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I realize that I’m going to be crucified by all of the hardcore BBQ guys/gals on my cooking method here (feel free to take your shots in the comments section), but I absolutely love the way my ribs come out using this method.
My method is to rub, then braise the ribs in the oven, and finish them on the smoker for a short time. The braising adds great flavor and tenderness to the meat, and the smoking adds the natural smoke flavor, in this case Pecan. I never use liquid smoke because it tastes like liquid smoke.
The previous two recipes were obviously leading to this one.
I like ribs served with good old fashioned ‘Tater salad because I love Taters…Recipe forthcoming.
A big warm hello to all of my new friends that I met in Atlanta this week, I hope you’re enjoying home as much as I am.
Baby Back Ribs Recipe with Turbo Dog Barbecue Sauce
2 racks Baby Back Ribs
1 Recipe Barbecue Rub
1/2 bottle of Turbo Dog
1/8 Cup Apple Cider Vinegar
1 Jalapeno chopped
1 small onion chopped
2 Cloves Garlic chopped
2 Tbsp of Barbecue Rub
1 Recipe Turbo Dog Barbecue Sauce
For the ribs:
Remove the membrane from the back of the ribs, using a dry towel to help you get a good grip. Rub 1/2 cup of the Barbecue rub into each slab of ribs. COver with plastic wrap and refrigerate for 2-3 hours.
Preheat an oven to 300 degrees F.
Combine the 1/2 bottle of Turbo Dog, cider vinegar, jalapeno, 2 Tbsp of rub, onion and garlic in a small sauce pan, bring to a boil. Add to the bottom of a large rectangular baking dish, large enough to hold the ribs. The ribs should not be covered by the liquid, it should be just enough to provide a moist cooking environment. Add the seasoned ribs, cover with foil and braise for 2- 2 1/2 hours or until the meat pulls away from the tips of the rib bones.
Move to an outdoor smoker for an additional 30-45 mintes, basting frequently with the Turbo Dog Barbecue Sauce. I used Pecan wood chips for the smoke and kept the temperature at about 200 degrees.
Be sure and check out my evr growing Index of Creole & Cajun recipes!
Related Posts:
Basic Barbecue Rub
Turbo Dog Barbecue Rub
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I’m with you on this recipe!
With my backyard grill on the fritz, I had a need to do ribs in the oven and basically followed this approach. Dry rub, sealed on the stove, baked in the oven and basted with a bbq sauce.
As good as I ever cooked outside!
Which either says something about my outside cooking, or says something for my indoors cooking!
All I know is that I got R.A.V.E. R.E.V.I.E.W.S. from the locals.
Nuff said.
Danno, if I may make a suggestion for your next project, I would love to see your recipe for crawfish bisque. It’s one of the few old-fashioned Gulf Coast dishes you haven’t included on this excellent website.
Danno,
I love your blog and cannot believe that I have been missing a daily dose of this creative deliciousness. I’m definitely going to try your fried okra recipe, it’s one of my favourite vegetables.
I’ll be back, again and again.
By the way, what camera do you use?
Love your blog and the pics. I just recently published an entry on my blog where I slow grilled some baby back ribs. Would love for you to check it out and give me your opinion.
Thanks!!!
Joe
http://cookingquest.wordpress.com