Best Ribs In The Universe Recipe 45

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Steps:

• Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
• Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
• Mix mustard and liquid smoke in another bowl.
• Lay ribs directly on removed oven rack and lightly sprinkle with salt.
• Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
• Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
• Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
• Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
• If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
• Transfer ribs to foil lined pan meat side up.
• Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
• Let stand for 5-10 minutes before serving.

Steps:

• Lightly dry out brown sugar by exposing on cookie sheet at room temp, several hours, or in slightly warmed oven. Mix ingredients together.

Steps:

• Spread the brown sugar out on a cookie sheet and let it dry at room temperature for several hours, or place it is a slightly warm oven. Once dried, place brown sugar in a Ziploc bag and break up any clumps using a rolling pin or the bottom of a drinking glass. The recipe says to apply "a good overall dusting" of rub to the ribs. When I made the rub, I did'nt think it smelled very good. In fact I made a comment to Tammi (my wife) that I bet we just ruined these ribs... Trust me we did'nt. The recipe also says to allow the ribs to sit at room temperature for two hours before cooking. As they do, the salt in the rub draws moisture from the meat, forming a red liquid coating on the surface. I've also prepared them the night before and placed them in a bag and put them in the refrigerator. Selecting The Smoke Wood Mike's recipe calls for 4 chunks of white oak and 2 chunks of cherry, each about the size of a tennis ball. I placed a handful of hickory and pecan chunks in my smoke can (a mod I'll expain in another post) and placed them under the water pan. Cooking Process Described During the first three hours, adjust gas to maintain a cooker temperature of 225*F. At the three hour mark, open the cooker for the first time and turn the ribs over, but do not baste them with anything. Close the lid and increase the cooker temperature to 250-275*F. Start checking for doneness at the four hour mark and every 30 minutes thereafter. The ribs will be done when they have a nice, brown color and the meat tears easily. Check the water pan every two hours and replenish with hot tap water, as needed. Supper Time! Th ribs will have a nice brown color, the meat will have pulled down on the long bones, a little tug on the bones will show that they pull apart easily. Mike's recipe calls for saucing the ribs on both sides before serving with a mixture of 5 parts KC Masterpiece Original Flavor barbecue sauce to 1 part honey. I modified this a little and mixed mine 3 to 1. It was can I say Awesome. Brush both sides of the ribs generously with the sauce mixture and serve immediately. These ribs had a beautiful mahogany color and a light smoky flavor. The meat was firm, not mushy, and pulled cleanly from the bones. I hope you enjoy trying this great recipe. It's one of my all-time favorites and I'm sure it will become one of yours, too! Note: Listen guys... Don't spend a lot of time preparing side dishes to go with this... they won't get eaten... these ribs are so good three slabs lasted about 15 minutes with my clan... All the sides my wife had so lovingly prepared went untouched!

Steps:

• Soak 2 cups hickory wood chips in water for an hour or so.
• Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque.
• Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.

Steps:

• Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount. Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 chunks of cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney-style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225°F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250-275°F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs.