Beer And Smokin Stampede Bbq Ribs Recipes

CALGARY STAMPEDE RIBS

Steps:

• Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours., Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight., In a small saucepan, heat butter over medium heat; saute onion until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cook, uncovered, until thickened, about 10 minutes, stirring frequently., Brush ribs with some of the sauce. Grill, covered, over medium heat until heated through, 12-15 minutes, turning and brushing occasionally with additional sauce. Serve with remaining sauce.

SMOKED BABY BACK RIBS

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• 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.

BEER AND SMOKIN' STAMPEDE BBQ RIBS

Steps:

• In large saucepan, combine beer, onion and bay leaves. Cover. Bring to a boil. Add ribs to beer; reduce heat to simmer. Cover and cook for 1 hour or until meat is tender.
• Preheat barbecue to medium-low heat.
• Drain ribs, discarding cooking liquid. Place hot ribs on large plate; immediately coat with some of BBQ sauce. Place ribs on greased grill. Close lid; cook 15 to 20 minutes, turning and brushing with more sauce every 5 minutes.
• Transfer ribs to cutting board. Cut between ribs. Serve with coleslaw, if desired.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.