Best Loulous Buffalo Ribs Recipes

BEST-EVER BUFFALO RACK O' RIBS HERO

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.
• For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.
• Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)
• Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.
• For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.

BLUES CITY CAFE'S WORLD FAMOUS RIBS

Steps:

• Clean and trim fat from rib slabs. Season the dry rib racks with a 2 to 1 mixture of chili powder and seasoning salt. Rub seasoning into ribs then wrap or place in air tight containers overnight in refrigerator.
• Preheat your smoker or grill to 225 to 300 degrees F and fill woodbox with hickory wood. Cook the ribs slowly for about 4 hours, or until they are almost falling off the bone.
• When ribs are done, cool at room temperature for 20 to 30 minutes. Wrap and refrigerate.
• Preheat an oven, grill, or smoker to 225 degrees F. Reheat unwrapped ribs for 1 hour. Serve with barbecue sauce.

BUFFALO RIBS

Steps:

• Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
• The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
• The best place to start is on one of the middle bones.
• Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
• Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
• Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
• Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
• Butter sauce: melt the butter in a small saucepan over med-high heat.
• Stir in ½ cup hot sauce; bring to a boil.
• Remove from the heat; set aside.
• Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
• Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
• Season with salt and pepper to taste (cheese is quite salty, so be careful).
• Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
• Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
• For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
• Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
• Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
• Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
• Serve the ribs with Gorgonzola Cheese Dip and the celery.
• **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.