OutdoorWriter
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...just in time for dinner -- meaty country-style pork ribs slathered with slightly doctored Sweet Baby Ray's Chipolte BBQ sauce. Naturally they were aided & abetted by two of my favs -- fries & an ear of fresh corn.
These are two of the $.97 lb. bone-in ribs after final processing, which began by smoking all 11 pounds for three hours at 225 with applewood. I then kept them in the fridge overnight because of time constraints.
Our crockpot wasn't big enough for all of them, so I decided to use the oven for finishing the job. I did six in one pan with the BBQ sauce. The rest -- about 10-12 -- went into a separate deep pan with a sauce I concocted similar to the last batch I made.
The sauce consisted of two cans of El Pato spicy hot sauce, one can of thicker tomato sauce & about two cans of water from rinsing the cans. I then added two chopped fresh jalapenos, four minced garlic cloves, a large chopped onion, a tbsp of Huy Fung garlic/chile concentrate & a few spices. Covered both pans with foil & popped them in the oven for another two hours at 200 deg.
I'll add a photo of the other type when I pack them for the freezer later.
These are two of the $.97 lb. bone-in ribs after final processing, which began by smoking all 11 pounds for three hours at 225 with applewood. I then kept them in the fridge overnight because of time constraints.
Our crockpot wasn't big enough for all of them, so I decided to use the oven for finishing the job. I did six in one pan with the BBQ sauce. The rest -- about 10-12 -- went into a separate deep pan with a sauce I concocted similar to the last batch I made.
The sauce consisted of two cans of El Pato spicy hot sauce, one can of thicker tomato sauce & about two cans of water from rinsing the cans. I then added two chopped fresh jalapenos, four minced garlic cloves, a large chopped onion, a tbsp of Huy Fung garlic/chile concentrate & a few spices. Covered both pans with foil & popped them in the oven for another two hours at 200 deg.
I'll add a photo of the other type when I pack them for the freezer later.
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