Beautiful Sunday... Any good Grilled Spare Rib recipes?

first i boil my ribs, with lemon and hot peppers, then i blacken them on the grill,, then i slow cook them until they just start to fall apart, with barbeque sauce mixed with chunky applesauce, and then i smoke them for 10 minutes with hickory at the end

trust me,, it is like having an orgasm

drive to Sunny´s, have all you can eat ribs.

go home and moan; i eat to much!!

They are in the fridge with a dry rub of brown sugar, paprika, garlic, black and red pepper, and salt. I´m thinking of then getting a good charcoal fire going and inderictly boiling them in foil with some added beer, and red wine vinegar, then when they are boiled blackening them directly on the charcoal.

oh and then finishing with a homemade bbq sauce.

user 78, that´s how I do mine, too. Only diff is I like mine "wet" so I add BBQ sauce while blackening.

I used to make my own sauce, but I discovered a sauce named "Sweet Baby Ray´s" and I quit doing that!

I´m hungry now...

yeah i will actually mop with the left over juice from the foil, good call, Sweet Baby Rays, yeah I´ve heard of it, I´ll have to give it a try.. Thanks. Oh B.T.W. Chicago area here, were are all of you from? It´s interesting to see the regional influences of BBQ.

sweet baby rays is the best /honey version
i,m putting on hamburgers tonite ummm yummy !!!

I beer boiled some Polish and then grilled them and put some spicy BBQ and onions on them, so good, you wouldn´t normally think to BBQ sauce up burgers or Polish or Brats, but it´s soo good.

that sounds good 78

i just started playing around with brineing also,, makes for some tender meat

The best marinade you can make is 1/3 soy sauce - 1/3 pineapple juice - 1/3 Sherry Wine - plus - 1/4 cup olive oil. Let it sit overnight and it is just about the most delicious recipe in the world - it is Steak-N-Ale´s recipe. You can use it on chicken - steak - ribs - etc.

Oh heck - forget the amount of the soy-etc - its 1 cup

Sweet, thanks for all the tips, the Charcoal is on fire and I can´t wait :)

I like to slow smoke my ribs in a pit that I made. I got the idea from Good Eats on the Food Network; basically it is just a large terra cotta pot and lid with a a single electric burner (hotplate) at the bottom; you can take the cord out of the hole at the bottom of the pot and then you put a metal pan full of wood (I usually use hickory or pecan after soaking it for a couple of hours). Also, you need an old metal grill grate that you can fit down into the pot to hold the meat. I got everything I needed for under $40. The best thing to cook in it though is a Boston Butt... smoke it for about 20 hours or so until the bone just falls out and then pour some vinegar sauce on it.

Any Ideas for sides?

1620 I love the shoulder slow cook method, I´m a little crazier with the seasoning but you´re right on.

I usually use a bunch of different spices in the rub; also different chile peppers. Strange; I live in Texas but prefer the Carolina style barbeque. Texans tend to use mesquite to smoke meat with which I don´t think lends a good taste to the meat.

I believe that "Sweet Baby Rays" is from Chicago. I´ve used it several times and it is a good sauce... from what I remember from reading the bacfk of the bottle it has something to do with a NBA basketball player and his brother and the bbq sauce they invented. They named it after the basketball players nickname (I think). Another good sauce is called "Head Country" (no joke); it´s from Oklahoma; "Stubb´s" is another good sauce. Generally I make up a batch of my own just to experiment and see what damage I can do to my taste buds...

I just made a sweet mop sauce with beer, worchestier, red wine vinegar, brown sugar, yellow mustard, olive oil, garlic, black and red pepper, little honey, paprika, it smells great