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I like to try different BBQ Styles and I love me some ribs! Tell me how you cook yours! Here are some of mine, I cook ribs at least once or twice a month..

MY Smoked Pork Ribs

Makes 4 racks of ribs.

4 racks baby back ribs

3/4 cup firmly packed dark brown sugar
1/4 cup mild red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 tablespoons Cajun seasoning
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Brush Ribs with Barbecue Sauce

Remove membrane from back of ribs if you want or just diamond slice it. Combine sugar, Chile powder, cajun, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours 250-275, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Barbecue Sauce and continue to smoke for at least 1 more hour. Then wrap in foil and cook 1 more hour to steam ribs perfect.


MY Barbecue Sauce: If I make it! I really like Jack Stack BBQ Sauce you can get in most stores.

1 cup cola
1 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/2 cup dark molasses
1/2 cup white vinegar
1 can tomato paste
2 cups Salsa
1/4 cup sweet butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon mild red chile powder
1/2 tablespoons kosher salt
1/2 tablespoon freshly-ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
4 dashes Tabasco Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

Learned my recipe from an old southern man.

Baby Back Ribs

The day before, remove membrane or slash it, and cut racks into 4 to 5 rib servings. Get as many racks as will fit in your oven, (borrow your neighbors oven too, there are never too many ribs). Mix 1 quart water with 1/2 quart vinegar and a bunch of salt and pepper and 2 cups brown sugar. Place racks on cookie sheets and mop liberally with marinade. Place in oven at 200 degrees for 4-5 hours basting with marinade every 20 minutes and turning every hour. Store covered overnight.

Next day, place on low barbecue and mop w/your favorite homemade BBQ sauce. BBQ only long enough to heat them up and put a light char on them. The ribs will be very tender and falling off the bone, so turn carefully.

marinade:
chopped garlic
ground black pepper
salt
soysauce
vinegar
worcestershire
7-up
calamansi

baste when its already cooked:
mix together banana ketchup, oil, brown sugar.....


asian style of cooking BBQ ribs!!!!!


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chefy_jeffy

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Thanks for the info, here is some I got PM to me..


4 racks baby back ribs
Soaked wood chips, if desired
2 lemons, cut in 1/2
1/4 cup Classic BBQ Rub, recipe follows
Favorite barbecue sauce


Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with spice rub and let sit, covered, for 15 to 20 minutes.
Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over direct medium Low heat, making sure they are not over a direct flame. Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.

Do not open the grill for the first 30 minutes--this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.


Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
Extra rub can be stored in an airtight container for up to 6 months.

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows


Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.



Neely's BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix all the ingredients and set aside.

Neely's BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

2 slabs pork spare ribs, about 3 pounds each
2 tablespoons liquid crab boil
2 teaspoons, plus 1 tablespoon salt
3 bay leaves
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne
Southwestern Barbecue Sauce, recipe follows
Deep Fried Pork Rinds, recipe follows

Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.
In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture.

Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds.

If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.


Southwestern Barbecue Sauce:
2 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
4 cups tomato sauce
1/2 cup molasses
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt

In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
Yield: 4 cups

Deep Fried Pork Rinds:
1/2 pound pork rinds, cut into 2-inch squares
Essence, recipe follows
1 quart vegetable oil, for frying

Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry the pork rinds until puffed and golden brown, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

6 pounds spareribs
8 tablespoons butter
4 large potatoes, peeled and diced
2 small onions, diced
1 cup coffee barbecue sauce, recipe follows
1 cup cooked corn kernels
2 tablespoons caraway seeds
1 cup chopped chives
1/2 cup chopped cilantro
2 bunches asparagus
Kosher salt and ground pepper

Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.

Coffee Barbecue sauce:
1/4 cup vegetable oil
1/2 onion, chopped
1/2 cup chopped garlic
1/4 cup chopped cilantro
1 serrano or other small green chile
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 lemon, zested and juiced
3/4 cup coffee beans
1/4 cup dark brown sugar
3/4 cup red wine vinegar
1 cup ketchup
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
2 cups tomato paste

Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.

I rub Emerils Essence (liberally) and 2 T sugar all over 2 racks of ribs and let it get to room temperature - about 1 hour. Then I bake them for 3 1/2 hours in a 250* oven.

I put them on the grill with Melvin's Bar-b-que sauce (It's from Charleston SC) and let them get nice and toasted. Yum!

Carolinadreamin' wrote:I rub Emerils Essence (liberally) and 2 T sugar all over 2 racks of ribs and let it get to room temperature - about 1 hour. Then I bake them for 3 1/2 hours in a 250* oven.

I put them on the grill with Melvin's Bar-b-que sauce (It's from Charleston SC) and let them get nice and toasted. Yum!

Sounds good!

I swear by any of Alton Brown's recipes and his ribs are great. I've used this for both baby back and pork ribs.
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

A friend introduced us to Brazilian style ribs......easy and oh so good....

Just rub the ribs with seasalt and cook on the grill............

We were skeptical at first, but now it's about all we do...try it on a few, and see what you think.

RAYRO wrote:A friend introduced us to Brazilian style ribs......easy and oh so good....

Just rub the ribs with seasalt and cook on the grill............

We were skeptical at first, but now it's about all we do...try it on a few, and see what you think.

baby backs, short ribs or beef? How long to BBQ?

Some real good tips from everyone. Thank you