Cured Country Sausage Style Baby Back Ribs

[@royhammett3572]

Mike: mighty fine looking ribs there. Great idea using the sausage cure seasoning - I know that was a very unique taste for ribs. Thanks for your hard work and sharing. Cheers - Roy

[@MikeBrownBBQ]

Thanks for watching Roy!!

[@hojobbq]

Looks like another great video - look forward to watching it tonight

[@MikeBrownBBQ]

Thanks Ted!!

[@CookingwithStephennJacklyn]

Oh man I bet those Baby Back Ribs were crazy good. Cheers ✌️🍻🔥

[@MikeBrownBBQ]

They were diffrent but in a good way!! Thanks for watching 🍻

[@AlLunacyQing]

Pretty cool idea Mike! Cheers!

[@MikeBrownBBQ]

Thanks Al!! 🍻

[@SleeperBBQ]

Now thats different Looking good

[@MikeBrownBBQ]

Thanks Lance!!

[@SJCOOKS]

great looking ribs Mike! this is the 2nd rib video I seen today and all signs is pointing to me making some ribs soon!

[@MikeBrownBBQ]

Thanks!! Go for it!!

[@randyshifter]

Those looked like some bad ass ribs, great video Mike!

[@MikeBrownBBQ]

Thanks Randy!!

[@1loadermanjack]

Those looked awesome Mike! 😎👍

[@MikeBrownBBQ]

Thanks Bud!!

[@Trumpetmaster77]

Fantastic ribs!

[@MikeBrownBBQ]

Thanks louie!! 🍻

[@Rock79529]

Maple syrup in the wrap next time! Sausage and maple syrup are like a perfect harmony! Haha. 😊

[@MikeBrownBBQ]

I'm definitely gonna do a little more experimenting with this one for sure!!

[@thestarvingpigbbq9601]

Awsome cook bro🍺🍻🍺

[@MikeBrownBBQ]

Thanks Bro!! 🍻

[@danielploy9143]

Nice presentation MR Mike. The water oak you used runs rampant all around us. Do you like the flavor / smoke profile of water oak by its self? Liked the red color you got on those ribs. Loved the fact you weren’t bragging saying candy red, candy red like some clown on YouTub does.

[@MikeBrownBBQ]

Yeah, a matter of fact, next video I shoot, I'm gonna use nothing but water oak!! Candy red comes from the rubs and sauces they use. Real color comes from the smoke!!

[@macEboy]

Thanks, Mr. Mike!
You mentioned curing them in the refrigerator for two days, but I thought you put them on the smoker the next day?
Is two days too long?
Thanks!!

[@MikeBrownBBQ]

@macEboy Thanks, it was 2 days, I don't know why I said that. I may have been shooting 2 meats and making 2 videos the same day and got them mixed up lol. From my experience, brining or dry curing ribs 2 to 3 days is perfect for me.

[@ketoMike]

Can you spare a couple of those great looking pigsicles?

[@MikeBrownBBQ]

Man, they gone

[@hojobbq]

What kind of seasoning did you put on them Mike ?

[@MikeBrownBBQ]

Brookshire brothers old-fashioned country sausage seasoning

[@notsurewhatscookin8691]

Yummy 🤤 can you send me a few ?? 😜 lol

[@MikeBrownBBQ]

One these days I will!!

[@notsurewhatscookin8691]

@@MikeBrownBBQ 😆