I'm looking for the best BBQ Rib recipe ??

Question

Mainly for beef ribs.

Answer 1

Carolina Mustard Sauce
Ingredients
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

Answer 3

Beef Ribs - a Beautiful Barbeque
The aroma wafting through your neighbourhood of Barbequing Beef Ribs, will be inviting enough to entice drivers to pull over to the curb. They will look for the "new barbeque-shack" in town. They may knock on your door when they have tracked you down. Serve with generous helpings of garlic-bread, mixed green salad, corn on the cob, condiments of your preference, and beverages of your choice. This barbeque sauce may be a bit spicy, so keep lots of chopped lettuce on hand to cut the heat. Preparation time does not include the overnight marinating process. This process is essential to allow all of the flavours to meld into a beautiful thing. The additional bonus is that if your barbeque plans are washed out by rain, you can still bake the Beef Ribs in your oven roaster, with sauce poured over.
3 lbs meaty beef ribs
BBQ SAUCE MARINADE
1 large ripe tomato (skinned)
1 medium vidalia onions
3-4 cloves garlic
1/4 fresh lemon, with peel
1 tablespoon hot horseradish
1 cup red wine
1 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 cup soy sauce
1 tablespoon molasses
1/4 cup liquid honey
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6-8 servings

1. NOTE: Prepare Barbeque Sauce/Marinade one day before your intended BBQ dinner.
2. BARBEQUE SAUCE/MARINADE: Skin tomatoe and cut into quarters.
3. Peel onion and cut into cubes for easy processing.
4. Remove all the seeds from the lemon; cut into smaller pieces.
5. Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
6. Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
7. Turn down heat to low, cover and and simmer for about 30 minutes, or until liquid reduces by about 1/4.
8. Add final SEVEN ingredients.
9. Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
10. Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
11. When cool to the touch, pour Barbeque Sauce/Marinade over Beef Ribs.
12. Cover the container, and marinate in the refrigerator overnight.
13. Turn the meat from time to time to keep the Beef Ribs well covered with the sauce.
14. Remove container from refrigerator the next day.
15. TO BARBEQUE: Prepare your Grill to HOT heat.
16. Remove Beef Ribs from the Marinade and let drain in a collander over a bowl, while grill is heating to HOT.
17. Place on HOT grill, and cook, brushing as required with Barbeque Sauce/Marinade, to prevent burning, until Beef Ribs are done to taste.
18. About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.

Answer 4

I know you won't believe this, but just salt. Kosher salt is better.

Answer 5

try these