Lunatic Singe BBQ - Pork Rib Recipes

Pork Ribs - (Johnny Trigg's Method)

2 Racks of Pork Spare or Baby Back Ribs

Squeeze Parkay

12 oz Honey

Rub of your choice

8 TBs Garlic Powder

1 cup Brown Sugar or Splenda Blend

1 oz Tiger Sauce

BBQ Sauce - What Ever You Like

Heavy Duty Foil

STEP 1- Cook Preparation

Rinse ribs thoroughly. Remove the membrane from the back of the ribs and trim any excess fat. Use a Paper towel to grip the membrane for removal.

Put a light coat of Garlic powder on the ribs and then apply a generous amount of Rub. If you have the time let the rub sit on the ribs for at least an hour.

Preheat smoker to 180F degrees. Then place ribs, meat side up, in the smoker and cook for 3 hours. Spritz hourly if desired. After 3 hours, remove ribs from the smoker.

STEP 2 - Foil Ribs

Lay down some heavy-duty foil. Squeeze on about 3 Tbsp of Parkay margarine (butter will burn}. Sprinkle a generous amount of brown sugar or Splenda Blend over the Parkay. Squeeze on the Honey until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce. Make sure that you mix all the ingredients together with your fingers so that it's a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for another 2 hours at 225F.

STEP 3 - Finishing Ribs (optional)

After 2 hours, remove the foil from the ribs and place them back in the smoker. Mop with your favorite sauce at this point. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

Pork Ribs - (Tuffy Stone's Method)

2 Racks of Pork Spare or Baby Back Ribs

Squeeze Parkay or melted butter

12 oz Honey

Rub of your choice

Cayenne pepper

Dried minced onion bits

Brown Sugar or Splenda Blend

Apple juice

Heavy Duty Foil

STEP 1- Cook Preparation

Rinse ribs thoroughly. Remove the membrane from the back of the ribs and trim any excess fat. Use a Paper towel to grip the membrane for removal.

Put a light coat of a neutral oil, or binder of choice, on the ribs, and then apply a generous amount of rub or rubs. If you have the time let the rub sit on the ribs for at least an hour.

Preheat smoker to 250F - 275F degrees. Then place ribs, meat side up, in the smoker and cook for 1 hour. After an hour, brush the top of ribs with Parkay or melted butter and cook for another 30 minutes. Spritz ribs with apple juice and cook another 30 minutes.

STEP 2 - Foil Ribs

Lay down some heavy-duty foil and place a rack of ribs on it, meat side up. Litely dust with cayenne for just a hint of heat. Now add bbq rub of choice, dried minced onion bits, brown sugar or Splenda, melted butter or Parkay, and honey to the ribs. Spritz well with apple juice. Flip ribs over and do the same to the bone side.

Wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for another 1.5 - 2 hours at 250F to 275F until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

STEP 3 - Finishing Ribs (optional)

After 2 hours, remove the foil from the ribs, mop with your favorite sauce, and place ribs back in the smoker for another 30 minutes to set the sauce. Rest ribs then slice and enjoy!

Pork Ribs - (Famous Dave Anderson's Method)

STEP 1
Remove the silver skin from the bone side of rib racks. Trim as needed before marinating.

Mix 16 oz. Wishbone Robusto Italian Dressing (drain off oil) and 2 - 4 0z. Pickled Jalapeno Juice together. Place the ribs meat side down in the marinade using a non-corrosive tray. Place the tray with ribs in a clean plastic trash bag and refrigerate for 3 - 4 hours.

STEP 2
Remove trays of ribs from the refrigerator and use a paper towels to remove excess wet marinade. Add fresh cracked black pepper and apply a generous coating of brown sugar to the ribs. Place the tray with ribs back into the plastic trash bag and return to the refrigerator for an additional 3 – 4 hours.

STEP 3
Apply dry rub of choice 2 hours before smoking so the rub can start penetrating the meat.

STEP 4
Pre-heat the smoker to 225F - 250F and cook for 3 - 4 hours.

STEP 5
Raise the temperature of the smoker to 275 F to help render the fat in the ribs. Slather on some sauce and let it caramelize for 10 - 15 minutes.

STEP 6
When the ribs are done, remove from the smoker and add a final slathering of sauce.

NOTE: To check ribs for doneness grab them in the middle of the rack and lift. If they bend to almost breaking they are done! Use same method for baby back ribs, but be careful not to overcook!

Smoked Hot & Fast Baby Back Ribs #1

Ingredients
3 Racks baby-back ribs
Pork Rib Rub
2 Cup apple juice

Instructions
Pre-heat smoker to 300°F.

Remove the membranes from the back of the ribs and trim excess fat.

Season both sides of the ribs with pork rib rub. Let sit for 10 minutes.

Place the ribs directly on the smoker's grates. Cook, spritzing with apple juice every 30 minutes, until the internal temperature reaches 202°F, about 2 1/2 hours total.

Remove ribs from the smoker and let rest for 10 minutes before slicing between the bones into individual ribs and serving. Enjoy!

Smoked Hot & Fast Baby Back Ribs #2

Ingredients
2 Racks of Baby Back Ribs
Yellow Mustard for binding
Rib Rub of your choice
Sauce of your Choice
1 stick Softened Butter
Foil

Instructions

Preheat smoker to 300F.

Prep your ribs by removing the back membrane and extra fat.

Cover entirely in a very thin coating of mustard. Apply an even layer of rib rub to all sides, of your ribs. Let sit for 30 minutes.

Place ribs on the smoker, bone side down, and cook for 1.5 hours. Spritz, if desired, every 30 minutes.

After 1.5 hours, lay down 2 pieces of foil and place ribs on them. Add bbq sauce and softened butter or Parkay to both sides of ribs and wrap tightly.

Place ribs back on the smoker to cook another 45 min.

Carefully unwrap the ribs and place back on the smoker to set the sauce.

After 15 minutes remove ribs from the smoker.

Rest them slightly, slice into pieces and enjoy.

European Style Ribs

Ingredients:
1.5 lbs baby back ribs

2 tsp finishing salt

2 tsp nutmeg powder

2 tsp ground cloves powder

Instructions:
Leave the membrane on the back of the ribs.

Add salt, nutmeg powder, & ground cloves to a small bowl and mix well.

Add the seasoning rub to both sides of the ribs.

Preheat smoker to 250°F and use beech wood as smoking wood.

Stick a strong meat hook behind the second rib of your rack and leave it hanging to smoke in your cabinet. You can also just place the ribs on the grate of your smoker.

Cook 4 ½ hours to an internal temp of 200°F, pull off smoker, and let rest.

Cut the ribs in smaller racks and place them on top a portion of sauerkraut and mashed potatoes.

Rib Spritz (Makes 5 cups)

Ingredients

3 cups apple juice
2 cups apple cider vinegar
3 tablespoons Whiskey / Bourbon (optional)

In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

It’s easy to make, and it will change the way your ribs look and taste. You can make it up to a day in advance and store it in the spray bottle, unrefrigerated. After the ribs have smoked for about 1-2 hours and has begun to form a bark. Then begin spritzing the meat at 45-minute to 1 hour intervals.