Caution: Caveman Cooking

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Posts Tagged ‘ribs’

R&R Country-style Ribs

Posted by Caveman Cooking on July 19, 2010

R&R Country-style Ribs 4
I’ve given you the Rub and I’ve given you The Sauce. Now, it’s time I gave you the recipe, or at least one of them, that goes great with both of them. The best thing about Country-style Ribs is that there is a lot more meat involved in eating, and a lot less work involved in making, them compared to Spare or Baby Back Ribs … perfect for a lazy Caveman, like me!

INGREDIENTS

3.5 to 4 Pounds Country-style Pork Shoulder Ribs
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce

RECIPE

Place ribs onto a suitable platter and liberally cover both sides with BBQ Rub-a-dub. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
HINT: After covering, press the rub into the meat. This will help it to better absorb the flavors of the rub.
R&R Country-style Ribs 1

Pre-heat grill on high heat. Place meat onto grill and quick-sear both sides to seal in juices (much like you would a steak). Then, reduce heat to medium, medium-low. Cover and cook for another 5-6 minutes per side (10-12 minutes total) should do the trick. Keep an eye on them because you don’t want to serve them rare, but you also don’t want to overcook ’em either. Just before they are done, take some of the R&R BBQ Sauce and baste liberally. Cover for one minute, then turn the ribs over and repeat the basting process.
R&R Country-style Ribs 2

When done, remove from grill and let stand for several minutes. Again, this helps keep the juices from flowing out when you slice into these tasty morsels of pure pork pleasure.
R&R Country-style Ribs 3

Brush ribs with a bit more sauce and serve with some of your favorite sides (and a steak knife). Pictured here with fresh corn on the cob and Chopped Caprese Salad.
R&R Country-style Ribs 4

Prep Time = 5 minutes
Cook Time = 15-20 Minutes
Serves up to 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Beale Street BBQ Ribs

Posted by Caveman Cooking on October 30, 2009

Slow cooked ribs that end up tender, juicy and full of flavor.

INGREDIENTS

1 Full rack of pork Spare Ribs
6-8 Tbsp. of World Spice Merchants “Memphis Beale St. BBQ Rub”
1 Bowl of Killer BBQ Sauce (see recipe)

RECIPE

Place ribs on suitable tray or plate. Cover both sides liberally with Memphis Beale St. BBQ Rub.
Ribs1

If you are a real caveman, you throw the ribs on the grill right now! But, if you are a more refined, modern caveman you cover them with plastic wrap and put them in the fridge overnight – my preferred method for full flavor enhancement. Either way, heat up your grill (or light the coals). When fully heated (coals grayed) turn off the center burner (move coals to the sides) so as to have indirect heat on the meat. Place ribs on center of grill and cover.
Try to keep the hood temperature around 250° … the goal is to slow cook them for at least 80-90 minutes. Be sure to turn the ribs every 15 minutes. Try to close the grill cover as quickly as possible so the heat doesn’t escape too much.
During the last 15-20 minutes of cooking, baste ribs liberally with Killer BBQ Sauce (reserve the left over sauce for dipping at the table). When done, remove ribs from grill, slice and serve.
Ribs2

Prep Time = less than 5 minutes (or 5 mins. + refrigerate overnight)
Cook Time = 80-90 minutes
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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