Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I like to use Sweet Baby Ray's brand of sweet glop sauce, but really just to brush on lightly to carmelize on the outsides over the coals at the end of the smoking. I'm always looking for ribs that are a bit crunchy on the outside, and tender and juicy inside. It's a fine line, because a little bit too much heat toasting the outside and you get some very tough and dry areas. I guess I would be asking for some Mr. Brown in my order, too, if I ever get down that way.

I don't need a sauce to add heat, because I make my own dry rub using New Mexico or pasilla ground chili powder instead of paprika. Not very hot, but enough to feel it when you bite into a rib. And it adds more flavor than using paprika plus cayenne.


OMG, what the hell is wrong with some people? Ketchup is for your french fries, and mustard is for sausages.