Pork Spareribs

As you may have noticed by now, recently I have been cooking using food supplied by Angel Food Ministries this recipe is no exception. In June’s BBQ box they supplied some frozen “enhanced” pork spareribs. Normally I would shy away from “enhanced” meat in favor of the more natural meat from my local warehouse store, but I decided to give these a try.

After a little research online I found that it is important to watch how much salt you use in your chosen rub as most liquids used in the enhancing process use a lot of salt. It struck me that Chris Lilly’s rib recipe is an ideal rub for this kind of rib, the photo above are the result.

I found that they weren’t to salty at all, and was very pleased with the results.

The Renowned Mr. Brown

The final part of The Renowned Mr. Brown recipe from Virtual Weber Bullet, which was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.

Directions

1. Purchase boneless or bone-in pork butts weighing approximately 8 pounds each.
2. Trim off the fat cap, any false cap and other large, easily removed pockets of fat.
3. Apply half of a batch of Southern Succor Rub to each piece of meat.
4. Refrigerate for about 12 hours, then apply more rub.
5. Smoke at 225-250°F until the internal temperature is 190°F. Baste with the Southern Succor Sop during smoking.
6. When cooked, wrap in aluminum foil and let rest for at least 30 minutes. For longer holding times place in a cooler.
7. Pull meat and serve with barbecue sauce.

Southern Succor Sop

This is a vinegar based sop that works well on pork butts, it is part of The Renowned Mr. Brown recipe on Virtual Weber Bullet and was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.

This recipe makes enough sop to mop one pork butt 5 times.

Ingredients

Remaining Southern Succor Rub from one batch, used on one pork butt
2 cups apple cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons table salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne pepper

Directions

Warm ingredients over low heat, stirring occasionally.

Southern Succor Rub

This is a very peppery rub that works well on pork butts, it is part of The Renowned Mr. Brown recipe on Virtual Weber Bullet and was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.

This recipe makes enough rub for one pork butt. Turbinado sugar may be sold under the brand name “Sugar In The Raw”.

Ingredients

1/4 cup Ground Black Pepper
1/4 cup Paprika
1/4 cup Turbinado sugar
2 tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Directions

Mix all the ingredients in a container.

Chris Lilly’s Competition BBQ Ribs

Courtesy of Food Network here is another rib recipe, this recipe originally comes from Chris Lilly, the head chef of Big Bob Gibson’s Competition Barbecue Team. The recipe on Food Network makes use of an oven, I have changed it to be cooked in a smoker.

Directions

1. Remove the membrane from your ribs.
2. Dust the ribs with Chris Lilly Competition BBQ Rib Rub.
3. Let the ribs sit for 2 hours while you prepare your smoker.
4. Smoke the ribs at 215 - 225 degrees for 3 1/2 hours.
5. Mix 1/2 cup apple juice per slab and 1/2 cup grape juice per slab.
6. Place each rib on its own large piece of aluminum foil.
7. Add some of the juice mixture to each rib, and wrap tightly in the foil.
8. Return to the smoker, and cook at the same temperature for 1 1/2 hours.
9. Mix 2/3 cup of barbecue sauce and 1/3 cup of pure honey.
10. Remove ribs from foil and heavily mop ribs with sauce.
12. Place on a grill for about 30 seconds on each side to caramelize the glaze.
13. Eat, and enjoy!

Chris Lilly’s Competition BBQ Rib Rub

Courtesy of Food Network here is another rib rub, this recipe originally comes from Chris Lilly, the head chef of Big Bob Gibson’s Competition Barbecue Team.

Ingredients

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Directions

Mix all the ingredients together in a bowl.

Yum Yum Seasoning Beef Back Ribs

This was my first attempt at Beef Back Ribs, I decided to try this recipe for Yum Yum Seasoning Ribs from The Virtual Weber Bullet, the results were very tasty indeed.

Ingredients

4 tablespoons non-iodized table salt
2 tablespoons paprika
1 tablespoon black pepper, coarsely ground
1-1/2 teaspoons onion powder
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Beef Back Ribs (again I used Beef Back Ribs supplied by Angel Food Ministries in their July BBQ Box)

Directions

1. Remove the membrane from the bone side of the slab, as you would with pork ribs.
2. Mix the ingredients for the rub in bowl.
3. Apply rub to both sides of the ribs.
4. Prepare the smoker.
5. Smoke the ribs at 225-250°F for 6-7 hours, turning and basting as you would with pork ribs.
6. When the ribs are tender, baste with barbecue sauce.

Best Ribs In The Universe

In my last recipe I gave you the recipe for the rub that you will need to make these ribs, some of the best ribs I have ever made! The original recipe is published on The Virtual Weber Bullet.

Directions

1. Remove the membrane from your chosen pork baby back ribs.
2. Dust the ribs with some Best Ribs In The Universe Rub and leave to stand for two hours at room temperature.
3. Prepare your smoker for smoking at 225°F. Wood suggestions are white oak and/or cherry.
4. Smoke the ribs for approximately five hours at 225°F until they pull apart easily.

Best Ribs In The Universe Rub

When I first purchased my Weber Bullet I started the hunt for websites that could teach me how to get the best BBQ out of it. I was fortunate to come across The Virtual Weber Bullet website, where this recipe is taken from. This is the rub I tried for my first attempt at smoking some ribs, it has become a family favorite ever since.

Ingredients

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 tspns chili powder
2 tspns ground cumin
1 tspn Accent (MSG)
1 tspn cayenne pepper
1 tspn black pepper, freshly ground
1 tspn granulated garlic
1 tspn onion powder

Directions

1. Dry the brown sugar out by spreading out on a cookie sheet for several hours