Thanks to My-3-Chefs June 2012 I picked this recipe to try.
I chose to use the special sauce on our grilled chicken & Steak.
Wow this sauce came out soo good.
Will be making this dish again.
OMG...Mr. Jackson, I have tried a different recipe everytime I cook ribs and this is definately the one I will use one from now on. This is the best BBQ sauce I have found on recipezarr, you have to post it by itself. I think it would be awesome on brisket, chicken, or pork. You have to try this recipe to understand the 5 star rating...I finished off the last 30 minutes of cooking time on the grill and then cranked up the heat for the last five (instead of broiling) minutes and it turned out awesome. Thank you so much for the great recipe ;)
Absolutely love the sauce - a little addition of Jack Daniels worked wonders. This one is a keeper! Did cook the ribs in low oven for 3 hrs before moving to BBQ.
My husband saw this episode of Tyler's Ultimate on the Food Network & had to try these. We made these as written except we didn't make the thyme bundle since we didn't have any fresh thyme. We threw in some dried thyme instead. We also strained the sauce after simmering, removing the bacon, onion & garlic. Rather than simply seasoning the ribs with salt & pepper, we used Emeril's essence instead. This is definitely a 'make again'!
We loved these ribs. They are #6 on our rib making chart. The flavor is outstanding. The smoking taste with the thyme and onion are to die for. The only thing I would change is to cook them longer. I would cook them at least 2 1/2 hours before the basting. This way they would fall of the bone. We found them a bit on the tough side. I will be making these again. Made for PAC Fall 07'. Thanks, Mr Jackson for posting.