Southern Indiana Smokehouse Bbqd Ribs Recipes

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

SOUTHERN INDIANA SMOKEHOUSE BBQ'D RIBS

Steps:

• If you're in a hurry, and you're planning on cooking and eating the ribs in 1 day, then START YOUR CHARCOAL NOW! If not, skip to step 2.
• Trim excess off of rib rack(s)but do not discard this excess. Use it later to test taste and doneness.
• Sprinkle Emerill's Rib Rub (or comparable mixture of spices) generously over both sides of rack(s).
• Sprinkle a thin layer of Onion Powder over both sides of rack(s).
• Sprinkle a good covering of coarse-ground black pepper over both sides of Racks(s).
• Shake-squirt Franks Red Hot Sauce over both side of Rack(s). This sauce is NOT very hot, just flavorful, so don't worry about making the ribs too spicy! I'm not joking.
• Thoroughly rub in Frank's sauce and spices. Work these ingredients into the raw meat with bare hands.
• Cover with plastic wrap, and let rack(s) sit in fridge for AT LEAST 1 hour--overnight would be better, though.
• Start your charcoal. Only use lighter fluid if you must.
• SMOKE CHIPS-Soak a good amount of wood chips in water for about 20 minutes (Hickory or Apple wood is best. Jack Daniel's Whiskey Barrell chips are even better. Yes, they exist and are sold in stores). Take the chips out of the water, and strain. Create a package for the chips out of aluminum foil. This package must be a size that can fit between your charcoal and the grate of your grill. Use a fork to poke a bunch of holes in the package for smoke to escape.
• Place smoking chips package on top of hot charcoals. Place metal grate over top of package. Replace lid to grill.
• Limit air ventilation on your grill so that all vents are just barely open. You want the grill to stay at a temperature around 250-300°F
• Wait until wood chips package is smoking heavily before putting the ribs on.
• Place the rib rack(s) directly on grill grate. The side of the ribs with more meat should be up. You never have to flip the rack(s) over.
• Fill a clean spray bottle with 1/2 cup of Bourbon Whiskey. Maker's Mark is best, followed by Jack Daniel's, but any whiskey will do great.
• Spray the ribs with the Whiskey until the bottle is empty. Replace the lid of the grill.
• Fill the spray bottle up with Apple Cider. You don't have to clean it out before filling it with cider, but make sure there's not much whiskey left at all.
• Wait 4 hours. The less you peek, the better, but if you can't contain yourself, be sure and spray the ribs with Cider whenever you peek.
• This part is confusing: After 4 hours, you have 2 final hours of cooking left (the ribs cook for 6 total hours). During those 5th and 6th hours, spray the ribs completely with Cider every 15 minutes. During the LAST hour, brush on BBQ sauce every 15 minutes as well. KC Masterpiece is my favorite, but you can suit your tastes. So, during the 5th hour of cooking, you should spray Cider every 15 minute and during the 6th hour, you should spray cider AND brush on BBQ sauce.
• Serve it up. I recommend having some friends over, because you have spent a long time on this meal, and these are the best ribs anyone has ever had. They're contest grade ribs, and you'll want your friends to taste them so you can brag.

DEEP SOUTH BARBECUE RIBS

Steps:

• Combine all ingredients in a medium bowl or large zip-top plastic bag. (You will have about 1 ¼ cups dry rub.)
• Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel.
• Divide Southern Barbecue Dry Rub evenly between slabs, rubbing on both sides of each. Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
• Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes.
• While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
• Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
• After the initial 1 hour and 30 minutes in the oven, increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

SOUTHERN GRILLED BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.