Monday, October 8, 2012


BBQ Ribs Ingredients:
  • 5 to 6 lbs. spareribs, cut into serving pieces
  • 1 lemon, thinly sliced
  • 3/4 c. BBQ sauce
  • 1 tsp. chili powder
  • 1 tbsp. celery seed
  • 2 tbsp. Worcestershire sauce
  • 1/2 c. catsup

BBQ Ribs Instructions:
Place ribs, meat side up, in shallow baking pan. Sprinkle with salt. Top with lemon slices. Bake in 350 oven for 1 hour. Remove from oven, drain off fat. Refrigerate.

When ready to grill, combine BBQ sauce with remaining ingredients. Place ribs on grill 6-8 inches from heat, turn and brush with sauce after 15 minutes. Cook 15 minutes longer, brushing with sauce frequently. Ready to serve 4-6 persons. Enjoy the BBQ Ribs.

Thursday, August 9, 2012


BBQ Ribs Ingredients:
  • 1 rack baby back ribs
  • 1/2 brown sugar
  • 1/4 cup chili powder
  • 1/4 cup mustard powder
  • 2 tbs garlic powder
  • 1 tbs paprika
  • 1 tbs onion power
  • 1 tbs black pepper
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 2 cups hickory wood chips
  • 1/2 cup cider vinegar
  • 1/4 cup soy sauce
  • bbq sauce

BBQ Ribs Recipe Instructions
First of all remove the membrane from the ribs. This is important for maximum rub and smoke penetration.

And then mix all ingredients (except for ribs, wood chips, BBQ sauce, vinegar and soy sauce), and massage into ribs. Refrigerate overnight.

Next is to soak wood chips in water. Prepare a charcoal barbeque grill by putting the charcoal on one side of the barbecue. Once the coals have ashed over and are white-hot, place the ribs on the side of the grill opposite of the coals. DO NOT PLACE RIBS DIRECTLY OVER COALS.

If you're cooking more than 1 rack, coil the ribs using wooden toothpicks or bamboo skewers. The ribs should cook at 275°F for four hours. Use a charcoal chimney halfway through to keep temperature consistent.

Every half hour, baste with combined vinegar and soy sauce and throw a large handful of wet hickory chips directly over the coals. Keep a metal bowl of water to the side to maintain moisture.

Smother ribs in BBQ sauce when done. Use Stubb's original BBQ sauce. Enjoy the ribs !

Friday, June 22, 2012


BBQ Ribs Ingredients:
  • 1 rack of baby back ribs
  • 1 bottle of "Sweet Baby Ray's BBQ Sauce"

BBQ Ribs Instructions:
First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.

Place the ribs sections into the pot and boil it for 45 minutes.

After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce (I like "Sweet Baby Ray's" brand, but you can use whatever kind you like best).

Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.

Friday, June 15, 2012


BBQ Ribs Ingredients :
  • 2 lbs. pork ribs
  • 3/4 c. catsup
  • 1/2 c. brown sugar
  • 1 1/4 tbsp. liquid smoke
  • 2 tsp. celery seed
  • 2 tbsp. horseradish
  • 1 tbsp. Worcestershire sauce
BBQ Ribs Instructions
First of all mix all ingredients except meat. Next is to make a foil doubled square of 18-inch foil. And then preheat grill. Sear ribs directly on cooking grill, 5 minutes on each side, control on high. Leave lid closed for both 5-periods and disregard flare-up. Be sure to use long handled tongs.

Spoon sauce over ribs (from Hot Barbecue Sauce) and cook 30 minutes. Turn control to low. Place ribs into foil pan on grill using tongs. Spoon sauce over ribs and cook 30 more minutes. Turn ribs and coat second side with remaining sauce. Done after 20 minutes. Enjoy the ribs !

Wednesday, August 31, 2011

BBQ RIbs Technique


1) Start with a fresh slab of St. Louis cut (SLC) ribs. St. Louis cuts are the meatiest and most flavorful. You can use baby back ribs if you prefer. They are smaller and cook faster. If you use SLC, you will need to cook about 5 hours at 225F. Baby backs need about 3 hours. The exact time will vary depending on your cooker, the individual slab of ribs, and if you include techniques such as the Texas Crutch, described below. Get a fresh slab. Fresh meat has the best pork flavor and the most moisture. Ask the butcher to remove the membrane on the back side.

2) Rinse the ribs in cool water to remove any bone bits from the butchering or bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat.

