BBQ RIBS ON THE GRILL FAST RECIPES

QUICK BABY BACK RIBS RECIPE | ALLRECIPES

Quick Baby Back Ribs Recipe | Allrecipes image

This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.

Provided by Mike Swieton

Categories Meat and Poultry Pork Pork Rib Recipes Baby Back Ribs

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 1 rack of ribs

Number Of Ingredients 8

Ingredients

1 cup mesquite chips, soaked
1 (2 pound) slab baby back pork ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
½ teaspoon ground thyme
1 cup barbeque sauce

Steps:

Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 23.5 g, CholesterolContent 117.2 mg, FatContent 29.7 g, FiberContent 0.8 g, ProteinContent 24.2 g, SaturatedFatContent 10.9 g, SodiumContent 1388.1 mg, SugarContent 16.3 g

HOT AND FAST BBQ SPARE RIBS – PIT BOSS GRILLS

Hot and Fast BBQ Spare Ribs – Pit Boss Grills image

You’ve made low ‘n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.

Provided by Thomas Sawyer

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 17

Ingredients

1/2 tsp Black Pepper
1/4 cup Brown Sugar
2 Garlic Cloves, peeled and smashed
1 tbsp Honey
1/4 cup Ketchup
1 tsp Kosher Salt
1 tbsp Paprika
1 tbsp Parsley, Chopped
Pit Boss Homestyle Pork Rub
2 Red Bell Pepper
2 Scallions, chopped
10 lbs Spare Ribs, Rack
2 tbsp Tamari
1 tbsp Tomato Paste
Pit Boss Competition Blend Hardwood Pellets
If you prefer to save time on trimming, you can always go with St. Louis Style Ribs which are essentially trimmed Spare Ribs.
Trim the spare ribs by removing the membrane off the back of the ribs, then trim excess fat off the top, and any of the thin ribs at the end of the rack (the last 3 or 4 that form a point).

Steps:

Fire up your Pit Boss Platinum Series Lockhart to 325°F, and pull both the side knobs out to ensure the smoking cabinet maintains a temperature of 200°F.
Season ribs on both sides with Homestyle Pork Rub, then lay on the racks in the smoking cabinet. Smoke for 2 ½ hours.
Meanwhile, prepare the sauce: Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Meanwhile, prepare the sauce: Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Remove from the grill, and set aside to cool, then skin and remove seeds.
In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoking cabinet, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
Lower temperature to 275°F. Transfer to the lower grill, then cook ribs another 1 to 1 ½ hours, rotating racks half way through cooking.
Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.
ENJOY!

Nutrition Facts : ServingSize 6

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