Bubbas Championship Ribs Recipes
BUBBA'S BBQ SAUCE
This recipe is from an ex boyfriend who actually won a state cooking contest with it. I use it on ribs, chicken and sausage. I have also used it in the crockpot with Lil' Smokies.
Provided by Sherrybeth
Categories Sauces
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan and whisk well.
- Simmer on low heat for about an hour to allow flavors to meld.
- Brush the sauce on your meats as you are grilling.
Nutrition Facts : Calories 48.9, Fat 0.2, Sodium 330.9, Carbohydrate 12.3, Fiber 0.3, Sugar 10.5, Protein 0.6
BUBBA'S BUNCH BARBECUED BABY BACK RIBS
I saw this on Sarah's Secrets on The Food Channel, and it looked great, so I had to try it. She, and then I, adapted it from Elizabeth Karmel's "Girls at the Grill". I have never used it on baby back ribs, but it's also great on 2 racks of full-size spareribs; you just need to double the amount of rub, which is fine, since the excess keeps well in a sealed container.
Provided by Toby Jermain
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove silver skin from back of ribs, if desired, rinse, and pat dry.
- Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
- Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
- While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
- Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
- Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
- Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
- Do not open the grill for the first 30 minutes; this means no peeking.
- More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
- If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
- Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
- Repeat after 10 minutes.
- Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
- Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
- Classic BBQ Rub:.
- Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
- For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
- This step is important if adding the rub to any homemade barbecue sauce.
- Extra rub can be stored in an airtight container for up to 6 months.
- Yield: about 1 cup.
Nutrition Facts : Calories 111.5, Fat 1.3, SaturatedFat 0.2, Sodium 3511.6, Carbohydrate 29.5, Fiber 5.3, Sugar 17.7, Protein 2.3
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