Mesquite Bbq Pork Ribs Recipes

SMOKED PORK RIBS

Steps:

• Start by removing the silver skin from the back of the ribs by sliding your fingers or a sharp knife underneath it to get a hold of an edge and pull it off.
• Mix the spices together and generously coat the ribs on both sides, rubbing the spice mixture into the pork like you mean it.
• Smoke the ribs at 225℉ for 6 to 8 hours. The lower and slower you go the better the ribs will be.
• The ribs are done when the meat easily pulls away from the bone.
• To finish the ribs use the flip, fire, and paint method to sear the sauce onto the outside of the ribs without burning it or drying them out.
• Place the ribs on a medium-high grill, using a grill brush lightly paint the BBQ sauce across the ribs. Once the sauce is on, flip the ribs over and paint the other side, cooking them for 2 to 3 minutes a side before flipping them over and repeating the process three times for each side.
• Take the ribs off the grill and let them rest for a few minutes before slicing.
• To serve the ribs, slice them in ones or twos along the bone, and serve with a good barbecue sauce.

SLOW-COOKED MESQUITE RIBS

Steps:

• In a 6-qt. slow cooker, mix water, vinegar and soy sauce. Rub ribs with mesquite seasoning; place in slow cooker., Cook, covered, on low 6-8 hours or until tender. Remove ribs to a platter. Brush with barbecue sauce; return to slow cooker. Cook, covered, on low until ribs are glazed, about 30 minutes.

OVEN BAKED MESQUITE COUNTRY RIBS

Steps:

• Marinate the country style ribs in the commercial marinade (I use Lawry's) for at least 2 hours inside a gallon-sized plastic baggie in the fridge.
• Preheat oven to 350 degrees F.
• Foil-wrap a baking sheet.
• Place the ribs on the baking sheet, Sprinkle the S&P and other spices on the two ribs.
• Bake on the middle shelf for 45 minutes.
• Let rest for 5 minutes.
• Serve.