In Search of Spicy Rib Recipes

Discussion in 'The BOC Diner' started by kkyyoottee, Aug 23, 2007.

  1. kkyyoottee

    kkyyoottee New Member

    Does anyone have a rib recipe they would share? Thanks

  2. Scott Daw

    Scott Daw New Member

    Allentown, Pennsylvania
    here are some dry rubs to try

    1 tablespoon cumin
    1 tablespoon paprika
    1 tablespoon granulated garlic
    1 tablespoon granulated onion
    1 tablespoon chili powder
    1 tablespoon brown sugar
    2 tablespoons kosher salt
    1 teaspoon cayenne pepper
    1 teaspoon black pepper
    1 teaspoon white pepper

    Combine all ingredients in a large bowl and mix well

    Slow grilled ancho rubbed pork

    For the ancho rub:
    3 ancho chiles, seeded and hand-torn into pieces
    1/4 cup chili powder
    2 tablespoons ground coriander
    1 tablespoon ground cumin
    2 teaspoons sweet paprika
    1 tablespoon dried oregano
    1 tablespoon garlic powder
    1/4 teaspoon ground cinnamon

    1 (5 to 7 pound) pork shoulder, skin on
    Extra-virgin olive oil
    Kosher salt

    Spicy Garlic-Lime Drizzling Sauce:
    6 garlic cloves, minced
    2 jalapenos, chopped
    1/4 cup red wine vinegar
    1 bunch fresh cilantro, finely chopped
    2 limes, juiced
    1 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper

    For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
    For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
    For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

  3. spoonfish

    spoonfish New Member

    Warsaw, Mo.
    I slow smoke mine in the smoker. As for rubs and seasonings it would be hard to beat texas select seasonings products. My favorite on ribs is hands down the juicy pig rub. If you want some heat add a little rattle snake dust or the blazing bbq.
    Makes my lips smack just thinking about it......