Baby Back Ribs with Turbo Dog Barbecue Sauce

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I realize that I’m going to be crucified by all of the hardcore BBQ guys/gals on my cooking method here (feel free to take your shots in the comments section), but I absolutely love the way my ribs come out using this method.

My method is to rub, then braise the ribs in the oven, and finish them on the smoker for a short time. The braising adds great flavor and tenderness to the meat, and the smoking adds the natural smoke flavor, in this case Pecan. I never use liquid smoke because it tastes like liquid smoke.

The previous two recipes were obviously leading to this one.

I like ribs served with good old fashioned ‘Tater salad because I love Taters…Recipe forthcoming.

A big warm hello to all of my new friends that I met in Atlanta this week, I hope you’re enjoying home as much as I am.

Baby Back Ribs Recipe with Turbo Dog Barbecue Sauce

2 racks Baby Back Ribs
1 Recipe Barbecue Rub
1/2 bottle of Turbo Dog
1/8 Cup Apple Cider Vinegar
1 Jalapeno chopped
1 small onion chopped
2 Cloves Garlic chopped
2 Tbsp of Barbecue Rub
1 Recipe Turbo Dog Barbecue Sauce

For the ribs:

Remove the membrane from the back of the ribs, using a dry towel to help you get a good grip. Rub 1/2 cup of the Barbecue rub into each slab of ribs. COver with plastic wrap and refrigerate for 2-3 hours.

Preheat an oven to 300 degrees F.

Combine the 1/2 bottle of Turbo Dog, cider vinegar, jalapeno, 2 Tbsp of rub, onion and garlic in a small sauce pan, bring to a boil. Add to the bottom of a large rectangular baking dish, large enough to hold the ribs. The ribs should not be covered by the liquid, it should be just enough to provide a moist cooking environment. Add the seasoned ribs, cover with foil and braise for 2- 2 1/2 hours or until the meat pulls away from the tips of the rib bones.

Move to an outdoor smoker for an additional 30-45 mintes, basting frequently with the Turbo Dog Barbecue Sauce. I used Pecan wood chips for the smoke and kept the temperature at about 200 degrees.

Be sure and check out my evr growing Index of Creole & Cajun recipes!

Related Posts:

Basic Barbecue Rub
Turbo Dog Barbecue Rub

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Turbo Dog Barbecue Sauce Recipe

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From Nola Cuisine

Barbecue Sauce is just one of those things that American outdoor cooks just love to tweak and experiment with, I’m no exception. I like my sauce to be balanced with sweetness and acidity with the appropriate amount of heat, and I never use liquid smoke because it tastes like liquid smoke. I do however throw a handful of well washed wood chips into the sauce while it’s simmering for a woodsy flavor, the chips are later strained out. I achieve the smoky flavor during the cooking process.

Abita Turbo Dog is a dark beer from Abita Springs, Louisiana with flavors of chocolate, coffee and carmel, which adds a nice depth to this sauce.

Turbo Dog Barbecue Sauce recipe

1 Bottle Abita Turbo Dog
2 cups Ketchup
1/4 Cup Apple Cider Vinegar
1/4 Homemade Worcestershire Sauce
1/2 Cup Brown Sugar (see note here for homemade)
2 Tbsp Creole Mustard
1 Tbsp Yellow Mustard
1 Tbsp Crystal Hot Sauce
1 Tbsp Basic Barbecue Rub
1/2 tsp Black Pepper, freshly ground
1 Jalapeno, chopped
2 Garlic cloves, chopped
1 handful Pecan wood chips (well washed)

Combine all ingredients in a small saucepan. Bring to a boil, reduce the heat and simmer until the sauce is thickly coats the back of a spoon, about 45 minutes to 1 hour.

Try it with my Baby Back Ribs with Turbo Dog Barbecue Sauce!

From Nola Cuisine

Related Posts:

Baby Back Ribs with Turbo Dog Barbecue Sauce Recipe
Basic Barbecue Rub

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Barbecue Rub Recipe

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From Nola Cuisine

This is a great basic barbecue rub for pork, chicken or beef, as well as a great starting point for making other rubs. For instance, to make a southwest rub I would add Ancho Chili powder, Cumin, etc… you get the idea.

I made a new discovery while making this batch of rub. While putting together the ingredients I realized that I was out of brown sugar, so instead of going to the store, I made my own. For those that don’t know, brown sugar is nothing more than granulated sugar mixed with Molasses. The difference between light brown sugar and Dark Brown Sugar is nothing more than the amount of Molasses in the mix. Anyway, that wasn’t my discovery. My discovery was when I thought of the idea of using Steen’s Cane Syrup instead of Molasses, which as I’ve mentioned before is one of my favorite products. What a great flavored brown sugar, I honestly don’t think I’m going to buy it anymore. What a food nerd, huh? So with that being said, you’re getting two recipes for the price (free) of one:

Brown Sugar Recipe

1/2 Cup Granulated Sugar
1 Tbsp Steen’s Cane Syrup

Mix both ingredients together with your hands until thouroughly combined.

The Rub recipe:

Basic Barbecue Rub Recipe

4 Tbsp Kosher salt
1/4 Cup Brown Sugar (see above)
1/4 Cup Paprika
4 Tbsp Freshly cracked Black Pepper
1 Tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne
2 tsp Celery Seeds
2 tsp Mustard Powder

Combine all ingredients. Store in an airtight container.

Makes about 6 ounces.

Be sure to check out my ever growing Index of Creole & Cajun Recipes page to see all of the recipes featured here!

Related Posts:

Baby Back Ribs with Turbo Dog Barbecue Sauce
Creole Seasoning Recipe
Homemade File Powder RecipeTurbo Dog Barbecue Sauce

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