I am passionate about all things cooking related, but BBQ really holds a special place in my heart. Today, I am sharing my BBQ Ribs recipe with you guys. I hope you enjoy! If you do not own a smoker or a grill, you can make this recipe in your oven and they will be delicious. (Add a little liquid smoke to your seasoning to help achieve some smokey flavor if you’re going the oven route)
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Ingredients: Grocery List
Pork Spare Ribs (baby back ribs work fine too, but may need to adjust cooking time)
Salt, Pepper, Garlic, Onion Powder, Sweet BBQ Rub, Spicy BBQ Rub
Butter
Honey
Brown Sugar
Beer (for drinking and wrapping the ribs)
BBQ Sauce
Directions:
Trim ribs and remove membrane from the back. Use a butter knife to get it started and then grip the membrane with a paper towel and pull it off. Add a thin layer of yellow mustard, hot sauce, or olive oil to act as a binder for your seasoning to stick to. (This helps create a nice “bark” on the ribs) Season in layers and repeat on the other side as well. Allow ribs to rest for about 30 minutes before you cook them. You should see them begin to “sweat” – which means the seasoning has started to penetrate the meat. Lay the ribs on the smoker (or in the oven) the way you want them to cook. I like to push them together to try to influence the rib bones to remain straight. Cooking time varies greatly depending on the size of the ribs, the temperature, and the grill. Check them after an hour and reapply seasoning to any “bald” spots. After 1.5-2 hours, I start to check for color and start doing the rub test. If the seasoning is sticking to the ribs and they have the color I am looking for, then I wrap them in foil. Add the butter, honey, brown sugar, and beer (maybe a tbsp or 2) and wrap tightly. Place back into the smoker or oven for about 1-1.5 hours. This step is strictly used to tenderize the ribs. Use a toothpick or a meat probe to feel around for tenderness. If the probe slides in and out with very little resistance, you know they are ready to unwrap. Unwrap the ribs and place back on the heat and warm up your sauce. Apply the sauce to the ribs and cook for another 15-20 minutes or until the sauce begins to caramelize. Let them rest for 10-15 minutes before slicing
#BBQ #Ribs #Traeger #BBQRecipe
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
[Music]what’s up guys welcome back before weget started please take a quick secondto hit the subscribe button I’ll bedropping recipes like this each andevery week here we have a rack of st.louis-style spareribs I’m gonna go aheadand trim these bad boys up with my sharpknife I like to trim the ends offbecause they’re super thin a lot oftimes there’s no bone there either andthe thin side tends to burn up duringthe cooking process so go ahead andremove it if you want and then trim upany excess cartilage or fat and justmake sure they’re nice and clean we’realso going to remove that membrane thereason for this is the membrane does notrender during the cooking process and ittends to be a bit chewy so I like toremove it get under there with a butterknife and then grab a paper towel forgrip and just rip it right offcontinue trimming until your heart iscontent and now it’s time to seasonwe’re using yellow mustard as a binderthis doesn’t really do much for flavorbut it does allow your rub to adhere tothe meat which creates a beautiful barkI like to season my ribs in three layersstarting with all-purpose seasoning asweet rub and then a spicy rub theall-purpose seasoning consists of saltpepper garlic and onion powder and thenyou use whatever your favorite barbecueseasoning it is after that make sure theribs are coated nicely and pad to rubdown and then we’ll do the same thing onthe other side again three layers offlavor make sure you get the edges andgonna want this to sit out for about 30minutes before you put them on the grillor in the oven today I’m using myTraeger pro 780 but you can pop these inthe oven as well I like to cook ribs at250 degrees they’re gonna be on thesmoker for about two hours or so andthen we’re gonna wrap them in foil herein a few minutes I basically use avariation of the three to one methodwhich basically means three hours on thesmoker two hours wrapped in foil and inone hour again on the smoker however thetimes need to be adjusted depending onthe temperature that you’re cooking andhow thick the ribs are if you notice anybald spots go ahead and Reese’s –nI do the rub test and know when it’stime to rapif you can rub your finger across theribs and none of the seasoning comes offyou know they’re about ready to wrapthis is the point where the recipe getssuper healthy we’re adding a few pads ofbutter about three handfuls of brownsugar give or take and then we’re goingin with a nice coating of honeyfollowed by a little bit of beer thebeer is gonna help the rib steam makesure you taste as you go oopswrap these bad boys up again that beeris gonna help the rib steam a bit whichis gonna help them tenderize after aboutan hour hour and 15 I’m probing the ribsI’m not really checking for atemperature what you’re really lookingfor is some pull back on the bones asyou see here and then you want your aprobe to slide in and out of the meatlike a hot knife through butter once youcan feel the tenderness they’re ready tocome off we also look at the bin test ifthe ribs Bend on their own but do notbreak they’re ready so now we’re goingto throw them back on just for a fewminutes to get a little bit more colorand give us some time to warm up ourbarbecue sauce this is my favoritebarbecue sauce feel free to use whateveryour favorite is you do want to warm itup though before you put it on the ribsotherwise that’ll decrease thetemperature of the ribs significantly ifyou go putting cold BBQ sauce on yourribs this is what they look like afteranother a few minutes we’re gonna goahead and brush them with that warmbarbecue sauce and then give them about20 minutes or so for that sauce to setthis is a really important step becausethat barbecue sauce has obviously a tonof sugar and as the sugar begins tocaramelize it really develops abeautiful tackiness and you kind of seethat here in the video now it’s time forthe fun part we’re gonna go ahead andslice these bad boys and try not to burnourselvesgonna give you guys a trademark moneyshot or twothis is my favorite rack by far justperfect in symmetryslice them up however you like and thenit is time to eat my graphic designerCordell is doing the taste test I’ll letyou guys decide if they were good or notgo ahead tenderthere you have it folks that’s my recipefor smoked spareribs please give me athumbs up don’t forget to hit thatsubscribe button and as always thank youfor your support
