The Basics Of Cooking BBQ Ribs

To cook up great ribs, first you will need to peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.

Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours.

setup your grill for indirect cooking (if you have charcoal then put 1 small pile of lit coals on one side of the grill, place a 2nd pile of lit coals on the opposite end). If you have a 2+ burner gas grill then just light one of the burners. The goal is to have it so the ribs don’t cook directly over the coals (or burner)

Place the ribs on the grill (not over the coals or burner) Every 1/2 hour or so spray the ribs down with apple cider to keep them nice and moist. The ribs will take about 1 1/2 to 2 hours to cook. during the last 1/2 hour baste the ribs heavily with your favorite BBQ sauce.

Once your done do a final basting. (I often see people start out by putting BBQ sauce on the ribs before cooking, then they wonder why the ribs come out burnt really fast. It’s because the sugar in the BBQ burns, not the ribs)

You will know the ribs are done when the meat peels back from the bone about 1/4 inch.

You can also use wood smoke and smoke the ribs while you are grilling. I always use hickory.

The above is pretty darn basic, but should net you some tasty KC style ribs with a good consistancy.

Sometimes during the last 1/2 when I put BBQ sauce on, I then wrap the ribs in aluminum foil and let then finish in there. That will keep the ribs really moist (but not too moist)

Mumbo Jumbo BBQ Chilli Chicken Wings

3 pounds fresh jumbo chicken wings
2 tablespoon Worcestershire Sauce
1 (18-ounce) bottle Teriyaki Barbecue Sauce
1/4 cup honey
2 tablespoon Liquid Smoke Seasoning*
6 cloves garlic, minced
2-inch piece fresh ginger root, grated
8 Habanero chile peppers, finely chopped**
4 Serrano chile peppers, finely chopped**
3 tablespoons prepared horseradish

* Liquid Smoke Seasoning can be found near the barbecue sauce section in most grocery stores.

** Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile pepper sticks to all it touches, and if you touch near your eyes it will burn. Rinse well with copious amounts of water.

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry); Place wings in a large bowl and set aside.

To prepare sauce: In a non-stick saucepan over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish. Simmer mixture for 1 hour, stirring occasionally. Remove from heat.

Cover the chicken wings with 3/4 of the hot sauce, gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate approximately 12 to 24 hours to marinate them.

When ready to cook, Preheat barbecue grill to LOW (spray grill with vegetable-oil cooking spray).

Remove chicken wings from the sauce an place on the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60 minutes over LOW HEAT or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.

Serve hot with the remaining sauce on the side.

Makes 4 to 6 servings.

Jalapeno Garlic BBQ Chicken Wings with Roquefort Dressing

Makes 2/3 cup, or enough marinade for 20 wings.
If you are making more than 20 wings, double the recipe.

Marinade

• 2 tablespoons margarine, milk-free, corn-free; or olive oil
• ½ cup onion, finely chopped
• 5 garlic cloves, minced
• 2 teaspoons canned jalapenos, diced
• ½ teaspoon chili powder
• 2/3 cup water
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• ¼ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

In skillet, add margarine or olive oil and heat. Add onions and cook 2 minutes or until transparent. Add garlic, and cook 30 more seconds. Add rest of the ingredients, cook for 3 minutes. Cool.

Place mixture into food processor and pulse until smooth.
Make one day ahead for flavors to blend.


Chicken Wings Cooking Instructions

• 20 Prepared Chicken Wings
• Jalapeno Garlicky Marinade


Directions

--- Preheat oven to 400°.
--- Cover with foil one 9 by 13 inch baking dish and one 8 by 8 baking dish. (If you are doubling the recipe, use two 9 by 13 baking dishes). Lightly grease the foil. Place chicken wings in baking dish. Brush one half of marinade on one side of the chicken wings. Place in oven and cook 25 minutes. Take baking dishes out, turn chicken wings over, and brush on remaining marinade. Cook for another 20 minutes or until done. Remove from oven.

---Place on dish that can be kept warm and serve with Roquefort Dressing.


Roquefort Dressing
Makes 1½ cups

• 2 tablespoons Roquefort Cheese, crumbled (sheep cheese)
• ½ cup mayonnaise (contains eggs)
• ½ cup sour cream substitute (contains soy)
• ¼ teaspoon garlic powder
• ½ teaspoon sugar
• ½ teaspoon white wine vinegar
• Salt and pepper to taste


Directions

--- Mix all ingredients together in bowl.
--- Using the back of a spoon, smash the Roquefort Cheese against the side of the bowl. This will remove clumps of cheese.
--- Mix well.
--- Make one to two days ahead.

Caribbean Grilled BBQ Chicken Wings

INGREDIENTS:

Jerk marinade (your favorite) 3 cups
Garlic, chopped 3 Tbsp
Thyme, fresh chopped 1 Tbsp
Allspice, ground 1 tsp
Water 1 cup
Scallions, sliced 1/8" 4 Tbsp
Chicken Wings whole, thawed 5 pounds
Jerk Seasoning Dry* as needed

MARINATING METHOD

Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Tips

* Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.

* Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Method

After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
Tips

* Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.

* The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.

* By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

GRILLING PROCEDURE

Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.

Tips:

* Wings can also be placed on the grill directly from the oven to express the cooking process.

* Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.