Name: Southern Style BBQ Ribs
Cook time: 1 h
Ingredients: 2 to 3 pounds pork spareribs or backribs; 1 tablespoon sugar; 2 tablespoon brown sugar; 1 tablespoon ground cardamom; 1 tablespoon red pepper or cayenne pepper; 1 teaspoon salt; 1 tablespoon pepper; 2 tablespoon paprika or Hungarian paprika; 1 teaspoon white pepper; 6 2x2-inch squares of pecan, apple, or peach wood (can use hickory); 1 large bucket water; 1 heavy plate; 1 decent sized rock

Southern Style BBQ Ribs

1 Comment

These fantastic southern style BBQ ribs should serve a family of 4. That is, as long as you have some delicious potato salad, coleslaw, corn on the cob, and perhaps a melon of some type for dessert. It did for us in South Carolina!

Notes

Do not use BBQ sauce! The rub you used and the wood chips should give the ribs a very fruity but spicy set of ribs that are delicious.

Do not use mesquite on these ribs unless you want a very Cajun style rib. Mesquite wood can give off a smoke that makes your meet taste bitter.

If you are using a gas grill, use the lowest heat setting. Your goal is to slow cook these ribs.

Cooking Time1 hr

Cooking MethodGrilling

Ingredients

2 to 3 pounds pork spareribs or backribs
1 tablespoon sugar
2 tablespoons brown sugar
1 tablespoon ground cardamom
1 tablespoon red pepper or cayenne pepper
1 teaspoon salt
1 tablespoon pepper
2 tablespoons paprika or Hungarian paprika
1 teaspoon white pepper
6 2x2-inch squares of pecan, apple, or peach wood (can use hickory)
1 large bucket water
1 heavy plate
1 decent sized rock

Instructions

The day before your cookout, combine ingredients for rub.
Sprinkle rub over meat liberally. Mash in with your hands and work it in well. Take your time on this step. Make sure you cover all surfaces. When you are done, your ribs shouldn't look wet. There should be enough rub incorporated to be sandy looking.
Set the ribs on a cooling rack in a large pan. Place the pan in the refrigerator and let set over night.
Place wood chips in bucket of water, place heavy plate on top and weight it down with the rock. This should keep the wood submerged. You need to soak the wood well (minimum of 12 hours, 24 is better).
When you are ready to grill, start your grill or BBQ (works best on a BBQ).
5 minutes before you are ready to cook, place the wood chips directly on your coals, but off to the sides so you won't affect the heat of the coals. Once the wood begins to smoke, you're ready to cook.
Bring out the ribs and cook! Your ribs should cook for a minimum of 1 hour. Make sure you use a thermometer to check the meat before you serve it.
Turn your meat often. The meat will darken on the outside as the sugar caramelizes. Don't worry about this, it isn't burned! As long as you turn your meat often, the dark pieces will be a spicy sweet. (burned meat is very bitter and woody tasting).

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snappy

Jul 05, 2010

If you cook your ribs only 1 hour, you are going to be eating raw meat, or if the fire is hot enough to cook the ribs in 1 hour, you are going to be eating a burned blob of crust.