'Bama BBQ: Alabama White BBQ Sauce and Roll Tide Ribs

Football season is back and I was a little too excited to fire up the smoker and watch some Alabama football!

Roll Tide Ribs


After removing the membrane from the back of the spareribs and trimming excess fat, I rubbed the ribs using my Spicy BBQ Rub and let them sit in the refrigerator over night.  I did the same thing with two whole chickens.  About an hour before cooking, I took them out of the refrigerator and sprinkled a little bit more Spicy BBQ Rub on them.

I use all natural lump charcoal started in a charcoal chimney because it doesn’t have any chemical flavor from lighter fluid.  I soak hickory wood chunks in water for about an hour before putting them on the hot coals, so the wood doesn’t burn up as quick and the smoke lasts longer.

I use a Brinkmann Gourmet Charcoal Smoker, a water smoker that is self basting, so the food stays moist without having to babysit it.  You can fill the water bowl with apple juice, or what ever you’d like.  I like using this also because it maintains a constant temperature without much effort.


After the charcoals was ready and I placed the wood chunks over them, I arranged the ribs on one rack of the smoker, and the two chickens on the next rack.  I monitored the temperature of the Brinkmann Gourmet Charcoal Smoker by looking at the built in thermometer.  I inserted a meat thermometer into the chicken, so I didn’t over cook it.  I pulled it off the smoker when it reached 165 degrees, after about 4 1/2 hours, and let it rest under foil for 20 minutes.

The chicken is perfect with the Alabama White Sauce and makes amazing sandwiches.

I let the ribs cook for another 1 1/2 hours then I brushed on some Spicy BBQ Sauce and let them cook for about 20 more minutes to let the sauce cook into them.  The ribs were flavorful and smokey.  They were tender and had a bit of a bite to them and didn’t just fall off the bone when you pick them up.  Perfect!


Alabama White Sauce Recipealabamawhitesauce

2 cups mayonnaise
1 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons fresh cracked black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper

  • Mix together all these ingredients and store in the refrigerator.  Make sure it has a few hours to chill and incorporate flavors before using it!

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