Melissa Cookston Bbq Sauce Recipe

Discover Melissa Cookston's Winning BBQ Recipes

WebMar 5, 2018 · The Cook. Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the …

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1. For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin, and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
2. Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.

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MemphisStyle Baby Back Ribs Recipe Food Network

WebMay 8, 2020 · Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, …

1. Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
2. Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
3. Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
4. When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).

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