3 2 1 Ribs Recipe | Traeger Grills
See full recipe here:
Ribs don't get much easier or tastier. This juicy method will win over your heart and your stomach. These pork ribs are rubbed with our signature Pork and Poultry seasoning and smoked for three hours, wrapped with brown sugar and honey for two, and given perfect color with a little Traeger BBQ glazing in the final hour.
For more recipes, see our recipe page here:
EASY FALL OFF THE BONE BABY BACK RIBS OVEN BAKED RIBS
EASY FALL OFF THE BONE BABY BACK RIBS OVEN BAKED RIBS
RIBS INGREDIENTS
2 to 2 1/2 pounds baby back pork ribs
2 or 3 tablespoons of yellow mustard
2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub
2 tablespoons and1/2 tablespoons of famous Dave’s rib rub pork seasoning
SWEET AND YUMMY BARBECUE SAUCE INGREDIENTS
1 28oz of sweet baby rays honey barbecue sauce
1 cup of grape jelly
1 teaspoon yellow mustard
1/2 cup of dark brown sugar packed
DIRECTIONS
PREPARE RIBS
Heat oven to 400°F.
Clean ribs with one cup of white distilled vinegar and a half a cup of lemon/lime juice.then rinse off with lukewarm water and pat dry with a paper towel as seen on the video.
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the video.
Season both sides of the ribs with 2 or 3 tablespoons of yellow mustard, 2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub, and 2 tablespoons and 1/2 tablespoons of famous Dave’s rib rub pork seasoning . Place the ribs meat side up into an aluminum foil baking tray. (You may also cut the ribs in half for them to fit into the pan if you only have a small aluminum tray ).
Cover the aluminum tray or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 3½ hours. (I like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)
MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce.
In a medium size bowl add the . Add 1 28oz of sweet baby rays honey barbecue sauce,1 cup of grape jelly, 1 teaspoon yellow mustard and 1/2 cup of dark brown sugar packed
Stir to combine, until everything is well mixed together. Set aside in preparation for the ribs to finish roasting.
TO FINISH
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Put the ribs back in the oven uncovered, top rack heat still at 400°F. Cook the ribs for 30 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they so the sauce does not burn.)
STORING AND REHEATING
Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
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Eight Rib Secrets by Famous Dave's The Rib King | Aquarium Smoker | Harry Soo SlapYoDaddyBBQ.com
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Viewer request from those who want to know how Famous Dave The Rib King cooks his award-winning ribs. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
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David Carter's BBQ Beef Short Ribs | Waitrose
Chef David Carter shares his recipe for BBQ beef short ribs – a menu staple at his London restaurant Smokestak.
Summer means BBQ, whatever the weather. In this series we meet BBQ experts and chefs and get them to share some of their best recipes that are great for cooking outdoors.
David cooks his ribs in a smoker but you can also cook these in an oven at home before finishing them on the barbecue. Click on the recipe link below for the full method.
The beef short ribs are coated in a dry rub before being smoked for around 4 hours. They’re then glazed with a rich BBQ sauce and finished on the barbecue for tender, delicate meat with loads of smoky flavour. Serve with pickled red chillies.
Ingredients:
4 x packs British beef short ribs (8 ribs), approx 2 kg in total
For the rub
1 tsp onion granules
2 tsp garlic granules
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp chilli flakes
1 tsp dried thyme
2½ tsp demerara sugar
1 tsp English mustard powder
1 tsp paprika
2 tsp caster sugar
2 tsp salt
For the barbecue sauce
2 tbsp rapeseed oil
1 small onion, very finely chopped
2 large cloves garlic, grated
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground black pepper
120ml Essential cider vinegar
120ml cloudy apple juice
30g dark brown soft sugar, plus an extra 10g if needed
50ml Worcestershire sauce
250ml Essential tomato ketchup
For the pickled red chillies
4 long red chillies, thinly sliced
80ml Essential cider vinegar
1 tbsp caster sugar, more to taste
To view the full recipe |
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