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Dan
08-28-2008, 08:04 AM
Here is a different twist on Baby Back Ribs, and it is a big hit at my home. After years of using this recipe on a propane grill, my new 1400 does a superior job. My apologies to Hank Hill, but propane and propane accessories are no longer needed around here!

Take about 6 racks of Baby Backs. Mix up the following marinade. Save about half of the marinade mix to use as a sauce for the finished ribs. You are going to love sopping up the this sauce on a hot rib!

Spices

8 tbs Paprika
4 tbs Chili Powder
4 tbs Cumin
2 tbs Oregano
2 tbs Black Pepper
2 tbs White Pepper
4 tbs Brown Sugar
2 tbs Sugar
4 tbs Salt
1 tbs Cayenne (increase or decrease to preference for "hot")

Combine Spices, then add liquids as follows:

1 cup Vinegar
1 cup Water
1 cup Soy
1/2 cup Worchester

Generously coat the ribs and let set in the fridge at least a couple of hours. Load the smoker with about 4 to 6 oz of hickory, pecan and apple. Smoke ribs at 225F for 4 hours. Don't forget the extra marinade you saved, as a sauce for the finished ribs.

Now sit back and enjoy some great Baby Back ribs!

smokin-tnpete
09-01-2008, 11:38 AM
Oregano is something that I like to add to all of my rubs. Some people do not use it. But for me, I think its adds that extra little taste that helps pull the rub together.
Thanks for posting I will sure try it out. Picked up 10 sides today.
Pete

Lng Island
05-10-2010, 08:32 AM
Your recipe sounded awesome to me, so I am smoking Ribs tonight taking your advice. I have been marinating them since last night and will be smoking them at 5PM Eastern. I kept some of the marinate on the side, like you said. Will report tomorrow how they came out!

Lng Island
05-11-2010, 07:23 AM
I did your recipe as listed, except I added an extra teaspoon of Cayenne Pepper. To say they were "hot" (spicy) is an understatement. They almost killed my brother, and made my dog "poop sick". Are they supposed to be this spicy, or is it the fact that the extra teaspoon of cayenne gassed them too much??

PS Does anyone have a recipe for ribs that wont make me breathe fire?

Wheelz
05-11-2010, 07:05 PM
Below is a recipe for 1/4 batch of BRITU (Best Ribs In The Universe). I use it all the time. I love it, wife loves it, friends & family love it!

Simple thing is to just cut back on the heat. If you like the flavor but not the heat, lower it or omit it. the white pepper is like an after-burner. It's kick doesn't hit ya immediately.

Feel free to omit anything. I don't do heat that well & like this recipe a lot.

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder

The BRITU is given courtesy of Mike Scrutchfield. The entire process can be found here (http://www.virtualweberbullet.com/rib1.html).

Good luck & let us know how it goes! :D

coach
08-20-2010, 12:28 PM
This is probally a mortal sin--but I like to boil my ribs in shrimp boil for about 10 min then smoke them for about 3 hours--meat falls off the bones

Wheelz
08-20-2010, 12:45 PM
Boiling ribs extracts flavor. :eek: Flavor is in the fat & bone. Granted, boiling does "tenderize" ribs -- but I prefer to tenderize with low & slow cooking process. If you've ever been to Outback or Chili's and wondered why the ribs are mushy and "fall off the bone," it's because they are par-boiled. :rolleyes: To cover up the lack of pork meat flavor they float them on BBQ sauce. :eek: Smoke your ribs correctly and you'll not have to boil. Been doing this for years and never, ever boiled ribs.

BillyBob
08-23-2010, 07:18 PM
Both sound good...will try.

BillyBob

Dan
10-09-2010, 10:01 AM
I did your recipe as listed, except I added an extra teaspoon of Cayenne Pepper. To say they were "hot" (spicy) is an understatement. They almost killed my brother, and made my dog "poop sick". Are they supposed to be this spicy, or is it the fact that the extra teaspoon of cayenne gassed them too much??

PS Does anyone have a recipe for ribs that wont make me breathe fire?


Hadn't accessed my recipe here for a while and found your reply. The problem here is that YOU chose to add the extra Cayenne, so sorry this recipe did not work for you. Hopefully, your dog survived.

Now I am off to the store to get what I need to serve up some of these great ribs in time to watch the Rangers play.....

Wheelz
10-09-2010, 10:19 AM
...And, fact is that naked smoked ribs (salt & pepper to taste) are pretty darn good. I do like a little spice, tho I am not big on heat. That's why I posted the BRITU recipe above. Like Dan said, If you don't like the heat, simply omit it. :D

Hardage
12-15-2010, 06:32 PM
Try this one some time...

Take membrane off
wash and pat dry racks
sprinkle on Three little pigs Memphis style or Willingham's Wham original
wrap in cellophane and let sit overnight if you can
take out and lightly coat meat side with yellow mustard then reapply rub
smoke at 250 or so with apple wood
at the 2 1/2 hour mark or so spray ribs with 50/50 mix of apple juice and Jack Daniels
Do it again at the three hour mark and every 30 minutes until you get a good bend with tongs in the middle but no break in the meat.
Wrap in foil at that point and coat with honey then spray again with the 50/50 mix and then the foil airtight as you can keeping it a bit off the meat side.
cook for about one more hour.
Unwrap, pour the juice in the foil onto each rack and let cook for about another 30 minutes or so.
bring into the house and let sit for a bit then turn them meat side down and cut with electric knife in a "hollywood" cut...
I have done this recipe a LOT and people seem to like it.
This is a combination of several articles and videos and classes I have watched and/or read.

Wheelz
12-15-2010, 06:40 PM
Dang! That sounds like too much work! I like the KISS methods. Certainly not knocking your recipe, just saying simplicity is more my style (and the Mrs is happy!). ;)

DReeves
04-20-2011, 05:06 PM
That does appear to be a lot of work, but they do sound delicious.

Will definately consider the recipe, or a variation of it :)

jpurdy
10-01-2011, 04:42 PM
I made this recipe a few months ago and everyone loved it. I did a few racks with just salt and pepper for the kids but the adults all were crazy for this combination.
Going for it again tomorrow and can't wait.



Here is a different twist on Baby Back Ribs, and it is a big hit at my home. After years of using this recipe on a propane grill, my new 1400 does a superior job. My apologies to Hank Hill, but propane and propane accessories are no longer needed around here!

Take about 6 racks of Baby Backs. Mix up the following marinade. Save about half of the marinade mix to use as a sauce for the finished ribs. You are going to love sopping up the this sauce on a hot rib!

Spices

8 tbs Paprika
4 tbs Chili Powder
4 tbs Cumin
2 tbs Oregano
2 tbs Black Pepper
2 tbs White Pepper
4 tbs Brown Sugar
2 tbs Sugar
4 tbs Salt
1 tbs Cayenne (increase or decrease to preference for "hot")

Combine Spices, then add liquids as follows:

1 cup Vinegar
1 cup Water
1 cup Soy
1/2 cup Worchester

Generously coat the ribs and let set in the fridge at least a couple of hours. Load the smoker with about 4 to 6 oz of hickory, pecan and apple. Smoke ribs at 225F for 4 hours. Don't forget the extra marinade you saved, as a sauce for the finished ribs.

Now sit back and enjoy some great Baby Back ribs!

Doc
05-30-2012, 01:40 PM
They sound good, just watch the hot stuff!:eek: