What's your favorite ribs recipe? Dry rubs, sauces, etc.

I never cook 'em.
I just judge them at around 10 BBQ competitions a year. Then trade Bourbon with some of the best teams in the country for their leftovers!!

I've got a an awesome Jamaican jerk rib recipe that I love to use. It always turns out awesome, but can be a bit tedious the first couple times until you get it down. This recipe makes 4 racks of baby back ribs and as always peel the film off before starting.


Marinade

• 1 quart pineapple juice
• 1 bunch cilantro, washed and rough chopped
• 4 to 8 jalapeno chilies, thinly sliced

Marinate the ribs in a nonreactive pan overnight. Only a couple hours are necessary but I like to do this the night before and let em sit in the fridge overnight. I''ll also make the dry rub the night before to save on some time.

Dry Rub

• 3 tablespoons dark brown sugar
• 1-1/2 tablespoons coarse salt
• 1-1/2 tablespoons ground coriander
• 1-1/2 teaspoons black pepper
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons onion powder
• 1-1/2 teaspoons dried thyme
• 1-1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 to 1 teaspoon scotch bonnet chili powder or cayenne pepper

After they've marinated blot the ribs dry and sprinkle liberally and rub on each side with the jerk seasoning (save a 1/2 cup for the mop sauce). Throw the ribs on the grill or smoker however you'd like. I usually do mine in the offset smoker at about 225 F until about 1/4" of bone is showing on each end (for about 4-5 hours). A few times over the last couple hours I'll mop them with the following sauce.

Mop Sauce

• 2 cups pineapple juice
• 1/2 cup rice or cider vinegar
• 3 tablespoons brown sugar
• 3 tablespoons butter
• 1/2 teaspoon black pepper
• 1/2 cup dry jerk seasoning
• Pineapple Barbecue Sauce (optional and see below for recipe)

It's not a must but the following Pineapple BBQ Sauce goes great with these ribs.

• 2 cups pineapple juice
• 1 to 2 jalapeno chilies, seeded and minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons chopped fresh cilantro
• 3/4 cup ketchup
• 3 tablespoons cider vinegar
• 2 tablespoons worchestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• salt (just a little) and freshly ground black pepper

Combine the pineapple juice, chili, ginger, and cilantro in a heavy saucepan and boil until reduced by half. Stir the ketchup, vinegar, worchestershire sauce, brown sugar, and soy sauce. Simmer the sauce until richly flavored and slightly thickened, 10 minutes. Add salt and pepper to taste.

Can't go wrong with amazingribs.com on this one.

Totally agree with amazingribs recommendation.

I can also recommend blending 2/3 yellow mustard with 1/3 Thai green curry paste as a slather before applying your run of choice. Trust me this is amazing. Got this tip from a great book, Low and Slow by Wiviott.

I opted for a just a dry rub today and they were delicious. I was raised on central Texas bbq, and that means just a dry rub, minimal sauce. 5 hours smoking a st louis cut from heb

I should have salted it more, but otherwise they came out great. Better to undersalt than oversalt, I suppose, though.

Used https://oldtownspiceshop.com/product.php?id=1055 for the rub

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Can't go wrong with amazingribs.com on this one.

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This.

Ignore everyone else and just go to that site. They are like food scientists.

Franklin 1

Franklin 2

I realize country style ribs aren't ribs, but how would you all smoke these? Alberstons had them for .88 cents/lb a couple weeks ago and I ended up with 10 lbs and froze them. Since I am new to smoking, I took half of them rubbed with Saltlick rub the night before and had them on the pit at 225 for 2 hours. End result was a bit dry and over seasoned.

My first foray in to smoking was a 4 lb butt seasoned liberally with the Stubbs Pork rub for 4 hours between 225-325 because I had never used this pit before. Turned out fantastic.

Thoughts or advice?

While that site is great and you can learn a lot from it, it's not the end all be all for ribs.

