Armed Polite Society

Please login or register.

Login with username, password and session length
Advanced search  

News:

R.I.P. Scout26

Author Topic: Rooster juice bbq ribs  (Read 207 times)

Kingcreek

  • friend
  • Senior Member
  • ***
  • Posts: 2,490
Rooster juice bbq ribs
« on: April 18, 2021, 06:23:55 PM »

Oh my. You should try this.
(At our house, we call siracha sauce rooster juice.)
Pork baby loin back ribs. Squeeze some fresh lime juice over them night before.(ala cowboy kent Rollins). Let them sit out at room temp for a couple hours before cooking or smoking.
50:50 yellow mustard and siracha sauce over the ribs. All surfaces including the cut edges. Dry rub of choice liberally to cover. (The dry rub I bought at Costco is quite good) the mustard and siracha helps stick more dry rub to the meat.
Smoke grill or whatever. I slow smoke on the pit barrel with hardwood lump charcoal and some hickory. Iím seriously drooling as I type this. About 3.5 hours until it pulls apart.
I donít care how you do ribs. Everybody has their preferences but for preseasoning etc this is awesome.
What we have here is failure to communicate.

Ron

  • friends
  • Senior Member
  • ***
  • Posts: 9,420
  • like a tree planted by rivers of water
Re: Rooster juice bbq ribs
« Reply #1 on: April 18, 2021, 06:54:45 PM »

Do you not apply any other BBQ sauce after that?

Is that a Carolina type thing where you would use a Carolina Sauce?
The wish not to believe can influence as strongly as the wish to believe.

Who can escape their own cognitive biases?

Kingcreek

  • friend
  • Senior Member
  • ***
  • Posts: 2,490
Re: Rooster juice bbq ribs
« Reply #2 on: April 18, 2021, 07:14:22 PM »

You can finish with any bbq sauce you like. I put bbq sauce on the table. I like my ribs done and dry with some sauce on later.
What we have here is failure to communicate.