AWARD WINNING BBQ PORK RIBS
I have won many BBQ competitions with this recipe. They are outstanding in a smoker but, can also be done in the oven or on a grill. If you cook them in the oven use baby backs and reduce the cook time. Serve with potato salad and Cole Slaw. It takes years of practice to be able to cook great ribs, this recipe will help you out tremedously. I use Head Country BBQ Sauce if i am not making my own (Recipe #322637) but any good bbq sauce should work. You can purchase Head Country online at http://www.headcountry.com. Have fun and enjoy the art of Barbequeing!
Provided by srooc1
Categories Southwestern U.S.
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season Ribs with Salt, Pepper, Granulated Garlic.
- Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees.
- Place all sauce ingredients in a sauce pan and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- After ribs have cooked for 1 hour baste with sauce.
- Repeat basting every 15 minutes.
- Cook for 3-4 hour or until done and tender.
- Enjoy.
WORLD CHAMPIONSHIP BABY BACK RIBS
The sauce in this recipe has always been our "mother" competition sauce--the base we use to make the sauces we serve for competition judges. It is very forgiving for tweaking, so use it as a palette with which to add your favorite flavors. One of my favorite variations is to add a cup of peach or mango puree to 2 cups of the sauce for a fresh taste. When cooking competition chicken, I leave out the diced onion and substitute 1 tablespoon of onion powder, as I like a smoother finish on chicken.
Provided by Food Network
Categories main-dish
Time 13h35m
Yield 6 to 12 servings
Number Of Ingredients 29
Steps:
- For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
- For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
- For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
- Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
- Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
- Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
THE BEST EVER BBQ PORK RIBS
BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.
Provided by Ackman
Categories Pork
Time 2h15m
Yield 2-4 half racks, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
- Wrap each half tightly in heavy duty aluminum foil.
- Place each in a shallow pan with sides.
- Bake for 3 hours.
- Serve with your favorite sauce.
- NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
- NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
- DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
- ENJOY!
Nutrition Facts :
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
GEORGIA BBQ RIBS
Posted by request from guests who raved. This recipe was altered from a recipe found in the Fix It And Forget It cookbook.
Provided by luvinlif2k
Categories Pork
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix brown sugar, ketchup, vinegar, garlic, salt, pepper, and soy sauce.
- Add peaches and juice and mix thoroughly with sauce.
- Dip each rib in sauce to coat and place in crockpot (slow-cooker).
- Pour remaining sauce ingredients over the ribs.
- Cover and cook on Low 5-6 hours.
- Remove ribs to platter and keep warm.
- If needed, thicken sauce by putting 3 cups
- of sauce into pan on Medium-high on stove.
- Put cornstarch in a small bowl; add water and stir until cornstarch is dissolved.
- While stirring, slowly pour cornstarch mixture into sauce a little at a time until sauce is at your desired thickness.
- Serve sauce over ribs.
COUNTRY-STYLE BBQ PORK RIBS
Revel in the taste of Kansas City inspired barbecue with Country-Style BBQ Pork Ribs. These BBQ pork ribs are always a hit at an outdoor grilling session.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat greased grill to medium heat.
- Grill ribs 10 min.; turn.
- Brush with 1/2 cup barbecue sauce. Grill 12 to 14 min. or until done (145ºF), turning and brushing with remaining barbecue sauce after 7 min.
- Remove ribs from grill. Let stand 3 min. before serving.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 610 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 16 g, Protein 34 g
MEMPHIS HOGAHOLICS AWARD-WINNING RIBS
I was watching a show on TV about a BBQ contest and the "Hogaholics" were a group that won with their ribs. I went online and found the recipe and everyone at my house loves it.
Provided by dissonance79
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- Dryrub: Mix together.
- Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
- Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
- Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.
- NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.
Nutrition Facts : Calories 1313, Fat 16.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 11901.8, Carbohydrate 278.4, Fiber 8.1, Sugar 246.9, Protein 18.5
More about "award winning bbq pork ribs recipes"
BBQ RIBS FOR COMPETITION RECIPE AND AWARD WINNING TRICKS
From amazingribs.com
4.2/5 (86)Category Dinner, Lunch, Main Course
- Prep. Remove the membrane from the slabs of ribs (read more on removing the membrane here).
- Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add two to three chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
- Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead's Memphis Dust dry rub.
AWARD WINNING PORK RIBS - PIT BARREL COOKER
From pitbarrelcooker.com
4/5 (573)Calories 200 per servingCategory Meat
- Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
ULTIMATE PORK SPARE RIBS FOR NATIONAL BARBECUE MONTH: …
From foxnews.com
Author Perri Ormont Blumberg
BARBECUED RIBS (THE BEST) - RICARDO
From ricardocuisine.com
THE BEST BARBECUE RUB RECIPES
From thespruceeats.com
20 AWARD-WINNING BBQ SAUCE RECIPES FROM THE SOUTH …
From southernliving.com
TOP 10 BEST SELLING BBQ RUBS FOR AWARD-WINNING …
From bbqspot.com
THE 9 MOST POPULAR RIB SAUCE RECIPES - THE SPRUCE EATS
From thespruceeats.com
8 AWARD-WINNING RIB RECIPES | COOL MATERIAL
From coolmaterial.com
WORLD CHAMPION COMPETITION RIB RECIPE – SECRETS TO …
From gquebbq.com
AWARD WINNING BARBECUE RIBS RECIPES - COOKEATSHARE
From cookeatshare.com
AWARD WINNING COMPETITION PORK BUTT RECIPE BY TUFFY STONE
From amazingribs.com
RECIPE OF AWARD-WINNING PERFECT PORK RIBS - SUPERTCC.COM
From supertcc.com
AWARD WINNING PORK RIB RECIPE - THERESCIPES.INFO
From therecipes.info
AWARD WINNING BBQ PORK RIBS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
AWARD WINNING BBQ PORK RIBS RECIPE - FOOD.COM
From pinterest.com
PORK RIB MARINADE - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
From amazingribs.com
AWARD WINNING DRY RUB FOR RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST WAYS TO SMOKE RIBS - THERESCIPES.INFO
From therecipes.info
BBQ RIBS: JOHNNY TRIGG RIBS - SMOKED BBQ SOURCE
From smokedbbqsource.com
AWARD WINNING RIB RUB FOR BABY BACK RIBS - EXTRAORDINARY BBQ
From extraordinarybbq.com
THE BEST SMOKED BBQ RIBS YOU’VE EVER TASTED: LAST MEAL RIBS …
From amazingribs.com
AWARD WINNING BBQ PORK RIBS - THERESCIPES.INFO - THERECIPES
From therecipes.info
HOW TO MAKE AWARD-WINNING BARBEQUED PORK RIBS
From verbiergps.com
UNCLE SAM'S SMOKE HOUSE – AWARD WINNING BBQ RIBS, CHICKEN
From unclesamsbbq.ca
COMPETITION PORK RIBS RECIPE - GRILLA GRILLS
From grillagrills.com
AWARD WINNING BBQ SAUCE RECIPE - EXTRAORDINARY BBQ
From extraordinarybbq.com
BBQ & GRILLED PORK RIB RECIPES | ALLRECIPES
From allrecipes.com
BEST BBQ RIBS RECIPE - HOW TO MAKE RIBS ON THE GRILL
From savoryexperiments.com
HOW TO MAKE AWARD-WINNING BARBEQUED PORK RIBS - SUPERTCC.COM
From supertcc.com
AWARD WINNING BARBECUE RECIPES - MARRIED TO BBQ
From marriedtobbq.com
OUR PITMASTER'S AWARD-WINNING RIBS RECIPE | SILVER OAK FOOD
From silveroak.com
CHAMPIONSHIP RIBS RECIPE | AWARD WINNING RIB RECIPE | BBQ SPOT
From bbqspot.com
AWARD WINNING BBQ SAUCE RECIPES - SAUCEPROCLUB.COM
From sauceproclub.com
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
10 TASTY BBQ SAUCE RECIPES FOR PORK RIBS - PIT BOSS GRILLS
From pitboss-grills.com
RECIPE OF AWARD-WINNING PERFECT PORK RIBS - WWW.VERBIERGPS.COM
From verbiergps.com
#course #cuisine #occasion #north-american #main-dish #american #southwestern-united-states #holiday-event #independence-day
You'll also love