World Championship Baby Back Ribs Recipes

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BABY BACK RIBS



Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 17h30m

Yield 2 servings (half slab per person)

Number Of Ingredients 13

1 cup turbinado sugar, ground
1/4 cup kosher salt
6 tablespoons Spanish paprika
4 tablespoons chili powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons ground mustard
1 1/2 teaspoons cayenne pepper
1 teaspoon black pepper, coarse ground
One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs)
2 tablespoons yellow mustard
2 tablespoons BBQ sauce, for glazing, optional

Steps:

  • For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
  • For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
  • Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
  • To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
  • Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

WILLINGHAM'S WORLD CHAMPION RIBS



Willingham's World Champion Ribs image

Provided by Food Network

Categories     main-dish

Time 17h35m

Yield 4 servings

Number Of Ingredients 3

6 to 7 pounds spareribs, about 2 sides
1/2-cup apple cider vinegar mixed with 1/2 cup water or Willingham's W'ham Marinade
6 to 7 tablespoons Mild seasoning Mix or Willingham's W'ham Mild Seasoning

Steps:

  • Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat. Cover and refrigerate for at least 12 hours.
  • Start the grill, allowing it to reach a temperature of 250-degrees. Put the slabs in the grill. (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.) Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus). The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat.
  • To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks. Serve immediately with or without your favorite sauce.

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2018-03-05  · Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow …
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  • Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
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Top Asked Questions

How to season ribs with seasoning?
Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side. You could also use a binder to help the rub adhere. Some commonly used binders include a thin layer of olive oil, yellow mustard or mayonnaise.
What is the best way to grill ribs?
Peel the membrane off the back. Dust some rub on that side, then flip them over. Dust a liberal amount across your ribs. Do NOT rub it in. Dust. Let the ribs set and let that rub soak in/marinate for at least 30 - 60 minutes. Place the ribs on your grill/smoker, far away from heat. Keep the temp in the 225 range.
How do I cook ribs in a slow cooker?
Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape. Return the ribs to the cooker for 2 hours, then test for tenderness.
How do you cook ribs without burning them?
Dust a liberal amount across your ribs. Do NOT rub it in. Dust. Let the ribs set and let that rub soak in/marinate for at least 30 - 60 minutes. Place the ribs on your grill/smoker, far away from heat. Keep the temp in the 225 range. Smoke 1 - 3 hours, depending on your taste preference.

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