Southern Indiana Smokehouse Bbqd Ribs Recipes

CAJUN COUNTRY SMOKED RIBS

Steps:

• Combine seasonings. Rub half of this on ribs the night before you plan to cook them. Refrigerate.
• Prepare the smoker.
• Remove ribs from refrigerator 25-30 minutes prior to when you plan on placing them on smoker. Rub in remaining seasoning mixture.
• Cook on smoker for 2.5 to 3 hours.** They should be done and quite tender with a coating of crispy spices on the suface.
• **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.

SOUTHERN INDIANA SMOKEHOUSE BBQ'D RIBS

Steps:

• If you're in a hurry, and you're planning on cooking and eating the ribs in 1 day, then START YOUR CHARCOAL NOW! If not, skip to step 2.
• Trim excess off of rib rack(s)but do not discard this excess. Use it later to test taste and doneness.
• Sprinkle Emerill's Rib Rub (or comparable mixture of spices) generously over both sides of rack(s).
• Sprinkle a thin layer of Onion Powder over both sides of rack(s).
• Sprinkle a good covering of coarse-ground black pepper over both sides of Racks(s).
• Shake-squirt Franks Red Hot Sauce over both side of Rack(s). This sauce is NOT very hot, just flavorful, so don't worry about making the ribs too spicy! I'm not joking.
• Thoroughly rub in Frank's sauce and spices. Work these ingredients into the raw meat with bare hands.
• Cover with plastic wrap, and let rack(s) sit in fridge for AT LEAST 1 hour--overnight would be better, though.
• Start your charcoal. Only use lighter fluid if you must.
• SMOKE CHIPS-Soak a good amount of wood chips in water for about 20 minutes (Hickory or Apple wood is best. Jack Daniel's Whiskey Barrell chips are even better. Yes, they exist and are sold in stores). Take the chips out of the water, and strain. Create a package for the chips out of aluminum foil. This package must be a size that can fit between your charcoal and the grate of your grill. Use a fork to poke a bunch of holes in the package for smoke to escape.
• Place smoking chips package on top of hot charcoals. Place metal grate over top of package. Replace lid to grill.
• Limit air ventilation on your grill so that all vents are just barely open. You want the grill to stay at a temperature around 250-300°F
• Wait until wood chips package is smoking heavily before putting the ribs on.
• Place the rib rack(s) directly on grill grate. The side of the ribs with more meat should be up. You never have to flip the rack(s) over.
• Fill a clean spray bottle with 1/2 cup of Bourbon Whiskey. Maker's Mark is best, followed by Jack Daniel's, but any whiskey will do great.
• Spray the ribs with the Whiskey until the bottle is empty. Replace the lid of the grill.
• Fill the spray bottle up with Apple Cider. You don't have to clean it out before filling it with cider, but make sure there's not much whiskey left at all.
• Wait 4 hours. The less you peek, the better, but if you can't contain yourself, be sure and spray the ribs with Cider whenever you peek.
• This part is confusing: After 4 hours, you have 2 final hours of cooking left (the ribs cook for 6 total hours). During those 5th and 6th hours, spray the ribs completely with Cider every 15 minutes. During the LAST hour, brush on BBQ sauce every 15 minutes as well. KC Masterpiece is my favorite, but you can suit your tastes. So, during the 5th hour of cooking, you should spray Cider every 15 minute and during the 6th hour, you should spray cider AND brush on BBQ sauce.
• Serve it up. I recommend having some friends over, because you have spent a long time on this meal, and these are the best ribs anyone has ever had. They're contest grade ribs, and you'll want your friends to taste them so you can brag.

BONELESS BBQ'D RIBS

Steps:

• Boil ribs on stove for 20 minutes.
• Preheat oven to 350 degrees.
• Line a 13x9 glass pan with foil.
• When ribs are done boiling, put in pan.
• Cook for half hour.
• When done coat ribs with barbecue sauce to taste.
• Cook for another half hour or until tender.

SMOKED SOUTHERN BABY BACK RIBS

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!