Whats the best way to prepare a slab of BBQ ribs for the 4th?

Answer 1

Dry rub of your choice (homemade or store bought). Place in a wet smoker with hickory smoke for 6 hours. Boy OH Boy is this good eats!!!!!!!!!!!!!! Also need a baseball bat to beat off the neighborhood. Try it. much better than oven baked or grilled.. Low and Slow cook in the smoke of hickory is secret of the South.

Answer 2

The one secret i can share with you...is removing the membrane sheath from the back of each rack before cooking!!! i think doing that REALLY makes the meat tender! and the easiest way i have found to do that is to use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece!!

preheat your grill to high heat and put some aluminum foil on the lower rack to catch the drippings to prevent flare ups

McCormick makes a 'dry pork rub' that is bursting with flavor...so rub some of that onto both sides of the ribs...then throw the ribs on the TOP rack of your grill(may want to oil the grates first)...ok but heres the thing...you have to turn the heat to low...close the grill lid...and KEEP IT CLOSED for 1 hr! you can not lift the lid at all...i had alot of worry when i first made these thinking that once the hour was up id open the lid and the ribs would be black and charred...but NOPE!!! they were a golden brown and just looked so juicy and flavorful!!! .......but anyway...after the hour is up...open the lid...brush the ribs with your favorite bbq sauce and cook an additional 5 minutes...

i hope this works as well for you as it did for me! try it...you wont be disappointed!!!

Answer 3

1. Clean ribs and apply a dry rub. (selection of spices that come premixed in a jar)
2. Place on aluminum foil and put on grill as far away from fire as possible
3. Very low flame on the barbq
4. Cook for 4 - 6 hours turning ribs every hour
5. remove foil and place on lower grill rack.
6. coat liberally with your favorite bbq sauce
7. keep turning and recoating until ribs are (fall of the bone ) tender.

Answer 4

Honestly most people will tell you to boil the ribs in water first, but the best way that myself and many have found is to fill a roasting pan with Italian dressing and cook in the oven for 35-45 minutes then throw on the grill for approx 10 min. and put your fave BBQ sauce on them and let caramelize a bit.
The dressing keeps them moist and flavorful!

Answer 5

My husband and I do pork/country ribs. We slow cook them in the oven with some special blend my husband has on the lowest setting for 3 hours or so, then we put them on a charcoal grill just to sear them with some BBQ sauce. We make mashed potatoes too....it is YUMMY!

Answer 6

I like to par-boil them first to reduce the fat.
I usually put a few bay leaves into the water.
You can also stick cloves in a large onion & add.
This is a quick way to add some marinade flavour.
Second stage, is to brown them quickly over a grill.
Then you can bake in BBQ sauce in the oven.
Or slow-cook over low coals, basting with sauce.

Sauce is a separate subject, you can make your own.
I saute chopped onion & garlic, & add a tomato base.
You can then include any of your secret ingredients:
Beer, Molasses, Mustard, Honey, Brown Sugar, etc.
Boil this down first to reduce & make it stick.

Answer 7

Neely's BBQ Pork Spare Ribs
Ingredients
1 slab of pork spare ribs (about 4 lbs)
4 oz. bottle Neely's BBQ Seasoning (see recipe below)
1 bottle Neely's BBQ Sauce (see recipe below)

Directions
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning and refrigerate the for at least 8 hours. Preheat your grill at 250 degrees, using hickory and charcoal. Place the slab on the grill away from the flame (using indirect heat). Cook the slab for approximately 2-1/2 hours with the curl side up. Flip the over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

For dry ribs: Pull ribs off of grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut bones and serve.

For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut bones and serve.

Neely's BBQ Sauce
Ingredients
32 oz. ketchup
16 oz. water
6 oz. brown sugar
6 oz. white sugar
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. ground mustard
2 oz. Neely's BBQ Seasoning (see recipe below)
2 oz. lemon juice
2 oz. Worcestershire sauce
8 oz. apple-cider vinegar
2 oz. corn syrup A bone-sucking rib recipe, plus the fixings
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Directions
Combine sauce ingredients in a stockpot, cook at a high temperature and bring to a boil. Stir to prevent sticking. Lower temperature and simmer without cover for at least 3 hours.

Neely's BBQ Seasoning
Ingredients
4 oz. paprika
2 oz. white sugar
1 tsp. onion powder
1 tsp. garlic powder

Directions
Simply mix the ingredients and set aside.

Answer 8

I use a dry rub first and grill or bake them.
than when their almost done I add sauce.
and cook a little more so I end
up with all the juice locked inside from
the rub and a great stick carmelized outside.

Answer 9

Ok So I cheat. I put them in my marinade overnight. Then I cover them in foil and bake them for an hour or so at 350. Then I finish them off on the grill with some sauce.