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I Need An Awesome Ribs Recipe
- Thread starter eits
- Start date
CalvinHobbes
Diamond Member
FoodTV --> Alton Brown
MikeyIs4Dcats
Lifer
http://www.foodnetwork.com/foo...OOD_9936_11125,00.html
I used beer and balsamic instead of the wine and vinegar
I used beer and balsamic instead of the wine and vinegar
queenrobot
Platinum Member
:thumbsup:
more about your smoker temperature and timing control than what you put on the rib.
low and slow.
for a simple rub you can just use salt, black pepper, cayenne pepper, paprika, brown sugar, onion powder, garlic powder.
sauce preference really differs from person to person, some like a more tomato based one, more vinegar, more molasses, more smoke, etc.... so hard to suggest one that you will really like.
low and slow.
for a simple rub you can just use salt, black pepper, cayenne pepper, paprika, brown sugar, onion powder, garlic powder.
sauce preference really differs from person to person, some like a more tomato based one, more vinegar, more molasses, more smoke, etc.... so hard to suggest one that you will really like.
Someone should add their Rib Recipe to the ATOT Cookbook
2 whole slabs pork baby back 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
In a bowl, combine all dry ingredients and mix well. Apply to both sides of ribs, and wrap in aluminum foil. Refrigerate for 12 hours.
I have received much praise for the recipe above. You can eat these ribs without any sauce because the rub is so good, or pair it with a nice sweet sauce. Cut the cayenne pepper in half if you are sensitive to spicy food. Also, put every bit of the rub on the ribs. You want it to go on thick.
I usually prepare these by putting the wrapped ribs in a braising pan in the oven for about 3 hours on 215F. Put about an inch of water in the pan to keep it humid inside. When it's about done, preheat your grill to about 250F, and lay a sheet of foil shiny side down on the rack. Poke several holes in the foil, spray it with cooking spray, and put the ribs on it, and then pour all the liquid left in the original foil over the ribs. Finish the ribs off on that for about 10min to carmelize the sugar, and enjoy.
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
In a bowl, combine all dry ingredients and mix well. Apply to both sides of ribs, and wrap in aluminum foil. Refrigerate for 12 hours.
I have received much praise for the recipe above. You can eat these ribs without any sauce because the rub is so good, or pair it with a nice sweet sauce. Cut the cayenne pepper in half if you are sensitive to spicy food. Also, put every bit of the rub on the ribs. You want it to go on thick.
I usually prepare these by putting the wrapped ribs in a braising pan in the oven for about 3 hours on 215F. Put about an inch of water in the pan to keep it humid inside. When it's about done, preheat your grill to about 250F, and lay a sheet of foil shiny side down on the rack. Poke several holes in the foil, spray it with cooking spray, and put the ribs on it, and then pour all the liquid left in the original foil over the ribs. Finish the ribs off on that for about 10min to carmelize the sugar, and enjoy.
GrantMeThePower
Platinum Member
I have a couple different reciepes, and the real question is this:
are you bbqing/smoking them or cooking them in the kitchen?
are you bbqing/smoking them or cooking them in the kitchen?
ponyo
Lifer
I use that oven method as well but use St. Louis store bought rub and I finish it on the grill with BBQ sauce. I prefer this method because you get easy perfect heat control with the oven and you can watch TV or do other stuff while it's cooking.
I use apple juice and rice wine vinegar.
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