2bleus Wet Sauce For Ribs And More Recipes

Steps:

• Mix paprika and mustard until blended; rub evenly onto both sides of ribs. Refrigerate 1 hour. Meanwhile, soak wood chips in water.
• Drain wood chips. If using gas grill, place half the chips on each of 2 large sheets of heavy-duty foil; fold each to make packet. Use fork to poke several holes in top of each packet.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 300ºF. Place 1 foil packet over lit burners in bottom of grill. (Or if using charcoal grill, sprinkle half the drained chips directly over hot coals.)
• Place ribs, meat sides up, on grate over unlit area. Grill 2 hours, monitoring for consistent grill temperature and adding remaining wood chips halfway through the grilling time.
• Brush ribs with half the barbecue sauce. Grill 30 min., turning and brushing occasionally with remaining barbecue sauce.

Steps:

• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, 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. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
• Mix all ingredients together in a bowl.

Steps:

• WET SAUCE: In a heavy duty medium-sized saucepan, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes. Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency. Let cool, then using an emulsifier (or use a blender), blend to a smooth consistency. This makes about 2 1/2 cups of wet sauce.
• Soak Hickory chips in water for at least 30 minutes. Meanwhile, prep ribs and grill.
• DRY RUB & RIB PREP: Clean ribs by rinsing in water. With a sharp knife, stab several times into the membrane/tissue that is on the less meaty side of the ribs (this will help the meat absorb the smoke). Make a 1" slice at the top of the ribs in between each bone (for easier cutting after they're done). Mix dry rub ingredients together and rub onto both sides of rib racks. Cover and refrigerate while you prepare the grill (can also be done the night before).
• GRILL PREP: Start coals in a chimney starter. when ready, spread coals onto bottom rack on 2 sides of the grill (leaving a space in the middle) and place a disposable drip pan in the center. Place 3/4 of the wood chips over coals then place cooking rack in position.
• Place ribs (meat side up) onto center of grill over drip pan. Place a sheet of foil snugly over the tops of the ribs. Place cover over grill and open vent directly above the position of the ribs. Cook for 1 hour.
• Turn ribs over, and cook an additional hour adding the remaining wood chips (and more coals if necessary).
• Have a sheet of heavy duty foil ready (large enough to encase the ribs). Remove ribs from grill and onto the foil. Spread 1 cup of the wet sauce generously over both sides of the ribs. Seal up the ribs in the foil to make packets (double the foil if necessary).
• BEANS PREP: Place beans in a disposable foil pan. Stir in 1 cup of the wet sauce. Cover with HD foil and using a thin skewer, poke holes in the top. Place the beans on top of the disposable pan that's under the ribs to heat and smoke beans. Place the rib packets on the grill. Cover with vent over ribs and cook 30-45 minutes more.
• Remove ribs from packet and cut double ribs for serving. Take the crunchy brown/burnt edges and chop up coarsely. Add them to the beans and stir. Serve ribs with beans and side of remaining sauce.