Awardwinningribrubribs Food

WARD WINNING RIBS (STICKY RIBS)

Steps:

• In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).
• Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours.
• After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.

RIBS

Steps:

• Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.
• Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.
• To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
• Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.
• Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

THE BEST PRIME RIB EVER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

MEMPHIS HOGAHOLICS AWARD-WINNING RIBS

Steps:

• Dryrub: Mix together.
• Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
• Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
• Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.
• NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.

AWARD WINNING RIB RUB RIBS

Steps:

• 24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle.
• Peel membrane off the inside of the ribs and trim off any large thick pieces of fat.
• Mix together all the dry ingredients well.
• Lightly spray mist the ribs with vinegar to moisten.
• Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy).
• Cover the ribs and allow to marinate for about 24 hours.
• Gas Grill Cooking Directions:
• Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil.
• Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks.
• Smoke ribs at 200 degrees F. about 3-1/2 hours.
• DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed).
• if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.

AWARD WINNING RIBS

Steps:

• Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

WORLD FAMOUS RENDEZVOUS DRY RIBS

Steps:

• Mix vinegar, water and seasoning together to make your basting sauce.
• Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.
• Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
• The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
• Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.

PRIME RIB WITH HERB RUB

Steps:

• First, preheat the oven to 400 degrees F, for rib cooking.
• Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate.
• To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section. Then evenly apply the rub to the entire rib.
• To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

RORY SCHEPISI'S PRIZE WINNING RIBS

Steps:

• Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. Can be made 1 week ahead. Cover and chill.
• Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoons chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Can be made 1 day ahead; cover and chill.
• Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.

AWARD WINNING RIBS

Steps:

• Mix up all sauces up in a bowl until blended.
• put the ribs in a deep glass dish and spread sauce over them. Flip them over and repeat, but don't use all of it.
• Marinate for 24 hour in the refrigerator.
• take them out and roast at 300 degrees Fahrenheit for 2 hours.
• Take them out and cool. Mix the water and beer and pour into a spray bottle. Fire up the grill and grill them, spraying with the water/beer mix with every flip. Eat right away.