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I second Gus' suggestion. That's the best place for dry-rubbed ribs.
If you get up to Lafayette Tn, there is a place up there that has BBQ Ribs cooked with a vinegar sauce, not the molasses sauce we know and love, they are awesome.
I have a recipe for BB King's dry rub sauce if anybody wants it. It may take a day or so to locate it but it you want, I'll find it and post it.
For what it is worth, I found the recepe for those BB King rib rubbing powder.
I have never tried it, got it with a bunch or recipes that are susposed to be knock-offs of the real thing in kinda like a program. If anybody tries it , please give a report.
If anybody wants the entire list of recepies, pm me with an e-mail address as there is no way to post the entire thing.


BB King's BBQ Ribs


2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water

Coleslaw and grilled corn on the cob as
accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.

Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.




(Dry Spice Rub)

1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
I don't know about the rest of the folks but for my part the best ribs in this area was from a place that unfortunately didn't stay around too long. The 2nd Street Rib Shack (where ALFA insurance is now) was by and far the best local ribs I have had and quite possibly the best I have ever eaten anywhere. It was owned, so I heard, by someone from Russellville who cooked them down at their home and brought them up in coolers and reheated them or finished cooking them here on their grille in the restaurant. Their sauce as well as the dry rub was impeccable. I do so miss them.

Another place I liked very well, also gone, was "Bad Bob's" which was located, also in Muscle Shoals, in the old Long John Silvers building on Woodward.

As for now .. I'm taking notes on this thread and making a list of places to try.

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