Recipe Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce

facebook share image   twitter share image   pinterest share image   E-Mail share image

BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE



Smoked Ribs with Carolina-Style BBQ Sauce image

Provided by Bobby Flay

Time 19h15m

Yield 4 servings

Number Of Ingredients 35

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Steps:

  • For the rub:
  • Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
  • In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
  • Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
  • Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
  • For the BBQ Sauce:
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
  • Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

BILL'S SMOKED BBQ BABY BACK RIBS



Bill's Smoked BBQ Baby Back Ribs image

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

5 pounds baby back pork ribs
½ gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce

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

RECIPE: SMOKED BABY BACK RIBS TAGINE STYLE SMOTHERED IN SPICY APRICOT SAUCE



RECIPE: SMOKED BABY BACK RIBS TAGINE STYLE SMOTHERED IN SPICY APRICOT SAUCE image

Categories     Pork     Dinner     Summer     Grill/Barbecue

Number Of Ingredients 26

INGREDIENTS
By Nigel Glenday
2-3 racks pork baby back ribs (3 lbs. each)
2 beefsteak tomatoes
1 garlic clove
3 cups couscous (prepared)
Olive oil
Mint leaves
FOR MOROCCAN RIB RUB (makes 1½ cups):
3 tabkespoons cumin
3 tablespoons coriander
3 tablespoons cinnamon
3 tablespoons paprika
3 tablespoons garlic powder
2 tablespoons cayenne
2 tablespoons kosher salt
2 tablespoons black pepper
SPICY APRICOT SAUCE:
¾ cups Moroccan rib rub
¼ cup Worcestershire sauce
½ cup apricot preserves
½ cup honey
¼ cup finely chopped serrano pepper
1 finely chopped Spanish onion
1 can of tomato sauce
Pan drippings from smoker (after 2 hours

Steps:

  • INSTRUCTIONS For the spicy apricot sauce: Place serrano peppers in smoker for one hour. Cook onions until soft and translucent then add serrano peppers. Add Moroccan rib rub, Worcestershire sauce. Simmer for 30 minutes. Add apricot preserves, honey, tomato sauce and pan drippings. Cook rapidly until sauce thickens then let simmer for one to two hours. For the tagine-style ribs: Remove the membrane from the ribs and rub generously with the rub (about ¾ cup). Prepare smoker for barbecue at 225 to 250 degrees F. Add the ribs to a rack and set a water dish directly below to catch drippings and help braise while cooking. Carefully monitor smoker temperature, adding additional wood as required. After two hours, slice tomato and add to smoker along with the whole garlic clove. After two and a half hours, remove ribs from smoker, dress with spicy apricot sauce, wrap in aluminum foil (a technique known as the "Texas crutch") and return to smoker for the final 30 minutes. After three hours, finely chop smoked tomatoes, peel and chop garlic and add to prepared couscous. Remove ribs and slather generously with sauce. Cut into one to two ribs servings, place over bed of couscous, garnish with mint leaves and serve.

SMOKED SOUTHERN BABY BACK RIBS



Smoked Southern Baby Back Ribs image

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

4 tablespoons seasoning salt
4 tablespoons garlic salt with parsley
4 tablespoons onion powder
4 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons fresh coarse ground black pepper
1 cup olive oil
3 cups barbecue sauce
1/2 cup yellow mustard
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon fresh coarse ground black pepper

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

HICKORY-SMOKED BABY BACK RIBS



Hickory-Smoked Baby Back Ribs image

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

Ribs:
5 Tbsp (75 mL) packed brown sugar
3 Tbsp (45 mL) kosher salt
2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
6 racks baby back ribs, about 6 lb (2.7 kg)
4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
Barbecue Sauce:
3⁄4 cup (185 mL) apple cider
1⁄2 cup (125 mL) ketchup
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) molasses
1⁄2 tsp (2 mL) ancho chili powder
1⁄2 tsp (2 mL) ground cumin
1⁄2 tsp (2 mL) minced garlic
1⁄4 tsp (1 mL) freshly ground black pepper

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.

5-SPICE PORK RIBS WITH SMOTHERED ONIONS, SPICY CRAISIN BBQ SAUCE



5-Spice Pork Ribs With Smothered Onions, Spicy Craisin BBQ Sauce image

Finger-licking ribs served with a piquant cranberry sauce make a great dish for a BBQ. Time doesn't include overnight soaking.

