Tim & Ted's Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 2 full racks of pork back ribs (the thicker the better from a butcher, Costco or BJ's)
* Orange Juice
* Beer of your choice; Guinness stout to add a smokey flavor
* BBQ sauce of choice (like Sweet Baby Rays chipotle, honey, etc).
From Tim: Couple sauces I like….Famous Dave’s Sassy Chipotle (if you are not already using the chipotle rub) and Bullseye. BBQ sauce is cheap…buy a couple and find one you like.
* Dry rub
1/6 fresh ground black pepper, 1/6 paprika, 1/6 granulated garlic, 1/6 kosher salt and 2/6 cayenne pepper. You can buy dried chipotles and grind them down to a power and use that. Gives it a great smoky flavor….and a little heat.
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Directions: |
Directions:
· Rub both sides of the ribs with the dry rub mixture, covering ribs entirely
· Cover and refrigerate overnight. If you forget to do this the night before, all is not lost. They still taste pretty good when you apply the dry rub the same day
· Remove ribs from container, place in baking pan
· Fill baking pan with Orange Juice - about 1/2inch. Don't skimp here. The acidity in the orange juice breaks down the meat and keeps the meat juicey & tender.
· Cover pan and bake at 275 degrees for about 5-6 hours. You can add 25 degrees and reduce about an hour (e.g. 350 for about 2.5 hours). But the longer the better.
· About 3/4 of the way through cooking, remove half or all of the OJ and dump in your beer.
· When ribs are tender, remove from oven. You should see about a quarter to a half inch of rib form the meat shrinking.
If you're not ready to eat, just turn the oven down or off. The grilling step is only about 10 min and should be done when people are ready to sit down or ideally, eating their first course (e.g. a salad). You want them to be hot off the grill!
· Apply a thin layer of olive or canola oil to the grill. I usually do this by pouring oil on a paper towel. If the grill is too hot, the oil will burn off quickly.
· Place ribs on grill and turn until done. I usually do this BEFORE applying the bbq sauce. Most bbq sauces have sugar in them, so if you do baste them while on the grille, be careful to not cook on too high of a heat or too long. They'll burn. A couple minutes per side is all you need.
· Eat immediately! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:4-24 hours |
Personal
Notes: |
Personal
Notes: Experiment with different variations of the dry rub, baking juice and bbq sauces. Make a few ribs spicy and a few mild in the same batch. After 5-6 times, you'll be a pro!
All credit here really goes to Tim Westerheide
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