Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet. You’ll never regret the purchase. 1. Remove the ribs from the refrigerator and let them come to room temperature. 7. And if you make Cousin Dave’s Chocolate Chipotle Ribs (see below), people will talk about your mad skills for years. Tip: Make starter holes in the rack of ribs with a metal skewer or paring knife so you can more easily thread the ribs on the spit. Today, I’m showing you an amazing method for smoking ribs: the fool proof 3 2 1 ribs recipe. 6. (Echo the flavors by accompanying the ribs with Boston-style baked beans or bean-hole beans.) 3. All rights reserved. It happens to the best of us: Distracted by rubs, sprays, mops, and barbecue sauces, we sometimes forget how great meat tastes when seasoned simply with salt, pepper, and wood smoke. In a medium bowl, combine the pepper, paprika, garlic salt, seasoned salt and sugar, and mix. St. Louis-style ribs are spare ribs that have been trimmed to a neat rectangle, the tips, skirt, and smallest bones removed for the best presentation. Remove the packets of ribs from the grill and let rest for about 10 minutes. 2 racks baby back ribs, each 2 to 2½ pounds, 1 cup hickory wood chips, soaked in water for at least 30 minutes. Remove the packets of ribs from the grill and let rest for about 10 minutes. The oven should have cooked the ribs fully so we’re just using the grill to add a little char and caramelize the sauce a bit. Remove the membrane from the back of each rack of ribs. (Lacking a rotisserie, they can also be grilled indirectly.) Cover with plastic wrap and refrigerate for 24 hours. Cut each rack crosswise in the middle to create two smaller racks. Bring the sauce to a simmer and cook at a simmer until it thickens, 1 to 2 hours. All rights reserved. What are you grilling for Fourth of July? Blend until liquid. The glaze, made sweet with pineapple juice, brown sugar, and honey, salty with soy sauce, and spicy with chili sauce and fresh ginger, is painted on the ribs the last 20 minutes of cooking. 2. © 2020 Barbecue! BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Guava paste, also called membrillo, can be found in Spanish or Hispanic markets or online. And buy yourself a rib rack this week. Some of New England’s iconic ingredients—apple cider and maple syrup, among them—make an appearance in these sweet and satisfying baby backs. 6. Wrapping your ribs are key if you want to lock in all of the moisture and flavor! In a small bowl, add the mustard, vinegar and 1 cup water, and mix until well combined. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Add the pureed habaneros as desired for a spicier sauce. Glossy pork ribs are a staple in San Francisco’s densely populated, food-centric Chinatown. (I’ve been Steven’s assistant for more than 15 years. Blend until liquid. Serves: 4Prep Time: 15 minutes Grilling Time: about 1¼ hours Special Equipment: 18-inch-wide heavy-duty aluminum foil. These bones, trimmed off the prime rib and known in butcher parlance as back ribs, will reacquaint you with the unadulterated taste of beef. In a blender, add the habanero peppers and 1/4 cup of water. While the briquettes heat, take a peek at the Double wrap each rack of ribs securely and enjoy some ribs in no time. Our 50th state inspired these ribs, called huli-huli. Cut down on the chipotles in adobo sauce if you prefer tamer bones. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. So any recipe I call out is strongly endorsed.). Site by Being Wicked, St. Louis Ribs with Vanilla Brown Sugar Glaze, Maple- and Molasses-Glazed Baby Back Ribs. 4. It is a date that has been celebrated since 1777. These baby backs (featured on Steven’s TV show, Project Smoke), get a twin blast of cherry flavor from aromatic cherry wood (or you can use oak) and pork-compatible sweet-tart cherry syrup. The meat will need 12 hours to absorb the flavor of the spices, so plan ahead. Below are ten of our (okay, my) favorite regional rib recipes from Steven’s books. Season each half rack evenly with the rub. Cut into individual ribs and serve warm with any remaining sauce. When properly barbecued, beef short ribs are meltingly tender with a rich, unctuous mouthfeel. Recipe from Weber’s Time To Grill™ by Jamie Purviance. After 30 minutes stop brushing with the mustard mixture, then continue to turn them every 5 minutes until they're done, about 2 hours 30 minutes. Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 30 minutes. This recipe was provided by a chef, restaurant or culinary professional. (If you decide to do this yourself, the trimmings can be used to flavor baked beans or other dishes.) Preheat the grill to 275 to 300 degrees F for about 30 minutes. In a small bowl mix the rub ingredients. Within weeks, I was testing recipes in earnest for his book, Ribs, Ribs, Ribs—reprinted years later as Best Ribs Ever. In a stockpot set over medium heat, add the tomato sauce, 1 cup water, the brown sugar, hot sauce, lemon juice, molasses, dry mustard, onin powder, paprika, pepper, granulated sugar, vinegar and Worcestershire sauce. This might be a “sparklers in the backyard” kind of day as many community-wide celebrations and fireworks displays have been cancelled, but that doesn’t mean you can’t host an explosively-flavored party at your house with close family and friends. Once you’ve done that with both sides of the ribs, remove it from the grill, cut it up, and serve. You can grill the ribs indirectly—they’ll take a couple of hours at 325 degrees—or smoke them low and slow, preferably over maple wood. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour. Two compelling reasons to celebrate. But coat them in the pastrami spices so well known on Manhattan’s Lower East Side, and they’re transcendental. Huli means “turn” in the language of the islands, and refers to the fact that these delectable bones are spit-roasted. Get the Recipe » 2. Used with permission. 3 2 1 Smoked Ribs. Reminiscent of Oaxacan moles, this thick, explosively-flavored sauce will have you licking your blender jar or food processor bowl. But did you know that July 4th is also National Barbecue Ribs Day? Recipe courtesy of Adrian "Bay" Wright of Dem 2 Brothers and a Grill, Charleston, WV, Sign up for the Recipe of the Day Newsletter Privacy Policy. 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. In a blender, add the habanero peppers and 1/4 cup of water. Vanilla is the secret ingredient in the glaze. Tip: Make starter holes in the rack of ribs with a metal skewer or paring knife so you can more easily thread the ribs on the spit. Almost never sauced, Memphis-style ribs became well known to the rest of the country when the city began hosting the World Championship Barbecue Cooking Contest (better known as Memphis in May), the largest barbecue competition in the world. For more about how we use your information, see our privacy policy. America’s favorite pork ribs—tender, well-marbled baby backs—rely here on a punchy dry rub for flavor; it’s applied 4 to 8 hours before the cook to give the rub time to work its magic. After a total of 5 hours cooking time, heat another ½ chimney of briquettes. Copyright © 2020 Weber, All Rights Reserved. Because they’re cooked relatively quickly (preferably over a wood or wood-enhanced fire), you can have dinner on the table in about 2 hours. Brush both sides with mop sauce. Prepare the grill for direct cooking over medium heat (350° to 450°F). And we want you to do it with vigor. Cooking the ribs in the oven first added to the tenderness of the meat, and everything just fell right off the bone. It has not been tested for home use. There. Serve the ribs with the Homemade BBQ Sauce. 5. There are some wonderful recipes in that book—truly unexpected combinations—but this one was and continues to be one of my all-time favorites. Thanks to the scribes of history, we know that George Washington attended a barbecue that day (though he spelled it “barbicue” in his memoirs.). © 2020 Discovery or its subsidiaries and affiliates. Remove from the grill and let rest for about 5 minutes. These Asian-inflected ribs are dusted with five-spice powder (find in the spice aisle or international aisle of your supermarket), spritzed with rice wine, and lacquered with an easy barbecue sauce based on hoisin. Rub the Spice Rub on all sides of the rib racks and place on a sheet pan. When the wood begins to smoke, return the ribs to the grill, bone side down. Terms & Policies | Privacy Policy Michigan is one of the leading producers of cherries in the U.S., harvesting over 200 million pounds of this popular fruit each year. Bible. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil. Brush the cooking grates clean. I began working as Steven’s assistant in April, 2005. The truth’s out. Re-cover the grill and continue cooking the ribs for about 4 to 4 1/2 hours brushing with mop sauce every 15 minutes. For me, the heat level is perfect. Everyone knows that Independence Day (July 4) is the anniversary of the formal declaration of independence of the U.S.A. from Britain. In a stockpot set over medium heat, add the tomato sauce, 1 cup water, the brown sugar, … ©2011 Weber-Stephen Products LLC. Have a glorious holiday! Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Caribbean influences abound in Miami’s food scene, which explain why guava paste made its way into this recipe featuring island flavors like rum, nutmeg, cinnamon, and allspice. Share them with us on Facebook, Twitter, Reddit, or Instagram! How to Cook Ribs on a Gas or Charcoal Grill. Yes! Place the ribs on the grill, bone-side down, and turn every 5 minutes, brushing with mustard mixture when you turn them. (Though we call for short ribs here, this treatment works beautifully with plate ribs, too—also known as dinosaur bones.) Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. The glaze, made sweet with pineapple juice, brown sugar, and honey, salty with soy sauce, and spicy with chili sauce and fresh ginger, is painted on the ribs the last 20 minutes of cooking.