Provided by English_Rose

Categories     Pork

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons Chinese five spice powder
7 ounces sugar
2 tablespoons coarse sea salt
2 lbs pork baby back ribs (about 2 whole racks)
2 medium onions, cut in half and then sliced 1/4in thick
1 tablespoon butter
salt and pepper
1 tablespoon canola oil
1 medium onion, diced
1 tablespoon garlic, chopped
5 ounces light brown sugar
6 ounces craisins
2 cups cranberry juice
1/2 cup rice wine vinegar
2 tablespoons chipotle chiles, chopped
salt and pepper

Steps:

  • In a large pan, place the Chinese 5-spice powder, sugar, salt and a generous amount of cold water.
  • Mix together until the sugar and salt have dissolved.
  • Add the baby back pork ribs into the liquid, so that they are totally covered.
  • Chill in the refrigerator overnight.
  • Preheat the oven to 300°F.
  • Line a roasting tray with enough kitchen foil to completely cover and seal the pork ribs.
  • Evenly spread the sliced onions on the foil and place the butter on top.
  • Remove the ribs from the liquid and season both sides with salt and freshly ground pepper.
  • Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package.
  • Roast undisturbed for 2 hours.
  • Meanwhile heat the canola oil in a small saucepan.
  • Add in the onion and garlic and fry gently, stirring often, for 10 minutes.
  • Add in the sugar, craisins, cranberry juice, vinegar and chipotle peppers.
  • Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and freshly ground pepper.
  • Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.
  • Increase the oven to 400°F.
  • Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
  • Divide the smothered onions onto four plates and serve with one half rack per person.

Nutrition Facts : Calories 1127.4, Fat 44.2, SaturatedFat 15.3, Cholesterol 164.1, Sodium 3729, Carbohydrate 145.1, Fiber 3.9, Sugar 130.2, Protein 44.4

More about "recipe smoked baby back ribs tagine style smothered in spicy apricot sauce"

EASY SMOKED BABY BACK RIBS (THE BEST RIBS!) - FROM …
easy-smoked-baby-back-ribs-the-best-ribs-from image
2020-06-17 Discard the membrane. In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Rub both sides of the ribs with the rub. If you …
From fromscratchfast.com
5/5 (6)
Total Time 29 hrs 30 mins
Category Main Course


SMOKED BABY BACK RIBS AND HOME MADE BBQ SAUCE …
smoked-baby-back-ribs-and-home-made-bbq-sauce image
2019-02-10 Fire up your smoker and set it up for cooking in the 225°F range. Place the ribs on the smoker and cook for about 5 hours. In the meantime, prepare a skillet and saute onion and garlic. Then add the bell pepper until …
From ilovegrillingmeat.com


HOW TO SMOKE BABY BACK RIBS | THE 3-2-1 COOKING …
how-to-smoke-baby-back-ribs-the-3-2-1-cooking image
2018-06-14 Place the ribs, meat side down on the mixture. Add a little more honey and brown sugar to the bottom up side. Wrap foil around ribs and return to smoker for another 2 hours. Remove and unwrap ribs. Cover ribs with BBQ …
From redmeatlover.com


SMOKED BABY BACK RIBS - LEARN TO SMOKE MEAT WITH …
smoked-baby-back-ribs-learn-to-smoke-meat-with image
2014-06-26 Cook the ribs at 225°F for 2 hours in the wrapped configuration. At what is now the 4 hour mark, remove the ribs from the foil and place them back onto the grate to continue cooking for an additional 1 hour to firm up the bark …
From smoking-meat.com


THE BEST SMOKED RIBS & RIB RUB RECIPE
the-best-smoked-ribs-rib-rub image
2019-04-01 Preheat your smoker to 260 degrees. Let’s begin the 3-2-1 process: Step 1: Smoking time is 3 hours for this first step of the process. Place the ribs in the pre-heated smoker, directly on the rack, bone side down and set a timer …
From kristywicks.com


THE MOST DELICIOUS KIND: SMOKED BABY BACK RIBS
the-most-delicious-kind-smoked-baby-back-ribs image
2018-04-04 Step #1: Prepping The Pork Ribs Spice Rub. The first thing that you need to do to get started on your smoked baby back ribs is to prepare the bbq dry rub spice mix. This is one of the easiest steps. You need to mix the light …
From blog.cavetools.com


