Cajun Baby Backs

 
Grandville's Cajun
Gourmet BBQ Sauce

www.grandvillesbbqsauces.com

Tonight we thought we would do up some Cajun Baby backs using Grandville’s Extra Spicy BBQ Sauce. I eat a lot of heat and this stuff made an impression on me! It’s loaded with spicy  flavors, you can even stand a spoon up. Patti thought it should come with a warning label, which made me want it more. I already have a federal explosives license. It definitely packs some heat. There are not many sauces off the shelf that get my attention, but this one sure does!!

Traeger

Prep Time: 5 minutes

Cook Time: 2 ½ hours

Pellets: Cherry

Directions: Ribs

We put a good Cajun rub on the ribs working it into the meat with our hands and then let it set out for an hour before hitting the grill…

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Note that Patti has lined the drip pan with foil, it makes for easy clean up. Place your ribs directly onto the grill and just let it hang out in the smoke and get happy for 60 minutes or so.

After 60 minutes, turn the digital control up to 275 degrees. You should have a temperature around 310 at the stack or dome thermometer.

After 30 minutes add your Grandville’s sauce and let it go for another 30 minutes.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Cooking Directions: Gas & Charcoal

Place your ribs onto the grill. Keep your temperature between250-275 for about 3 hours or until desired doneness… Remember we are going for low and slow here with the lid closed to keep the smoke in. Every ½ hour or so give them a spray with your Worcestershire mix to keep things moist. You can use apple juice also if you like, It is a natural tenderizer.

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your wood chips directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature around 200-250 degrees. Remember, you are going low and slow here. This will take some time to do it right (4-5 hours), make sure you have plenty of cold beer.

Notice the smoke ring on the ribs.

Tonight you see us doing one rack of ribs; we had our Sailorman Tony down for his birthday last weekend. I only wrote them up because they were so dang good. I had several grills going doing different things for him: stuffed pork tenderloins, baked beans and a potato/garlic dish that I will not make again. (It was just not great tasting potatoes when it was served.) My point is that if you are going to spend the time and effort of smoking something … load the grill up… enjoy it all weekend.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

Check out Grandville’s Gourmet BBQ Sauces 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com

(Note: These are not paid ads, just special folks that have been good to us.)