Easy BBQ Ribs

Easy BBQ Ribs
 
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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...
Author:
Recipe type: Main
Cuisine: American
Serves: 11-13 bones
Ingredients
  • Full racks of spareribs
  • Your favorite rub
  • Your favorite sauce
Instructions
  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!

 

Classic Kansas City Style Sauce

Classic Kansas City Style Sauce
 
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Author:
Recipe type: Sauce
Cuisine: American
Serves: 3 cups
Ingredients
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mild curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 C ketchup
  • 3/4 C dark unsulphered molasses
  • 1/2 C white wine vinegar
Instructions
  1. Just simmer for 30 minutes just long enough for the ingredients to melt and blend.

 

Another Kansas City Style Dry Rub

Another Kansas City Style Dry Rub
 
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Author:
Recipe type: Seasoning
Cuisine: American
Serves: 1 cup
Ingredients
  • 1 C sugar
  • 1/2 C paprika
  • 1/4 C kosher salt
  • 1/4 C celery salt
  • 3 tablespoons onion powder
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons black pepper
  • 2 teaspoons dried mustard powder
  • 1 tablespoon cayenne pepper
Instructions

 

My favorite BBQ Sauce

My favorite BBQ Sauce
 
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Now, let's get this straight... this sauce will never win a BBQ contest because it is not sweet. If you like a tomato, vinegar, & Worcestershire sauce based recipe, then this is a good one.
Author:
Recipe type: Sauce
Cuisine: American
Serves: 2 cups
Ingredients
  • One small to medium Onion, chopped
  • 3/4 cups Ketchup
  • 3/4 cup Water
  • 2 tbsp Vinegar
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper
  • 1 tsp Chili Powder
  • 1/4 cup Worcestershire sauce
  • 1 tsp mustard
Instructions
  1. Combine everything in a large saucepan, mixing well. Bring to a boil and then simmer, uncovered, several hours until thick.

 

Grandmother’s Baked Macaroni

Grandmother's Baked Macaroni
 
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Author:
Recipe type: Side
Cuisine: American
Serves: 8
Ingredients
  • 1 small box macaroni
  • 1 block graded cheddar cheese (reserve some for topping) *
  • You can use several different kinds of cheese if you want
  • 1 cup milk (maybe more)
  • 1/2 stick margarine
  • 1 tsp salt
  • 2 eggs
  • 1/8 tsp pepper
  • Pinch of garlic powder to taste
  • To kick this recipe up a notch, add some vidalia onions or red pepper flakes.
Instructions
  1. Cook macaroni in salted water according to directions on box. Beat eggs with a fork. Add milk, cheese, salt, pepper, margarine (chipped up), and drained macaroni. Add more milk if needed to make it soupy. When poured in pan, milk should just cover macaroni - if it does not, just add more milk and stir a bit. Sprinkle reserved cheese on top. Bake at 350 deg for 30 minutes or until cheese is melted and macaroni is set. In a 300 deg smoke about 1 hour. In a 250 deg smoker, about 1.5 hours.
  2. * Some of you had questions about the amount of macaroni and cheese to use. A good rule of thumb is twice as much cheese in weight as uncooked macaroni weight. I also sort of guestimate the amount of macaroni to use. I know the volume of the macaroni will about double in size after boiling, so I use that guideline to choose the right baking dish.

 

Bourbon BBQ Sauce

Bourbon BBQ Sauce
 
Author:
Recipe type: Sauce
Cuisine: American
Serves: 3 cups
Ingredients
  • ¼ cup Wild Turkey Bourbon
  • 2 cups ketchup
  • 1 cup Brown sugar
  • ½ cup Apple cider vinegar
  • ¼ cup Pineapple juice
  • 3 teaspoon Molasses
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon Olive oil
  • 1 teaspoon Lemon juice
  • 1 teaspoon Salt
Instructions
  1. Mix all ingredients and simmer on stove until sauce thickens.

 

Kansas City style rib rub

Kansas City style rib rub
 
Author:
Recipe type: Seasoning
Cuisine: American
Serves: 1/2 cup
Ingredients
  • 1/4 cup brown sugar or turbinado sugar
  • 1 tblsp. Kosher salt
  • 1 tblsp. Sweet Hungarian paprika
  • 1 tsp. chili powder
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
Instructions

 

Annamae’s Flaky Pie Crust

Annamae's Flaky Pie Crust
 
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Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cups sifted enriched flour
  • 3/4 cup Crisco shortening
  • 1 tsp. salt
  • 4 tbsp. water
Instructions
  1. Combine flour and salt in bowl. Cut in shortening with fork, knife, or dough cutter. Add water as needed or until the dough forms into a ball. It then can be halved for rolling dough out for the top and bottom of pie.