BBQ RIB RECIPES

TEXAS BBQ RIB RECIPES

TEXAS BBQ RIB RECIPES FOR YOUR HYBRID GRILL

Pork ribs are king in Texas but, don't forget about beef ribs.

Pork Ribs have a long tradition in Texas barbecue, ranking up there with brisket in the competitions as a true art form. Here are two great pork rib recipes. The first recipe utilizes the smoker grill approach requiring less time and the second recipe is the real deal when it comes to smoked BBQ pork ribs.

PORK RIB RECIPE #1

These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
• 4 pounds pork ribs
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 2/3 cup cider vinegar
• 2/3 cup brown sugar
• 2 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon prepared mustard
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
PREPARATION:
In a large sauce pan, melt butter and saute` onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes).

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PORK RIB RECIPE #2

Like traditional Barbecue, pork ribs should be cooked low and slow with a good dose of smoke. This process is just perfect for your hybrid grill. Stoke her up to a temperature about 200 degrees, and apply smoke and patience. A full rack of ribs can be smoked in about 4 hours but if you have the time try and go the distance. The longer you smoke the more flavor you will get.

The first step to make great pork ribs is to prepare the rack. Let the ribs come up to room temperature, rinse off in cold water and remove the membrane from the back.

Some people will say that you don't have to remove the membrane but I feel that it's a must. The membrane blocks the uptake of smoke and creates a barrier to your seasonings.

To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. I have been told that a lobster fork works great for this. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. If the membrane is intact you shouldn't have too much trouble, but sometimes this can be a little challenging.

With the membrane removed rinse off the ribs again and pat dry with some paper towels. Now one trick that is used by several barbecue competitors is to coat the ribs in prepared yellow mustard. You don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway. This coating will hold your seasonings in place and also make a nice crust over the surface of the ribs.

If you are of a mind that the rub should be rubbed into the pork ribs then you can place it on first and then carefully apply the mustard. Or you can sprinkle the rub over the mustard, or use a mustard based rub. It's really a matter of preference.

Once the pork ribs are seasoned and the smoker is ready then you are set to go. Personally I use a blend of oak, hickory and a little mesquite in the firebox, but I'm sure with a little experimentation you can come up with the kind of smoke you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't recommend going higher.

At this rate the ribs should be cooked through and tender after about 4 hours. Go longer if you can. The longer you smoke at a low temperature the more tender and flavorful the ribs will be. Remember that you need to hit an internal temperature of 165oF before they can be served. Have a meat thermometer ready.

To serve I cut the ribs individually. I find no reason for a finishing sauce but if you are a big fan of sauces and can't imagine serving without sauce then I suggest a thin one that won't overpower the flavor of the ribs.

PORK RIB RECIPE #3

1 cup salt
1 cup paprika
1 cup ground black pepper
1 cup cumin
1 cup Ancho chile powder
Six 3-pound pork ribs
Jalapeno Dippin' Sauce:
4 jalapeno peppers, seeded and chopped
1 cup New Mexican Red peppers diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid fruit pectin
Ribs:
Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating.

Jalapeno Dippin' Sauce:
In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve.

BEEF RIBS #1

4 pounds beef plate short ribs
SAUCE:
10 1/2 ounces condensed tomato soup
3/4 cup dry red wine
1/4 cup finely chopped onion
2 tablespoons cooking oil
1 tablespoon prepared mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprinkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour.

Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp. salt. Heat sauce at side of grill.

Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce.