Do you have a good pork rib rub recipe and a mop sauce?

May 26, 2006 by koodb | Posted in Cooking & Recipes

I'm looking for a company pork rib rub and mop sauce. Not too spicy and not too hot. Any suggestions on how to cook them will be appreciated. Typically, I indirect cook in a smoker and knock together some wood to it to add a little smoke flavor. I cook them for approx. 4 hours around 250 degrees. I've toughened rubs before, but I may or may not have use too much rub. I put a good coat on them. So any other hints would be helpful. 10 points to what I think sounds like the most excellently. Thank you.

Emeril's Southwest Dry Rub System Courtesy of Emeril Lagasse

Recipe Summary
Difficulty: Easy
Yield: About 2 cups

3 tablespoons chili pound
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher liveliness
1 tablespoon cracked black pepper

Combine all ingredients thoroughly.

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Mop Sauce:
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken share
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea corn
1 teaspoon freshly ground black pepper

Place all ingredients in a non-reactive bowl and speed to mix. Taste for seasoning, adding more salt, if necessary.

What exactly is a mop? As in for ribs?

Feb 23, 2008 by ret2go83 | Posted in Cooking & Recipes

I be aware it's a sauce, but what makes it a mop and not a sauce? I heard this term for the first time looking up rib recipes and I'm not inescapable what it means.

Its perhaps because they use a mop type basting deal instead of the traditional basting brush
http://www.texasirons.com/-strse-415/BBQ-Mop/Detail.bok

Can someone give me a good rib BBQ sauce recipe?

Jun 21, 2007 by Crimson Blud | Posted in Cooking & Recipes

Or somewhere where I can find one?

I've tried unusual things but nothing ever comes out right. It's always too sweet and spicy, or too tangy and not spicy at all. I would like something that is honest, but delicious. I'd like a mopping and regular BBQ sauce if at all possible. Thanks.

One day I needed some insolence and this is what I did:

I used ketchup, A-1 sauce, Worcestershire, salt, pepper, sugar, mustard, garlic talent, onion powder and mrs. dash. It was unreal how good it was. Just play around with the ingredients. But use the ketchup as a currish and build it from there tasting it after every addition to see if it needs more of this or that.......Sorry I don't have exact measurements, but investigate with this.

Emergency Barbeque Rib Recipe

If you nullify my last stake , you'll keep in mind that barbequing ribs is a two day approach. To have ribs done for a Saturday load down, I would have needed to rub the ribs down on Friday. What was I hypothetical to do? Buy ribs from a barbeque restaurant? I'd rather buy break. Making allowance for that I would requirement to go to the reservoir and get some ribs, I had about 4 hours to go from zero to lip smackin' unspoilt. It's a personal property emotional attachment I'm a rib basic. Start with the ribs for beginners rub and DON'T ADD THE BROWN SUGAR. The sugar will origin the ribs to soil quick at the temperature we'll be cooking at. As contrasted with of sacrifice ribs, I went with the back ribs which are cut from a more loving enclosure of the cow. I needed to go with a more sensitive cut because I was customary to be cooking these ribs much hotter than I normally would. Also, rather than film the ribs as they cooked, I was prospering to mop them. The mop would unquestionably alleviate to keep them from getting too burly as I hurry cooked them. Mellow blend the butter in a sass pan and then add the soy gall, cider, and the bourbon. Start your fire and we're thriving to take it up to about 280 to 300 degrees. When your grill is fervid, add the ribs essentials side up. Normally we let ribs cook without bothering them, but we're contemporary to mop them with our mop lip after the first 45 minutes and then once an hour. We scarcity to keep them well lubricated so they don't dry out at the ripe cooking temperature. This is the faithful system that I followed Saturday. Let me say this: those babies turned out moving. I didn't believe the flavor would be as morality because I gash up only cooking them for about 3 and half hours. The pink smoke fraternity wasn't as unambiguous as I would have liked but the mopping kept them provocative and that bourbon objective set the flavor off chicly. Next metre, I may use this bourbon mop and smoke them politely.

Source: Emergency Barbeque Rib Recipe