Buster has placed a total of 49 MasterCook recipes in this file: Apple City Barbecue - 1994 Memphis In May Bbq Barbecued Chile-Marinated Pork Spareribs Barbecued Short Ribs Bbq Ribs 1991 World Bbq Contest Winner "Memphis In May" Bbq'd Baby Back Ribs Berry Fine Baby Back Ribs Chinese Pork Ribs Coca-Cola Ribs Cured And Smoked Pork Ribs Danny's Pork Spare Rib Rub & Finishing Sauce Dave's Ribs David Klose's Lemon Dry Rib Seasoning Easy Pork Ribs Island Style Guava Bbq Ribs Karl's Sparerib Glaze Korean Barbequed Short Ribs Lemon-Pepper Smoked Ribs Luther's Barbecued Ribs Marian's Dip For Spare Ribs Marian's Dry Rub For Spare Ribs Memphis Hogaholics Award-Winning Ribs Memphis Hogaholics Award-Winning Ribs Dry Rub Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce Method For Making Ribs Michael's Cantonese Pork Bbq Spareribs Molasses Barbecued Ribs Mustard Glazed Pork Ribs New Mexico Bbq Beef Ribs Pork Baby Back Ribs Pork Rib Peach Glaze Pork Ribs Prime Plus Short Ribs Q'ing Ribs 101 Quick Little Rib Sauce Rib 'n' Beer Marinade Rod's Rib Glaze Seasoning And Sauce For Barbequed Ribs Shake 'n' Smoke Ribs Smoked Short Ribs Southern Spareribs Super Swine Swizzlers Ribs And Dry Rub Sweet & Spicy Barbecued Ribs With Green Chili Sauce Sweet And Spicy Barbecued Ribs With Green Chili Sauce Sweet Smoked Bourbon Ribs Texas Bbq Ribs Texas Dry Ribs Tony Roma's World Famous Ribs Vodka-Chocked Cherry Ribs World Championship Barbequed Ribs ----------------------------------------------------------- * Exported from MasterCook Buster * Apple City Barbecue - 1994 Memphis In May Bbq Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 10 tablespoons black pepper 10 tablespoons paprika 5 tablespoons chili powder 5 tablespoons red pepper 5 tablespoons garlic powder 3 tablespoons celery salt 1 tablespoon dry mustard ***FINISH SAUCE*** 32 ounces Hunt's ketchup 8 ounces soy sauce 4 ounces Worcestershire sauce 1 tablespoon garlic powder 8 ounces apple cider vinegar 4 ounces apple juice 1 tablespoon white pepper or to taste Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add I finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200F. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Chile-Marinated Pork Spareribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 racks pork spareribs 8 dried new Mexican chilies seeded 3/4 cup hot water 1/2 cup ketchup 2 centiliters garlic 1/2 cup cider vinegar 3 tablespoons brown sugar -- firm packed 2 teaspoons salt 3 tablespoons tequila 1/2 cup veg. oil 1/2 teaspoon cumin 1/8 teaspoon allspice In a large kettle combine the spareribs with water to cover, bring the water to a boil and simmer the ribs skimming the froth as necessary, for about 50 min. Drain the ribs well and pat them dry. While the ribs are simmering, in a blender puree the chilies, water, ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. In a jelly roll pan or on a tray coat the ribs generously with some of the chili sauce, reserving the remaining sauce in a small bowl, covered with plastic wrap and chilled for a least 8 hours or over night. Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 min. on each side In a small saucepan simmer the reserved chile sauce for 3 min. and serve it with the ribs. Posted to the BBQ List by Carey Starzinger on Apr 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Short Ribs Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds short ribs -- (or chicken) 2 cups chicken broth 2 cups water -- (enough to barely -- cover ribs) 1 tablespoon brown sugar 1/4 cup cider vinegar 1/4 cup catsup 2 tablespoons tomato paste 1 tablespoon dry mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon ground cloves 1 teaspoon chili powder 1/4 teaspoon cayenne pepper The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side. Posted to the BBQ List by Carey Starzinger on Jun 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Ribs 1991 World Bbq Contest Winner "Memphis In May" Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 4 teaspoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons ground black pepper 1 teaspoon cayenne ***SAUCE*** 6 tablespoons salt 6 tablespoons black pepper 6 teaspoons chili powder 4 cups ketchup 4 cups white vinegar 4 cups water 1 large yellow onion -- diced 1/2 cup sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using. Posted to the BBQ List by Carey Starzinger on Jun 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq'd Baby Back Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 4 teaspoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons ground black pepper ***cayenne sauce*** 6 tablespoons salt tablespoons black pepper teaspoons chili powder cups ketchup cups white vinegar cups water large yellow onion -- diced 1/2 cup sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Berry Fine Baby Back Ribs Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices baby back pork ribs -- membranes removed 2 tablespoons Worcestershire sauce -- Dry Rub -- 3 tablespoons brown sugar 1 tablespoon onion powder 2 teaspoons chili powder 1 teaspoon dry mustard 1 teaspoon salt -- Glaze -- 1 cup raspberry or strawberry jelly 1/4 cup water 1 tablespoon ketchup 3 tablespoons minced onion 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 tsp. of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours. Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature. Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking. The glaze will be sticky and caramelized in spots. Let the slabs sit for 5-10 minutes before slicing them into individual ribs...serve. Technique tip: Slabs of baby back ribs come with a thin membrane that covers their underside. It's not essential to remove the membrane, but spices sink more fully into the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or scrape one of the rib bones until the tissue loosens. Work your fingers under the membrane and then strip it off in one or more sections. Posted to the BBQ List by Rock McNelly on Aug 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Pork ribs -- cut in 2" pieces -- across -- across the bone -- separated into -- indiv 1 small orange marmalade 1 small plum jam 1 bo soy sauce 2 teaspoons Ground fresh ginger 1 wh garlic -- chopped The day before cooking: Cut ribs into portion size, salt and pepper. Place in deep pan, big enough to hold ribs and sauce. Mix soy sauce, marmalade, plum jam, garlic and ginger. Pour over ribs. Cover with foil (airtight). Put in refrigerator overnight. Next day, stir and mix the sauce and ribs well. Cover with foil (again, airtight). Cook in the pan on the grill for 3/4 hour or until tender. Take out, put on grill rack and brown. Takes only a few minutes. Posted to the BBQ List by Bulldogfla (the evil Douggie)on 98-04-22. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coca-Cola Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork ribs 3 cups Coca-Cola or Dr Pepper 3 cups ketchup 1 cup packed dark brown sugar 6 tablespoons chili powder 4 tablespoons ground black pepper 2 tablespoons dry mustard 1 tablespoon ground cinnamon Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs. Source: Where There's Smoke, There's Flavor by Richard Langer Posted to the BBQ List by Carey Starzinger on Sep 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cured And Smoked Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 4 ounces kosher salt 4 ounces sugar to 8 ounces 1 5/8 ounces Prague powder or Instacure In the cure, I adjust the sugar depending on how much sugar is in the rub and finishing sauce I use that day. Mix cure ingredients in water and stir until dissolved. Remove the membrane from the ribs, wash them well and then let them cure in refrigerator for about 18 hours. You can then rub them if you like and let sit in refrigerator for another 2-12 hours. Remember the cure is going to add a lot of salt and some sweetness so I don't use much of either in the rub. Then I smoke them at 225F-250F until I can easily tear off a rib (about 3 hours). Danny Gaulden's rib glaze (in this recipe archive) goes great with this. Also, I tried the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN 1-56352-201-2) this week and it was also great. Posted to the BBQ List on July 024 1998 by Bill Ackerman NOTES : I think Kit is right about not brining pork. But you may want to try curing pork. In particular, I really like to cure baby backs and hot smoke them to achieve what Kit accurately calls "bacon on a stick". In this case the cure is used solely for the texture and color it adds, not for any preservative effect. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny's Pork Spare Rib Rub & Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar ***FINISHING SAUCE*** 1/4 cup vinegar 1/4 cup mustard 1/3 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little...but that's the way they like'em out here. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it taste good! After the ribs come off the pit, baste them with a quick coat of an old Southern recipe for finishing sauce for an added deeper, richer, cherry appearance, and flavor. Sauce should be more on the thick side, than thin. Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS SOON as the ribs come off the pit, not even 2 min. later...immediately. This lets it burn in, and will give them a shinny, glazed appearance, and turns them into an even deeper cherry-red color. I love that color. If the color is not deep enough, add more brown sugar. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave's Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 7 pound racks of pork ribs ***RUB*** 1/2 cup ground black pepper 1/2 cup paprika 1/2 cup sugar 2 tablespoons kosher or sea salt 4 teaspoons dry mustard 2 teaspoons cayenne pepper The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the rub. Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Weber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225F by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225F. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. NOTES : This recipe is for TWO seven pound racks of pork ribs. I get them at BJs or Costco/Price Club. They seem to have consistent quality at a reasonable price. This is enough to feed six hungry folks. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * David Klose's Lemon Dry Rib Seasoning Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 6 tablespoons sugar 1 tablespoon dry lemon powder 2 tablespoons MSG or other pep powder 2 1/2 tablespoons black pepper 1 tablespoon paprika Mix all ingredients together and store in an air-tight jar. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice pork spareribs 3 pa garlic salt 1 pa sage 1 tablespoon black pepper BBQ sauce of your choice At room temperature rub down a slab of pork spare ribs with a thick mixture of 3/4 garlic salt, 1/4 sage and 1 Tbs. black pepper. Let 'em set at room temperature for 30 minutes. Then rub again with above mix and let stand for 30 minutes. Place spare ribs on smoker, 190F, with meat side up for 1 hour then turn over for 1 hour. Give the ribs heavy white smoke. Take off smoker and seal in foil then place in oven. Turn oven on to bake and 300F. When oven reaches 300F turn temperature down to 200F for 2 1/2 hours. Do not open oven door during this time. Ribs are fallin' off the bone at this point, you could eat'em with no BBQ sauce. Take ribs out of foil and return to smoker with the meat side down and spread with BBQ sauce, wait till BBQ sauce is sticky. Turn over and spread on more BBQ sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Style Guava Bbq Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups catsup 1 3/4 cups shoyu 1/4 cup scotch whiskey 2 tablespoons minced garlic 1/4 cup chinese parsley 2 cups guava concentrate 2 cups kiawe honey 1 tablespoon minced ginger 1/2 cup lemon grass -- (chop fine) Combine all ingredients and mix thoroughly, set aside. Using 3 lbs of Pork ribs, bring to a boil in salt water and simmer for 15 minutes. After ribs cool, add to marinade and place in refrigerator for 2 hours. broil ribs and baste with marinade. Slice ribs and serve hot. NOTE: If using Beef short ribs, it is not necessary to boil first. Source: Gauva Kia Plantation, Kilauea, Kauai, Hawaii By: Margie & Gary Hartford (House of Cards - Eugene, OR) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Sparerib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup bottled chili sauce 1/2 cup grape jelly 2 teaspoons mustard 3 tablespoons honey 1/4 cup brown sugar Of course smoke your ribs first then right before you get ready to take these off the grill coat with the glaze !! Posted to the BBQ List by "Karl E. Moser" on Apr 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbequed Short Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs -- 2 1/2" long ***MARINADE*** 1 tablespoon sesame seeds 1 cup soy sauce 2 tablespoons mirin -- (sweet rice wine) -- or -- sherry 3 tablespoons sugar 2 teaspoons fresh ginger -- finely minced 4 each garlic cloves -- crushed 2 tablespoons dried red pepper -- chopped Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy. Source: "Mesquite Cookery" by John "Boog" Powell Posted to the BBQ List by Carey Starzinger on Aug 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Pepper Smoked Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 10 tablespoons lemon pepper -- (the fake kind by -- Tone 4 tablespoons salt 8 tablespoons white sugar 6 tablespoons paprika -- (Hungarian is best) ***MOP*** 3/4 cup canola oil 3/4 cup apple juice 2 tablespoons rub 2 tablespoons Montreal Steal Seasoning ***GLAZE*** honey ****** ***Montreal Steal Seasoning Sub*** 2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon dill seed 1/2 teaspoon coriander seed 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/2 teaspoon paprika Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker. If Montreal Steak Seasoning is unavailable in your area, you can use the substitute in the mop in place of the 2 TB of Montreal Steak NOTES : The rub is a modified version of one by David Klose. I follow Danny Gaulden's advice and get racks of ribs with more fat. This makes the ribs really tender and juicy. I do not trim off any fat before smoking. Trim off any excess external fat while slicing ribs for serving. Garry Howard suggested the honey glaze. These ribs are a real team effort. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Luther's Barbecued Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds spareribs ***FLORIDA BARBECUE SAUCE*** 2 cups margarine or butter 1 cup cider vinegar 1 cup catsup 6 ounces jar prepared horseradish 6 limes or lemons -- (the juice) 1 teaspoon salt 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce. Posted to the BBQ List by Carey Starzinger on May 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marian's Dip For Spare Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 centiliter garlic -- mashed 1/4 teaspoon salt 2 teaspoons paprika 1/8 teaspoon cayenne 1 1/2 tablespoons lemon juice Blend together, mixing well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marian's Dry Rub For Spare Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 1 teaspoon lemon pepper 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder Mix well. Rub over all surfaces of strips of ribs. Cover ribs and allow spices to soak in for at least 30 minutes. Grill ribs until done. Serve ribs with dip. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices pork ribs Hogaholics Dry Rub Hogaholics Basting Sauce Hogaholics Wet Sauce Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45-60 minutes. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1 lemon -- juice of 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Method For Making Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 cups cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon garlic 1/4 cup peanut oil You can boil this if desired, but it not strictly necessary. Just give it a good stir before you use it each time. I keep it in a ceramic-on-steel ($4.95 at Wal-Mart and the wife doesn't give me any grief!!) pot on the pit so it good and hot. In South Carolina, folks used to baste with salt water and little more. Naturally, that tended to result in a rather salty product, but that basic flavor has been handed down through generations. We don't even know what health food is down here, so we think salt is good for ya! I often add dry mustard to my mop, especially if I'm doing just ribs. It's become one of those things that is whatever-you-have-on-hand. I've added ground celery seed (not good), oregano (OK), basil (OK), dill seed (OK in limited quantities), turmeric (not good), cayenne (OK) and any number of different sauces and such. But, basically, I start with this: Posted to the BBQ List on July 16, 1998 by Scott McDaniel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Michael's Cantonese Pork Bbq Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pork ribs 4 teaspoons minced garlic 3 tablespoons sugar 5 tablespoons Koon Chun Thick Soy Sauce 1/3 cup Koon Chun Hoisin Sauce 1/2 cup Shaohsing Chinese Wine 2 tablespoons Koon Chun ground bean sauce ***GLAZE*** 2 tablespoons honey 2 teaspoons sesame seed oil 3 tablespoons thin soy sauce I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Molasses Barbecued Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOAKING MIXTURE*** 2 cups Water 1 cup White vinegar 2 tablespoons Salt ***SAUCE*** 2 tablespoons Vegetable oil 1 cup Chopped onions 3/4 cup Chopped green pepper 3/4 cup Minced celery -- including celery -- leaves 1 tablespoon Chopped garlic 2 cups Chopped drained canned tomatoes 1/3 cup Red wine vinegar 1/4 cup Unsulfered molasses 2 Lemon wedges -- (each 1/8 of the -- whole lemon) 1/2 teaspoon Ground cloves 1/2 teaspoon Ground allspice 2 tablespoons Tomato paste 1 tablespoon Dry mustard 1 teaspoon Salt Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours. Heat the oil in a heavy 10 inch skillet, and over low heat saute' the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don't puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill. Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Glazed Pork Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork ribs vegetable oil ***Mustard Rub*** 1/2 cup spicy brown mustard 2 tablespoons dry mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper ***Honey Mustard Glaze*** 1 tablespoon spicy brown mustard 3 tablespoons honey 1/4 teaspoon cayenne One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Mexico Bbq Beef Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red chili sauce 1 cup dry red wine 2 tablespoons olive oil 1 each clove garlic -- large, minced 1 each onion -- diced 1/2 teaspoon salt 1/4 teaspoon pepper -- fresh ground 4 pounds beef short ribs Combine all ingredients except ribs. Let sit for 15 minutes. Marinate ribs in sauce thoroughly. Sear 5 minutes on each side. Cove grill with heavy foil, add ribs and spoon sauce over. Cook for 5 minutes, turn and spoon more sauce. Keep turning and saucing every 15 - 30 minutes until done. Posted to the BBQ List by Carey Starzinger on Apr 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Baby Back Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** These are the best ribs in the world. I know. I've tried them all. There is a BBQ joint in heaven and it has one thing on the menu. This is it. 1 rack of pork baby back ribs per moderately hungry person. Marinate in cider vinegar about 10 minutes. Liberally use garlic salt and canned black pepper Use hickory, oak, or mesquite At 200-225F, they should take 2 1/2 hours Use a water pan. Sauce goes on the side. (You won't need it.) That's it? Yep. Don't mess with perfection. Don't try fresh cracked pepper or cloves of garlic. Don't try spare ribs. I did once and made my wife cry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Rib Peach Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 parts of peaches 1 part cane sugar 1/2 cup peach brandy -- or Contreau one lemon per 3 cups of peaches -- juice of Take fresh whole peaches: Make a cross opposite the stem and blanch in hot water for 6 seconds. Mash up or blend with a food processor. Cook them down in a stainless pot or pan. Boil on high heat for 3O minutes stirring constantly till it thickens. OR Cover with aluminum foil and Bake in oven at 3OOF for 1-2 hours just till they jell. Peaches should be shiny. Stir in oven once every 1/2 hour. Soak your glass jars in warm water, and ladle peach glaze into jars just 1/4" from top. Wipe tops clean inside, skim inside top seal with knife to let air out and store. Posted to BBQ List by "david klose" on Aug 17, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Yesterday I smoked some ribs. I got an 8 lb. pack of spareribs, and a 6 lb. pack of baby backs (cryovac packages from Price Club). Here's roughly how I prepared them: After rinsing and drying them, I removed the membrane from the underside of each rack. I know some people debate the necessity of this, but I always do it. BTW, use a paper towel to get a good grip. I rubbed them liberally with the Galena Street rub from Penzey's. This is a pretty decent rub mixture. I'm not sure if I'll buy more, since I have a recipe that I like, but hey, I got a two cup shaker bottle out of the deal. I smoked them for 4 hours (about 220F) using whole pecan logs. I then wrapped each rack individually in heavy-duty foil and tossed them back in the smoker for another hour. I suppose you could just keep them in the oven, since they don't get any smokier, but the oven was being used for something else. During smoking, I sprayed them regularly with water from a spray bottle that I use just for this. You could use a mop, but I find that, for my tastes, really liberal application of rub and the light spritzing of water give them plenty of flavor. BTW, don't wash off the rub, you just want to keep the surface meat from getting too dry. I also placed a pan of water right where the heat from the firebox enters the smoking chamber. It held 4 cups of water and about 1 was left, so it's not a lot of steam generated. I separated them before serving and put sauce on half and left the other half dry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prime Plus Short Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs -- (up to 6) 1 cup mansion barbecue spice mix bowl of beer mop sauce for meat ***GLAZE AND BARBECUE SAUCE*** 1 1/2 cups ketchup 1 cup beer 3/4 cup cider vinegar 3 tablespoons cilantro minced 3 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 2 centiliters garlic -- minced 2 teaspoons cumin seeds -- toasted and ground 1 1/2 teaspoons anise seeds -- toasted and ground 1 1/2 teaspoons salt 1 teaspoon Tabasco Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F for 5 hours. Until the last hour, baste with the mop sauce every 30 to 60 minutes. While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it's reduced by one-third, about 15 to 20 minutes. After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side. Yield: 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Q'ing Ribs 101 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions I too have the smokin' pit pro. The first thing you want to do , if you haven't already , is to season it, or "burn it in". Spray the entire cooking chamber, and grates with "Pam", or wipe it all down with a vegetable oil. Light a fire with wood, briquettes, or lump charcoal in the firebox. Open the vents to the firebox wide open and let it go for about an hour, with the smokestack wide open. Your smoker is now seasoned and you've burnt away any impurities that may be present from the manufacturing process. Once you've done this you won't have to do it again. I burn oak logs in my smoker. I split them into smaller pieces than I would if burning them in a fireplace. I dislike the flavor I get from briquettes. I like lump charcoal a lot. It burns hotter and imparts a good taste to whatever I'm cooking. It costs more than the oak I use, and that is why I usually reserve it for grilling steaks and lamb chops and such. If you can get it locally, and don't have access to some good hardwood logs, by all means, use the lump charcoal. I prefer the lump mesquite, but any would be good. Get yourself some nice ribs. Baby back ribs are even better, as far as I'm concerned, but that is just a personal opinion. I find the spare ribs are just too fatty, and if not cut properly by the butcher, can contain a lot of cartilage. I like to pull the membrane off the backside. Stick a dull knife under the membrane, at about the second bone in and work it along to the first bone and out. Grab the membrane with a paper towel and pull it down the length of the ribs until it is off. Don't worry if some of it tears and stays on. As long as most of it is removed, they will be fine. In fact, some people don't bother to remove the membrane at all. Sometime on Friday put together a rub and rub it into the ribs well. Wrap in plastic wrap and refrigerate over night. If using spareribs, they will take about six hours to cook on the smoker. Baby backs will take about 4 hours. About an hour before you're ready to put the ribs on the smoker, take them out of the refrigerator, leave them wrapped, and allow them to come to room temperature on the counter. Now, you want to get the fire started. Open the vent all the way. Put your lump charcoal in and light it. I prefer to use lots of news paper under the charcoal, instead of using starter fluid. However, if it's cold out and the humidity is high, I keep a can of fluid handy as a last resort. Leave the lid on the firebox open for about half an hour to let the charcoal get nice and hot. Now comes the tricky part. Make sure the smokestack is open at least 3/4 of the way, if not all the way. I usually leave mine all the way open. Close the lid on the firebox and close the side vent about 3/4 closed. Watch the temp gauge on the cooking chamber. Try to regulate the vent on the firebox to get a cooking temp as read on your gauge of about 265-275F. That should bring the temperature at grate level to about 220F. The Brinkmanns have a variance of about 40-50F between the top of the smoker to the grate level where the meat is actually cooking. In fact, while cooking the ribs, touch the top of the cooker with your hand. Notice how you can only put your hand there for a second or two? Now place your hand underneath the cooker. You can probably keep your hand there for a long time. Just thought I'd throw this info in so you can see the variable on the cooker. Once you think you have a good temperature hold on the cooker, lay your ribs right on the rack in the cooking chamber. When doing ribs, you will have one end very near to the firebox. I always take a small piece of foil and put one part under the ribs near the firebox and bend it upwards to shield the ends from burning. Rotate the ribs a couple of times while cooking, as the far end of the smoker will be hotter than the other. This just helps for even cooking. If you have a mop to use on the ribs put it on about every forty five minutes to an hour. Be prepared and do it quick so as not to lose all your heat. If you don't have a mop, that's o.k. too. If you don't have one but want to use one, just make some extra rub and mix it in with a can of beer and some cider vinegar and use that. Or experiment. Feed the fire as necessary to maintain the temp. If you are stuck using briquettes, I would suggest you start them in a chimney and add them as needed. Lump charcoal can be added right to the fire. The smoke flavor will be absent if using briquettes. It will be a little more noticeable with lump charcoal. If you want even more smoke, add a split hardwood log every hour or so, or you can purchase some hardwood chips at just about any store. If you maintain the temperature pretty well, don't worry, you will see the temperature go up and down by 30-50F, the ribs should be done around the times I specified. To test them, just try to tear one with your hands, between two of the center bones. They should just pull apart and the meat will pull away from the bone leaving it clean. The internal temp of pork when well done will be about 170F. Don't worry if it goes a little over as might happen when cooking this way. Also, don't be alarmed if the meat still looks pink, as the smoke will impart a pink color to the meat do to a chemical reaction, that I can't recall the name. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Quick Little Rib Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Worcestershire Sauce 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon dry mustard 1 tablespoon paprika 1/4 teaspoon chili powder 1/4 teaspoon red pepper flakes 1 cup tomato juice 1/4 cup regular vinegar 1 1/2 cups water 1 cup ketchup Makes about 3 cups, but I like to reduce it a little ... Just throw all in a pot and simmer it for a while.. Recipe by Rick Otto on Mar 15, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib 'n' Beer Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart beer -- (your favorite -- brand) 2 cups brown sugar 1 cup cider vinegar 1 tablespoon chili powder 1 teaspoon cumin -- ground 1 teaspoon dry mustard 2 teaspoons hot red pepper flakes Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil, remove from heat, and cool. Place ribs in a large shallow roasting pan (not aluminum). Pour marinade over ribs. Turn ribs several times while they marinate about 24 hours in refrigerator. Drain ribs, reserving marinade. Arrange ribs on grill or rib rack and smokecook at 240-250F for 4-5 hours, until meat is tender, basting with marinade every 60 minutes. This marinade goes well with any meat that is going to be smoked or grilled. Posted to the BBQ List by Carey Starzinger on Jul 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Rib Glaze Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons fresh squeezed orange juice 3 tablespoons honey 1/2 teaspoon dark sweet soy 1/2 teaspoon teriyaki marinade 1 tablespoon plum sauce Posted to the BBQ List by rrip@goldengate.net on Apr 5, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning And Sauce For Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY SEASONING RUB*** 3 tablespoons salt 3 tablespoons sugar 1 1/4 tablespoons black pepper 1 1/2 teaspoons paprika 1 1/2 teaspoons dry lemon powder (unsweetened Kool-Aid) ***BASTING SAUCE*** 1/2 teaspoon salt 1 teaspoon dry mustard 1 each clove garlic -- crushed 1/2 each small bay leaf 1/2 teaspoon chili powder 1/2 teaspoon paprika 3/4 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/4 cup cider vinegar 2 cups beef stock or canned beef bouillon 1/4 cup vegetable oil Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: "Best Barbecue Recipes", by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shake 'n' Smoke Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 2/3 cup dark brown sugar -- packed 1/4 cup paprika 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 2 teaspoons coriander -- ground 1 teaspoon salt ***THE MOP*** 1 tablespoon butter 1 each medium onion -- grated 8 each cloves garlic -- minced 1 each 12 oz can tomato paste 1 cup red wine vinegar 1/2 cup water 1/2 cup molasses 1/2 cup packed dark brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons chili powder 1 tablespoon dry mustard These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, saut‚ the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls. A finger bowl for cleaning the hands will be appreciated and many, many napkins for cleaning up... Enjoy Source: "Where There's Smoke, There's Flavor" by Richard W. Langer Posted to the BBQ List by Carey Starzinger on Sep 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Short Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds beef plate short ribs ***SAUCE*** 10 1/2 ounces condensed tomato soup 3/4 cup dry red wine 1/4 cup finely chopped onion 2 tablespoons cooking oil 1 tablespoon prepared mustard 2 teaspoons chili powder 1 teaspoon paprika 1/2 teaspoon celery seed Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprinkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp. salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce. By "Carey W. Starzinger" on Jul 06, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds ribs 1 cup ketchup 1/2 cup brown sugar 1/4 cup honey 3 tablespoons soy sauce 1 teaspoon salt 1 cup Dr Pepper Pierce meaty parts of ribs with a fork. Mix rest of ingredients. Soak ribs in marinade overnight in refrigerator. Remove from marinade and place ribs in smoker. Smoke 3-4 hours at 240-250F. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Super Swine Swizzlers Ribs And Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- thickly-cut ribs 1 tablespoon hot chile powder 2 tablespoons paprika 1 tablespoon onion salt 1 tablespoon garlic salt 1 tablespoon ground basil 1 1/2 tablespoons dry mustard 1 1/2 tablespoons freshly ground black pepper Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet & Spicy Barbecued Ribs With Green Chili Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** FOR THE RUB *** In a small bowl, combine rub ingredients; mix well. Coat the ribs thoroughly with the rub; place them on baking sheets and roast in 200-degree oven for 3 1/2 hours. Don't turn them-all you are doing now is slow cooking and infusing them with spices. While the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat until hot, but not smoking. Add the onions and saut‚, stirring occasionally until transparent, 5 to 7 minutes. Add the garlic and saut‚, stirring occasionally for 1 minute. Add the tomatillos, chiles and lime juice; simmer for about 5 minutes. If you are using fresh tomatillos, you want them to be just starting to break down. Remove the sauce from the heat; puree in a food processor or blender, a bit at a time until smooth. Stir in the cilantro and set aside. If you want to serve it warm, return it to the saucepan. Just before serving, reheat over low heat. Remove the ribs from the oven. They can stand out for a while and then stored in the refrigerator for up to 2 days, or they can go right onto the grill. (If you do refrigerate them, bring them to room temperature before the final grilling.) When you're ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 minutes, turning once or twice. Since they are already cooked through at this point, what you are looking for is some color and a good sear. When they have achieved this, remove them from the grill and serve them accompanied by the sauce. Editor's Note: I personally would cook the ribs in a smoker at 245 instead of an oven at 200. Not only will the ribs take on a good smokey flavor, but you'll also be able to skip having to grill them. Formatted for Master Cook and your Qlinary delight by Rock McNelly Recipe from by RockMc on Mar 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Spicy Barbecued Ribs With Green Chili Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ra Pork Spareribs -- 3 and Down ***For The Rub*** 2 tablespoons cumin -- ground 2 tablespoons coriander -- round 1/4 cup paprika 1/4 cup garlic -- minced 1/4 cup cilantro -- fresh, chopped fine 1/4 cup brown sugar 2 tablespoons Kosher salt 2 tablespoons black pepper -- freshly ground ***For The Green Chili Sauce*** 3 tablespoons olive oil 2 medium yellow onions -- peeled, minced 2 tablespoons garlic -- minced 1 16 oz can tomatillos -- drained 4 Anaheim or Poblano Chile Peppers -- Diced 1/4 cup lime juice -- freshly squeezed 1/2 cup cilantro -- fresh, coarsely -- chopped In a small bowl, combine rub ingredients; mix well. Coat the ribs thoroughly with the rub; place them on baking sheets and roast in 200F oven for 3 1/2 hours. Don't turn them-all you are doing now is slow cooking and infusing them with spices. While the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat until hot, but not smoking. Add the onions and saut‚, stirring occasionally until transparent, 5 to 7 minutes. Add the garlic and saut‚, stirring occasionally for 1 minute. Add the tomatillos, chilies and lime juice; simmer for about 5 minutes. If you are using fresh tomatillos, you want them to be just starting to break down. Remove the sauce from the heat; puree in a food processor or blender, a bit at a time until smooth. Stir in the cilantro and set aside. If you want to serve it warm, return it to the saucepan. Just before serving, reheat over low heat. Remove the ribs from the oven. They can stand out for a while and then be stored in the refrigerator for up to 2 days, or they can go right onto the grill. (If you do refrigerate them, bring them to room temperature before the final grilling.) When you're ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 minutes, turning once or twice. Since they are already cooked through at this point, what you are looking for is some color and a good sear. When they have achieved this, remove them from the grill and serve them accompanied by the sauce. Editor's Note: I personally would cook the ribs in a smoker at 245F instead of an oven at 200F for 4-5 hours. Not only will the ribs take on a good Smokey flavor, but you'll also be able to skip having to grill them. Posted to the BBQ List by Rock McNelly on Mar 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Smoked Bourbon Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice pork spareribs ***MARINADE*** 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/4 cup soy sauce one lemon -- juice of 1/2 cup beer 1/2 teaspoon salt 1 tablespoon coarse ground black pepper 1/4 teaspoon onion powder 1 tablespoon garlic juice In a sauce pan combine all ingredients and bring to a boil. Let marinate cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs out of marinate and BBQ your favorite way. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** WESLEY'S RIBS - Wes Gulley From: "The Only Texas Cookbook", Texas Monthly Press, 1981 By: Linda West Eckhardt Everybody wants Wes to bring his ribs to a barbecue. He even knocks off from work early to give them enough time to cook. After building a cool fire in his oil-drum pit, with a baffle over the coals, Wes puts on a side of pork ribs to cook and begins mopping each side with his mop sauce, He sits out in the backyard and reads or talks to his wife or plays with his little boy whom he calls Honey-and about every 20 minutes, he goes back to the barbecue pit, mops the ribs, and turns them. He doesn't necessarily cover the pit, but he might, just depends. After 4 hours, the ribs are done enough to suit Wes. The way he can tell is this: he takes a pair of kitchen tongs and lifts up one end of the ribs. The meat should be real flexible and bend almost double without threatening to break. When I first started cooking ribs by this method, everybody told me I was crazy. It couldn't possibly take 4 hours to cook little skinny ribs. They quit arguing after they ate them. Need I mention that if the fire is too hot you will burn them to a crisp. Take Wes's advice. Be parsimonious with the fire. Just a little heat, a lot of smoke, mop and turn the ribs regularly, and by nighttime you'll have the best damn barbecued ribs you ever ate. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Dry Ribs Recipe By : Serving Size : 10 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup ground black pepper 3 full slabs pork spareribs -- St. Louis cut preferably 3 pounds each or less 2/3 cup mansion barbecue spice mix bowl of beer mop sauce for meat Apply the pepper evenly over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200F and 220F until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hours. Every 30 minutes baste both sides and turn them over. Allow the slabs to sit 10 minutes before slicing them into individual ribs. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tony Roma's World Famous Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds baby back ribs or 4 lbs. pork spare 1 ba barbecue sauce--separate recipes fo 1. Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each. 2. Preheat the oven to 300F. 3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. 4. Coat the ribs, front and back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. 5. Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bone. 6. Toward the end of the cooking time, prepare the grill. 7. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later. 8. Grill the ribs over hot coals for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn! 9. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. TIDBITS If you've got the time to marinate these ribs in advance, do it. I've found these ribs are extraordinary when they've been soaking in barbecue sauce for 24 hours before cooking. Just prepare the ribs in the foil described in the recipe and keep them in your refrigerator. Toss them, foil and all, into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out. Posted to the BBQ List on June 16, 1998 by Harry Jones" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka-Chocked Cherry Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Fu slabs Spareribs **RUB** 1 8 oz. bag Leggs Hot Italian sausage -- seasoning 1 cup cane sugar 1/2 cup hot chili powder **MOP** 2 cups water 6 chicken bouillon cubes 1 cup olive oil 1/3 cup balsamic vinegar remaining rub **FINISH SAUCE** 40 ounces Yoshida's spicy wing and rib sauce 1/2 pint chockcherry syrup 1 cup maraschino cherry juice with Vodka -- (3 shots) 1 7 oz can El Mexicano -- Chipotle Adobada -- peppers in sauce 1 cup grated onion white 2 tablespoons ground dry mustard Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so. Posted to the BBQ List by Don Havranek on Oct 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * World Championship Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork loin back ribs ***DRY RUB*** 4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons pepper -- black 2 teaspoons pepper -- white 2 teaspoons pepper -- red ***BARBEQUE SAUCE*** 6 tablespoons salt 6 tablespoons pepper -- black 6 tablespoons chili powder 4 cups ketchup 4 cups vinegar -- white 4 cups water 1 each onion -- large, yellow, -- diced 1/2 cup molasses -- sorghum Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -