This blog will investigate the mysteries of Barbecue recipes from around the nation as well as the globe. In this post I’ll navigate you’ll through my fav barbecue ribs recipes. So without further ado lets get our meat on the heat.
It is my opinion that whoever disgraces a fine piece of pork ribs by grilling it on a gas grill should have their BBQ’in license revoked! So, we are going to use charcoal as our fuel and insure a smoky rich flavor by converting our grill to a smoker. We will also have to stay cognizant about controlling the temp. Our goal here is slow, low and steady. Complicated? I think not!
For our feast I’ll be using spareribs, other rib products are perfectly acceptable, but I’m using spareribs. You'll need this for your sauce. Wet ingredients: 1 cup ketchup ( or catsup, as it ounce was called), 1/2 cup hot sauce, 1/3 cup dark molasses, 1/4 cup white vinegar. Dry ingredients: 1/2 teaspoon each of curry powder, chili powder, and paprika, 1/4 teaspoon of all-spice, cinnamon, mace, and black pepper
So, lets remove the ribs from its’ packaging and remove the disgusting membrane. Take the knife and slip it under the membrane so you get a hold of it. Once you have gotten a grip on this loose skin rip it off. By removing this excess skin it will make the Barbecue Pork Ribs Recipe way more tender. Let’s inspect the meat ( as you should with all meat ) to ensure we will have a clean slab of ribs to work with.
Barbecue Ribs Recipes are often defined by their rub. I like a Kansas City style rub, which is primarily made of brown sugar and other common spices found around the home. Applying the mixture of sweet and spicey to the surface of the ribs is going to provide a lot of flavor and prepares the surface for a coding of sweet and spicy goodness. Be careful, you don’t want to apply the rub too early. If you apply our rub too early the spices curl and will give our ribs a ham like flavor.
We will use the 3-1-1 cooking method. 3 hours smoking, 1 hour cooking wrapped in aluminum foil and another hour unwrapped to put that nice finishing texture to our masterpiece. By wrapping our ribs it will steam the ribs and make them more tender. It is very important in my Barbecue Recipes to monitor the heat, insuring the meat is being cooked evening and at the same rate. The last hour may have to be extended another our for spareribs, but baby back ribs should be done in an hour.
Now, we need to grab our meat thermometer to be sure our Barbecue ribs recipe is around 180 - 190 degrees F. It can be tricky with ribs because of the bones to get an accurate gauge of its’ temp.. Another way to determine if it’s done is to lift the ribs in the middle and if the ends droop from the center your creation is complete.
When our meat is almost done it’s time to apply the barbecue sauce we made earlier. I apply a layer put them back on the grill for five minutes. I do that about five times.
Everyone... Try out all of my Barbecue Recipes!