I spent time in the Denver, Colorado area in the 1960's and early 1970's.
Locally famous was Daddy Bruce's BBQ.
We found his sauce recipe in the Denver Post in the 70's. Here is a link to the recipe:
http://www.cooks.com/recipe/ku94s3l7/daddy-bruce-barbecue-sauce.html
Daddy Bruce was renowned for feeding the homeless and specifically for cooking many turkeys for them at Thanksgiving.
From that now lost Denver Post article, I devised a method of cooking ribs. I dredged that up from my memory and tried to duplicate it on the kamado.
At 230-240 F oven temperature I set up for indirect smoking over water.
Locally famous was Daddy Bruce's BBQ.
We found his sauce recipe in the Denver Post in the 70's. Here is a link to the recipe:
http://www.cooks.com/recipe/ku94s3l7/daddy-bruce-barbecue-sauce.html
Daddy Bruce was renowned for feeding the homeless and specifically for cooking many turkeys for them at Thanksgiving.
From that now lost Denver Post article, I devised a method of cooking ribs. I dredged that up from my memory and tried to duplicate it on the kamado.
At 230-240 F oven temperature I set up for indirect smoking over water.
I used cherry wood .
I smoked 3 1/2 pounds of pork spare ribs for 2 1/2 hours. Simultaneously I cooked a corned beef.
The beef got to an internal temperature of 145F . I left it on and put the ribs in a stainless steel pot (with half of the above recipe for the sauce in the pot) on the grill.
I turned the ribs every 15 minutes in the pot as the sauce only partially covered them.
After another half hour, the corned beef was up to 165F and I took it off.
I let the oven temp rise to 350-400F to try to thicken the sauce. That wasn't completely successful as I had diluted it somewhat in a futile attempt to cover the ribs. Despite that, the result was delicious. The rib bones came right off the meat with no cutting required. A nice smoke ring was noted. I was cooking on a very windy night at an ambient temperature of 15-20F.
I was pretty chilled by the time I brought the ribs in the house. I was so chilled that I forgot to take a picture of the finished product! Maybe next time with thicker sauce!
I smoked 3 1/2 pounds of pork spare ribs for 2 1/2 hours. Simultaneously I cooked a corned beef.
The beef got to an internal temperature of 145F . I left it on and put the ribs in a stainless steel pot (with half of the above recipe for the sauce in the pot) on the grill.
I turned the ribs every 15 minutes in the pot as the sauce only partially covered them.
After another half hour, the corned beef was up to 165F and I took it off.
I let the oven temp rise to 350-400F to try to thicken the sauce. That wasn't completely successful as I had diluted it somewhat in a futile attempt to cover the ribs. Despite that, the result was delicious. The rib bones came right off the meat with no cutting required. A nice smoke ring was noted. I was cooking on a very windy night at an ambient temperature of 15-20F.
I was pretty chilled by the time I brought the ribs in the house. I was so chilled that I forgot to take a picture of the finished product! Maybe next time with thicker sauce!
