BBQ recipes

[A-wreck]

Drown your ribs in honey.
Then BBQ them.

[Zeedashbo]

Drown your ribs in honey.
Then BBQ them.

wouldn't that glaze the shit out of 'em. maybe apply honey right before the bbq sauce?

[lemon boy]

Yeah too much sugar (eg: honey) will burn and become.....
dun
dun
dun...dun!

BITTER. Same with too much tomato beforehand.

[jayfrizzo]

BAM! 4th of July weekend r00led.

Saturday: 5 racks of ribs smoked for about 6 hours with a mixture of hickory and cherry wood, using this recipe. We had planned to have a rib-off: Wet vs. Dry, Spares vs. Back, but my friend got drunk and ended up putting the wet sauce on all of 'em. I always go dry, but they were good. My only complaint is that the sauce -- KC Masterpiece and Honey -- was a little sweet and maybe too rich, so you couldn't just keep eating and eating them. Maybe not a bad thing for my ever-expanding gutline.

Saturday Night - Sunday Morning: We were a little drunk after the ribs so decided to make an overnight brisket. I don't remember what the rub was, think it was a mixture of the rib rub and some other stuff. Smoked with apple, hickory, and a tiny bit of mesquite. Our plan was to stay up until about 4 drinkning and playing xbox 360, tending to the smoker every hour or so. We'd been drinking all day and each of us having a baby this spring threw us off our game. We passed out about 2 am. I woke up at 5 and miraculously the Weber Smokey Mountain had held steady at 225. Sweet. We ended up having leftover ribs for lunch and the brisket for dinner.

Monday: We decided to go lite and made beer-butt chicken smoked with hickory and apple.

Monday Night - Tuesday Afternoon: On the 4th we had quite a few folk over for the grand finale: PULLED PORK!!! 2 boneless shoulders, one slathered with mustard and then rub, the other just with rub, smoked for 16.5 hours. They were both really good, but there was a stark difference between the one cooked on the upper grate and one from the lower. The lower one, I guess from sitting 2 inches above the water pan, was sooo moist and tender. It started to fall apart when we pulled it off the grate with one set of tongs. We ended up needing to use 2. Tough job but someone's got to do it.

In summary, the Weber Smokey Mountain kills it. It's very easy to use and keeps temp very well. Plus there's a website devoted to it. Probably the next house we live in I'll get an offset for the fun, but I'd be surprised if I learn to cook better food on it than the WSM.

My buddy took some pics of the carnage...I'll post them sometime.

[JayPowHound]

Tonight's ribs, heading into hour 5...



Rub:
Garlic Powder
Balck pepper
Salt
Chili Powder
Cumin
Brown sugar
Paprika
Cayenne

Mop:
Apple Cider Vinegar
Sam Adams Oktoberfest
Yellow mustard
Rub spices

Smoke:
Maple and Hickory

[berko]

Sticky Spicy Ribs Gourmet | May 2006
Yield: Makes 4 servings
Active Time: 1 hr
Total Time: 5 1/2 hr

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs

For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Cook's note:
If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.


Read More http://www.epicurious.com/recipes/fo...#ixzz1faObiRnX

[whyturn]

Take pork rib backs remove fat an cut into single riblets. Get 13x9x6 aluminum cooking pan and place two packs of hot links in the bottom. Put grill on highest setting and singe riblets for 30 seconds and throw on top of hot links. Pour equal parts Stubbs BBQ sauce hot and regular over ribs until everything is completely covered. Seal batch 3x with tight aluminum foil cover. Turn grill to low setting and place batch on. Put grill lid cover down and go get hot dog buns and gather friends. After three hours open up batch. Eat riblets and fish for hot links and put on hot dog buns. Get small bowls and scoop hot lava sauce into em. Dip hot links in sauce and enjoy. You will have more friends asking for these all the time

[auvgeek]

Damn, some great recipes in this thread! I'm not a huge fan of ribs, but I'll have to give some of those 5 hr sessions a try at some point. I'd like to throw out a recommendation for the Webber's Big Book of Grilling. It's awesome.

Was going to post some recipes, but I ended up getting steak out of the freezer and making a rub instead.

[red720]

BBQ recipie? Meat + fire isn't it?