Easy BBQ Ribs...


                                                                                                                                                                            February 2012

Dear BBQ Friend:

     This month's newsletter is about BBQ ribs and in particular, foiling ribs. But first, I want you to check out a few things. If you have never done a Florida BBQ Association (FBA) contest, then you are missing out on a real treat. No - I'm not talking about the contest and the great Florida weather, but I am talking about Dana Hillis' and his wife's famous breakfast that they cook at just about every contest. Folks, I'm telling you, it's worth doing a FBA contest just for the breakfast. Check this video out...

 

     Here's a short video of the Lakeland contest with some words from the legendary Stump at the Dundee, FL FBA contest. Stump is cooking with Terry McKay of Git-R-Smoked fame this year. Git-R-Smoked was the 2011 FBA Team of the Year and is a big fan of BarbecueCoach.com. A lot of people don't know it, but Stump helped Terry get his team started a few years back and was part of the cook team until he flipped his golf cart in a ditch and broke his back. Stump has recovered is doing real good these days and he is back helping Terry win some Grands. Stump is a pork man and they took 1st place in pork in Dundee. A full 3 1/2 hours of the Dundee, FL weekend with Git-R-Smoked can be viewed at www.BarbecueCoach.com ....

 

     Now just a couple things before I tell you how you can smoke some easy BBQ ribs - Terry has a new sponsor this year which is a company that I ran across while researching Berkshire Pork. I liked this company not just because their product is top quality, but because they have a good supply of it and they can ship it to you. Most companies who sell Berkshire Pork don't have enough to go around and they either don't ship at all or they charge $200 to ship you a couple of Boston Butts. In other words, they don't know what they are doing. Florida Fresh Meat Company does know what they are doing. If you are looking for a good source for Berkshire Pork, just click their logo below and give them a try!...

 

And... Stephen Smith has a new chicken injecting needle he wanted me to tell you about. If you inject your chicken, you might want to look into one of his "No Cents" pressurized sprayer type injectors with the new chicken injecting needle. Just click the picture below to order...

Easy BBQ Ribs...

Have you ever wanted to smoke some BBQ ribs but you just didn't want to mess with all the foiling and timing and spraying with apple juice, etc, etc? What if I told you you could smoke some competition quality ribs without much trouble at all? Here's how...

First of all, why do we foil ribs to start with? It does speed up the cooking process a bit, but not by much. I guess the main reason is it tenderizes the ribs a bit. But if you cook BBQ ribs without foil and do it right, your ribs will come out just as tender as if you had used the "Texas Crutch". Actually, if you don't use foil, your ribs will come out a little juicier because the steam in the foil will cook some of the juices out of the ribs. If you like bark, you're going to like unfoiled ribs too because the foiling process prohibits bark formation. So... if you don't foil, your ribs will come out juicy and will have more of that tasty bark and smoke flavor and will fall off the bone just as if you had foiled them.

Easy BBQ Ribs step-by-step...

1) Buy full racks of spareribs.

2) You can pull the membrane off the back if you want. But if you're too lazy, don't worry about it. For a competition, you definitely have to pull it off.

3) Apply your favorite rub. Don't use a rub with too much sugar in it as it will tend to burn easier.

4) Smoke on your smoker using indirect heat at 250 deg F for 5 hours. During this time, all you need to do is keep your smoker temperature at 250 deg. Be sure to measure your pit temperature at the grate where your meat is. Use whatever wood flavor you like, but fruitwoods like apple and cherry are good with ribs.

5) If your smoker has a hotter side or if all the heat comes from below, you may want to flip and rotate your BBQ ribs once after 2.5 hours. But other than that, keep your lid closed to keep in the heat. Don't even open the lid to spray with apple juice or anything like that.

6) After 5 hours, brush on some sauce front and back and set the glaze for another 15-30 minutes in the smoker.

7) Slice between the bones and Eat em up!

Just in time for Super Bowl Sunday!

     Remember... to watch exactly how we cooked and won 8 Grand Championships in the last two years, go to www.BarbecueCoach.com
Absolutely NO DETAILS LEFT OUT...

barbecue videos

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

Also... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

The Rocky Mountain Products Southwest rub is what we are using this year. Many teams have already won a Grand with it. It's the best "all around" rub I have ever tried. Especially good on brisket. I hear it's even good on scrambled eggs!...

bbq thermometer
foods of the southland
brisket rub

And more!...

barbecue thermometer

Click HERE - www.bbq-book.biz

 

 

 

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