the BBQ just came out of the snow drift it has been in all winter.
I use dry rub on most things.
small part black pepper
1 part Gebharts chili powder
mild red powder chili
paprika [smoked is good]
cumin
1 good bit of brown sugar sifted in till mix is right
baste with apple cider
sauce optional
mesquite is best wood here.
Jim

[slather]

Some people will do anything to be able to carve for four hrs. nonstop. LOL

[Mark N. Akers]

Keoma:
I am going to be carving a smoker,in about 1 hour,a smoked rib that is LOL.
Jim:Thanks for the dry rub recipe,that sounds great,I will try it.