Help Bar B Q rib recipe!

I don't really like ribs that much, but when I make them for my family they say theyarethe bbest and theyes put ribfest to shame.
Put in pan and cover with pineapple juice. Boil in oven 350 for about 3hrs.
Then on the bbq for 10mins.
Sauce is a mix of sweet Apple beer now sauce and hickory, I use bullseye. Mix till it is to your liking and Voila!
 
Hi John,

Here's my favourite, tried and true. Hope you enjoy it as much as I do. It just falls off the bone. Drool.

Granny Hansen’s Fave Baby-Back Ribs With Homemade Barbeque Sauce
Serves 6
Total Time: 1 ½ hours

3 lbs pork baby back ribs, cut into several pieces
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 tsp garlic (crushed or powder)
* I like to add a little chopped chipotle for the extra zing (canned, optional)

Directions:
1) Heat oven to broil.
2) Meanwhile, mix the rest of ingredients in a medium saucepan.
3) Bring to a boil, reduce heat, and simmer for 30 minutes, stirring often.
4) Line a broiler pan with foil and place the ribs, meat side down on the rack.
5) Brush with 1/4 of the sauce.
6) Broil 4 inches from the heat source for 3-4 minutes, then turn and repeat with other side of ribs.
7) Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
8) Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Brush with most of the remaining sauce (leave a little for the end)
9) Reduce gas heat to low (300 F – 350 F), close lid, and leave undisturbed for 45 minutes. Do not lift the lid at all.
10) Check for doneness, and brush with remaining sauce. Grill for 5 more minutes and serve immediately. Enjoy!
 
bake your ribs at 325deg. meat side down, in a roasting pan ,add 1/2 a can of beer. bake 2 hours lid on.
BBQ next in any sauce of your liking and Montreal steak spice. guaranteed fall of the ribs spectacular.
don't forget to drink the rest of the beer.
 
Thanks you all for the great input, lots to "digest" here, I think I am going to take what I think to be the good points from everyone and combine them and then try it out.
Cheers John
 
It's all about the dry rub first, as has been mentioned...overnight....then into the smoker for a few hours, then finish them up on the BBQ with one of the sauces described above......
When I mention the smoker around here, I don't have to buy any beer:cool:
 
The way I see it, I didn't want nor crave ribs untill I seen this thread... and after all the tasty recipes and pics, I now crave, want, need ribs. with that said I have no ribs, my wife cant cook ribs, I am going camping this long weekend and will be un able to have ribs then. I can not have them on a train, or on a plane, not on a boat or with a goat....... See where I am going with this????? You bastards. :p

Thank for the recipes though... lol
 
http://smittenkitchen.com/blog/2006/08/barbeque-agnostic/
here's a link to the best BBQ sauce I've ever run across. I had a friend picking scraps of pulled pork off the tray as an excuse to mop up this delicious sauce.

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.
 
I use an off the shelf PC apple butter sauce, just a tiny bit since I don't really like getting messy when I eat. But the night before I smoke the ribs I use a rub that I stole off the interwebz. It's good stuff, I put it on ribs, wings, porkbutt...

Popdaddy’s ButtGlitter


8 Parts Tina Turner - Paprika
3 Parts George Clinton - Salt
3 Parts Little Richard - Sugar
2 Parts Chaka Kahn - Cumin
2 Parts Prince - Garlic Powder
2 Parts Rick James - Onion Powder
2 Parts Don Cornelius (Re-Ground before mix) - Celery Seed
1 Part Carlos Santana - Chili Powder
1 Part John Travolta Powder - Oregano
1 Part Larry Graham - Black Pepper
½ part each of Fred Wesley Powder and Bootsy Collins - Mustard - Red Pepper or Cayenne
Click to expand...

Last batch of ribs were: rub wings the night before, smoker to 250ish with soaked wood chips, 2hrs smoked on the grill, 2hrs wrapped in foil with 1/4 can of 7up, 1hr smoked again with sauce added for the last 1/2 hr. Tried the 3-2-1 method last time and they were overcooked, the ribs I bought were pretty cheap/thin so I'm just doing 2-2-1. Came out pretty good.
 
rib rub

5 tbsp chilli powder
1 tbsp onion powder
1 tbsp celery salt
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp salt
1 tbsp cracked pepper
1 tsp cumin

bbq sauce

1 red onion
1 bottle of bullseye bbq sauce
1 cup of jack daniels

rub ribs and cover in bbq sauce, then bake it covered in tinfoil for 3 hours at 175'F
after the 3 hour mark, remove the tinfoil and start basting the ribs with a few tablespoons
of the sauce every 30 minutes or so. bake in oven for another 3 hours.

once fully cooked, remove from oven and cool. wrap ribs in remainder of sauce covered in bbq sauce.

let sit over night.

when ready to use, just heat up in oven at 450'F for 8 minutes. finish with coat of bbq sauce
 
The real key to ribs is to par boil them (or steam them first) to take a lot of the fat and grease out.

I usually use a steamer - score the ribs, cut into chunks and steam for about ten or fifteen minutes.

Then rub them with marinade - coca cola or fruit juice, lots of crushed garlic, ketchup, white vinegar or red wine, brown sugar - mix it into a wet paste and slather it all over and into the scores. You can let them sit for hours or days in the fridge and then finish them off on the BBQ.
 
Rusty Shackleford said:
I use an off the shelf PC apple butter sauce, just a tiny bit since I don't really like getting messy when I eat. But the night before I smoke the ribs I use a rub that I stole off the interwebz. It's good stuff, I put it on ribs, wings, porkbutt...



Last batch of ribs were: rub wings the night before, smoker to 250ish with soaked wood chips, 2hrs smoked on the grill, 2hrs wrapped in foil with 1/4 can of 7up, 1hr smoked again with sauce added for the last 1/2 hr. Tried the 3-2-1 method last time and they were overcooked, the ribs I bought were pretty cheap/thin so I'm just doing 2-2-1. Came out pretty good.
Click to expand...

I'm pretty much the same but I don't soak my wood chips. I put the dry chipsin teh ash pan and le tthe falling ash smolder there. Most times I don't add additional wood at all. Just the charcoal is good enough.

I cooked on an UDS until I bought my trailered unit

drumdone1.jpg


smoker.jpeg


brents3.jpg
 
You all should pitch a show idea to Food Network Canada. BBQ with CGN.

If that phoney chick from #####in Kitchen can get a show, anyone can get a show.
 
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