Rub N Sauce Barbecued Ribs Recipes

RIB RUB RECIPE

Steps:

• Take out a large mixing bowl and add into it all of the aforementioned ingredients.
• Use a bowl large enough that the ingredients only take up about one-third of the vessel, as this will give you adequate space to thoroughly mix the blend without spilling ingredients over the edge.
• Using a high-quality metal whisk, thoroughly mix all of the ingredients together until all of the rub blend ingredients are evenly dispersed.
• Don't solely rely on a vision based assessment of the blend to ensure that it is thoroughly mixed, rather dip your little finger into it and do one or several taste tests to evaluate it.
• This is the most important step in creating a master rub blend, so blend the ingredients together as best as you can.
• Store your mixed rib rub blend in glass mason jars with airtight lids.
• When filling these glass jars with your blend, always make sure to leave at least a third to a quarter of empty space at the top of the jar.
• This will give you enough space needed to manually shake the blend up in the event that the ingredients have settled.
• If you do not plan to use your rib rub right away then be sure to store it in a dark and cool place, which will preserve the flavor integrity of your ingredients.
• Exposing your rib rub ingredients to heat or direct sunlight can significantly age the ingredients and reduce the flavor of your overall blend.
• If you plan to apply your rib rub blend to your ​rack of ribs immediately, then be sure to keep your mason jar away from your BBQ, grill, or any other sources of heat or moisture.
• We strongly recommend that you pour the needed rub amount into a separate bowl, then place the mason jar back into a cool dark place.
• It is better to draw the rub ingredients from a bowl then direct from your mason jar, otherwise, you can ruin your blend by exposing it to moisture or the elements.

JIM'S SECRET FAMILY RECIPE RIBS

Steps:

• Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

RUB 'N SAUCE BARBECUED RIBS

Steps:

• Fill the bottom of a broiler pan about half full of water.
• Mix rub ingredients together and generously rub into both sides of ribs.
• Place ribs on top section of broiler pan.
• Cover with foil and fold edges under to seal in steam as they cook.
• Bake in 350° oven for 1 1/2hours.
• Remove foil carefully as steam is very hot.
• Refrigerate ribs until needed.
• Combine all ingredients for barbecue sauce.
• Place ribs on grill and brush generously with sauce.
• Grill until crispy and hot- will only take about 10 minutes.
• Watch carefully once you add sauce because the sugar will burn quickly.

BARBECUED RIBS

Steps:

• Put 2 pounds of ribs in each of two 9x13 pans.
• Sprinkle with seasoned salt.
• Spread garlic over all the ribs.
• Put 1/2 cup water in bottom of pan.
• Cover with aluminum foil.
• Bake at 350 degrees Fahrenheit for 1 hour.
• Pour off all liquid.
• At this point I try to put all ribs in one pan, but I do not let them cover each other, so use your own judgement.
• Spread barbecue sauce liberally on meaty side of ribs. Put Ribs meaty side up in pan.
• Bake uncovered for 1 hour at 350 degrees Fahrenheit.

THE EASIEST WAY TO MAKE GREAT BBQ RIBS RECIPE BY TASTY

Steps:

• Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
• Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
• Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
• On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
• Generously season the ribs all over with the dry rub.
• Wrap the ribs in aluminum foil until completely covered.
• Preheat the grill to 300°F (150°C) with the lid closed.
• Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
• Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
• Unwrap the ribs and discard the foil.
• Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
• Remove the ribs from the grill and serve with extra barbecue sauce.
• Enjoy!

SWEET N TASTY BBQ RIBS

Steps:

• Make the dry rub by adding all the dry ingredients and mixing well.
• Remove the ribs membrane from the underside of the rack. Insert a small utensil under the membrane skin at a bone location and gently pry the membrane up so that you can grab it with a paper towel. Use the paper towel to get a hold of the membrane and pull of the membrane.
• Liberally apply the rub to the top and bottom of the rack of ribs. Wrap the ribs in plastic wrap for at least 30 minutes or overnight.
• Start your grill, oven or smoker and set the temperature to 250 degrees. Place a water pan into the grill, under the grill grate, and fill the pan halfway with hot steaming water.
• Place your ribs onto the grill and close the lid. Rotate the ribs once after 2 hours. After 4 hours apply the barbecue sauce to the ribs and then close the lid for at least 30 minutes. After 30 minutes, check the temperature of the ribs. The internal temperature of the ribs should be between 195 degrees and 205 degrees. Cover the ribs and let the ribs rest in a warm place for 20 to 30 minutes before carving.
• While your ribs begin to cook, make the barbecue sauce. The sauce and the rub can be made a head of time.
• Serve the barbecue sauce on the side and provide bottles of hot sauce for your guests that prefer hot and spicy ribs. Enjoy!

BEEF RIB RUB RECIPE

Steps:

• Place all of the ingredients in the bowl and whisk together to thoroughly combine.
• Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
• Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
• This rub can be used as the seasoning component of a beef rib wet marinade.
• Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
• Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.