British BBQ Society Forums

After watching the competition videos on this site, I thought I would have another go at some ribs.

- bought two lengths of baby-backs;
- removed the membrane on the rear - never done this before - the first was a pain, the second dead simple;
- marinated in fresh apple juice for 3-4 hours in the fridge;
- removed from juice & rubbed both sides in soft brown sugar & left in the fridge for an hour;
- remove from the fridge 2 hours before cooking to bring up to room temperature;
- half an hour before starting the cook, rubbed on Bad Byron's Butt Rub on all sides & edges;
- set the Kamado Joe to around 220F, with the gill on the heat deflector frame (but no stone);
- cooked for 2 hours, with a rub of Stubb's Pecan & Honey BBQ sauce over one side 20 minutes before taking them off;
- served with rice & some more Stubb's sauce.


Lessons learnt:
- cooked these with direct heat. Had a couple of heat spikes towards 300F - had I done this indirect this would a) have been easier to control and b) I believe it would have had less of an effect on the ribs (a few on each rack were a little charred!). So gonna use the heat deflector in future;

- Butt Rub is pretty warm when applied in this quantity! Actually enjoyed it - just wasn't expecting it.

- really liking the glazing 30 mins before the end of the cook per the competition videos.


Some pictures:

After soaking with apple juice & resting with brown sugar on:


After resting with brown sugar on, with Bad Byron's rub applied:


After cooking:

They look really nice, have to agree Butt Rub should really be called Butt Kick....

Nice, no one in my family other than me likes Butt Rub for that reason, they will eat it if it's the slightest of dusting you don't need much, also too much will make the ribs dry due to the salt content.

Looks yummy did u add any smoke?
And where ya get ya butt rub I make my own but want to. Buy some too

BigM wrote:Looks yummy did u add any smoke?
And where ya get ya butt rub I make my own but want to. Buy some too

Try planet barbecue online it's where I buy mine from

http://www.planetbarbecue.co.uk/shopsaucesandrubs.html

Glad you found the vid helpful, just waiting for some sun to do some more!

Toby wrote:Glad you found the vid helpful, just waiting for some sun to do some more!

Watched all of them - very helpful thanks!

Yep - planet bbq was where i got mine too, as well as the range of Stubbs sauces.

'Butt kick' would have been correct for last night's effort...! I also remember thinking 'this is very salty' too - bet that with the direct heat was what caused them to dry out more than I would have expected after being soaked in apple juice. Definitely to be used in moderation on ribs next time!

But I think I have caught the rub bug - just been out to buy the ingredients for a basic bbq rub - so going to start trying to make some myself using a couple of the recipes on here as the starting points... If I get anything that is edible, I'll post up!

BigM wrote:Looks yummy did u add any smoke?
And where ya get ya butt rub I make my own but want to. Buy some too

There were a few oak chips left over from a previous smoke - but not much to be honest. I am trying to build these things up & understand where I make mistakes or what I prefer. Between the 'how long, over what heat, indirect or direct, different rubs, different sauces, smoke or not' there's a fair few variables to alter. Of course, that's a cracking reason to experiment also....

KamadoSimon wrote:

BigM wrote:. Of course, that's a cracking reason to experiment also....

Best reason for cracking up the q I will be using that all week next week muhahhaha