South Arkansas BBQ Ribs
Wood choice, seasoning and five-ingredient BBQ sauce from your refrigerator and cupboard
Memorial Day weekend is no doubt one of America's favorite holidays.
I sometimes wonder if the majority of Americans realize why we actually celebrate this day. Americans fought and died for freedom even before the Revolutionary War.
When I think of Memorial Day, I remind myself that even before the United States was born, the Natives of America faced hardship, famine and war. Some of that war was with the United States government that happened right here where we are.
All to often, the true history about our country is left untold. Modern-day Americans likely never reflect on the times and struggles this country has faced. But that's a story for another day.
Today we’re talking BBQ.
Our locally-owned grocery store, Mad Butcher, had a sale a few days ago on baby back ribs. It's hard to pass up any meat these day for under eight bucks so I grabbed a couple racks. Those ribs have been patiently waiting on me to fire up the smoker. Today is the day.
Off into the world of opinions
Well, I have to point out a few things. I use an offset smoker. I can't remember who made it, but it works great. No plugs here or opinion on who has the best smoker. We are talking meat, seasoning, sauce, smoke and temperature.
Choosing the right wood, my choice — Post Oak.
Some of you may raise an eyebrow at that line, but I'm talking about barbecue wood. Top-quality wood makes all the difference, especially when it comes to having really great BBQ. I cut all the wood that I use, and I know exactly what is in my smoker burning.
Woodsmoke flavoring is something I've experimented with most of my life.
Hickory is probably the flavor most Americans are accustomed to when they think of barbecue. Hickory is a great choice. I've used it a lot.
I've used just about every type of wood you can imagine when it comes to barbecue. White Oak has a great flavor, but it can be just a little bit bitter if you aren't careful.
Red Oak in a smoker will add a heavy shot of spice to whatever you're cooking. A little bit of Red Oak smoke goes a long way. Honestly, one time was enough for me. I'll only use it for heat but not for smoking.
Post Oak has become my all-time favorite wood for smoking meat. It's smooth with a great flavor, and it doesn't add any harsh spice effect to the meat. It's definitely my favorite.
Well-seasoned wood always. What do I mean? You need to allow your barbecue wood to air dry a few months before you use it. Green or freshly-cut wood will create soot, dark black smoke, and it could ruin your meat. I never risk it.
Baby back ribs around here get one hour of smoke at a temp of 225-250 degrees.
That's it. No more, no less.
Pull the ribs off and wrap them tightly in your favorite aluminum foil or butcher paper and put them back for another 3 to 4 hours. I'm more than satisfied with the amount of “bark” I get from one hour of smoking.
Cavenders Greek Seasoning
Did you know that Cavenders is made in the Ozark Mountains of Arkansas?
If you haven’t had the opportunity to use it, order some and try it. We are linking here to their website in case it’s not available where you live. It's a really great all-purpose seasoning blend that just hits the spot. I use it a lot on pork, chicken, deer meat (venison), you name it, it works. It's a great barbecue seasoning as well.
What kind of sauce?
I grab a few ingredients from the refrigerator and throw together my own sauce. Of course, you can buy barbecue sauce, but it's easy to make and it's something else you can play with in the kitchen.
Here is a list of ingredients you can use to make a great sauce:
1 1/2 cup ketchup
3 tablespoons yellow mustard (Want more zip? Add a little more)
1 tablespoon apple cider vinegar
3 tablespoons brown sugar
A heaping tablespoon of black pepper
Combine all ingredients in a pan.
Cook on medium heat while stirring constantly until you have a smooth consistency.
When it cools off, try it. I think you'll be surprised how great it is.
Back to the barbecue, cooking times vary. I like to put sauce on during the last 30 to 45 minutes of cook time. Some ribs need four hours, some need longer. It all depends on the temperature, as well as the weight of the ribs. You have to decide if you want a little grip left on the bone or if you want to pull the bones out when they are done. That's all left to your personal preference and cook time.
I wish you all could taste these ribs!
I sure hope that this story at least made you hungry!
Cooking at home is vanishing in our country, but not here. I thoroughly enjoy the satisfaction of preparing the majority of the food we consume. Ribs are pretty common across the country.
If any of yall try the BBQ sauce let me know. I think its pretty good stuff! I sometimes add some red pepper flakes to it if I want some heat!