Recipes
Miss Sassy’s Southern BBQ Sauces and Rubs
Recipes
Here are some of our favorite recipes using our sauces and rubs, we hope that you will enjoy them as much as we have over the years.
Sassy’s Southern Smoked Ribs
Cooking Temperature: 225 to 235 degrees
Smoking Time: 3 1/2 hours
Finish Time: 1 hour
2 or 3 whole racks ribs (prefer St. Louis cut) these seem to have the best flavor of all cuts but if you prefer the baby backs or spare ribs go for it
© 2011 Miss Sassy’s Southern BBQ Sauces and Rubs. All Rights Reserved.
1/2 cup of our rub for each whole loin
Most folks say to remove the flap meat from each rib but I say leave it on, it will not interfere with the smoking process and remember to remove the membrane from the bone side of the meat for it tends to make the ribs a little harder to cut.
Rinse the ribs under cold water and place to the side. Do not and I repeat do not dry the ribs but leave them slightly moist, this way the rub tends to remain on the ribs a little better and adds no outside flavor.
Measure 1/4 cup of Miss Sassy’s Original or Chipotle Rub and scatter across the backside of the ribs(bone side), rub into the meat creating a nice paste over the entire surface, turn the ribs over and repeat the process.
Here at Miss Sassy’s we like to wrap our ribs in sheets of parchment paper and let them sit at room temperature for an hour before smoking. This allows the rub a chance to absorb into the ribs for a better flavor.
Make sure that your smoker is hot and regulated at 225 to 235 degrees before placing ribs in smoker. After 3 1/2 hours remove ribs and wrap in aluminum foil and place back in the smoker for 1 hour, remove and let stand for 30 minutes, unwrap and serve. Be sure to offer either Miss Sassy’s Original or Spicy BBQ Sauce as the perfect compliment for dipping.
Miss Sassy’s Rotisserie Chicken
Cooking Temperature: 325 degrees
Cooking Time: 1 1/2 to 1 3/4 hours
3 to 3 1/2 lb. Whole Chicken
1/2 cup Miss Sassy’s Original or Chipotle Rub
2 Tbs. Olive Oil
Remove all excess fat from the neck and leg end of chicken and be sure that all giblets have been removed from the body cavity, and rinse well under cold water.
Pat dry and rub the olive oil over all external parts of the bird and especially the breast area, now rub either our Original or Chipotle Rub over the entire surface being sure to get some under the skin of the breast area and some in the cavity, finish by placing apple quarters in the cavity and trussing the legs.
Place the chicken on your rotisserie skewer and secure so that the chicken turns properly on your rotisserie. Place the chicken so that no direct heat is underneath and that your heat is coming indirect from both ends of your grill. Remember that not all grills cook the same so watch your chicken after the first hour and fifteen minutes to see if the juices are clear and the internal temperature of the thickest portion of the thigh is at 165 degrees.
After the chicken is done, remove and let stand for 15 minutes serve with your favorite side dishes and don’t forget the Miss Sassy’s Original and Spicy Sauces for dipping.
