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Tag Archives: ribs

Portuguese Dry Rub

  • White wine/garlic rub (before dry rub)
  • 1 tablespoon salt (adjust as necessary)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Oak wood is best for smoker.

Charring is important for final flavor.

Kenny’s Ribs

This recipe comes thanks to a good friend of ours, Kenny, out in Colorado. Making these ribs is an event, but a well worth it one. This one is also the reason for our last post about rib rubs.

For this recipe you’ll need some sort of Rib rack and deep roasting pan.  We usually end up rigging up a contraption that involves our roasting pan, a cooling rack, and an upside down roasting rack.  (We’ll take pictures next time).

Kenny’s Ribs

1 package bone-in baby back ribs
Liquid smoke
Rib rub
Your favorite BBQ sauce

  • Peel the ribs.  A handy trick we learned for this was from my chef brother who showed us that if you grab the membrane with a paper towel it grips it and you can usually get it off in one careful pull!
  • Rub the ribs down in liquid smoke and let them stand at room temperature for 30 minutes. Do this in the pan you are going to use so that any excess drains down onto the bottom.  Another handy trick, wear gloves or anything while rubbing in the liquid smoke.  Otherwise your hands will smell for a looooong time!
  • After 30 minutes, rub the ribs down with your rib rub.  Again, wear gloves!!
  • Place the ribs in a rack bone to bone and flesh to flesh standing up with the fat end of the bone facing down.  It should look like this )()(.
  • Add about 1.5 inches of water to the bottom of the roasting pan.
  • Cover the whole pan in plastic wrap or extra large baking bags.  Then cover with foil.  The goal is to make a good seal so that the ribs steam and “smoke” (liquid smoke) inside the tent.
  • Cook in 325-350 F oven for 3-4 hours until the meat pulls down about 1/2″ on the bone.
  • Remove the foil then allow to stand for 15 minutes.
  • Brush the ribs with melted butter while still warm, then let them cool completely.  Kenny notes that at this point you can refrigerate or freeze the ribs until you’re ready to eat them.

To Finish:

  • On the grill cook them bone side down for 4-5 minutes. 
  • Flip them over and cook on the other side for 4-5 minutes. Baste the bone side with BBQ sauce while the other side is cooking.
  • Then baste them 3-4 times constantly turning them so that the BBQ sauce caramelizes but doesn’t burn.
  • EAT!

Rib Rub

We stumbled across this rub recipe to compliment a rib recipe a friend of ours sent us.  That recipe said simply, “rub the ribs down in your favorite rub.” Well, as it turned out, we didn’t have a favorite rib rub, and we didn’t even know where to start looking for one!  The ones in the store are no fun, it’s too easy to just go to the store, pluck something off the shelf and use that… plus, they are never as good as homemade! So, our search was on.  We tried a few different recipes, with somewhat mixed results, then eventually stumbled upon this one and FINALLY perfection. Not too sweet, and with a little bit of a kick… this one is right up our alley!

Rib Rub

2 TBSP granulated sugar
1 TBSP packed brown sugar
1 1/2  Tsp Garlic powder
1 1/2 Tsp Chili powder
1 1/2 Tsp Cumin
1 1/2 Tsp Paprika
1 Tsp Salt
1 Tsp Onion powder
1 Tsp White pepper
1 Tsp Ground black pepper

Combine everything together and apply to ribs. Can be stored in an airtight container if needed.