Reviewed: Apr. 22, 2008

My Husband and I have NEVER cooked ribs before, so we tried this recipe. It was EASY and WONDERFUL!!!!! We cut down the chili powder and didnt add the hot sauce to the Mop Sauce because I have a baby mouth, but they still had a bite to them, and were TERRIFIC!!! We deffinately will use this recipe again! Its saved in my recipe box!!!

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Kimberlie

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Feb. 28, 2008

Very good. My husband and I are always trying to find the "best rib recipe ever" I'm still looking, but this recipe is definitely up there! It's for sure "Not your every day smoked pork ribs" but that's what I love about it. Let's face it, anyone can put store bought bbq sauce on some ribs. I'm not a huge fan of spicy food, so I only added 1/4 tbs of cayenne pepper, and 2 tbs of red pepper flakes. I left the rub on it for 24 hours, and cooked it over indirect heat at 250 degrees, for 8 hours. Overall, I would definitely make this again.

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Amber K.

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

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Reviewed: Feb. 2, 2008

we have used this recipe now 3 or 4 times and it is a winner everytime. a little different a little spicy very very good, no sauce needed. we have smoked almost all of the baby back recipes on this site and this is definitely the best. whenever we try a new recipe we only cook half the new way and the other half this way just to be safe. THE BEST BARRED NONE.

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Brunsell

Cooking Level: Intermediate

Living In: Canyon Country, California, USA

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Reviewed: Nov. 8, 2007

awesome rub

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Percilla

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Reviewed: Nov. 7, 2007

finger likin good.

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flipluvsles

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Reviewed: Sep. 9, 2007

Great way to cook ribs. We didn't have the time to do the long cooking so just bbq'd our normal length of time (about 45 minutes) and the ribs still came out tender and tasty! 6/09 Just finished with going the smoker route and they were absolutely fantastic!!!!!

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lgilli

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Reviewed: Jun. 25, 2007

I use this recipe with pork and only use the dry rub part of the recipe. I find that the meat comes out so moist and delicious that there's really no need for the mop sauce. I also add a little more cinammon and paprika than the recipe calls for as I find this really gives a wonderful warmth at the back of your throat. I would recommend this recipe to anyone!!

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LeeLee

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Reviewed: Jun. 18, 2007

I made these for Father's Day, and they were a huge hit! We even let them go quite a bit longer in the smoker until the other stuff was done, but they only got more tender.

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TINATED

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Reviewed: Jun. 17, 2007

OMG! Spicy, sweet, moist and full of flavor. This recipe is not for the faint at heart or the time to just grill and chill. I smoked a pork picnic shoulder instead of ribs. The rub is packed with flavor (or, intense as previous reviewers stated) and created an excellent bark. I added fresh garlic cloves, a sprinkle of the leftover rub, and spiced rum in the mop sauce. I used Sirachia (sp) sauce to add the heat in the mop. Thank you Tanlor for a great recipe!

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William D

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Reviewed: Apr. 23, 2007

Very good rub, omitted the cayenne. Rinsed ribs in apple cider vinegar then boiled them for 45 mins. in water and 1c apple cider. Rubbed them wrapped them in foil sprayed with pam grilled at 250/275 for 45 mins removed foil and grilled for another 15 or so mins. Meat fell off the bone! Great flavor, thank you!

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FlFire

Cooking Level: Professional

Living In: Lutz, Florida, USA

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Reviewed: Apr. 22, 2007

Tanlor, the whole family was extremely happy with your recipe. Nothing was changed and they were excellent. Hubby Drew says to thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 31, 2007

My husband has never been one for bbq sauce, so when i tried this recipe for the first time he LOVED IT. I changed the mop sauce a little, i used just plain 'ol apple juice (or cider) and some tobasco, and mopped throughout the entire cooking time. Gave just the right amount of sweetness to counteract the intense spiciness for the cayenne. A perfect sweet and spicy!

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dlarkin

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Lacey, Washington, USA

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Reviewed: Sep. 14, 2006

The rub was a bit too spicy for my taste. Will omit the cayenne next time. But otherwise the flavor was wonderful. Cooked them ever so slowly in my smoker. Definitely worth the time.

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delilahsdagger

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 1, 2006

Very intense flavor. I smoked mine for 3-4 hours, then wrapped them in foil for a 1/2 hour to rest them. The meat comes off the bone and is meltingly tender to the last morsel. I saved the mop, boiled to reduce and served alongside the ribs.

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