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Posted

Been out of the country so had a ton of yard work today. Figured I could watch a smoker while I toiled away. I usually 321 baby backs but spares were on sale. First time I ever cooked spare ribs this way. Came out pretty good. 

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Posted
49 minutes ago, BurntOrange&White said:

I been doing the Goldee's method lately(so long as my rack of ribs is some thick'ems). I think it ends up tasting better.

elaborate por favor

Posted (edited)

I did 3-1-1 last time I cooked spares and was pretty happy with the results.

 

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Edited by dcbc
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Posted

Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”  

Posted
9 hours ago, squib said:

Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”  

I saw a Bar A video about the same method(I think he learned from Goldees guys) and you can buy the recipe for $5.

Posted
14 hours ago, squib said:

Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”  

A good sauce plus either ACV or water to thin it out.  Franklin's "Vinegar Sauce" is thin as hell and would probably work.  I have a pretty thin sauce that I've started using based on what I had at Stiles Switch, which blew me away.  Any sweetness is well balanced with savory and heat.

Posted
Just now, dcbc said:

A good sauce plus either ACV or water to thin it out.  Franklin's "Vinegar Sauce" is thin as hell and would probably work.  I have a pretty thin sauce that I've started using based on what I had at Stiles Switch, which blew me away.  Any sweetness is well balanced with savory and heat.

I was thinking the Franklin vinegar sauce as well and add honey to it to make it sweeter

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Posted
2 minutes ago, BurntOrange&White said:

I was thinking the Franklin vinegar sauce as well and add honey to it to make it sweeter

That sauce is so thin it could be in a squirt bottle.  Seems similar to the dipping sauce at Louie Mueller.  

 

Honey or brown sugar would work.  Just add a little at a time.  I usually feel like I don't want sweet on ribs either.  But just a little bit of a thin sauce on top that doesn't gloop things up works really well.  I also don't use sugar in the rub.  So mine are pretty savory and need a little balance to them, which that provides well.

 

I haven't tried the Goldees method.

Posted
Just now, dcbc said:

That sauce is so thin it could be in a squirt bottle.  Seems similar to the dipping sauce at Louie Mueller.  

 

Honey or brown sugar would work.  Just add a little at a time.  I usually feel like I don't want sweet on ribs either.  But just a little bit of a thin sauce on top that doesn't gloop things up works really well.  I also don't use sugar in the rub.  So mine are pretty savory and need a little balance to them, which that provides well.

 

I haven't tried the Goldees method.

Both the Goldee's and Bar A video I watched said it's very very sweet. Could probably just add honey and apple cider vinegar if the honey makes it too thick because they also say it's a very thin sauce.

Posted

I just think Texans in general are gonna shy away from "sweet" in their 'que.  I can handle a sweeter glaze/sauce on pork, though.  Seems pretty complementary to me.

Posted

Pork has a natural sweetness to it when it's cooked.  My dry rub for ribs has a little bit of sugar in it, but not much, and it's more than enough.  I loathe any kind of sweet sauce/glaze on a pork rib. It's an immediate hard pass for me.  

 

 

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