SMOKED BABY BACK RIBS | OKLAHOMA JOE'S®
smoked-baby-back-ribs-oklahoma-joes image
Step 1 Of 7. 1. Preheat your smoker to 225°F. 2. Remove the membrane under each slab of ribs. Hot Tip Insert a butter knife between the membrane and the bone. Grab and pull the membrane with paper towels to remove. 3. Combine …
From oklahomajoes.com


THE BEST SMOKED BBQ RIBS YOU'VE EVER TASTED: LAST MEAL …
the-best-smoked-bbq-ribs-youve-ever-tasted-last-meal image
2015-11-26 Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, …
From amazingribs.com


HOW TO SMOKE PORK RIBS: AARON FRANKLIN’S BBQ RIBS …
how-to-smoke-pork-ribs-aaron-franklins-bbq-ribs image
2020-11-08 Spare ribs also need a certain amount of trimming during prep—more than pork butt, but not as much as brisket. This cook also involves Aaron Franklin’s signature bbq sauce, which you’ll apply to the ribs just …
From masterclass.com


SMOKED BABY BACK RIBS - USING THE 3 2 1 METHOD FOR …
smoked-baby-back-ribs-using-the-3-2-1-method-for image
3 2 1 Method. We use what is known as the 3 2 1 method when cooking smoked baby back ribs. This simply means that you place the seasoned ribs directly on the smoker rack for 3 hours. The ribs are removed from the smoker and then …
From makeyourmeals.com


SMOKY AND SPICY APRICOT-GLAZED BARBECUE RIBS RECIPE
smoky-and-spicy-apricot-glazed-barbecue-ribs image
2018-08-29 Directions. For the Sauce: Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add apricot …
From seriouseats.com


THE 9 MOST POPULAR RIB SAUCE RECIPES - THE SPRUCE EATS
the-9-most-popular-rib-sauce-recipes-the-spruce-eats image
2019-08-28 This classic barbecue sauce is specifically designed for great barbecue ribs and gives you the best odds at making the best rack of ribs you've ever made. Cook tomato sauce, garlic powder, paprika, mustard, vinegar, …
From thespruceeats.com


THE BEST SMOKED RIB RUB RECIPE YOU’LL EVER USE
the-best-smoked-rib-rub-recipe-youll-ever-use image
2018-12-11 Smoked Ribs With Smoked Rib Rub Recipe. Once you've gathered your materials, all that's left is to begin work on the recipe. Step 1: Season The Ribs . Mix your dry spices together in a small bowl or other …
From blog.cavetools.com


COLD SMOKED BRAISED BABY BACK RIBS RECIPE | BRADLEY …
cold-smoked-braised-baby-back-ribs-recipe-bradley image
Preheat oven to 250°F. Mix all the ingredients except for the garlic. Microwave on high for one minute. Next add garlic, stir, and let rest 10 minutes. You should have about 1 1/3 cups of liquid at this point. Remove ribs from the …
From bradleysmoker.com


SMOKED BABY BACK RIBS – MODERN HONEY
2018-08-11 Prepare a smoker to cook at 225 degrees. Place the ribs in the smoker, meat side up and cook low and slow for two hours. Remove the ribs from the smoker and increase the temperature to 250 degrees. Slather honey and sprinkle sugar all over the ribs. Lay the ribs meat side down on heavy-duty aluminum foil.
From modernhoney.com


CRISPY STICKY SMOKED SPARERIBS - HEY GRILL, HEY
2019-05-02 Place on the smoker, close the lid, and smoke for 4 hours. Lay out a large piece of aluminum foil on a cutting board. Sprinkle brown sugar, cubed butter, and the tart cherry juice on top of the foil. Lay the ribs down on top of the brown sugar mixture, bone side up. Tightly close the foil around the ribs.
From heygrillhey.com


ELECTRIC SMOKER SMOKED BABY BACK RIBS (VIDEO!) - BERRY&MAPLE
2020-06-15 Instructions. Preheat your electric smoker to 225 degrees with hickory wood. Slice a slab of ribs in half. Cover each piece with yellow mustard. Then make a rub- mix all the dry ingredients listed above in RUB section in a separate little bowl. Cover ribs with the spice rub. Place ribs in the smoker for 3 hours.
From berrymaple.com


BABY BACK RIBS RECIPE - HOWTOBBBQRIGHT
2018-01-08 Lightly dust with the dry rub. Flip the slab over and do the same for the opposite side. Wrap the ribs tightly in foil and move on to the next slab. The process is simple, but try to do it quickly without puncturing the wrap. Once all of the ribs are wrapped, carefully transfer them back to the cooker.
From howtobbqright.com


