BEST WOOD FOR SMOKING BABY BACK RIBS RECIPES
PRIZE WINNING BABY BACK RIBS RECIPE | ALLRECIPES
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Pork Baby Back Ribs
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, CarbohydrateContent 16.9 g, CholesterolContent 117 mg, FatContent 30 g, FiberContent 1.2 g, ProteinContent 24.6 g, SaturatedFatContent 11 g, SodiumContent 581.8 mg, SugarContent 11.1 g
SMOKED BABY BACK RIBS - SMOKING-MEAT.COM
There's a lot to love about these smoked baby back ribs considering they usually have a good bit of meat on them, they cook up in around 5 hours and there's not a lot of fat to deal with once it's all said and done.
Provided by Jeff Phillips
Categories Entree
Prep Time 15 minutes
Cook Time 300 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Step 1: Rinse and Dry
- Step 2: Remove Fat/Clean ’em up
- Step 3: Rub down
- Step 4: Smoke and Heat
- Step 5: Slice and Eat
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- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
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Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique.
The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken.
Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.Source: Top Secret Restaurant Recipes by Todd Wilbur.
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