Texas Style BBQ Pork Spare Ribs Recipe
The right thickness really counts
Texas style BBQ pork spare ribs and steaks.
Steaks that are at least 3/4-inch to 1-inch thick won't dry out
easily during grilling. Trim off excess fat and slash the fat
edges at 1-inch intervals to prevent curling.
Turn your steak with tongs once, halfway through cooking
(don't use a fork - it will pierce the meat and let the natural
juices escape). Many factors can influence cooking time -
including the weather, especially wind, when you're using
charcoal - so test for doneness by cutting into the thickest
part of the steak and checking its color.
2. Hamburgers: Make ground-beef patties about
1-inch thick - they're juicer than thinner patties. Ground
meat is very susceptible to bacterial contamination, so
be sure to cook your meat until it's at least medium-well
done (160 degrees F on a meat thermometer inserted
horizontally into the burger).
3. Poultry: Whether you're cooking chicken, duck, or turkey,
the best way to test for doneness is with a thermometer.
Breasts should be cooked to 170 degrees F; thighs and
whole birds to 180-185 degrees F. You can remove poultry
from the grill when it's 5 or 10 degrees below the
recommended temperature, but be sure to let it stand about
10 minutes to allow the temperature to rise.
If you don't have a thermometer, remove the bird to a
white plate and pierce with a fork. Any juice that comes
out should be clear. If juice comes out pink, cook a little
longer and check again. You can test cut-up pieces of
chicken the same way.
4. Kabobs: Foods that are cooked together on the same
skewer should heat quickly and take the same amount of
time to cook. Foods with different cooking times, like
vegetables and meat, should be grilled on separate skewers.
Also, be sure to leave a little space between pieces on the
skewer so the food cooks evenly.
If you like metal skewers, buy twisted or square ones,
not round - the food will twirl on the skewers less and
cook more evenly. If you're using wooden or bamboo
skewers, shape isn't a factor. But soak them in water for
at least 15 minutes before using so they don't burn. Just
pat dry before putting food on them.
Texas style bbq pork spare ribs
There is nothing better than a plate of BBQ pork spare ribs with family or friends anywhere or anytime. Here I have a few good BBQ recipes for your enjoyment.
- 1.5 kg pork spare ribs - American cut
- ½ cup New Mexican Sauce
- ½ cup famous Dave's BBQ sauce.
- 1 tablespoon honey
- 1 small onion finely chopped
- 1 teaspoon of lemon or lime juice
- 1 clove garlic crushed (or minced)
- 1 chicken stock cube crumbled
- 1 tablespoon brown sugar
- ¼ cup Cabernet Sauvignon
- ¼ cup water
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.
BBQ PORK SPARE RIBS
Braised Beef Short Ribs
Ingredients for meaty beef short ribs are;
- 1-2 tbsp olive oil
- 2 stalks celery chopped
- 1 large carrot chopped
- 1 large onion chopped
- 4 lbs. meaty beef short ribs cut up
- 3-4 medium plum tomatoes chopped
- 4 cloves garlic minced
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tbsp balsamic vinegar
- 1 tbsp chopped fresh rosemary or 1 tsp dried
- 1 bay leaf
- 2 tbsp flour
- 1/4 cup water
- Season ribs with pepper and garlic
- Heat oil in large Dutch oven.
- Add ribs and cook until browned
- Remove ribs
- Add celery, carrot, onion, tomato and garlic, cook until tender
- Add wine, vinegar, broth, rosemary and
- bay leaf
- Add ribs and heat to boil, covered.
- Cook on low heat till ribs are tender.
- (If desired, place in 325 oven for 6 hours)
- Baste with Famous Dave's sweet and sassy BBQ sauce
Glazed Baby Back Ribs
Do it Right
BBQ Pork Recipes
Pork is one of the most popular meats eaten over the world.
It has a juicy, tender texture with a mild flavour that is
complemented by a wide range of herbs and spices, and
responds extremely well to a wide variety of marinades.
Handy Hints for Grilling Pork:
- Most barbecue sauces contain sugar, which
- easily burns, so don't sauce your ribs
- until the last 10 to 20 minutes of
- grilling time.
- Don't parboil your ribs! You'll just boil
- away all the flavor. Instead, cook them
- low and slow over Indirect heat.
- Chops 1-inch or thicker are best for the
- grill. For the most flavorful chop,
- lightly coat the chops with oil and sear
- them like you would a steak. Finish them
- up over Indirect Medium heat.
- Tenderloin can be safely removed from the
- grill at 155ºF if it is covered with foil
- and allowed to rest for 5 minutes before
- carving. During that time, the temperature
- should rise to a perfect 160ºF.
- Use a meat thermometer to be sure.
Smoked Venison Spare Ribs
I like to cook any way possible to see what kind of flavor and taste I can get out of different meats.
Here I will use my smoker on venison spare ribs.
Ingredients are as follows;
I will smoke 16 spare ribs at a time as they are smaller then pork.
16 spare ribs.
1/2 cup worcestershire sauce or teryaki sauce.
1/4 cup soy sauce
1/2 cup barebeque sauce,your flavor
1 tsp.garlic powder
1/4 cup chili pepper seeds,like they use on pizza.
2 tbsp. chili powder or less.
Place ribs in bowl and add all ingredients on top of ribs.
Mix ingredients together with hands thoroughly.
Place in refrigerator overnight to marinade.
If using an electric smoker,place 3 pieces of hickory,apple or whatever smoking wood you prefer between electric elements.
Do not use conifer type wood to smoke or cook with as it will give the food a resin taste.
If using a wood type fired smoker follow the same directions,but use a milder wood.
Place the ribs on the racks provided and begin smoking process.
When the wood quits smoking do not place any more in smoker,the reason is you will have too smokey tasting meat.
Usually takes 2 to 3 hours to smoke
Rib Eye Steak Recipe
If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.
Southwestern Barbecue Sauce:
2 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
4 cups tomato sauce
1/2 cup molasses
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
Yield: 4 cups
Dutch Oven Pork Ribs
Pork Chops and Apples
6 Pork Chops
1/4 cup brown sugar, packed
2 t butter
1/2 t cinnamon
1.heat oven to 400*
Brown Pork Chops on both sides.
Place apple slices in baking dish.
Sprinkle with sugar and cinnamon.
Dot with butter.
Top with Chops.
Baked covered for 1/2 hour.
9 foot long hot dog
Another great B>B>Q>
This recipe calls for 10 ounces of beer; therefore,
you must drink 2 ounces while cooking.
You will need:
3 # country style pork ribs
2 tablespoons Famous Dave’s Rib Rub
2 tablespoons olive oil
1 cup onion cut in 1" square
1/2 cup onion, 1/2" dice
1/2 cup celery, 1/2" dice
1 whole pablano pepper diced in 1/2" chunks
3 cloves garlic
10 ounces beer
1 cup water
1 cup Famous Dave’s Hot & Sassy BBQ Sauce
Preheat oven to 325 f
Get a pan large enough to hold all the ribs in a single flat layer. and heat over a medium flame.
Add oil, and sear country ribs on both sides, about 2 minutes, remove meat and set aside.
Add vegetables and garlic and sweat until vegetables are translucent, about 3 minutes.
Deglaze pan with beer and scrape up the browned bits. Add Famous Dave’s Hot and Sassy BBQ sauce and water and stir. Add ribs in one layer.
Bring to a simmer, cover and put into the oven for about 45-50 minutes, until meat is very tender.
Remove ribs from sauce. Strain sauce from vegetables. Reserve vegetables, season. Degrease sauce.
Serve ribs topped with sauce and some vegetables on the side. Goes great with a steaming hot mound of corn grits. Or a good vinegary cole slaw.
Rub ribs with Famous Dave’s Rib Rub and let sit for a couple hours, or overnight
From the heart of Montana! Perfect for summer BBQ and to eat into the fall at those football tailgating parties!
You will need:
2 packages of Favorite Johnsonville Fresh Bratwurst (Cheddar ,hot and spicy work great!)
2 medium onions, sliced thin
1 T Famous Daves All purose seasoning
1 T Butter
cup Famous Daves Rich and Sassy BBQ sauce.
1 large piece of foil
10 crusty French Rolls
Prepare grill with coals at a medium, direct and even heat.
Put sliced onions, seasonings, butter, beer and Famous Dave’s Rich and Sassy all in a foil “bowl”, fold up and put directly over coals, cook about 30 minutes until onions are soft and a nice sauce is made.
Grill bratwurst on same grill until done.
Serve Bratwurst on a roll with BBQ onion beer sauce.
Also great as a cheeseburger, steak or pork chop topping!!!!
BBQ Spare Ribs books
Now if you are traveling through the city of Lockhart,you will want to stop at Smitties Market for some great BBQ.This recipe will keep you coming back for more.Smittie serves their customers on a brown sheet of paper with plastic utensils.
You will get famous beans,onions,french fries,and many other items on the menu at Smitties Market.UMMMM
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