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Honey Spiced Ribs
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scarabatwork



Joined: 19 Mar 2008
Posts: 3

PostPosted: Wed Mar 19 08 3:53 am    Post subject: Reply with quote

These are a household favorite here, too. I've tried just grilling them, but they are so much better when you let them cook low and slow like you did here, Alien. I always use My Favorite Pork Rub on them, but I'm going to have to give these a try. Sweet and spicey, that's the trick! I've cooked these over Pecan and Hickory, but Mesquite gives them a another layer of flavor that seems to be popular at the house too. They tend to cook a little faster over mesquite if you aren't careful, though. At least in my rig they do. But I'm still getting used to my new one.

The texture of these cuts can't be beat though and is half the fun of eating them!
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skybob
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Joined: 10 Apr 2006
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PostPosted: Mon Apr 14 08 11:31 pm    Post subject: Reply with quote

Gave your rib recipe a whirl yesterday, came out GREAT!! Even the wife enjoyed it, which is a miracle. She was the first one done, just scarfed the rib down. Trying it on the fatties I'm doing this morning.
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mhoodnc
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PostPosted: Wed Apr 16 08 1:17 pm    Post subject: Reply with quote

Have done country style ribs several times, using alien's and roxie's recipes, just never seem to be as good as a 8-10 lb. boston butt(same meat I think). I've about decided to never try again. Some parts are delicious, but as a whole.......... Too fatty, doesn't seem to get the same rendering as larger pieces.

Butts, Spares, baby backs and even brisket I seem to do ok with.
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hotwhelz
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Joined: 12 Mar 2008
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Location: Southport, North Carolina

PostPosted: Thu Apr 24 08 8:26 am    Post subject: Reply with quote

What would you suggest as a replacement for the whiskey is this recipe. Im not much of a whiskey drinker but say beer and im there Wink
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Alien BBQ
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PostPosted: Thu Apr 24 08 10:59 pm    Post subject: Reply with quote

Imitation rum extract.
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hotwhelz
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PostPosted: Fri Apr 25 08 2:41 am    Post subject: Reply with quote

Thanks Alien..Will give it a try
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Tritonman



Joined: 29 Oct 2007
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PostPosted: Sat May 03 08 10:56 pm    Post subject: Reply with quote

Great looking ribs. Going to give this a try this weekend.
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Tritonman



Joined: 29 Oct 2007
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PostPosted: Mon May 05 08 4:00 am    Post subject: Reply with quote

Tried these today and they are outstanding. The glaze has the perfect blend of sweet vs. heat. Adding this to my recipe file.

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graybeard
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Joined: 28 Jun 2007
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PostPosted: Mon May 05 08 10:56 am    Post subject: Reply with quote

Wanted to try this recipe today butgot disrupted just about the time I was going to sauce. Put everything on hold till later today and then put everything back on the smoke. Sure glad to see Alien is recommending rum extract in place of the whiskey. Didn't have any whiskey in the cabinet so used some light rum. Sure has a good flavor in the bowl, ribs are still in the oven finishing. Not sure I will get to eat them tonight. May have to take them to work tomorrow.
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KuppiKunta
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PostPosted: Mon May 26 08 10:47 pm    Post subject: Reply with quote

Thanks Alien!!! I tried these ribs yesterday and they rocked!! Sorry no pics, too many brews and an empty stomach did not allow for pic taking time!!
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tdubya
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PostPosted: Wed Jun 11 08 11:15 pm    Post subject: Reply with quote

what has everyone been using for the rub since the original ones are harder to find?
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Alien BBQ
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PostPosted: Thu Jun 12 08 1:19 am    Post subject: Reply with quote

You can use dried minced onion and red/bell pepper
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nes_matt
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PostPosted: Thu Jun 12 08 8:34 am    Post subject: Reply with quote

hotwhelz wrote:
What would you suggest as a replacement for the whiskey is this recipe. Im not much of a whiskey drinker but say beer and im there Wink


I used a little 12yo scotch and they came out quite nice! Wink

Seriously though, everyone needs a bottle on the shelf. hmmm... where's the Makers Mark?

I made these along with a pork butt (which I pulled too early) and they came out great. Didn't have the required rub spices so I winged it and added a fist full of some finely minced onion to the glaze. Good stuff.

Would have been better if I cooked them a little hotter though to get the glaze to thicken and crisp a little. (I was at ~225*).
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Alien BBQ
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PostPosted: Thu Jun 12 08 10:32 am    Post subject: Reply with quote

I cook (smoke) my glaze in a bean pot right along with the meat. Comes out as gooey as you want.
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jerbroni
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PostPosted: Wed Jul 02 08 11:48 pm    Post subject: Reply with quote

Going to give these a try this weekend for the 4th. Do you find that the Sriracha (we call it 'Rooster Juice' after the picture on the bottle) makes them too spicy for general consumption? I love spicy stuff but am worried about my wife and mother in law. Laughing
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ClayBBQ
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PostPosted: Thu Jul 03 08 6:12 am    Post subject: I've Got to do this! Reply with quote

I tried one of your other country style ribs and it was great so I can't wait to do this one. Once again another great tutorial!
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Alien BBQ
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PostPosted: Thu Jul 03 08 7:33 am    Post subject: Reply with quote

jerbroni wrote:
Going to give these a try this weekend for the 4th. Do you find that the Sriracha (we call it 'Rooster Juice' after the picture on the bottle) makes them too spicy for general consumption? I love spicy stuff but am worried about my wife and mother in law. Laughing


Cut it with some ketchup or honey. For me it is just right ....out of the bottle!
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doojr
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PostPosted: Sat Jul 05 08 6:14 am    Post subject: Reply with quote

Thank you Alien, these were very well recieved at our july 4th lunch.


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Kevin Randolph
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PostPosted: Sat Jul 05 08 8:15 am    Post subject: Reply with quote

MMMMMMMM, MMMMMMMMM!!!!! Now that's what I'm talkin bout!!! Man, that looks great!!!
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Wed Jan 14 09 9:45 pm    Post subject: Reply with quote

Alien, I used your glaze last weekend on spare ribs and my family loved it. I have three picky girls ages 11, 10, and 3 and they loved it! My Mom said they were the best ribs she has ever had. Thanks

--Jeepdad
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