Best Spicy Brown Sugar Hickory Bbq Ribs Recipes

SPICY BBQ RIBS

Spicy BBQ Ribs image

Delicious and spicy pork ribs smoked over the fire then lathers & caramelized in bbq sauce.

Provided by Derek Wolf

Time 6h20m

Number Of Ingredients 14

Ingredients

2 racks of St. Louis Baby Back Ribs (silver skin & lining removed)
1 bottle of Cowboy Prairie Fire BBQ Sauce
1 1/2 cup of apple juice
1/2 cup of brown sugar
3 tbsp of chili powder
2 tbsp of garlic powder
2 tbsp of onion powder
2 tbsp of smoked paprika
2 tbsp of cumin
2 tbsp of black pepper
2 tbsp of sea salt
1 tbsp of red chili flakes
1 tsp of cayenne powder
Olive oil

Steps:

In a bowl, mix the brown sugar, chili powder, garlic powder, onion powder, smoked paprika, cumin, black pepper, sea salt, red chili flakes & cayenne powder thoroughly.
Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above.
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or apple wood chips to the top of the charcoal.
Place ribs on the opposite side of the charcoal for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking.
Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours.
Finally, pull the ribs off the grill, remove tin foil and baste them in the Cowboy Prairie Fire BBQ Sauce. Place ribs back on the grill for another hour. Add more BBQ sauce as needed. Make sure to also keep adding charcoal & smoking chips as needed.
Pull the ribs off the grill, serve & enjoy the game!

HICKORY-SMOKED BABY BACK RIBS

Hickory-Smoked Baby Back Ribs image

These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.

Provided by Rob Rainford

Categories Grill/Barbecue Pork Pork Rib Fourth of July Juneteenth Molasses Cumin Vinegar Backyard BBQ Summer

Yield Makes 4 to 6 servings

Number Of Ingredients 21

Ingredients

Ribs:
5 Tbsp (75 mL) packed brown sugar
3 Tbsp (45 mL) kosher salt
2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
6 racks baby back ribs, about 6 lb (2.7 kg)
4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
Barbecue Sauce:
3⁄4 cup (185 mL) apple cider
1⁄2 cup (125 mL) ketchup
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) molasses
1⁄2 tsp (2 mL) ancho chili powder
1⁄2 tsp (2 mL) ground cumin
1⁄2 tsp (2 mL) minced garlic
1⁄4 tsp (1 mL) freshly ground black pepper

Steps:

The Rainford Method
For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.