Best L And L Cooking Crews Award Winning Ribs Recipes

L AND L COOKING CREW'S AWARD WINNING RIBS

Steps:

• Dry Rub:
• Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste.
• Ribs:
• Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
• When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.

THE SECRET TO COOKING GREAT RIBS

Steps:

• Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.
• Lay the ribs out and put your seasoning rub on them. Let them sit for half an hour, 1 hour or 2 hours. Overnight really is best. In the refrigerator.
• Just lay them on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water (about 1-inch of water). Fire up the other side of your grill. Set the temperature to 225 degrees F. It is important to know where 225 degrees F is on your grill or pit. A small oven thermometer will do just fine.
• Put wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak chips (we like hickory), wrap them up real good and poke some holes in the top of the foil and then put them on the fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce them. Move ribs or meat to the hot side. Sauce them real good, bone side down first.
• How should I put the sauce on the ribs? The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
• Be careful not to burn them. When your ribs or meat get bubbly, not burnt, flip them. Sauce the other side until it bubbles. This should take 3 to 5 minutes total. Remove from the grill and enjoy! When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

AWARD WINNING RIBS IN YOUR OWN BACK YARD

Steps:

• Season ribs generously with your favorite dry rub; a brown sugar blend works wonders for pork ribs. Once ribs are coated in dry rub, place racks together, concave side to concave side. Wrap in foil, and refrigerate for at least 8 and up to 24 hours.
• Build coals on 1 end of your grill and prepare grill for cooking.
• Preheat grill to 350 degrees F.
• Place ribs on the grill on the side opposite of the coals for indirect cooking. Cook for 1 1/2 to 2 hours at roughly 350 degrees F. You should cook the ribs until they are so tender that the meat falls off of the bone.
• Once ribs are tender, remove them from the foil and place them back on the grill, on the side opposite the coals and continue indirectly cooking for 30 to 45 minutes. This is a good time to add wood chips to the coals for smoke flavoring; apple, maple, hickory, or pecan wood chips particularly enhance the taste.
• Finally, transfer the ribs to the part of the grill directly over the coals and cook for 15 more minutes, or until the dry rub is caramelized. Serve.

WARD WINNING RIBS (STICKY RIBS)

Steps:

• In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).
• Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours.
• After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.