4) Lightly coat the meat with cooking oil. That will help the spice rub penetrate. Wash your hands with soap and warm water for 20 seconds. Dry. With a clean hand sprinkle enough Meathead's Magic Dust to coat all surfaces but not so much that the meat doesn't show through. That would be about 2 tablespoons per side depending on the size of the slab. With the other hand, spread it out and rub it in. Wash your hands again. Wrap the meat in plastic wrap and let it sit in the fridge for at least six hours or overnight. This helps the flavor penetrate and pulls the juices to the surface to help form a crust. If you don't have time to let it marinate in the dry rub, it's not the end of the world.

5) Types of smoker :
  • offset firebox smoker
  • a bullet smoker like the Weber Smokey Mountain,
  • a gas grill,
  • a charcoal grill,
  • cooking indoors,
You may choose depending on your situation.
6) Preheat your cooker to about 225F and try to keep it there throughout the cook. If you use charcoal, please do not use solvent to start your fire. It can taint the meat with a chemical taste. Use a chimney to start the fire. Wait until the coals are white, and the oven temp is stable at about 225F. This temp will allow the meat to cook low and slow, liquifying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225F, get as close as you can. Don't go under 200F and try not to go over 250F.

7) Measure 8 ounces by weight of chunks, chips, or pellets. It doesn't matter how many slabs you are cooking. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Never use any kind of pine unless you want meat that tastes like turpentine. If your cooker is really tight, 8 ounces should be all the wood you need. If you are using a gas grill, unless it has a tight fitting lid, chances are it leaks a lot, so you should double the amount of wood. If you are using a tight electric such as the Cookshack or the Masterbuilt, 4 ounces may be all you need. For charcoal or gas cookers, add 4 ounces of wood to the coals at this time. The best amount of wood depends on your taste and how air flows through your cooker, and that can vary with ambient temp on the day you are cooking . Do not overdo the wood. Nothing will ruin a meal than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.

8) Put the slabs in the cooker, meaty side up. Close the lid and go drink a beer. No need to flip them. If you are using an offset smoker or a Smokenator, halfway through the cook you will need to move the ribs closest to the fire to the far side and the far slabs in closer. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peaking.

9) Add another 2 ounces of wood every 30 minutes for the first hours (double this for most gas grill). Then stop. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself. Resist the temptation to keep adding wood until you've done several batches on your smoker and you know how much wood is right for your taste. As you get skilled you may decide to add more or less wood. But don't overdo it at first.

10) Optional. After 4 hours of cooking St. Louis cut ribs or spare ribs at 225F (2 hours for baby backs), prepare the Texas Crutch. This is a technique of wrapping the slab in heavy duty foil with a small amount of apple juice for 30 minutes. By creating a little steam, the Texas Crutch adds flavor, moisture, tenderness, and assures cooking is done on time. You can skip this step if you wish and you will still get Amazing Ribs.

11) Optional. Take the meat out of the foil, save the juice, place the ribs back on at 225F for 30 minutes to firm up the surface. Take the liquid from the foil and mix it with maple syrup and cook it until it is thick to make Pig Candy, a wonderful sweet glaze.

11) As an alternative, use your favorite BBQ sauce. Add the sauce and sizzle it in on high for 5-10 minutes per side watching so it doesn't burn.

12) Serve with slaw recipes, cheesy grits, and Rosengarten's Real Home Made Lemonade.

bbq-ribs-recipes : sweet-baby-rays-bbq-baby-rack-ribs

Monday, August 8, 2011


....a great BBQ ribs recipe to try ! Nice one !

  • 22 1/2 inch Weber grill
  • Grease pan
  • 10 lb. bag charcoal
  • 8 oz. apple, cherry or hickory chips soaked in water
  • Rib rack
  • 4 slabs baby back ribs, 1 1/2 lbs., down
  • 16 oz. Sweet Baby Ray's BBQ Sauce
  • Salt
  • Fresh ground pepper
  • Onion salt
  • Basting brush

Cooking time: 2 - 2 1/2 hours.
Put 52 coals in center of grill and burn for 30 minutes. Then put 26 coals on each side and put grease pan in middle of grill basin. Season both sides of skinned ribs generously with salt, pepper and onion salt. Stand ribs on rib rack in center of grill and cook for 30 minutes. After 30 minutes, rotate ribs, inside to outside, and from top to bottom.

Add soaked wood chips and six charcoal briquettes to each side of coals. After 30 minutes, rotate ribs again. Check ribs every 15 minutes and rotate when necessary. Ribs are cooked when you can penetrate them easily with a fork (about 2 hours). When ribs are tender, remove them from rack and place the ribs upside down in center of grill.
Generously brush Sweet Baby Ray's BBQ Sauce on ribs and place ribs side . The BBQ ribs recipe is ready for feasts ! Hmm..great taste of ribs. Enjoy it !


