(Yates Lake Specific)
29 messages
Updated 9/27/2022 5:12:56 PM
Lakes Online Forum
83,586 messages
Updated 4/16/2024 12:46:32 PM
Lakes Online Forum
5,193 messages
Updated 4/3/2024 3:47:36 AM
(Yates Lake Specific)
0 messages
Updated
Lakes Online Forum
4,169 messages
Updated 4/15/2024 11:05:05 PM
Lakes Online Forum
4,260 messages
Updated 3/24/2024 9:24:45 AM
Lakes Online Forum
2,976 messages
Updated 3/20/2024 11:53:43 PM
Lakes Online Forum
98 messages
Updated 4/15/2024 1:00:58 AM
|
|
|
| Name: |
PikeSki
- 
|
|
| Subject: |
Best Ribs in yo mouth!
|
|
Date:
|
8/4/2009 3:48:13 PM
|
Here is a recipe that I use for Ribs. This isn't mine but Dr. BBQ's. He has won just about every competition he has put them in. And I will admit . . . They b dang good!
Dr. BBQ’s Backyard Championship Ribs
- 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
- 1/2 cup Turbinado sugar
- 1 cup Big Time Barbecue rub (recipe follows)
- 1 cup honey
- 1 1/2 cups apple juice
- 2 cups your favorite BBQ sauce
About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side.
Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.
The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)
Transfer the cooked ribs to a medium hot grill. Brush with BBQ sauce and flip for a just a few minutes. Cut in to pieces and serve.
Yield: 6 to 8 servings.
Big Time BBQ Rub
- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Yields 1 1/2 cups
|
| Name: |
XRF4WSO
-
|
|
| Subject: |
Best Ribs in yo mouth!
|
|
Date:
|
8/13/2009 3:30:56 PM
|
Just put two slabs of baby backs on the big green egg using your Dr BBQ recipe. I will wrap them in foil and take to the lake tomorrow so after this weekend I will report back. I'm pretty sure from the rub that you are going to be right and they'll b dang good.
|
| Name: |
XRF4WSO
-
|
|
| Subject: |
Best Ribs in yo mouth!
|
|
Date:
|
8/17/2009 7:25:14 AM
|
I'll admit they b dang good, but I don't think they would be considered the best that I have had. I like the dry rub and honey combo. I will probably use this recipe again.
|
|
|
New Post
Search
Grilling & Recipes Forum
Reply
»
Alabama Lakes
»
Yates Lake
Login
|
Home
