DrBBQ Championship ribs

Eggadobi

Where can I find this recipe? Thx

FlaMike

You can find it in Dr. BBQ's "Big-Time Barbecue Cookbook". I got mine thru Amazon.com. I recommend the book very highly.

JCinNV

If you are in Bind you will find it by Googling DR.BBQ he has a web page, it in his recipes there, hope this helps

Eggadobi

Thx

Richard Fl

Whikle you are waiting for DrBBQ's book.


Pork, Rack, Ribs, Backyard Championship, Dr. BBQ

The original version of these ribs isn’t that hard to do, but not every backyarder has a smoker that will run all day at 275 degrees and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for a kettle, a smaller smoker or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first but take notes and you’ll have it down perfectly after a few tries. Those first couple will be pretty good anyway


INGREDIENTS:
3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
1/2 cup Turbinado sugar
1 cup Big Time Barbecue rub (recipe follows)
1 cup honey
1 1/2 cups apple juice
2 cups Bonesmokers Honey BBQ Sauce




Procedure:
1 About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side.
2 Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.
3 The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)


Recipe Type
Main Dish, Meat

Recipe Source
Author: Dr. BBQ

Source: BGE Forum, Drbbq, 2006/01/15

Richard Fl

Here mis the rub.

Rub, BBQ, Big Time, Dr. BBQ

This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.


INGREDIENTS:
1/2 cup salt
1/2 cup Turbinado sugar
1/4 cup granulated brown sugar
1 Tbs granulated garlic
1 Tbs granulated onion
2 Tbs paprika
2 Tbs chili powder
2 Tbs freshly ground black pepper
2 tsp cayenne
1 Tbs thyme leaves
1 Tbs ground cumin
1 tsp ground nutmeg




Procedure:
1 Combine all ingredients, mix well, and store in an airtight container.


Yield: 1 1/2 cups

Recipe Type
Rub

Recipe Source
Author: Dr. BBQ

Source: BGE Forum, Drbbq, 2006/01/15

2007/05/25--- Thirdeye---Suck Creek Wings,I think DrBBQ may be talking about looking in the recipe section of his site which has his "Big Time BBQ Rub" recipe among a few others from his first book. I for one like the use of nutmeg in it. Here it is, clipped from drbbq.com. Give it a try. ~thirdeye~This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.

Semolina Pilchard

The recipe that Richard Fl gave you for Dr. BBQ's Backyard Championship Ribs is great. I do it with a slight variation however. For rubs, I use either Bad Byron's Butt Rub, or John Henry's Pecan Rub. Instead of a pan covered with foil, after the one and a half hours on the grill I slap them with honey, place them on 2 sheets of HD foil, pour on some apple juice, and wrap them in foil, and put them back on for one hour. Then check them, then put on BBQ sauce and put them back on the grill unfoiled for about 10 minutes. This method runs counterintuitive for someone with an Egg that can roll along very well at lower temps. I tried many times to cook ribs low and slow for longer times, but this recipe, at 325 for roughly 3 hours is the best ribs to ever come off my egg. I think what makes them so good is not the higher temp or shorter time, but rather the honey, and being wrapped in foil with the apple juice. All I know is, if I tried to change the recipe I would have some angry, restless natives on my hands.