Bbq Ribs

Cooking ribs: If you want great barbecue ribs and expect to make them on the stove or in the oven, read no further. Good barbecue ribs must be hot smoked in a smoker or grill. You can use a charcoal-fired grill but it must have a tight-fitting cover and you must build the fire on the opposite side of the grill from the meat. You must use an indirect method of grilling. Ribs take about 4 hours to become tender. Dry Rub 1 tablespoon lemon peel 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon MSG 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper 1/2 tablespoon white pepper 2 tablespoons salt 2 tablespoons sugar Mix together. Rub this spice mixture on both sides of the ribs the night before you will smoke them. Let them sit in the refrigerator overnight. Basting Sauce 1 quart vinegar 1 pint water 1/2 small can chili peppers 1 cup prepared mustard 1 1/4 cup brown sugar 1/2 stick butter 1/2 bottle root beer 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. As the ribs are cooking, baste them on both sides with this sauce every 30 minutes or so. Wet Finishing Sauce 5 ounces dark soy sauce 24 ounces tomato juice 5 ounces Worcestershire sauce 12 ounces catsup 1 cup apple cider vinegar 1 cup brown sugar juice of 1 lemon 1 teaspoon red pepper 1 teaspoon black pepper 1 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 teaspoon basil Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue. The thing about this recipe is that it will depend on your smoker or grill and the size of your ribs. Memphis barbecue is over an extremely low fire so that the meat cooks very slowly. If you cannot do this on your grill, you'll have to adjust your cooking time accordingly. This is the original recipe and the time to cook it in a smoker is approximately 6 hours. However, I cannot do this on my grill because it's a gas grill and it's too hot. This is what I do. I place the ribs on one side of the grill only, I turn the burner on the other half of the grill on low. I place a smoker box over the flame with wood chips. Using this method, I can stretch out the cooking time to about 2 hours max. But it's worth the fuss. The ribs are so moist and falling apart on the inside with a nice crust on the outside. One more piece of advice. If you have a small grill and are doing a lot of meat for a big gang, here is something I do in that situation. I cook everything in batches until nearly done, then transfer to baking pans and keep in warm oven while I start the next batch. Since the majority of cooking was done on the grill, the effect is the same. Also, seal the pans of ribs with foil when you put in the oven; grilled ribs dry out quickly in the oven.