California Rodeo Bbq Ribs Recipes

BIG BOB GIBSON BBQ RIBS

Steps:

• Preheat a grill or the oven to 250 degrees F.
• Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
• Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

GUY'S RIGHTEOUS RIBS

Steps:

• Preheat oven to 275 degrees F.
• Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back of the ribs and discard. Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.
• Set out large sheets of foil9one set for each slab). Place one rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure each rack is meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.
• After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.
• Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish. Cook racks for 1 1/2 more hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.

NEELY'S DRY BBQ RIBS

Steps:

• Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
• Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
• Mix all ingredients together in a bowl.