woodsider
Knows what a fatty is.
Spent some time fine tuning the recipe in this previous post:
BBQ Ribs With Lime and Habañero Sauce
It was good the last time, and this time it was even better. Here are the differences:
* Brought the temp down a bit - slow smoked at 190-210 degrees with hickory, cherry and a little mesquite.
* Used a bit more rub and lime on top of the mustard and habañero slather.
* When it came time to apply the spicy BBQ sauce I applied it 4 times instead of 3 (and more of it each time). I also made the spicy BBQ sauce thicker and sweeter with more maple syrup, more Jack Daniels and less water.
* Foil wrapped with 90 minutes left in the 5 hour cook.
They came out nice and sticky and moister with just the right amount of sweet to go with the tangy heat. Definitely an improvement that I can recommend :thumb:
Thanks for reading this post :-D
BBQ Ribs With Lime and Habañero Sauce
It was good the last time, and this time it was even better. Here are the differences:
* Brought the temp down a bit - slow smoked at 190-210 degrees with hickory, cherry and a little mesquite.
* Used a bit more rub and lime on top of the mustard and habañero slather.
* When it came time to apply the spicy BBQ sauce I applied it 4 times instead of 3 (and more of it each time). I also made the spicy BBQ sauce thicker and sweeter with more maple syrup, more Jack Daniels and less water.
* Foil wrapped with 90 minutes left in the 5 hour cook.
They came out nice and sticky and moister with just the right amount of sweet to go with the tangy heat. Definitely an improvement that I can recommend :thumb:
Thanks for reading this post :-D
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