Sunday, February 7, 2010

World's Best BBQ Ribs Recipe

I Make Damn Good Ribs

Anybody that knows me, knows that I love ribs. I get compliments on them all the time, so I figured this would be the best way to share the recipes and tell you how I prefer to cook them. The steps are numbered… with some other stuff in between.

  1. It Might Be A Long Recipe

But it will be worth it. Just do yourself a favor, and don't cut corners. You'll be glad you did at the end. I would suggest that you cook one rack of ribs more than you think you'll need. The reason for that is that it will give you something to snack on every time you turn them.  Somewhere around hour 8 these ribs will become world class. You could serve them at that time with no complaints. But if you continue to munch on the extra rack, and finish the whole recipe....you'll go kiss yourself when they are done So here's how you do it 
  1. Put the ribs in a roasting type pan. Long enough for the ribs, and deep enough to catch the juice that will be created while the ribs marinate overnight
  2. Start by removing the membranes on the ribs. Remove it wherever you find it. Set aside.
  3. Then make the rubs and sauce below
The rub recipes are really just a guide… use whatever amounts of each ingredient that makes you happy!

BBQ Rub Recipe Ingredients:


  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 3/4 tablespoon garlic powder
  • 3/4 tablespoon onion powder
  • 1 teaspoon cayenne
BBQ Rub Recipe 2 INGREDIENTS:
  • 1/3 cup paprika
  • 3 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground basil
  • 2 tablespoons red pepper
  • 1 tablespoon black pepper
PREPARATION:Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablepoons of brown sugar.


BBQ Sauce 1 -
Again…they amounts are more of a guide than anything. For example, I prefer more brown sugar (A LOT more…like a cup or two. I also use cayenne pepper rather than crushed red pepper a lot of time.
Ingredients
  • 1/2 cup (125 ml) catsup
  • 1/4 onion, chopped
  • 2 tbsp (30 ml) brown sugar
  • 1 tbsp (15 ml) prepared mustard
  • 1 tsp (5 ml) of Worcestershire sauce
  • 1/4 tsp (1 ml) garlic powder
  • 1/4 tsp (1 ml) crushed red pepper
Preparation
In a saucepan stir all ingredients together and cook until everything is dissolved, and then cook a little more.
  1. Coat the ribs with the rub. Don't rub it in… just spread it over the top VERY heavily…until there are no wet spots showing in the ribs. Set them in the fridge overnight.
    Pour the BBQ sauce into a sealable bowl, bottle, or whatever you want to put it in. Close it…put in the fridge.
Now comes the fun part:
Get the smoker started. I don't care what kind of wood, briquets, lump charcoal…whatever you use. I could care less. Nobody's going to eat that. It's the meat they are after. Get the temperature as close to 235 as you can.
  • Opening the controls lets in more oxygen… therefore more heat
  • Lowering the controls lets in less oxygen… therefore less heat
Put the ribs on the smoker…and then time them as described below…
StartedTempRotationFlippedReversedFlipped
9 am - 250123456


10 Am220123456


11 AM250345612


12PM250561234


1Pm

123456

2pm

345612

3pm

561234

4pm


123456
5pm


234512
6pm


561234
7pm



123456
8pm



345612
The above schedule presumes you start at 9AM in the morning. Usually, I start at 5AM so that they will be ready for supper.





  • Rotation – They are put on the grill 1 & 2 closest to heat3 & 4 in the middle, 5 & 6 on the end. They are rotated in position every hour. The numbers 123456 represent the position they are in on the grill and at what time. Continue to rotate them all the way through cooking time.
    • Flipped means they are turned over on the other side… and continue to be rotated
    • Reversed means that the end of the rib facing the grill is reversed. They should stay on the same side






About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. I suggests you try the BBQ. This site gets it's name from road trips when I was in my 20's. By the time we would head home...all we could afford was a loaf of bread and some potato chips.