Texas Bbq Ribs Recipes

Steps:

• Prepare barbeque smoker with hickory or pecan wood.
• If you use briquets and woodchips, soak the chips in water.
• Rub ribs with dry rub and let set for one hour before starting to smoke.
• Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
• Wrap ribs in foil, cover meat generously with brown sugar and honey.
• Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.

Steps:

• Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
• Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
• Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
• Preheat grill for medium-low heat.
• When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Steps:

• To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
• Preheat a BBQ pit or an oven to 250 degrees F.
• Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.

Steps:

• Score the frozen ribs several times on the back of the rack.[3]
• Allow to thaw overnight.
• Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs.
• Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs.
• Combine the water and liquid smoke in the large pan. Mix well.
• Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil.
• Bake for about five hours. Cook until the ribs nearly fall off the bone.
• While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
• Preheat a charcoal or gas grill.
• Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.

Steps:

• Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
• Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
• Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
• Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
• Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
• Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
• Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.