questionswhat is your favorite bbq recipe or type?


I am fortunate enough to live very close to Ridgewood Barbeque. They still use the old hickory smoker they've used for the last 50 years. The restaurant looks like an old diner that someone is keeping propped up with a bit of luck from falling in on itself. The BBQ is ranked in the top 10 places in the nation on several surveys and is quite incredible. If you're ever in Bluff City, TN, or nearby, I highly suggest you check it out.

As a bonus, I have a theory that the BBQ gives you super mustache abilities, which would explain why the waitresses each have one.

I started making my own sauce a while back and found that an instant raspberry white tea gave it a unique and quite admirable flavor.


baby back ribs, cut into small slabs of 3-4 ribs, covered with dry rub, then BBQ'd on low temp for about 2 hours, occasionally misting them with a spray bottle to keep them a bit moist(er), then KC masterpiece hickory brown sugar sauce brushed on during the last 15 minutes.


One way you can't go wrong is to pickup an Orion Cooker. They are great for the casual to semi-serious outdoor cooker. They do fantastic ribs that rival anything almost up to a full-blown pro outdoor smoking rig. But they do it with zero effort and in 1/4 the time.
6 slabs of ribs falling off the bone in just over an hour? Yes please!
Here's some pics of mine along with the recipe I put together:


BTW- if you don't want to follow the link, here's the recipe I use for ribs.

Start with a wet rub/marinade I found in the Orion Cookbook that I altered.

Spicy Brown Mustard
Apple Cider Vinegar
Garlic Powder
Onion Powder
Kosher Salt

Cover ribs with sauce and put into plastic bags to soak for 2 hours.
Pull out and wipe clean.

Dry Rub - taken from Alton Brown and modified:

Dark Brown Sugar
Chili Powder
Black Pepper
Cayenne Pepper
Smoked Paprika
Dried Jalapeno bits ground into powder in a pepper mill
Old Bay Seasoning
Onion Powder
Garlic Powder

Rub all over the ribs and refrigerate for another hour and a half or more.

Just before you put them in the cooker brush a little of the leftover mustard rub on all the ribs. Cook until done (If using an Orion about 1 hour 10 minutes or so). I recommend using a mix of 70% Pecan and 30% Hickory chips for smoking.


@bingo969: I have been taking BBQing for granted; its an art form! Thanks for recipe and cooker recommend.


@inkycatz: it sounds amazing, but I will need to plan better! 10-12 hours, wow!


I've got a similar one to @inkycatz, but I just throw a pork shoulder in with 20 ounces of root beer.

For the sauce, I may buy something like Cattleman's and spice it up myself -- which usually means a lot more pepper and vinegar. I'm more of a fan of Carolina style barbecue than I am Kansas City. I've only recently begun experimenting with making my own, but I recommend checking out a white barbecue sauce for an interesting twist!

Either way, low and slow barbecue almost always beats fast and hot grillin'... unless we're talking a delicious steak.


I'm in Kansas City, and my favorites are within walking distance! Sometimes is seems like we have as many BBQ places here as we do citizens.

Arthur Bryants is my first choice, but I also love Gates, and a few others that aren't as well known like Danny Edwards, and then there's C. Withers. This guy bought a smoker and smokes EVERYTHING (even his side dishes and cornbread). His cornbread is one reason he's so popular, as he makes 20 different kinds, from vanilla to grape, and they're all AMAZING. If you're ever here, stop in.


@gatzby: Agreed on the steak, HOT & fast. The soad-as-marinade is a trick I have used to tenderize and quickly get marinade into meat. For example, If I need a teriyaki marinade done fast (really tasty in under 2 hours soak) I substitute 7up or Sprite for some of the pineapple juice & sugar.

I need a method to slow cook without a slow cooker OR a slow cooker/smoker.

@woothulhu: I have tried Gates family BBQ and liked it, but wasn't totally impressed. I was not in KC so it could have been a knock-off of the name.


The current issue of Cuisine at Home just came in and has a mole barbecue sauce recipe that demands to be made. COINCIDENCE? I THINK NOT! BRING ME THE FLESH OF PIG!


I haven't tried BBQ Mole. Maybe I should? :)