Diva Q's Lip Smacking Ribs Recipe
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Learn how to make delicious lip smacking good ribs on your grill!
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**’Safety is paramount. Every grill is different, please follow your manufacturer’s instructions and recommendations.**
Recipe: Lip Smacking Good Ribs
Prep Time: 1 hour
Cook Time: 4-5 hours
Total Time: 6 hours
Servings: 4-5 people
Ingredients:
2 racks St. Louis Cut ribs
2 tablespoons yellow mustard
¾ cup BBQ Rub
For the foil wrap:
½ cups apple juice
1 cup brown sugar
4 tablespoons hot sauce
1 cup apple juice (reserved for spray bottle)
1 ½ cups BBQ sauce
Instructions:
Preheat the grill for indirect cooking at 225/250F
Rinse the ribs under cool water and pat dry.
Pull the membrane from the bone side of the ribs. To remove membrane, start by inserting your finger under membrane in the middle of the rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.
Coat ribs thinly with yellow mustard.
Rub each rack of ribs with 3-4 tablespoons of bbq rub. Set aside for 30 minutes to allow the rub to penetrate the ribs.
Place 1 cup (large handful) of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).
Place ribs on the unlit side of grill, meat side up. Close lid.
After 1 hour, open grill and spritz meat with spray bottle filled with apple juice. Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional hour.
After 3 hours, remove ribs from the grill. Lay out a large piece of foil 2 ½ times the length of the ribs.
Fold over to create two layers. Place ribs on the foil meat side down. Pour ¼ cup apple juice over the ribs. Crumble ½ cup brown sugar over the ribs. Sprinkle 2 tablespoons hot sauce on the ribs. Seal the foil package tightly to ensure the juices stay in. Return ribs to the grill making sure they are bone side down.
After ¾ to 1 hour in the foil, check for tenderness. Gently lift the ribs to check if the meat starts to crack and split. Keep checking every 15 minutes until they are tender to your preference.
CAREFULLY take ribs out of foil and place them on a baking sheet, discarding the juices.
Increase grills temperature to 300 degrees F. Brush each side of the ribs with your favorite BBQ sauce.
Return ribs to the grill directly to set the sauce and caramelize the sugars. Watch them closely rotating and flip the racks after 5- 10 minutes.
Take ribs off cooker and let them rest for 10 minutes.
Slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional BBQ sauce on the side.
Tips:
Depending on the weight of the ribs the cook time can vary from 4-6 hours. Experiment with different ingredients in the foil wrap. Preserves, pepper jellies and others can add another new layer of flavor to your ribs.
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Who is here in 2020? This recipe is AMAZING!!!!!
Can these be made in the oven with liquid smoke? Don't have a grill.
Nice! Have you tried fresh crushed pineapple and ginger to give it a Hawiian twist?
Great job love the way you give us the details
I love ribs
Did she intentionally not put mustard on the meat side? Or was that just a misstep?
I run a bar-b-Que trailer, do catering and I've done a few competitions. But I'm definitely going to give this foil method a try for family / home cooking. 👍 I only use offset smokers, but the foil method seems quick and easy. Thanks for sharing.
I make ribs constantly, I've tried EVERY method, and I can tell you the method demonstrated here is the BEST. It took me years of trial and error, and taking notes of each cook. After a decade I've settled on the 3.5 hrs at 250, followed by wrapped at 250 for about 1.5 hrs, as the optimal method. Then I watch this video, and I'm like "yep. that's it exactly".
Mouth watering
Very interesting. Learned a lot!
Bon apatit lovely video, i love BBQ. I wonder if you do the same as tuna big ones like this?
5 hrs cooking those poor ribs. they look dry. seriously over cooked. 40 mins in a hot smoker, then wrap in foil and back in smoker for hr and half till the coals have died down. soft and moist. 5 hrs is insanity.
I love this Video
For the foil packet, try orange marmalade. It's amazing.
Become one with your meat!
The only thing you forgot was the Temp on your grill… unless you said it and I missed it…
No propane over here
Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
Toooooooo much damn rub
Rub your meat you need to become one with your meat 😂
I DID NOT CATCH THE LIQUID YOU USE. BROWN SUGAR, HOT SAUCE AND ????
Marvelous delivery.
Great video! I’m going to do my ribs like that. Thank you for the video. 😁
3 hours? 😢
How about blackberry? The entire time you were talking I was thinking "wonder how blackberry jam would taste on those ribs?!?!? ". I'd also like to try my homemade wild Cherry jelly. It's not very sweet. Reminds you sort of like cranberry jelly, but 🍒.
Can't believe I've eaten that frickken membrane for years before I saw this video !!…….Oh Well !!