Re: Grilling ribs? Thanks everyone!

Posted by Klose Pits on October 10, 1997 at 06:43:21:


In Reply to: Re: Grilling ribs? Thanks everyone! posted by Dave S. on October 08, 1997 at 06:56:44:

Try Danny Head Country Rub on your ribs. Some of
the best I've seen for pork.

MasterChef PAUL KIRK:championship seasonings 1-913-262-6O29

Head Country BBQ rub-p.o.2324,Ponca City,OK 746o2
1-888-762-1227. Carrie & Danny Head.4O5-762-1227.

Heres some recipes from mastercook.


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Barbeque

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Pork loin back ribs
-----DRY RUB-----
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large
saucepan. Bring to a rolling boil, reduce heat and
simmer 1 1/2 hours, stirring every 10 minutes or so.
Pour into sterilized canning jars, seal and let stand
2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch
to the recipe - CWS)

Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs.
Allow ribs to stand 20 to 30 minutes at room
temperature until the rub appears wet. Prepare a
smoker for long, slow (230 degree) indirect cooking,
using hickory chips or other hardwood chips for extra
flavor. Cook ribs, bone side down, for 2 hours at 230
degrees in a smoker using indirect heat. Turn and
cook 2 more hours. Turn and cook one more hour.
During the last 15 minutes, baste with barbeque sauce
diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.

From David Cox, Little Rock, winner of the 1991 World
Championship Barbecue Cooking Contest in Memphis, TN


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 7 pound racks of pork ribs
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Sugar
2 tb Kosher or sea salt
4 ts Dry mustard
2 ts Cayenne pepper

The night before...

The ribs should be trimmed of all hard fat and the
membrane removed from the underside. To remove it,
poke a hole and run your finger under the membrane,
then rip it away.

Rub both sides of the ribs with a thick coat of the
following mixture:

* 1/2 cup ground black pepper * 1/2 cup paprika * 1/2
cup sugar (run this through the coffee grinder to make
TURBINADO sugar) * 2 tablespoons Kosher or sea salt
(run this through the coffee grinder with the sugar) *
4 teaspoons dry mustard * 2 teaspoons cayenne pepper

Place the ribs in a plastic bag and refrigerate

(Thanks to Smoke & Spice by Cheryl and Bill Jamison,
published by The Harvard Common Press, Boston,
Massachusetts, $14.95, for the inspiration for this
rub. If you are only planning to buy ONE barbecue
book, this is it!) More barbecue books at the end of
this page.

The next day. Remove the ribs from the refrigerator
and let them come to room temperature.

Start a fire in your Webber Grill or smoker with
charcoal. As the coals turn gray add hard wood chunks
or water soaked wood chips. Bring the smoker
temperature to between 210 and 225 degrees by
adjusting the vents. Hold this temperature throughout
the smoking (90 minutes) by adding more wood or

Place the ribs on the rack and smoke cook them, in
heavy smoke, for at least two hours. Add wood or chips
every 30 minutes or so. The ribs should have a dark
"crust" formed by the smoke clinging to the rub. Try
not to knock it off when handling them, that is where
the flavor is!

Preheat the oven to 225 degrees. Place the ribs on
racks over cookie sheets and place in oven. Cook for
three hours, or until the rib bones are easily removed
when you twist them. These are called "dry ribs". No
extra spices or MOP was used in the cooking process.

To make juicier ribs, brush them with barbecue sauce
(the recipe follows) and cover with aluminum foil to
bake for the last hour.

Ribs can be made a day or two ahead and reheated in a
warm oven (the way restaurants do!)

Serve with barbecue beans, coleslaw, potato salad, and
plenty of cold beer. Enjoy!

Recipe By : Dave Frary
* Exported from MasterCook *


Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lb Pork spareribs, cut into
4-rib sections
1 tb Powdered ginger
1 tb Powdered mustard
1 tb Paprika
1/2 tb Salt
1/2 tb Chinese five-spice powder
1 t Black pepper
1 t Chili powder
1 t Powdered sage
1 t Crushed red pepper
1/2 ts Tomato juice
1 c Peach preserves
2 tb Commercial barbecue sauce
2 tb Melted butter or margarine
1 tb Wine vinegar
1 tb Finely minced onion
1 tb Finely minced bell pepper
(red or green)
Juice of one and one-half
Two or three dashes of
Tabasco sauce

Contributed to the echo by: Dan Perez Dan's Spicy
Smoked Spareribs To get started, place a handful of
hickory or mesquite chips into cold water and set
aside. Parboil rib sections in boiling water for about
ten minutes. (This partially cooks them and renders
much of the fat.) Remove rib sections and set on wire
rack to cool. Combine dry ingredients in a bowl and
blend well with a fork. When rib sections are cool,
rub the dry ingredient mixture into the meat. Stack
rib sections, seal in aluminum foil and let them sit
in the refrigerator for about two hours.

After two hours, start the coals in your smoker.
Combine ingredients for basting sauce in a blender and
blend until smooth. Transfer the basting sauce to a
saucepan and heat over low heat until it begins to
bubble. If you prefer for the basting sauce to be
thicker, mix 2 tablespoons of cornstarch with 1/4 cup
of cold water, and mix a little of the cornstarch
mixture into the basting sauce a bit at a time to
until desired consistency is achieved.

When the coals are uniform gray, scatter a few of the
wet wood chips over them. Rub grill with a paper towel
dipped in vegetable oil. Brush ribs with basting sauce
and place them on the grill. Cover with smoker lid
(leave vents about half-open). Grill the ribs for
about an hour, turning about every fifteen minutes and
basting as you turn them. Add wood chips to the coals
as necessary to maintain smoke.

Serve ribs with warm basting sauce.