Monday, August 1, 2011

How to Barbeque

How to Barbeque
BBQ Ribs Recipes
This is where we will present various BBQ Ribs tips and techniques. We will show you How to Barbeque and how NOT to barbeque.

Hopefully, you will learn what to do before you start cooking. And you will learn not to do the things that are fatal to your barbeque cookout.

Nothing will be in any particular order. Information will be put here as we get it. But if you will strictly follow the methods, tips, and techniques here, and avoid the past mistakes of others, you will learn how to barbeque ...or at least have a better idea.

Big BBQ RIBS Grilling Dont's

These common mistakes that cause flare-ups are for the charcoal bbqribs grill or pit users. Gas grill users have flare-ups also, but they can control theirs a little easier.

* When filling the barbeque pit or grill with charcoal, do not fill it where the coals are spread across the whole pit. You want to leave yourself a "cool spot" on either end to be able to move the food if it gets too hot or the flames start getting a little wild.

* Do not fill up the entire grate with food. You need to have an empty spot to be able to move food that gets to too hot and wants to flare up.

* Keep a spray bottle with clean water to knock down flames that start to get out of control.

* Put on the food that cooks the quickest when the fire is the hottest. Put on the food that takes the longest, like the larger cuts of meat, after the fire has cooled down. You don't want the outside of these cuts to char or burn and leave the inside raw.

* Watch food closely that has a tendency to drip fat and flare up the most. You don't want to keep opening the lid, if you stay nearby you can tell when ther's trouble about to occur. Chicken with the skin on, hamburgers, and sausages are good for flar-ups if not paying attention.

* If a flare-up does occur, a good idea is to keep a spray bottle filled with water handy to shoot at the flames before they get out of control.

Follow all these tips and you should have no trouble keeping the flare-ups down.

One of my pet peaves is when I see the barbeque "chef" stabbing the meat with the big long fork from that bbq set while it's cooking. Besides contributing to the flare-up issue, all the juices will leave the meat and go to the bottom of the pit. This guarantees dry, tough meat every time. That is not how to barbeque. Please use tongs and throw the fork from that bbq utensil set into the garbage. Keep just the grill cleaning wire brush, the tongs, and the spatula if that's what came with the set.

Another how to barbeque tip is this dont's.
When your meat hits the grill, do not ever press down with a spatula. This is a pretty common grilling mistake. What it does is squeeze the juices right out of the meat, leaving it dry and tough.

Meat Cooking Times and Temperatures

-This is "how to barbeque" using ideal cooking times(when applicable) for various cuts of barbequed meat:

* Beef Brisket 9-12 lbs. 220 14-18 hrs. N/A
* Pork butt 5-7 lbs. 220 10-12 hrs. N/A
* Pork loin 4-6 lbs. 250 3-5 hrs. 155 deg.
* Turkey, whole 9-12 lbs. 200 10-12 hrs. 165 deg. (thigh temperature)
* Pork spareribs 2 1/2 to 3 1/2 375 2-3 hrs. N/A
* Whole hog 75-90 lbs. 250 18-22 hrs. 165 deg. (ham temperature)
* Pork loin ribs 2-1 1/2 lbs 375 2-2 1/2 hrs. N/A
* Chicken, whole 2 1/2-3 1/2 lbs. 325 3-4 hrs. 165 deg. (thigh temperature)

*A Note About Cooking Times and the Use of Wood:

Long cooking times allow the meat to absorb good smoke flavor and develop a nice smoke ring. The long cooking times on brisket and pork butt allow for natural flavors to develop without wrapping in foil.

By starting a charcoal fire with only a small amount of wood, the meat tenderizes naturally and does not get too much smoke. If you smoke a brisket for 12 to 15 hours with wood only you will ruin it with because you've used too much smoke. A beef brisket especially does not take well to a ton of smoke.

How Much Meat Per Person?

One of the questions often asked is "How many pounds of meat should be served per person?"...Well, a good rule of thumb is 1/2 pound of boneless meat per person is usually plenty. If the meat you are grilling is not boneless you'll have to kind of estimate how much meat it really is and maybe cook a little bit more than that in case you're off some. Also, if there's quite a few kids, go with less. And if there's a large proportion of big eaters, go with a more than 1/2 lb.

There will be a regular stream of tips and suggestions added here on how to barbeque, and of course, how to barbeque the right way. I hope what you have read so far will be helpful in your next cookout. Just stay safe and enjoy your BBQ Ribs. and others.
BBQ Ribs Recipes
bbq-recipe tips.