SPARE RIB RACK RECIPES

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HOW TO SMOKE RIBS THE RIGHT WAY: STOP WITH 321



How To Smoke Ribs the Right Way: STOP WITH 321 image

If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!

Provided by Michael Haas

Categories     Main Course

Total Time 405 minutes

Prep Time 135 minutes

Cook Time 255 minutes

Yield 5

Number Of Ingredients 5

2 Racks Baby Back Pork Ribs
6 TBSP Melted Honey (Real honey from a local honey farm is best!)
4 TBSP Butter
8 TBSP Rib Rub (Try our homemade dry rub rub. )
1/2 cup BBQ Sauce (Mike likes Angry BBQ's homemade BBQ sauce, Jannah likes Kansas City style!)

Steps:

  • Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat. 
  • On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
  • Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more. 
  • Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs. 
  • Once the smoker is at proper temp, place the ribs on the grill meat side up.
  • Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil. 
  • Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey. 
  • Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F.
  • Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
  • Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes. 
  • Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring. 

Nutrition Facts : Calories 714 kcal, CarbohydrateContent 32 g, ProteinContent 44 g, FatContent 46 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 181 mg, SodiumContent 572 mg, FiberContent 1 g, SugarContent 30 g, UnsaturatedFatContent 24 g, ServingSize 1 serving

TERIYAKI-GLAZED PORK SPARE RIBS RECIPE | TYLER FLORENCE ...



Teriyaki-Glazed Pork Spare Ribs Recipe | Tyler Florence ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Cook Time 2 hours 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

  • Preheat the oven to 300 degrees F.
  • Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
  • To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
  • In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

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HOW TO SMOKE RIBS THE RIGHT WAY: STOP WITH 321
If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!
From angrybbq.com
Reviews 4.5
Total Time 405 minutes
Category Main Course
Cuisine American
Calories 714 kcal per serving
  • Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring. 
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