TEXAS STYLE BABY BACK RIBS
Beautiful fall-off-the-bone ribs, packed with flavor and ready to impress any BBQ lover!
Provided by Ben
Categories Main Course
Number Of Ingredients 14
Steps:
- Cover the ribs in a light coat of mustard. You can either cover all sides, or simply just the top meat side.
- Combine the rub ingredients in a small bowl. Sprinkle half a cup of the rub evenly over the ribs. Use your hands to rub the mix into the mustard. Wrap the ribs in aluminum foil and place in the refrigerator either overnight, or a couple of hours before cooking.
- Heat up your charcoal grill with the coals all at one end (otherwise known as 2-zone cooking, or indirect grilling). Aim to heat up your grill's ambient temperature to 225°F.
- Place the ribs (still in aluminum foil) on the grill side without hot coals underneath it. Cover the grill and leave the ribs to cook for 90 minutes.
- Remove the ribs from he grill and unwrap the foil. Apply the remaining rub mixture, and transfer the ribs back to the grill (don't re-wrap the ribs), over indirect heat again. Cover the grill and cook for 10 further minutes, turn the ribs over and then cook for 10 minutes more.
- Remove from grill, wrap in aluminum foil and leave to rest for 10-20 minutes.
- Unwrap foil and serve ribs with your choice of BBQ sauce and sides.
BABY BACK RIBS, SMOKED TO PERFECTION
I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Provided by DrewBabe
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h40m
Yield 12
Number Of Ingredients 8
Steps:
- Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
- While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
- Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
- Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g
SMOKED BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
- How to prep your ribs:
- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
BILL'S PORK BARBECUE IN A CROCK
If you are looking for a easy tasty tender barbecue you have to try this recipe. I have tried barbecue all over the country. My favorite is Carolina barbecue and Richmond barbecue. I have tried to marry the two and I hope and think this does. Have fun with this!
Provided by bill mayes
Categories Lunch/Snacks
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat off the pork but leave some.
- Mix all dry ingredients together and rub it over pork refrigerate 1 hours.
- Bring THE REST to a boil and simmer for 10min.
- Put liquid in crock pot
- Put pork in crock pot.
- Cook on low for 6 to 8 hours (till falling apart tender).
- Pull meat out and pull pork (you can chop it but I like it pulled).
- Serve on buns and add hot sauce and vinegar to taste.
- ENJOY.
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