V21 for sale in NJ....Pricy, but..

[Blue_Runner]

What is red sauce? Gotta have ketchup in it right?

[RidgeRunner]

See nice pic of red sauce on Ferm's ribs. It is a red tomato base sauce.

[THEFERMANATOR]

Yep, sauce has to be tomato based. NO and I mean NO vinegar sauce for me. I don't care for teh taste of it, and it tear my ulcers up BIG TIME! SONNYS has a good sweet sauce available in most big chain stores that is a pretty good base to use.

[Blue_Runner]

10-4.

When I don't have time or access to make the Lexington style I normally buy a bottle of Sweet Baby Ray's Hickory and Brow Sugar and cut it by almost half with water. It thins it out a bit given that it is very thick straight out of the bottle.

Hard to beat some good ribs no matter what you put on em (or don't put on em)!

[phatdaddy]

i'd lot rather talk about this than how much yankees want to charge each other for boats

i like johnboy& billies grillin sauce for a off the shelve sauce.

[RidgeRunner]

Anyone ever have Vidalia Onion Casserole/pie? It goes great with Q, I gotta get the recipe from my BBQ buddy Norm. He would make it and enter it in the "anything but BBQ" category at the cooking competitions.

I was his taste tester for a time. He never made any bad BBQ but what the judges wanted was really crazy. The ribs needed to be tender but chewy? They judged on presentation? and oh yeah the meat could not be falling off the bone, it had to pull off the bone easily? What? I like BBQ that requires the heavy duty foil to be placed underneath to keep it all together, like Ferm's picture.

[Destroyer]

Originally Posted by RidgeRunner

Anyone ever have Vidalia Onion Casserole/pie? It goes great with Q, I gotta get the recipe from my BBQ buddy Norm. He would make it and enter it in the "anything but BBQ" category at the cooking competitions.

I was his taste tester for a time. He never made any bad BBQ but what the judges wanted was really crazy. The ribs needed to be tender but chewy? They judged on presentation? and oh yeah the meat could not be falling off the bone, it had to pull off the bone easily? What? I like BBQ that requires the heavy duty foil to be placed underneath to keep it all together, like Ferm's picture.

IMHO if the meat isn't falling off the bone the ribs aren't done. Presentation is cool, but not really important. A plate with a full rack o' ribs, corn on the cob and some smashed taters w/ gravy makes it's own presentation. It's a thing of beauty and a joy to behold. Who the hell wants chewy meat? I want something that almost melts in your mouth. Something that explodes with flavor and leaves you looking forward to the next mouthful. And a nice cold beer or ale to cleanse the palate is sweet icing on the cake.