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Righteous Ribs, The Best BBQ Ribs You Will Ever Eat
The Best Basic Barbecue Rub Ever
Here I'm going to share with you the grand-daddy of all barbecue rubs, but don't let its simplicity fool you. Because in this very basic rub is a heap of flavor- the heat of the black pepper-the slow burn of the cayenne and the mellow earthiness of the paprika. And you can use this basic rub and add what you want to it. I have in the past added Red Hawaiian Sea Salt. I use brown sugar but I know of people who have used ground pure cane sugar. For your basic rub you will need.
1. One Fourth Cup Ground Sea Salt.
2. One Fourth Cup Brown Sugar.
3. One Fourth Cup Paprika.
4. Three Tablespoons Ground Black Pepper.
5. One Tablespoon Garlic Powder.
6. One Tablespoon Dried Onion Flakes.
7. One Teaspoon Ground Cayenne Pepper.
8. One Teaspoon Celery Seed.
You will want to mix all the ingredients together and then transfer to a jar with a lid. The rub will keep for up to six months tightly covered. You will want to sprinkle this rub on your ribs and you will have the best ribs in the world.
You can also use this rub on pork chops, beef brisket, and even rainbow trout. I love it on ribs because it gives them a flavor your going to be craving over and over. I think it helps to make the most wonderful ribs you'll ever eat in your life.
Let me tell you that eating these ribs can be almost a religious experience, especially when coupled with Sweet Smoky Barbecue Sauce. I just love the succulence and tenderness of baby back ribs, but you can certainly use country style pork ribs like in the photo if you want to. Either kind of ribs will be oh so delicious if you just follow the directions.
The real secret to cooking tender delicious ribs of any type is to set your grill up for indirect grilling and to cook the ribs nice and slow so they turn out tender and delicious. In case you don't know when you cook with indirect grilling the fire is kept over on one side of your grill and the ribs or other meat is over on the other side. Another thing is that when ever possible I always use applewood chunks or chips and I soak my wood in apple cider overnight. I know you'll see recipes call for soaking the wood for an hour or two but that's just not enough time.
If you only soak your wood for an hour or two it will dry out and quickly burn up when you add it to your charcoal fire. You want wood that will be slow to burn and that will smoke. If you soak apple wood chips or chunks in apple cider over night you will get smoke and your wood will be slow to burn up.
If you can not find apple wood the next best wood is mesquite. But be sure to soak it in the apple cider over night for the best smoke and flavor. Place pieces of your soaked wood on the charcoal fire and you'll get a lot of smoke.
Before Its News
The Best Barbecue Ribs You Will Ever Eat
In this recipe we are going to be using baby back ribs but you can use country style pork ribs if you so desire.The first thing you'll want to do is to remove the papery skin on the back of your racks of ribs unless you can get your butcher to do it for you.
If you do it lay each rack of ribs down and grip the edge of the papery skin with a dish towel so it won't slip out of your fingers and pull it right off. You may have to use a sharp knife and your fingers to remove any stuck on pieces of skin.
To Make Delicious Barbecue Ribs You Will Need.
1. Six Racks Of Baby Back Ribs with the back skin removed.
2. One Fourth Cup Of The Above Barbecue Rub sprinkled onto and rubbed into your ribs.
3. Two Cups Of The Barbecue Sauce Below, but don't apply it until the last 15 minutes of cooking time.
You will want to start your charcoal fire on one side of the grill and after you have sprinkled the ribs with the rub and rubbed the ribs with the rub put the ribs on the grill over on the side opposite to where your fire is. You don't want a real hot charcoal fire. You want a medium fire that is going to heat the wood enough to keep the grill full of smoke when the grill is closed and you want the fire hot enough to give off indirect heat to cook your ribs.
The fire should be just hot enough to cook your ribs completely done in two hours. Your ribs are done when you can easily pull the bones out of the ribs and the ribs are tender. You do not want to brush the barbecue sauce on below until about the last fifteen minutes of cooking time. If you brush your barbecue sauce on to soon the heat from the grill will burn your sauce.
The World's Best Barbecue Sauce
This barbecue sauce has a zing of vinegar and a whiff of smoke and its thick and sweet and this sauce does have ketchup in it.
For Your World's Best Barbecue Sauce You Will Need
1. Six Tablespoons Brown Sugar.
2. One Half Cup Of Apple Cider Vinegar.
3. One Half Cup Of Molasses.
4. One Half Cup Of Honey.
5. One Half Cup Of Worcestershire Sauce.
6. Two Tablespoons Dark Rum.
7. Two Tablespoons Yellow Mustard.
8. One Tablespoon Liquid Smoke.
9. One Tablespoon Chili Powder.
10. Two Teaspoons Fresh Ground Black Pepper.
11. Two Teaspoons Garlic Powder.
12. One Teaspoon Ground All Spice.
13. One Teaspoon Ground Cloves.
14. Four Cups Ketchup.
Put all your ingredients into a large non stick saucepan and cook it at a simmer. Never let your barbecue sauce boil. If you turn your sauce up to high it will splatter. So keep your sauce turned down low enough to cook it but not high enough for it to splatter out of the pot. You never want the sauce to boil. You want to simmer the sauce for at least a hour so it will blend well together and reduce in volume.
As I said you can if you wish make country style pork ribs with the same recipe on this page and make delicious ribs.