Posted: 7/20/2025 7:54:07 PM EDT
Rack of St. Louis ribs, Killer Hogs The BBQ rub, and a homemade Big Red bbq sauce glaze. Smoked at 225° for four hours, then wrapped in foil and smoked at 275° for an hour, then glazed and back on for half an hour. Next time I'll probably go a little shorter than an hour in the foil.   
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Originally Posted By TheLineIsReady: They look bangin! I usually skip any BBQ sauce glaze due to personal preference unless I'm having company who I know likes that sort of thing, so I'm curious what is your homemade Big Red BBQ sauce glaze? I usually go sauceless, too, but I've been wanting to make this sauce for a while and I finally found a store that carries Big Red instead of Faygo Red Pop. I took 40 oz of Big Red and reduced it to maybe 1/4 cup, then added 1-1/3 cup ketchup, 1/3 cup apple cider vinegar, 1/3 cup water, 5 tbsp of Killer Hogs The BBQ rub, and about 1/4 cup dark brown sugar then let it all summer together for 10 or 15 minutes. |
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Originally Posted By GSPatton: That looks fantastic. Also, you have the cleanest smoker I've ever seen. Haha! Thought both those same things!! I've got a big 'ol pork butt finishing up in the oven after 5-hours in the smoker. Hoping the pig doesn't keep me up past bedtime getting cool enough to shred. ETA: Got-dam...looked at pics again. That thing is C L E A N. Great work all around OP! |
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Originally Posted By GSPatton: That looks fantastic. Also, you have the cleanest smoker I've ever seen. Damn, I'm hungry now. |
LARUEMINATI
NRA Endowment Life Member
Originally Posted By Boom_Stick:
""AKs are for villagers you have to tell not to shit in their water supply.""
NRA Endowment Life Member
Originally Posted By Boom_Stick:
""AKs are for villagers you have to tell not to shit in their water supply.""