Best All Purpose Barbecue Ribs Recipes

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ALL-PURPOSE BARBECUE RIBS



All-Purpose Barbecue Ribs image

Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.

Provided by Joe Carroll

Categories     Kid-Friendly     Meat     Spring     Summer     Grill/Barbecue     Small Plates

Yield Makes 4-6 servings

Number Of Ingredients 3

6-7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Steps:

  • Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
  • Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
  • Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
  • For St. Louis-style pork spareribs:
  • After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
  • For lamb spareribs:
  • After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
  • For beef short ribs:
  • After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
  • Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.

ALL-PURPOSE BARBECUE RIBS



All-Purpose Barbecue Ribs image

Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.

Provided by @MakeItYours

Number Of Ingredients 3

6-7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Steps:

  • Preparation Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
  • Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
  • Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
  • For St. Louis-style pork spareribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
  • For lamb spareribs: After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
  • For beef short ribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
  • Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.
  • Adapted from Feeding the Fire, by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015.

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All Purpose Barbecue Ribs Recipes: What are they?

Barbecue ribs are a staple of American cuisine, with various regional variations and styles. From sweet and sticky Memphis-style ribs to tangy and savory Kansas City-style ribs, there are countless ways to prepare and enjoy this classic dish. However, when it comes to all-purpose barbecue ribs recipes, things get a little more flexible. An all-purpose barbecue ribs recipe is a versatile recipe that can be adapted to suit your taste preferences and cooking method. Unlike specific regional styles, these recipes often include a basic dry rub or marinade that can be customized with additional spices, sauces, or cooking techniques. When searching for an all-purpose barbecue ribs recipe, you'll find that most of them use similar ingredients: pork ribs, a dry rub or marinade, and a barbecue sauce. However, the exact mixture of these ingredients will vary from recipe to recipe. Some may include brown sugar for sweetness, while others may use cider vinegar for tanginess. The key is to find a recipe that serves as a good starting point and then adjust it according to your taste.

What are the benefits of using an all-purpose barbecue ribs recipe?

There are several benefits of using an all-purpose barbecue ribs recipe instead of a specific regional recipe. Firstly, you can have more control over the flavor profile of the finished dish. Regional recipes come with certain expectations and traditions, while an all-purpose recipe allows you to experiment and customize the flavors to your liking. Secondly, an all-purpose barbecue ribs recipe is more forgiving when it comes to cooking methods. With specific regional styles, there's a certain way the ribs need to be cooked to achieve the desired texture and flavor. For example, Memphis-style ribs are cooked low and slow over indirect heat, while Kansas City-style ribs are often simmered in sauce before being grilled. However, with an all-purpose recipe, you can adjust the cooking method based on your preference or the cooking equipment you have available. Lastly, an all-purpose barbecue ribs recipe is more cost-effective. When you're not tied to a specific regional style, you can use cheaper cuts of meat or substitute ingredients to suit your budget.

What are some tips for making the perfect all-purpose barbecue ribs?

While an all-purpose barbecue ribs recipe offers a lot of room for experimentation, there are some tips to keep in mind to ensure the perfect finished dish. - Choose the right ribs: Pork ribs are the most common type of ribs for barbecue. There are two types of pork ribs: baby back ribs and spare ribs. Baby back ribs are leaner and more tender, while spare ribs have more flavor but require longer cooking times to achieve a tender texture. - Use a dry rub or marinade: A dry rub or marinade is an essential part of barbecue ribs. It adds flavor and helps tenderize the meat. You can make your own dry rub or use a pre-made mix. A marinade can also be used to infuse flavor and tenderize the meat. - Cook low and slow: The key to tender, juicy ribs is to cook them low and slow over indirect heat. This means cooking them at a low temperature for several hours. You can use a smoker or grill with indirect heat, or even an oven set to a low temperature. - Wrap the ribs: Wrapping the ribs in foil during the cooking process helps keep the meat tender and juicy. This is called the "Texas Crutch" method. - Add sauce at the end: Barbecue sauce is often added to ribs towards the end of the cooking process. This allows the sauce to caramelize and create a sticky, flavorful coating on the ribs. If you're using an all-purpose recipe, you can use any type of barbecue sauce that you like.