If you're going for baby backs, remove the membrane from the back and then put a light coating of worcestershire on both sides. Rub to coat ribs and then apply your rub of choice to both sides. Then, apply an even layer (not too thick) of brown sugar on the meat side only. Smoke around 275 (I prefer pecan for these) for 5-6 hours until probe tender. Once tender, start brushing on Sweet Baby Rays honey-chipotle in a thin layer. Reapply sauce 3-4 more times over the course of about 30 minutes until it gets nice and tacky. Slice them bad boys up and enjoy some amazing ribs.





For spares, apply the same coating of worcestershire to both sides and then your rub of choice. Smoke them as well at 275 (I like to use hickory and oak for spares) for 5-6 hours until probe tender and then enjoy. I don't sauce spares.





Also, for a rub that you can buy at the store, I really like Meyers Texas BBQ Rub. It's a good blend that can be used on brisket, chicken, ribs or pork butt.

275 for 6 hours for baby backs doesn't seem righ at all. They would be overdone and start to dry out by then. They cook faster.

Not a fan of his hair, but Guy did a show with Memphis BBQ Company in Southaven, just outside of Memphis.

I thought their ribs were quite tasty. I don't like my ribs too messy or wet. I like them relatively juicy and sauce-free, so this recipe has been pretty good. I slather them a bit in honey and yellow mustard and then coat generously with the dry rub. I do a 2-1-1 method of uncovered, wrapped, uncovered and apply some apple cider vinegar + dry rub + honey mixture just to moisten them a bit in the cooking process.

Here is the rub recipe:

http://www.foodnetwork.com/recipes/guy-fieri/baby-back-ribs-recipe.html

1 cup turbinado sugar, ground
1/4 cup kosher salt
6 tablespoons Spanish paprika
4 tablespoons chili powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons ground mustard
1 1/2 teaspoons cayenne pepper
1 teaspoon black pepper, coarse ground

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/baby-back-ribs-recipe.html?oc=linkback

1. Salt
2. Pepper
3. Smoke

Meh, to each their own I guess. Also note that I said 5-6 hours. It depends on the rack you are cooking and how thick/how meaty they are.

You can clearly see in the picture I posted that they are most definitely not dry or overcooked. I'm just sharing my methods and what works for me. I've cooked a lot of bbq and hardly ever get any complaints.

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275 for 6 hours for baby backs doesn't seem righ at all. They would be overdone and start to dry out by then. They cook faster.

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While his ribs might be too sweet for some (he's east texas guy) that don't like sauce, I've had his ribs and they are most definitely not over cooked.

Here is the process I use for St Louis cut spare ribs:

- Trim as rectangular as possible, trim off as much fat as possible, peel off as much of the membrane as can by cutting on one end and using paper towel to help peel it off
- Rinse, then pat dry, then spread with olive oil or yellow mustard, then dry rub with John Henry sugar maple rub
- Cover and put in Fridge for up to 24hours before.
- Smoke at 225 for 2.5 - 3 hours.
- Remove, place on double sheets of foil, sprinkle with some more rub, add a little bit of apple juice, wrap tightly and put back on smoker for 1.5 - 2 hours.
- Then remove, unwrap foil, baste with BBQ sauce such as Head Country if desired, place back on smoker for 40 minutes (can turn heat up to 450 for 10-20 minutes at end to crisp up a bit)
- Altogether it takes about 5-6 hours.

Ribs aren't too bad, lots of trial and error till you get a formula that works. And not nearly the cost or heartache of ruining a brisket. I do spare ribs for about 5 hours at 250. I don't wrap in foil, but I do mop once an hour with a mix of fruit juice (apple/orange/or pineapple)/apple cider vinegar. Also try different woods. Lots of folks swear by applewood but I generally have had better results with hickory or oak.

I started with the amazing ribs rub and made some adjustments. Make small batches each time you cook and you'll figure out what you like the most. I don't have any sugar in the rub I use now, the sugar clumps up in the jar. Found it easier to glaze at the end with either honey, texas rib candy or there's a glaze I used recently from amazing ribs that I really liked as well.

I also don't have any salt in the rub, which I learned from amazing ribs. I salt the meat separately and then rub after that.