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Bbq Ribs 23
There are four things you have to conquer before you cam make great
pork ribs. You have to have a good rub, a good basting sauce a
good finishing sauce and you have to smoke them just right.
If you want great barbecue ribs and expect to make them on the
stove or in the oven, read no further. Good barbecue ribs must be
hot smoked in a smoker or grill. You can use a charcoal-fired
grill but it must have a tight-fitting cover and you must build
the fire on the opposite side of the grill from the meat. You must
use an indirect method of grilling.
Ribs take about 4 hours to become tender.
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon MSG
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
Rub this spice mixture on both sides of the ribs the night before
you will smoke them. Let them sit in the refrigerator overnight.
1 quart vinegar
1 pint water
1/2 small can chili peppers
1 cup prepared mustard
1 1/4 cup brown sugar
1/2 stick butter
1/2 bottle root beer
Combine first four ingredients in a saucepan and mix well. Cook very
slowly for 1 hour. Add sugar, butter, and root beer to mixture and
slow boil for 30 minutes. Recommended for pork and game.
As the ribs are cooking, baste them on both sides with this sauce
every 30 minutes or so.
Wet Finishing Sauce
5 ounces dark soy sauce
24 ounces tomato juice
5 ounces Worcestershire sauce
12 ounces catsup
1 cup apple cider vinegar
1 cup brown sugar
juice of 1 lemon
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon basil
Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce
stand for 2 hours before serving on the side with barbecue. The
thing about this recipe is that it will depend on your smoker or
grill and the size of your ribs. Memphis barbecue is over an
extremely low fire so that the meat cooks very slowly. If you
cannot do this on your grill, you'll have to adjust your cooking
time accordingly. This is the original recipe and the time to cook
it in a smoker is approximately 6 hours. However, I cannot do this
on my grill because it's a gas grill and it's too hot. This is
what I do. I place the ribs on one side of the grill only, I turn
the burner on the other half of the grill on low. I place a smoker
box over the flame with wood chips. Using this method, I can stretch
out the cooking time to about 2 hours max. But it's worth the fuss.
The ribs are so moist and falling apart on the inside with a nice
crust on the outside.
One more piece of advice. If you have a small grill and are doing
a lot of meat for a big gang, here is something I do in that
situation. I cook everything in batches until nearly done, then
transfer to baking pans and keep in warm oven while I start the
next batch. Since the majority of cooking was done on the grill,
the effect is the same. Also, seal the pans of ribs with foil when
you put in the oven; grilled ribs dry out quickly in the oven.
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