Ribs Recipe

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Grilling & BBQ = 30 minutes or less
Barbeque Babyback Ribs
Barbeque Ribs
Barbeque Pulled Pork
Barbeque Beef Brisket
Beef Kabobs
Smokey Flank Steak
Grilled Sirloin Steak
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Shish Kabobs
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Turkey Spinach Burgers
Prosciutto Chicken
Smoked Chicken
Herbed Salmon
Grilled Salmon
Grilled Shrimp Skewers
Grilled Veggie Wraps
Grilled Vegetables
Stuffed Tomatoes
Ember Onions
Smokey Baked Potatoes
Smoked Cheese
Stuffed Figs
Sweet & Spicy BBQ Sauce
Mustard Sauce
My Favorite BBQ Sauce
Fresh Plum BBQ Sauce
Scratch BBQ Sauce
Dry Rub No. 1
Dry Rub No. 2
Dry Rub No. 3

Barbequed Ribs

Contributed by: Melinda

If you're going to the effort of doing genuine BBQ ribs low and slow (not just grilled), you should definitely make your own sauce. I have several recipes here or make up one of your own.

I use pork spareribs or meaty large beef ribs.

Barbeque is a technique well worth learning.

1 rack pork or beef ribs
1 recipe Dry Rub or use your favorite seasonings
1 recipe BBQ Sauce of your choice
1 12oz. beer mixed with 2 tbl dry rub (optional)

Read about BBQ before beginning.

5-12 hours before you start the ribs, rub thoroughly with dry rub, wrap in foil and refrigerate
Remove ribs from the refrigerator an hour before you plan to start cooking. This is also a good time to start the coals and soaking your wood pieces. You will cook the ribs between 200º-220º.
While coals are working, if using a non-smoke cooker, make a mop by combine beer and 2 Tbl dry rub - set aside
When coals are ready, move them to one side of the cooker and place smoking wood on top. Place rack over and put rib rack directly onto rack on opposite side of coals.
Cover and cook 7-8 hours, mopping if needed every 2 hours or so.
After 7-8 hours, meat should have shrunk away from the bone ends by about 1/2 - 1 inch. The ribs will be very tender.
Remove and wrap in foil for up to 1 hour or place into a warm (200º) oven for up to 1 hour
Using a very sharp knife, cut between the bones to separate ribs. The meat will be falling off the bones.

Serve with your homemade barbeque sauce.

Questions about this recipe?