Conclusion

All-purpose barbecue ribs recipes are a great way to experiment with different flavors and cooking techniques. They offer more flexibility than specific regional styles and can be customized to your taste preferences. Whether you're using a smoker or grill, or even an oven, there's an all-purpose barbecue ribs recipe that will work for you. Keep in mind the tips above, and you'll be sure to create tender, juicy, and flavorful ribs every time.

Tips for Making All-Purpose Barbecue Ribs Recipes

Cooking barbecue ribs is all about patience, timing, and a little bit of creativity. While the process can be overwhelming, there are a few valuable tips that you can use to make the perfect all-purpose barbecue ribs recipe. Here are some of the must-know tips for cooking the best barbecue ribs:
1. Choosing the Right Cut
When making barbecue ribs, choosing the right cut is one of the most important things you can do. There are three main types of BBQ ribs that you can choose from including spare ribs, baby back ribs, and beef ribs. Spare ribs come from the belly of the pig and are meatier and fattier than baby back ribs. They have more flavor but can be more difficult to cook. Baby back ribs are shorter and usually come from the loin end of the pig. They are meatier, leaner, and less fatty than spare ribs. Beef ribs are larger and usually require a longer cooking time than pork ribs.
2. Prepping the Ribs
Once you have chosen the right cut of ribs, it is essential to take the time to prep them properly. This includes removing the silver skin on the back of the ribs, trimming any excess fat, and marinating or seasoning them thoroughly. Marinades, rubs, and seasonings can be used to infuse flavor into the ribs. You can use a dry rub or marinade the meat overnight, allowing it to soak in the flavor before grilling or smoking.
3. Properly Storing the Ribs
If you are not going to cook the ribs immediately after prepping them, it is essential to store them properly. You can wrap the ribs in plastic wrap and refrigerate them for up to 24 hours or freeze them for later use. If you are refrigerating the ribs, be sure to take them out of the fridge about an hour before cooking to allow them to come to room temperature. This will ensure that the meat cooks evenly.
4. Preparing the Smoker or Grill
When using a grill or smoker to cook your ribs, it is important to prepare the equipment properly. Preheat the grill or smoker to the desired temperature before placing the ribs on the grate. If you are using a smoker, be sure to soak any wood chips or chunks for at least an hour in water before adding them to the smoker box.
5. Cooking the Ribs
When cooking the ribs, it is important to keep an eye on the temperature and time. The ideal temperature for cooking ribs is between 225°F and 250°F. You can use a meat thermometer to check the temperature of the meat. Be sure to insert the thermometer into the thickest part of the meat without touching the bone.
6. Basting the Ribs
Basting the ribs is an essential part of the cooking process. You can use your favorite barbecue sauce or a homemade sauce to baste the ribs during the last 30 minutes of cooking. Basting the ribs will help to keep them moist and infuse them with flavor. Be sure to baste the ribs every 10 to 15 minutes to ensure that the sauce adheres well.
7. Resting the Ribs
Once the ribs are cooked, it is important to let them rest for a few minutes before cutting into them. This will allow the juices to redistribute through the meat, making it more tender and flavorful. You can wrap the ribs in foil and let them rest for about 10 minutes before serving. This will help to keep them warm and moist.
8. Presentation
Presentation is also important when serving barbecue ribs. You can garnish the ribs with chopped fresh herbs, sliced onions, or lemon wedges to add color and flavor. You can also serve the ribs with your favorite barbecue sauce on the side for dipping. Be sure to provide plenty of napkins, as eating barbecue ribs can be messy!

Conclusion

Cooking all-purpose barbecue ribs recipe can be a fun and rewarding experience. By following these tips and techniques, you can create a delicious and flavorful dish that will impress your family and friends. With a little patience and practice, you can master the art of cooking barbecue ribs and become a pro in no time!

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