SMOKED BABY BACK RIBS | SOUTHERN BOY DISHES
2014-07-01 Rinse and dry ribs with a paper towel. Remove thin membrane on the back side of the ribs starting in the corner of the rack. Lift the corner of the membrane with a knife and pull it off with a paper towel. 2. Combine sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. 3.
From southernboydishes.com


SMOKED BABY BACK RIBS RECIPE - DINNERS, DISHES, AND DESSERTS
2020-06-05 Set up the smoker and start heating to 225 degrees. We like to use apple or hickory chips. Add the ribs directly to the smoker and smoke for 3 hours. Remove the ribs from the smoker and wrap in foil. Add about 1/4 cup of liquid (per half rack) to the foil packet. Water, apple juice, or beer all work well.
From dinnersdishesanddesserts.com


SMOKED SPARE RIBS WITH SPICY VINEGAR MOP - VINDULGE
2020-04-06 Instructions. Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Prepare the ribs. Make a small cut with a sharp knife along the corner of the bone side of ribs to get a small piece of the membrane lifted. Then using a paper towel, gently pull on the membrane to completely remove it.
From vindulge.com


THE TASTIEST SMOKED SPARE RIBS YOU'LL EVER MAKE - SMOKED MEAT …
2021-09-19 Instructions. Remove the silverskin from the underside of your ribs and then season both sides with bbq rub. Let the ribs sit for 30 minutes and then dust with the rub again.
From smokedmeatsunday.com


RECIPE: SMOKED BABY BACK RIBS TAGINE STYLE SMOTHERED IN SPICY …
For the tagine-style ribs: Remove the membrane from the ribs and rub generously with the rub (about 3/4 cup). Prepare smoker for barbecue at 225 to 250 degrees F. Add the ribs to a rack and set a water dish directly below to catch drippings and help braise while cooking.
From plain.recipes


SMOKED BABY BACK RIBS AND HOME MADE BBQ SAUCE RECIPE
Smoked Baby Back Ribs with Homemade BBQ Sauce. Increase the smoker temperature up to 250 and smoke for another hour. Check for doneness. The meat should be just tender enough to tear when you pull two bones apart. Check every 45 minutes until done. Your smoked baby back ribs should be fairly dry on the outside, and tender and moist inside ...
From foodnewsnews.com


SMOKED BABY BACK RIBS – TENDER AND EASY - LEARN TO SMOKE MEAT …
2015-07-29 Place the rack (s) of ribs directly on the smoker grate boney side down, meaty side up and quickly close the door or lid to your smoker. Leave them this way for about 2 hours. After 2 hours, either wrap them in foil or place them into a very …
From smoking-meat.com


SMOKED BABY BACK RIBS RECIPE - I LOVE GRILLING MEAT
2015-06-17 Step one, slather the ribs lightly with some yellow mustard. This will act as a binder on which the spices will stick (alternatively you can use olive oil). Next, apply a layer of your favorite all-purpose rub. Make sure to cover both sides of the meat, plus the edges and any crevices. Follow up by sprinkling the ribs with some brown sugar.
From ilovegrillingmeat.com


BRINED & SMOKED BABY BACK RIBS SMOKED ON A GAS GRILL, RECIPE
2017-12-20 Cover ribs with a light coat of yellow mustard. Cover with Rub of choice. Cook in grill with soaked Hickory Wood Chunks, at 225° F. for 3 hours. Wrap in foil and add 1 cup apple juice to each slab, and cook still at 225° F for 2 hours. (Adding apple juice is optional, since the ribs will still be moist from brining.)
From dgrillsmoke.com


SMOKED RIBS WITH THE BEST GLAZE - NATASHASKITCHEN.COM
2019-09-04 Pat dry with paper towels and season all over with kosher salt and rest at room temp 1 hour. Step 3: Spritz Your Ribs: Use a spray bottle or brush on a mixture of apple juice, yellow mustard, and maple syrup. Generously season all over with all of the seasoning rub (about 1/3 cup). Grill Following the 3-2-1 Method.
From natashaskitchen.com


