Bubba's BBQ, Baby Back ribs Bunch
Tuesday, May 6, 2008 | | |Recipe courtesy Elizabeth Karmel, girls grilled
Show: Sara's Secrets
Episode: Girls at the Grill
Bubba's BBQ, Baby Back ribs Bunch
4 racks baby back ribs
Soaked wood chips, if desired
2 lemons, cut into 1 / 2
1 / 4 cup Classic Barbecue Rub, recipe follows
Favorite barbecue sauce
Building charcoal fire or preheat gas grill. Remove skin money back ribs, if you wish. Set up the grill for indirect heat and if you use wood chips, chips soaked place directly on charcoal, or smoking a box of a gas grill. Rub the cut lemons on the front and back of the ribs press release as much juice as possible. Set aside for 5 minutes. Rub ribs liberal rub with spices and let stand, covered, for 15 to 20 minutes.
Place ribs (bone down) in the center of cooking grate or in a coast holder / rack directly on medium-low heat, making sure they are not on a direct flame. Grill covered (about 325 degrees F, if your grill has a thermometer) for 1 1 / 2 to 2 hours or until meat is tender and has pulled back from the end of the rib bones.
Do not open the gate for the first 30 minutes - that means no peeking; particularly important if you use wood chips. If the ribs start to burn on the edges, stack them on top of each other in the middle of the grid and reduce your fire slightly. Twenty minutes before serving, unstack coasts, where appropriate and brush with barbecue sauce. Remove ribs from grill and let stand 10 minutes before cutting in person or 2 to 3 servings of ribs. Warm remaining sauce in a saucepan and serve on the side, if you wish.
Classic Barbecue rub:
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 C. tablespoons freshly ground black pepper
1 / 2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in a bowl, though mix. To facilitate the rub, puree ingredients in a spice grinder until well combined and all the pieces are uniform (the rub will be very thin and tan in color). This step is important if we add to a house barbecue sauce.
RUB can be stored in an airtight container for up to 6 months.
Show: Sara's Secrets
Episode: Girls at the Grill
Bubba's BBQ, Baby Back ribs Bunch
4 racks baby back ribs
Soaked wood chips, if desired
2 lemons, cut into 1 / 2
1 / 4 cup Classic Barbecue Rub, recipe follows
Favorite barbecue sauce
Building charcoal fire or preheat gas grill. Remove skin money back ribs, if you wish. Set up the grill for indirect heat and if you use wood chips, chips soaked place directly on charcoal, or smoking a box of a gas grill. Rub the cut lemons on the front and back of the ribs press release as much juice as possible. Set aside for 5 minutes. Rub ribs liberal rub with spices and let stand, covered, for 15 to 20 minutes.
Place ribs (bone down) in the center of cooking grate or in a coast holder / rack directly on medium-low heat, making sure they are not on a direct flame. Grill covered (about 325 degrees F, if your grill has a thermometer) for 1 1 / 2 to 2 hours or until meat is tender and has pulled back from the end of the rib bones.
Do not open the gate for the first 30 minutes - that means no peeking; particularly important if you use wood chips. If the ribs start to burn on the edges, stack them on top of each other in the middle of the grid and reduce your fire slightly. Twenty minutes before serving, unstack coasts, where appropriate and brush with barbecue sauce. Remove ribs from grill and let stand 10 minutes before cutting in person or 2 to 3 servings of ribs. Warm remaining sauce in a saucepan and serve on the side, if you wish.
Classic Barbecue rub:
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 C. tablespoons freshly ground black pepper
1 / 2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in a bowl, though mix. To facilitate the rub, puree ingredients in a spice grinder until well combined and all the pieces are uniform (the rub will be very thin and tan in color). This step is important if we add to a house barbecue sauce.
RUB can be stored in an airtight container for up to 6 months.
