They babybacks are Ssssssssssssssmokin'!

[EstimatedProphet]

Had em marinating all night, and put a rub to them a couple hours ago.
Marinade:
1 16 oz bottle worchestershire sauce
1/2 tsp powdered onion
1/2 tsp crushed garlic
1/2 tsp Tony Chachere's Creole Seasoning
1/2 tsp Tabasco
1 tsp liquid smoke
splash of dark rum
splash of rye whiskey

Rub:
1/2 tsp powdered onion
1/2 tsp red pepper
1/4 tsp ground thyme
1/4 tsp paprika
1/2 tsp seasoning salt
1/2 tsp ground oregano
1/2 tsp rubbed sage
1/4 tsp powdered mustard

I'll make up a mop using KC Masterpiece as base, with some garlic tabasco, and whiskey later on, but I'm not going to use it for a while yet. Maybe I'll throw some other things in it too...

Smoking the ribs over a pan of cider with hickory chips for smoke. They went on about 1/2 hour ago, so they should be nice and tender in a few hours. Barbecuing a potato too. Gimme a hell yeah!

[soothsayer]

1. hell yeah! Got a brisket and pork butt going since 9 last night

Brisket has a nice texasbbqrub.com rub on it (their new #2 brisket rub they're about to release) and the pork butt is rubbed with Old Bay (trying it for the first time). Hickory chunks are providing the smoke flavor.

[EstimatedProphet]

2. Nice!

I didn't know there was a commercially available rub. I'll have to look at that...

[Zomby Woof]

3. I just lost respect for you

You use liquid smoke. There is never never never never never, NEVER a need for that lame artifice.

EVER. :nuke:

Now then, I'll be over with real smoke in just a few.

[EstimatedProphet]

5. Nah, just a small splash in the marinade, more for the vinegar

NEVER use it for anything else. It's not any kind of replacement for real smoke, that's for sure!

[Zomby Woof]

7. well, ok

But at least let me bring some potato salad and beans!

[EstimatedProphet]

8. Sounds good to me!

I still think sometime we should do a DU cookoff sometime...

[Mayberry Machiavelli]

4. Tony Chachere's is good on everything with the possible exception

of ice cream. Possible.

And if you came up with some kind of crawdad ice cream, it just might work.

[EstimatedProphet]

6. LOL!

I wouldn't be surprised to see crawfish ice cream someday, in the French Quarter.

[EstimatedProphet]

9. Damned if those weren't good!

So smoky and tender, meat just fell off the bone, tangy and spicy too! Best ribs I've ever done!