Dry Rubbed Bbq Pork Ribs With Green Cabbage Slaw Food

FALL-OFF-THE-BONE DRY RUB RIBS

Steps:

• See note #1 on removing membrane from baby back ribs.
• In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
• Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
• Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]
• Place in the refrigerator and allow to marinate for 2 hours.
• Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
• Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145F, but you want the temperature at 190F-200F for tender juicy ribs.
• Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
• To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.

THE BEST DRY RUB FOR RIBS

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store in an airtight container for up to a year.

BBQ RIBS DRY RUB

Steps:

• Mix together dry ingredients.
• Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
• Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
• Heat smoker/cooker to at least 250°F and keep between 250-300°F.
• Pour 2 cups of the apple juice in water pan to steam the ribs with.
• Add soaked hardwood chips or smoking wood of your choice to the smoker.
• Amount of smoke is up to you.
• After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
• If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

SMOKED RIBS WITH DRY RUB

Steps:

• Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
• Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
• Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
• Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

CHIPOTLE-PLUM BBQ PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
• Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

TOWNLINE BBQ PORK RIBS

Steps:

• Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
• Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.
• Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.
• Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.
• To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
• Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months.
• Combine the ingredients in a bowl. Yield: 5 cups.
• In a heavy bottom 5 quart sauce pot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool.