Barbecue Recipe: Award-Winning Ribs

Dry Rub Ingredients:

2 cups white granulated sugar
2 TBSP ground cumin
2TBSP Chili Powder
1 TBSP Garlic Powder
1 tsp salt
1 tsp ground black pepper
1 tsp crushed red pepper
couple dashes cayenne pepper
Sometimes I use a dash of cinnamon, sometimes I use some celery seed - depends on what I have on hand.

Directions:

Sprinkle generously over baby back ribs (I leave the membrane on). Let sit at least 2 hours. We have a natural gas grill. Crank it up to about 450 degrees. Put on grill membrane side down for five minutes. Figure out your hot spots and adjust the meat. Five minutes on other side - then turn the heat down to 325 degrees and move the meat UP to top rack-membrane side down again for another 45 minutes or so. Check for 'thick' ribs and readjust the meat. Serve HOT. I make homemade apricot peach jam and I will mix it with crushed red peppers and baste during last five minutes or serve Gates Spicy mixed with Gates Mild on the side. We have won awards with this one. Mighty fine, if I do say so myself. (PS. The rub works on chicken, too - we prefer ribs).

Comments

[didntvote4thedude]

2 cups of white death. No wonder this country is so fat.

[LaShanda Jackson]

Minus the sugar that is...the rub sounds good.

[LaShanda Jackson]

How do you cook ribs in 45 minutes? I cook ribs, and I know a good slow cook, even on a gas grill, takes HOURS!!!!!!!!!! Those must be some tough ribs. The rub sounds good though.

[ClaraKCMO]

I don't like smoked meats,...the overwhelming flavor of smoke masks the flavor of the meat. It is a personal preference; plus I prefer to chew my food,...not have it dissolve upon entry, again a personal preference.

The thick end sometimes does not get as done. When I cut them up I put any that are still pink back on the grill; but that is only about 3 ribs per slab, the rest of the slab is perfect in every way, I promise. I've been serving this recipe for over 10 years and I assure you dozens of diners - not one walked away in disgust.

This is not SMOKED Ribs; but it definitely tastes a lot like something you get at a bbq joint.

This article was a 'favorite BBQ recipe'. I am by no means a professional bbq-er. I just posted a simple recipe.

[corte33]

Finally a piece that's useful.

[Ariadne]

Two whole cups of white death? No thanks.

[spinstahbabe]

While my spice rub is simpler (garlic powder, paprika, salt, black pepper), my cooking method is the same. I'll stack this quick and easy version of baby backs against all that fal-de-ral with brining and wood/charcoal smoking any day. Baby backs don't benefit from long slow cook the way a brisket does. And you do get the smoke---the ribs drip onto the hot "coals" during the indirect cooking and smoke like crazy.

[meathead]

Here's how the pros do it (secret: Low and Slow and Smoke). Last Meal Ribs:
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

Meathead

[willh101]

Damn straight, Meathead. I read that recipe above and laughed.

[johnnygoodwud]

or,,,,,,,,,,,,,,,,,,,if you live in chi-town, just go to 'smoque', the best b-b-que i've had this side of N.C.and i've tried everything in and around chicago. true smoked 'Q' no lifeless, mushie, fall of the bone slop. no heavy sauce hiding inferior meat. ribs are served with no sauce,,,,,,,,,,,who has the guts to do that? no, i'm not connected to 'smoque', just a fan of great 'Q".

[meathead]

Amen on Smoque

[jsarets]

No, you're doing it all wrong. First you want to brine your pork overnight in a 16:3:2 ratio (by weight) of water, pickling salt, and molasses. The rub should be equal parts paprika, garlic powder, and chili powder with a third of a part ground cumin.

Then you build a smoker out of a large terra cotta planter, an electric hot plate, and a kettle grill grate. Smoke small chunks of soaked hardwood in a small pan and adjust the hot plate to maintain 200-215 F. Back ribs will be lip-smacking tender in 4 hours, spare ribs in 6 hours, boston butt in 10-12.

[didntvote4thedude]

Just like the "Good Eats" show.

[Glenn Pogue]

bbq fail! If you add sugar to a rub you aren't really trying. Using a gas grill means you are grilling not bbqing. Cooking over direct heat means you aren't really even grilling, just cooking in your outside oven.

[MorpheusXNYC]

Whoah.. that's a whole lotta refined White sugar there...I think I'll pass. My teeth and waistline will thank me laer...

[Terribillis]

Gates ftw...
ahh I miss KC.

[cyndeewi]

I love this recipe

[puhibay]

sounds very good