SMOKED BABY BACK RIBS WITH COLA BARBECUE SAUCE
Make and share this Smoked Baby Back Ribs With Cola Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce--in a saucepan over medium heat, warm the oil.
- Add in garlic, chile powder, and cumin; cook for 30 seconds, stirring occasionally.
- Add in the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.
- The ribs--remove the thin membrane from the back of each rack of ribs; allow the ribs to stand at room temperature for 20-30 minutes before grilling.
- The rub--in a small bowl, mix the rub ingredients; season the ribs all over with the rub, pressing the spices into the meat.
- Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill; grill the ribs over Indirect Low heat (grill temperature should be about 300°) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
- About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
- Transfer the ribs to a baking sheet and tightly cover with foil; let rest for 30 minutes before serving.
- Serve warm.
Nutrition Facts : Calories 1350.4, Fat 104.4, SaturatedFat 37.9, Cholesterol 401.2, Sodium 2176.1, Carbohydrate 14.4, Fiber 0.8, Sugar 11.5, Protein 84.6
SMOKED BARBECUE RIBS
This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine.
Provided by januarybride
Categories Pork
Time 4h40m
Yield 3 slabs, 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub.
- Trim the ribs of any excess fat and remove the membrane from the back of the ribs.
- Season the ribs all over with the spice mix.
- Place ribs bone side down in an enclosed (covered) smoker preheated to 230 degrees Fahrenheit.
- Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily.
- During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total).
- Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.
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