Date:   7/25/2009 12:05:50 PM ( 15 y ago)
Hits:   10,790
URL:   https://www.curezone.org/forums/fm.asp?i=1462106

Grilled Beef Ribs
http://www.youtube.com/watch?v=L20ggq0i3xw&feature=channel
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http://www.youtube.com/watch?v=aatwFwDY51I&feature=related

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http://www.youtube.com/watch?v=-CP9gKR9GR4&feature=related

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GRILLED SPARERIBS

6 lbs. spareribs
1/2 c. white vinegar
1/2 c. apple cider vinegar
1 tbsp. pepper (adjust to taste)
1 tbsp. meat tenderizer
2 bay leaves
1 tsp. liquid smoke
1/3 c. seasoned salt
1/4 c. paprika
1/4 c. charcoal seasoning

Cut spareribs into individual ribs. Place in a large pot with vinegar, pepper, meat tenderizer, bay leaves and liquid smoke. Fill pot with water. Par boil for approximately 45 minutes.
While ribs are parboiling, make a dry rub by thoroughly mixing seasoned salt, paprika and charcoal seasoning. Once ribs are cooked through, remove from liquid. Sprinkle ribs front and back with dry rub mixture. Place ribs on preheated outdoor grill and cook, turning as needed, until desired browning is achieved. (Experiment with seasoning using salt substitutes or increasing/decreasing ingredients for individual tastes.)

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I've taken my ribs all over the U.S. It's not really a secret to make the meat fall off the bone. DO NOT BOIL the ribs, steam them, if you boil them you just take all the flavor away. I usually put the rack in my 9 or 18 qt. roaster, add water to the top of the rack, add about 4 tbls. vinegar to the water, (YES VINEGAR, it's a natural tenderizer) I cut the ribs in about three boned sections, layer them sideways, like I'm filing them, lol, then cover and steam at 325 or 350 degrees for just about three hours. You'll start to notice the meat separating from the bone. After about 2 and 1/2 hrs. keep checking them, you don't want to cook them too long otherwise the bone can become too soft to even handle by hand. Just remember "THE SECRET IS IN THE SAUCE", you can simply put them on the grill(after you've steamed them) and baste them with your favorite sauce, or wait for them to cool a bit and rub them with your favorite seasonings and brown them on the grill. Once their steamed the rest is quick.
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This recipe is from the renowned ribbery, Charlie Vergos.

2 racks pork spareribs, about 3 lbs.
Tennessee Dry Rub (recipe below)

Tennessee Dry Rub
2 T each, brown sugar, coarsely ground black pepper and paprika
1 T chili powder
1 1/2 tsp. each ground white pepper, crushed hot red pepper and salt
1 tsp. garlic powder

Stir well to mix, then store at room temperature in airtight jar. Makes about 2/3 cup, enough for two 3-lb. racks of spareribs.
Per tablespoon: 21 calories, 0 grams protein, 0 grams fat, 5 grams carbohydrate, 286 mg sodium, 0 mg cholesterol.

Directions:
Rub both racks of ribs vigorously with Tennessee Dry Rub, then wrap each securely in at least 3 layers of heavy-duty aluminum foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight. When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature. Meanwhile, start fire in grill (see note), placing rack 6 inches above coals, when coals are white hot, place ribs, still wrapped in foil, on grill rack. Cover grill and cook ribs 1 hour, turning once. Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping. Makes 6 servings.


Per serving without sauce: 410 calories, 28 grams protein, 29 grams fat, 9 grams carbohydrate, 138 mg sodium, 113 mg cholesterol.
NOte: if desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F. Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly. Bake 50 minutes. Remove from oven; heat broiler. Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.
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Bobby Flay's Dry Rub Recipe
BINGO
http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/rib-dry-rub-recipe/ind...

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Deen Brothers Dry Rub Recipe
http://www.foodnetwork.com/recipes/paulas-home-cooking/dry-rub-baby-back-ribs...

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Baby Back Ribs Audio
http://www.youtube.com/watch?v=e8OPHPdxodY&NR=1&feature=fvwp


 

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