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Pain-In-*...But The Best BBQ Ribs Ever
Marner
Member Posts: 2,977
BBQ BABY BACK RIBS - DRY RUB
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INGREDIENTS:
4 slabs pork baby back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
Finishing Glaze:
1 1/2 cup of your favorite red barbecue sauce
1/2 cup honey
First Step
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat bbq on low to 250 degrees.
Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan or in a rib rack bake for 2 1/4 hours.
Second Step
Remove ribs from bbq. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib.
Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the bbq for 1 hour.
Third Step
Remove wrapped ribs from bbq. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the bbq meat-side up for 30 minutes.
Forth Step
Remove ribs from bbq and increase bbq temperature to medium or 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in bbq meat side up for 10 minutes, or until sauce caramelizes
Enjoy the best pain-in-* bbq ribs you've ever tasted.
________________________________________
INGREDIENTS:
4 slabs pork baby back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
Finishing Glaze:
1 1/2 cup of your favorite red barbecue sauce
1/2 cup honey
First Step
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat bbq on low to 250 degrees.
Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan or in a rib rack bake for 2 1/4 hours.
Second Step
Remove ribs from bbq. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib.
Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the bbq for 1 hour.
Third Step
Remove wrapped ribs from bbq. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the bbq meat-side up for 30 minutes.
Forth Step
Remove ribs from bbq and increase bbq temperature to medium or 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in bbq meat side up for 10 minutes, or until sauce caramelizes
Enjoy the best pain-in-* bbq ribs you've ever tasted.
Comments
do you ever get to eat them ?
Oh for sure... from start to finish it's about a 4 1/2 hour undertaking with some down time to relax with a soda if you're so inclined...the end results are worth the trouble.
Enjoy!
Buy ribs, apply famous daves rub, bake in oven on pan loosely covered with foil for 2-3 hours. Toss on the grill for the grilled effect. Apply any one of famous daves sauces a few minutes before you remove them. After removal, slather again.
Enjoy!
My wife is a manager for Famous Daves. I swear my blood is half barbeque sauce. I love it.