Tuesday, August 20, 2013

BBQ Ribs

I know what you are thinking already...how could gal who has only lived in the South for 11 years possibly make bbq ribs worth blogging about!?!  First off, my father traveled a bunch to Memphis for business when I was young. He was the first one to let me know that there is a big difference between barbecue and a cook-out. If you ask me that was an important life lesson although I am not sure my mother would agree. Secondly my kiddos and Hubby were obsessed with Food Network's Barbecue Pit-Masters. I mean they were obsessed!!! 

So when double packs of ribs went on sale at Wegmans I didn't think twice when I put a pack in my cart. Then I started my research. I knew that I had to cook the ribs "low and slow" but I also knew that they needed to be seasoned well from the very beginning of the cooking process. I was so happy when I came across a recipe that Chris Lilly had used on a Food Network show.

2 slabs of ribs
3/4 cup your favorite dry rub (recommended: Big Bob Gibson Seasoning and Dry Rub)*

1 cup apple juice
1 cup grape juice (I did not have any grape juice, so I used another cup of apple juice)

Finishing Glaze:
3/4 cup your favorite BBQ sauce (recommended: Big Bob Gibson Championship Red Sauce)*
1/4 cup honey**

Preheat a grill or the oven to 250 degrees F.

Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours.

Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. 

Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.

Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve

*I found a recipe for a dry rub and red sauce that I will share with you later this week.
**I totally forgot to add the honey, but no one seemed to mind.

I may or may not have felt quit smug after I served these ribs for dinner. Dare I say I get a little bit more Southern everyday!

You can also find me at No Minimalist Here


  1. These look utterly scrumptious.

  2. Killing me! Hungry now for ribs! Ha!

  3. Well done!!!! My brother spent 7 hours smoking ribs for us all to enjoy at the lake last weekend. Good times!


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