The Best BBQ Ribs in 3 Hours
Super Easy Ribs in three hours. You will not regret making these!
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How to smoke BBQ ribs with the Slow 'N Sear and kettle | baby back or spareribs
Inspired by AmazingRib.com's Last Meal Ribs recipe this video will show you how to easily make amazing ribs using the Slow 'N Sear.
Find our detailed text version of this recipe here:
Find more info on the Slow 'N Sear here:
and our Slow 'N Sear YouTube video here:
Find more info on the Drip 'N Griddle pan here:
and our Drip 'N Griddle pan YouTube video here:
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How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion
Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup—all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish.
Check out the recipe here:
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Smoked Pork Ribs Recipe | Weber Smokey Mountain Cooker | Tuffy Stone
Smoked. Pork. Ribs. Just the words have us drooling already. Wait until you see the final product. We're here today with Pitmaster Tuffy Stone to teach you how to make the most delicious Smoked Pork Ribs on the Weber Smokey Mountain Cooker. This is one recipe you are going to want to try out right away.
[Ingredients]
- 2 (3-pound) racks St. Louis-cut pork spareribs
- 1 cup Cool Smoke Rub
- ½ cup apple juice, in a spray bottle, for the grill
- 1 cup Cool Smoke Barbecue Sauce
- 2 teaspoons apple cider vinegar
- 8 tablespoons unsalted butter, melted (optional)
- ½ cup honey, divided (optional)
- ¼ cup light brown sugar (optional)
[Recipe]
- Use a shaker to dust both sides of the rib racks generously, and let them sit at room temperature, uncovered, for 1 hour before cooking.
- When you are ready to cook, heat the smoker to 275 degrees F pit temperature. Alternatively, heat a grill to 275 degrees F, using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.
- Place the ribs meat-side-up in the smoker, or on the grill over the indirect heat, and cook 2 hours, spraying the spareribs with apple juice every 30 minutes to moisten.
- Prepare the Cool Smoke Barbecue Sauce.
- In a small bowl, stir 1 cup Cool Smoke Barbecue Sauce together with ¼ cup honey and 2 teaspoons apple cider vinegar and set aside.
- Cut 2 (18 x 24-inch) lengths of foil to wrap each rib rack in a tight package.
- When the ribs have cooked 2 hours, transfer them from the grill and place each rack meat-side-down on the foil. Drizzle the ribs evenly on both sides with the butter, ¼ cup honey, and the light brown sugar. (optional)
- Wrap each rack tightly in the foil, being careful not to puncture.
- Return the rib packages meat-side-down to the smoker, or to the cool side of a grill, close the lid, and cook another 2 to 2 ½ hours, or until the meat is tender.
- The ribs are done when a meat thermometer placed in the thickest part of the meat reads an internal temperature of 203 to 205 degrees F. Open the foil package and use a skewer, or a toothpick, to check for tenderness.
- Remove from the heat, carefully unwrap the ribs, and discard the foil.
- Brush Cool Smoke Barbecue Sauce on both sides of the ribs to coat and return them meat-side-up to the smoker or grill over indirect heat. Cook 15 minutes to set the sauce. Watch them carefully so you do not burn or overset the sauce.
- Serve immediately, with any remaining sauce on the side.
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The Secret Technique for Juicy Smoked BBQ Ribs
The Secret Technique for Juicy Smoked BBQ Ribs - In this video, we're going to show you the secret technique for juicy, smoked BBQ ribs using Kingsford's Wood Pellets. This is a How To video, so you'll learn how to make juicy, smoked BBQ ribs the right way.
If you're looking for the best way to cook barbecue ribs, then look no further! In this video, we'll show you the secret technique for smoking BBQ ribs the right way, so you can make them juicy and delicious. With this technique, you'll be able to cook ribs perfectly every time!
Ingredients:
Ribs
Parkay Squeeze Vegetable Oil Spread
Mustard
BBQ Sauce ( choose your favorite)
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Apple Juice
Brown Sugar
Butter
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Memphis style ribs
Our take on a Memphis rib.
The ribs we used were a loin back rib(aka baby back rib) I removed the membrane then seasoned them with Craft Spice Blends whiskey maple bacon rub. I cooked the ribs on a Weber Smokey Mountain smoker at 250f for about five hours. At the two hour mark, I spritzed the ribs with a mixture of apple juice and water and again every 45 minutes or so until done. When the ribs were done, I let them rest for about ten minutes then applied a light dusting of rub for flavor.
The charcoal I used for the cook was standard Kingsford charcoal briquettes and hickory wood that I had cut up into small chunks.