Wonderful Smoky Bbq Ribs Recipes

Steps:

• Place ribs in a 5-quart Dutch oven; cover with water (barely).
• Add garlic salt and pepper.
• Bring to a boil over medium heat.
• Reduce heat and cover.
• Simmer for 1 hour.
• Meanwhile, combine remaining ingredients; set aside.
• Drain ribs.
• Put in baking dish UNCOVERED.
• Bake at 425°F, basting with sauce often till ribs are nicely glazed, about 25 to 30 minutes.

Steps:

• Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
• Place the onions on and around the brisket.
• In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
• Cover and refrigerate for 8 hours.
• Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
• Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
• Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
• Set oven to 275 degrees.
• Bake for 5 hours.
• Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
• Delicious!

Steps:

• 1. Trim each rack of ribs or have your butcher do this for you.
• 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
• 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
• 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
• 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
• 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
• 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
• VARIATION:
• You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
• ALSO GOOD FOR:
• This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.

Steps:

• Preheat grill for medium-high heat.
• Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
• Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

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!