MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
- In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Provided by Food Network
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the rub:
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F using hickory and charcoal.
- Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
BILL'S SMOKED BBQ BABY BACK RIBS
These are to-die-for ribs you will want to serve to guests, to show off your cooking ability.
Provided by WHATS HIS FACE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 8h5m
Yield 5
Number Of Ingredients 5
Steps:
- Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
- Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
- Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
- Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
Nutrition Facts : Calories 1091 calories, Carbohydrate 87.3 g, Cholesterol 234.1 mg, Fat 59.5 g, Fiber 1.5 g, Protein 49.3 g, SaturatedFat 21.9 g, Sodium 1333.6 mg, Sugar 69.2 g
KRAFT® HICKORY SMOKE BBQ RIBS
These pork spareribs are prebaked in the oven before being basted with tangy hickory smoke BBQ sauce and grilled to perfection.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F. Place ribs in 15x10x1-inch baking pan lined with foil.
- Bake 1 hour 15 min. Remove ribs from oven.
- Preheat greased grill to medium heat. Remove ribs from pan; place on grate of grill. Cook 15 min., turning and brushing frequently with barbecue sauce.
Nutrition Facts : Calories 510, Fat 38 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 550 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 7 g, Protein 31 g
HICKORY SMOKED/BBQ BABY BACK RIBS
The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.
Provided by Steve_G
Categories Pork
Time 4h30m
Yield 2 Racks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
- Place ribs in brine and refrigerate for one hour.
- Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
- Remove ribs from the brine (after the hour) and pat dry with paper towels.
- Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
- Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
- Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
- Do not use lighter fluid, a fire starter chimney is the best method.
- Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
- Turn the meat 180 degrees and over every 30 minutes.
- Add some more coals/wood in about 2 hours.
- Smoke ribs for a total of 4 hours.
- Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
- It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
- For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
- Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
- Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
HICKORY-SMOKED BABY BACK RIBS
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Provided by Rob Rainford
Categories Grill/Barbecue Pork Pork Rib Fourth of July Juneteenth Molasses Cumin Vinegar Backyard BBQ Summer
Yield Makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- The Rainford Method
- For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
- With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
- Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
- Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
- Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
- Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
- Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
- The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.
SMOKED SOUTHERN BABY BACK RIBS
I love this recipe because there are some people out there who just really have no clue when it comes to great bbq. Being from the south, I know what great bbq is. I wish everyone could have the blessing of eating great bbq the way my family does. In this recipe I will include a rub for the ribs and an easy sauce that is finger licking good! I hope you enjoy the recipe!
Provided by Chef Kris from bama
Categories Pork
Time 20m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
- Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
- I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
- After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
- Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!
Nutrition Facts : Calories 1069.3, Fat 79.5, SaturatedFat 11.1, Sodium 2425.5, Carbohydrate 89.9, Fiber 10, Sugar 51, Protein 8.3
SMOKED BABY BACK RIBS
Using the generic "pork ribs" because baby backs are so enormous and meaty these days that there's really no difference in cooking them and spareribs. Never gotten less than rave reviews for these smoked ribs, and neither will you.
Provided by Brian Genest
Categories Meat and Poultry Pork Pork Rib Recipes Spare Ribs
Time 13h55m
Yield 6
Number Of Ingredients 7
Steps:
- Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
- Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
- Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
- Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
- Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
- Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
- Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
- Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.
Nutrition Facts : Calories 891.8 calories, Carbohydrate 19.6 g, Cholesterol 240.2 mg, Fat 61.5 g, Fiber 1.4 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 8480.4 mg, Sugar 9.2 g
More about "hickory smoked bbq baby back ribs recipes"
HICKORY SMOKED RIBS - GRILLED
From betterbegrilled.com
HICKORY-SMOKED SPARE RIBS RECIPE - LOS ANGELES TIMES
From latimes.com
THE BEST SMOKED RIB RUB RECIPE YOU’LL EVER USE
From blog.cavetools.com
HICKORY-SMOKED BABY BACK RIBS WITH APRICOT-BOURBON …
From finecooking.com
SADDLEBACK HICKORY SMOKED BABY BACK RIBS - COOKSHACK BBQ
From cookshack.com
SMOKED BABY BACK RIBS RECIPE - TRAEGER GRILLS
From traeger.com
SMOKED BABY-BACK RIBS RECIPE - COWBOY CHARCOAL
From cowboycharcoal.com
THE BEST SMOKED BBQ RIBS YOU'VE EVER TASTED: LAST MEAL RIBS …
From amazingribs.com
SMOKED BABY BACK RIBS RECIPE - MASTERBUILT
From masterbuilt.com
WHOLE SMOKED SPARE RIBS RECIPE WITH HICKORY WOOD
From howtobbqright.com
HICKORY-SMOKED BABY BACK RIBS - RECIPES.LACESTREETSHOES.COM
From recipes.lacestreetshoes.com
RECIPE: HICKORY-SMOKED BABY BACK RIBS - LOS ANGELES TIMES
From latimes.com
HICKORY SMOKED ST. LOUIS STYLE RIBS RECIPE - TOMCAT BBQ
From tomcatbbq.com
SMOKED BABY BACK RIBS RECIPE | BABY BACK RIBS ON PELLET GRILL
From briskitgrills.com
HICKORY SMOKED BABYBACK RIBS – TAILGATEMASTER.COM
From tailgatemaster.com
SMOKED BABY BACK RIBS | OKLAHOMA JOE'S®
From oklahomajoes.com
HICKORY SMOKED/BBQ BABY BACK RIBS - PLAIN.RECIPES
From plain.recipes
HOW TO SMOKE BABY BACK RIBS - GIRLS CAN GRILL
From girlscangrill.com
HICKORY SMOKED BBQ BABY BACK RIBS RECIPE - WEBETUTORIAL
From webetutorial.com
SMOKED BABY BACK RIBS - JOSHS COOKHOUSE
From joshscookhouse.com
SMOKED BABY BACK RIBS RECIPE | TRAEGER GRILLS
From traeger.com
SMOKED BBQ BABY BACK RIBS - THE COOKIN CHICKS
From thecookinchicks.com
HICKORY SMOKED/BBQ BABY BACK RIBS RECIPE - FOOD.COM
From pinterest.com
3-2-1 BBQ BABY BACK RIBS RECIPE - TOMCAT BBQ - EASY BABY BACK …
From tomcatbbq.com
COCA-COLA RIBS {HICKORY SMOKED BABY BACK RIBS} - OUT …
From outgrilling.com
PERFECT SMOKED BABY BACK RIBS RECIPE WITH BOURBON BBQ SAUCE …
From buythermopro.com
HOW DO YOU COOK BABY BACK RIBS - THERESCIPES.INFO
From therecipes.info
MAPLE BBQ RIBS {HICKORY SMOKED RECIPE} - OUT GRILLING
From outgrilling.com
HOW TO GRILL BABY BACK RIBS ON A GAS GRILL - 101 COOKING FOR TWO
From 101cookingfortwo.com
HICKORY SMOKED COUNTRY STYLE PORK RIBS - GIRLS CAN GRILL
From girlscangrill.com
SMOKED BABY BACK RIBS RECIPE - HOW TO PREPARE SMOKED RIBS FOR …
From amazinghamburger.com
HICKORY SMOKED/BBQ BABY BACK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #main-dish #pork #american #southern-united-states #southwestern-united-states #barbecue #heirloom-historical #holiday-event #picnic #spring #summer #smoker #dietary #seasonal #low-calorie #low-carb #independence-day #low-in-something #meat #kwanzaa #to-go #equipment #grilling
You'll also love