How to Make Your Own Smokey BBQ Sauce
Making your own BBQ Sauce is easier than you might think. Its Smokey, and sweet with just a little bit of spiciness. Many of the ingredients are likely already in your kitchen. This recipe will make approx. 1 1/2 cups of smokey bbq sauce.
For this recipe I used:
3 cups Ketchup
1 Chipotle Pepper and a tablespoon adobo sauce
1 cup packed dark brown sugar
¾ cup distilled white vinegar
¼ cup apple cider vinegar
3 tablespoons Worcestershire sauce
¼ cup molasses
1 tablespoon Chili Powder
½ teaspoon kosher salt
2 teaspoons ground cumin
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons freshly ground black pepper
3/4 cup water
Easy Oven Baked Ribs (Spareribs, Baby Back, or St. Louis-style)
Easy Oven Baked Ribs are cooked low and slow for fall-off-the-bone tender, juicy ribs, that are packed with a ton of flavor. It doesn't matter which type of ribs you enjoy, because this recipe will work with baby back, spare, and St. Louis style ribs!
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✅Ingredients
• 2 racks baby back ribs, spareribs, or St. Louis-style ribs
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 cup barbecue sauce
✅Instructions
1️⃣ Preheat oven to 275 degrees Fahrenheit. Line a baking sheet or roasting pan with aluminum foil.
2️⃣ Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
3️⃣ In a small bowl, stir together the ingredients for the dry rub, paprika, salt, pepper, onion powder, garlic powder, and ground mustard. Rub this mixture generously over the outside of the ribs to coat. Place seasoned ribs in a single layer onto prepared baking sheet or roasting pan.
4️⃣ Cover pan with aluminum foil. Cook in the preheated 275F degree oven for 3 1/2 to 4 hours until ribs are tender.
5️⃣ Remove ribs from oven and remove aluminum foil. Brush barbecue sauce onto ribs.
6️⃣ Place the baking sheet or roasting pan back into the oven underneath the broil setting. Broil for 3-5 minutes until the barbecue sauce starts to bubble and caramelize.
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How to Grill Pork Ribs Memphis Style | Recipe
This sweet, smoky blend of chili peppers, savory spices and herbs gives meat a bold, flavorful crust that seals in juices. Rub generously on meat before grilling (about 2 tablespoons per 1 pound). Also great on chicken and in butter to season corn!
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Memphis Style Dry Ribs on the Traeger Timberline 1300 | Heath Riles BBQ
We're making Memphis Style Dry Ribs using our brand new, award-winning Competition BBQ Rub! Simple BBQ is the best BBQ. Personally, I love a good dry rib, and we're adding a little Memphis flare to this recipe. Our new Competition BBQ Rub is sweet, spicy, sand savory. I developed this rub before Memphis in May, and it helped bring home 1st place ribs. This rub is great on pork, chicken, and beef. Get your hands on a bottle and try this recipe at home!
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WHAT HEATH USED:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Competition BBQ Rub
• Prairie Fresh Prime Baby Back Ribs
• Benchmade Meatcrafter Knife
• Royal Oak Charcoal Hardwood Pellets
• Thermapen One
• Traeger Timberline 1300
• French's Yellow Mustard
• Large Aluminum Sheet Pan
• Plastic Spray Bottle
• Aluminum Foil
INGREDIENTS:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Competition BBQ Rub
• Prairie Fresh Prime Baby Back Ribs
• Yellow Mustard
DIRECTIONS:
1. Fire up your grill to 300º.
2. Take your ribs out of the pack and trim off any excess fat.
3. Coat both sides of your ribs in yellow mustard.
4. Season both sides of your ribs with Heath Riles BBQ Competition BBQ and Garlic Jalapeno Rub.
5. Place your ribs on your grill for 2 hours, or until it reaches an internal temperature of 170º. Spritz with water after the first hour and then every 30 minutes.
6. After 2 hours, wrap your ribs in aluminum foil and place back on the grill for one hour.
7. Once your ribs are hitting 203-207º internally, take them off your grill and out of the foil.
8. Dust both sides of the ribs with more Heath Riles BBQ Competition BBQ Rub.
9. Place the ribs back on your grill for about 5 minutes.
10. After about 5 minutes, take your ribs off the grill and let them rest for about 10-15 minutes.
11. Slice and serve.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pork #ribs #traeger #pelletgrill #bbqrubs #memphis #memphisbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #dryribs
Memphis In May Rib Recipe - Competition Rib Recipe
Competition Rib Recipe - How we cooked out competition ribs at Memphis In May
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Competition Rib Recipe at Memphis In May BBQ Fest
Memphis in May is largest Pork cooking contest on the planet! Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”.
This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.
At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs. This year I brought 24 racks just for the contest, plus another 15 just to practice. That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life (you’ll see him in the video) and to everyone else that helped pull it off.
On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe. We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.
She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.
Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind and Killer Hogs Hot Rub on the back - and Swine Life Mississippi Grind and Killer Hogs The BBQ Rub on top. This combo produces a sweet and savory rib with a beautiful mahogany bark. The ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.
After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero , Killer Hogs Vinegar Sauce
They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones. At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.
To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer. They get a final dusting of Killer Hogs The BBQ Rub to pretty up the tops and a glaze of sauce.
The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce 9oz Killer Hogs Vinegar Sauce and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.
At this point the ribs are ready to be judged. For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.
The next round is on site judging where 3 judges come at separate times. We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team. It’s a daunting challenge but man it’s fun!! If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.
We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!
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Easy Memphis-Style BBQ Sauce - Barbecue
Easy to make, tastes better than the store brands and saves you money ...
If you're buying bottles of barbecue sauce at the store, you're wasting money. It's simple to make and you probably already have the ingredients.
Start by calculating how much sauce you need. I have two racks of ribs in the smoker so I'm going to make a cup. Put about a half cup of ketchup into a container. Next, nearly match that amount with molasses. To get the ratio just right, I recommend adding some and tasting, then add more.
Add some honey. Probably at least a tablespoon. Just eyeball it.
Next chopped garlic and one of my favorite ingredients: some crushed canned chipotle. Experiment to get the right amount of heat.
Stir it up.
This is the basic recipe. You can add maple syrup, herbs, mustard, vinegar ... I often add a tablespoon of bourbon.
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