SMOKED BABY BACK RIBS - TASTE OF THE FRONTIER
2018-07-03 Sprinkle seasonings on your ribs & rub in. Place ribs in the smoker, add your chips to the bottom & turn it on low & slow for a good 4 hours. When your smoker stops smoking, you need to add more chips. You can add a little pan of water in the bottom to give a little bit of moisture to make those ribs juicy & tender.
From kleinworthco.com


THE ULTIMATE BBQ BABY BACK RIBS RECIPE - JOYFUL HEALTHY EATS
2019-05-06 To get started, preheat oven to 325ºF. Remove the membrane or silverskin. Season both sides of ribs with homemade spice rub and place in a roasting pan or 13″x9″ baking dish. Add cubed onion and 3 garlic cloves to the pan as well as 1 cup of water. Cover pan with tin foil and bake for 3 hours.
From joyfulhealthyeats.com


SMOKED BEEF BACK RIBS - HEY GRILL, HEY
2020-04-21 Prep the ribs. Remove your ribs from the package and place them bone side up on a large work surface. Use a butter knife to loosen the membrane attached to the ribs and then pull the membrane away with a paper towel. If the membrane is already removed by your butcher, move on to seasoning. Season the beef ribs.
From heygrillhey.com


SMOKED BABY BACK RIBS - THE WOODEN SKILLET
2021-04-12 While ribs are warming up, turn smoker up to 225 degrees F. (use whatever pellets or smoking chips you prefer) and combine your Mop in a clean spray bottle. Place ribs in smoker, left side if using a pellet smoker, for 4 hours. Spray with “mop” every 45-60 minutes. After 4 hours turn smoker up to 250 degrees F.
From thewoodenskillet.com


THE ONLY SMOKED TEXAS BEEF RIB RECIPE Y'ALL WILL EVER NEED
2013-08-06 Add no more than 2 to 4 ounces (56.7 to 113.4 g) on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over. The exact length of the cook depends on variables such as the composition of the meat (each steer is different).
From amazingribs.com


321 BABY BACK RIBS - LEARN HOW TO DO IT - SMOKED MEAT SUNDAY
2022-06-25 Brush each rack of ribs on the top and bottom. Turn smoker on to 180-225 degrees. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Make sure your hopper is full of pellets, and leave the ribs alone for 90 minutes.
From smokedmeatsunday.com


SMOKED BABY BACK RIBS PHOTO TUTORIAL - MERRY ABOUT TOWN
2018-06-22 Remove membranes from the rib side of baby back ribs. Brush with olive oil and coat with rub. Place bone down on pre-heated smoker and smoke for 3 hours. Remove ribs and place on foil. Spritz with apple juice. Wrap tightly in foil and smoke for 2 hours. Remove ribs from foil. Brush with bbq sauce. Smoke for one hour.
From merryabouttown.com


SMOKED BABY BACK RIBS - 2-1-1 METHOD - AVERAGE JOE COOKING
2008-05-20 The 2-1-1 method refers to the cooking times in hours for each part of the method. You want to keep your cooking temperature around 225 degrees through out this process. 2 – Cook ribs uncovered for 2 hours with smoke and heat. 1 – Wrap ribs in foil and return to the smoker and cook for 1 hour, with just heat. No need for smoke after this point.
From averagejoecooking.com


EASY SMOKED BABY BACK RIBS - HOT ROD'S RECIPES
2020-08-17 Remove the membrane from the ribs. Season both sides of the ribs with Dry Rub for Ribs. Place the ribs, meat side up, on the grates of the grill and close the lid. Smoke for about 4 ½ hours. Wrap in foil and return to the grill at 350°F for another 45 minutes. Pull your ribs off the grill and let rest for 10 minutes.
From hotrodsrecipes.com


SMOKED BABY BACK RIBS - AN EASY GUIDE - VINDULGE
Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Trim off any excess fat, and then pat dry with a paper towel. Coat the ribs with Dijon mustard on both sides and generously season the ribs.
From vindulge.com


FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED …
Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned. Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.
From plain.recipes


HOW TO MAKE BABY BACK RIBS IN THE OVEN | A SIMPLE PALATE
2019-03-23 Lay ribs on foil and use all of your rub on both sides -- make sure seasoning is spread evenly. Use another sheet of foil for over top and tightly seal shut to prevent ribs from steaming/to bake properly. Bake for 2 1/2 hours. Once time is up remove ribs from oven, take the top sheet of foil off. Turn oven broil on high and baste ribs with BBQ ...
From asimplepalate.com


Related Search