Ribs With Dry Rub and Smoky BBQ Sauce

Name: Ribs With Dry Rub and Smoky BBQ Sauce
Cook time: 2 h
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups Hungarian paprika; 1 1/2 cups chili powder; 1 teaspoon kosher salt; 1 teaspoon pepper; 1 cup brown sugar; 2 teaspoons oregano; 5 lbs beef short ribs; 1/2 vegetable oil; 1 cup ketchup; 1 cup prepared mustard; 1/2 cup molasses; 1 1/2 cups brown sugar; 1 tablespoon Worcestershire sauce; 1 teaspoon cayenne pepper; salt and pepper; 1 medium onion, finely diced; 1 pinch smoked sea salt or 1/2 teaspoon liquid smoke

Submitted by Chef mariajane

"Barbecuing isn't always a piece of cake. A common complaint is that food burns too easily on the grill - people tend to to cook at temperatures that are too high, whch cause flareups. We also poke and prod a little too much, losing valuable juices, and don't trust that food will readily come off the grill when it's done. If food is left alone to caramelize, it should not stick. Otherwise a few tools go a long way!! a water-filled spray bottle helps keep flare-ups in check. Using tongs rather than forks for turning keeps the skin from being punctured, and using a meat thermometer means you don't have to cut into the meat before it's ready. These ribs, BBQ'd with the these suggestions, will be the best tasting ribs that you will have on th BBQ!! ENJOY!!!"

Download

Ready In:: 2hrs
Ingredients:: 17
Serves:: 4-6

ingredients

1 ¹⁄₂ cups Hungarian paprika
1 ¹⁄₂ cups chili powder
1 teaspoon kosher salt
1 teaspoon pepper
1 cup brown sugar
2 teaspoons oregano
5 lbs beef short ribs
¹⁄₂ vegetable oil
SMOKY BBQ SAUCE
1 cup ketchup
1 cup prepared mustard
¹⁄₂ cup molasses
1 ¹⁄₂ cups brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
salt and pepper
1 medium onion, finely diced
1 pinch smoked sea salt or 1/2 teaspoon liquid smoke

directions

Mix dry ingedients, and rub over ribs; drizzle with vegetable oil, cover and marinate in fridge for two or more hours. Meanwhile make Smoky BBQ Sauce.
BBQ SAUCE:
Mix all ingredients in a large bowl; cover and refrigerate for at least 1 hour to allow flavours to blend.
Once ribs have finished marinating, place them on the grill, meat side down, at medum temperature.
Allow to brown on one side, approximately 2-3 minutes; turn and allow other side to brown.
Baste with Smoky BBQ Sauce, turning and basting until the meat begins to fall from the bone.
Separate ribs, and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile