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Kojak's Ribs

JBethell Aug 4, 2009 06:58 PM

So I wasn't sure what section to put this in, and I decided on the Florida section.

I have 2 racks of spare ribs, and an empty smoker. I've smoked lots of brisket, and some pork shoulder, but not much ribs.

I want to make some ribs similar to the ones at Kojak's. Not sauced, just good seasoned, smoky ribs. Anybody made anything close?

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    andy huse RE: JBethell Aug 10, 2009 02:43 PM

    just try a typical dry rub ahead of time. there are slews of recipes out there. I find Steve Raichlen and Dr. BBQ are both reliable. Never ate Kojak's but i know of them.

    5 Replies
    1. re: andy huse
      Mild Bill RE: andy huse Aug 10, 2009 03:09 PM

      My God Andy!

      Grande Rib Dinner (Center Cut), Parsley Potatoes & Baked Beans (or double Parsley Potatoes)...
      Apple Cake w/Vanilla Ice Cream for dessert... (Do Not Not get the dessert...)
      Corner piece...

      They're not normal BBQ ribs--- far from it...
      They barely taste smoked... It's all about that gently seasoned mystery rub...

      Yeah, they know me...


      1. re: Mild Bill
        JBethell RE: Mild Bill Aug 11, 2009 04:40 AM

        so any ideas on a method/recipe? The dry rub must have a good deal of sugar if i remember correctly right? I haven't been in a while, but i recall them being slightly sweet.

        1. re: JBethell
          RibDog RE: JBethell Aug 11, 2009 06:18 AM

          You can always add sugar on after you put your rub on ribs. But I would suggest using a raw or turbinado sugar. You will know it by the commercial name of Sugar in the Raw at the grocery store. Raw sugar has a higher burn point that granulated or brown sugar has.

          And most rubs do not contain a lot of sugar in them. There should be just enough to balance out the rub with the other spices and heat in it.

          1. re: RibDog
            JBethell RE: RibDog Aug 13, 2009 07:10 PM

            A local spice shop has vidalia onion sugar, that sounds potentially delicious. hmmm....

            1. re: JBethell
              RibDog RE: JBethell Aug 13, 2009 07:22 PM

              Maybe, but just figure out what kind of sugar it is when you it. I.e. granulated, castor, turbinado, etc. The type makes all the difference in the burn point of the sugar.

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