Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
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CourseMain Course
CuisineAmerican
Keyword3-2-1 method, daniel boone, gmg, spare ribs
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Servings4
Calories669kcal
AuthorWiley

Ingredients

Ingredients

Instructions

  • We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
  • First step is we need to square up the ribs by doing a St. Louis cut. First I find the end of the ribs and make a shallow cut. Using the knife you keep making deeper cuts till you cut all the way through. What you want is as close to a rectangle as possible with both sides parallel with each other. Now do not throw away and of the extra meat. That meat makes fantastic rib meat tacos or pork shepherd's pie.
  • Now with everything squared up you can now trim the flap meat that sits on top. These ribs had the membrane already removed but if the membrane is present it needs to be removed.
  • Repeat the same procedure on the second rack of ribs and then put both racks into a full-size foil pan.
  • Now it is time for the rub. On this cook, I am using the Everything Rub for Loot N Booty. It is a great pork rub but like they say it is good on everything, On these ribs, you need to use a lot of rub and you need to cover every inch. One reason why I use a foil pan is first I do not want to make a mess but second I do not waste any rub.
  • In a preheated grill set at 225F put ribs directly on the grate.
  • Now cook for 3 hours.
  • Remove ribs and place in to the same full size foil pan from before. I use a foil pan so I can put the sauce on right away and do have to worry about foil wrap messing up my sauce. The glazing sauce we are using is Southwest Sweet Heat BBQ sauce. Apply sauce to the top side of the ribs. I usually put two coats but just on top. Leaving one side dry make is a lot easier to handle the ribs and with two coats you have plenty of sauce and glaze.
  • Now this part is very important. You need to use a new lid. You then put the lid on and make sure that it Is completely sealed. The pan has to be airtight. By being airtight the ribs will not dry out and even more important the sauce will not burn.
  • Now it is back to the 225F grill to cook for 2 more hours.
  • Then remove lid and let ribs sit uncovered but still in pan for 1 more hour. Check at 30 minutes to make sure the sauce does not burn. After the final hour pull ribs for grill.
  • So this is how they should look. You want that dark mahogany color and the glaze should firm and not runny. When you cut the ribs the meat should stay together and the cuts should look very clean. No mushy ribs. As you can see as I cut the ribs they cut real clean and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board.
  • As you can see the ribs are firm, have a clean cut and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board. This method will give you perfect ribs every time.

Video

Nutrition

Calories: 669kcal

Barbecue Spare Ribs in a Pressure Cooker – 1 hour and 40 minutes

Pressure Cooker Spare Ribs
Pressure Cooker Spare Ribs

Barbecue Spare Ribs in a Pressure Cooker - 1 hour and 40 minutes

This is a simple and quick (1 hour and 40 minutes) BBQ spare ribs recipe that uses a pressure cooker and a BBQ or smoker. Also, a barbecue sauce made with Sriracha Chili Sauce and Baby Ray's BBQ Sauce It is very easy to follow and the results come out great. Your family and friends will think you spent hours cooking when you only spent about 30 minutes preparing and the rest of the time the pressure cooker and BBQ are doing the real work.
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CourseMain Course
CuisineAmerican
Keywordpressure cooker, spare ribs
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Servings4
Calories669kcal
AuthorWiley

Instructions

Rib Preparation

  • If our spare ribs have not been trimmed you need to square off the ribs so they are an St. Louis style cut. Besides that they look better it also makes them easier to cook and eat. Next, you need to remove the membrane. I use a butter knife to get under the membrane and then pull it off using a paper towel to get a better grip.
    st louis style ribs
  • Now cut the ribs in half so that they can fit in the pressure cooker. This is when I also make sure that they can fit into a half size foil pan.
    cut ribs in half
  • Now apply Killer Hogs rub to the ribs making sure you do both sides. Now stack ribs into the half size foil pan. As the ribs sweat the rub will really sick to the meat.
    apply rub to ribs
  • Now using the metal basket stack the ribs around the inside so it looks like the picture. This will allow the ribs to get the full benefit of the pressure cooker. Now insert basket with ribs into the pressure cooker. Now you add one cup of water to the pressure cooker. Now if you want ribs that have a little tug then set the cooker for 20 minutes. If you want it so the meat is falling off the bone then set the cooker for 30 minutes. Note: not all pressure cookers cook the same so you might have to try different time until you get it right.
    stack ribs inside basket

Making the Sauce

  • While the ribs are cooking you now have time to make the sauce and it is really easy. Start by putting 4 to 5 oz. of Sweet Baby Rays BBQ (you can use whatever sauce you like) into a mixing dish. Then add about 10 drops of Sriracha Chili sauce. Again taste it as you add more drops until it has the heat you want.
    make bbq sauce

The Cook

  • When the ribs are done remove them from the cooker and put them into a foil pan. At this time you will lather up the ribs with the BBQ sauce you just made. Make sure you cover every inch of these ribs. Also get the smoker or grill (in indirect heat mode) preheated to 250F. I use hickory wood or chips but again you can use whatever wood you would like
    lather up ribs
  • Put the ribs on the smoker or grill and let them go for 30 minutes. The pressure cooker has already cooked these ribs so all the smoker or grill is doing is adding a little char and smoke to the ribs.
    smoked ribs
  • These ribs came out great. The only thing they lacked was a smoke ring but the texture was right on. Very tender and moist but still had a very nice tug.
    finished ribs

Video

Nutrition

Calories: 669kcal

Johnny Trigg Method for Barbecued Pork Ribs

BBQ Ribs
BBQ Ribs

Johnny Trigg Method for Barbecued Pork Ribs

Johnny Trigg is an American celebrity chef and competitor on the competitive barbecue circuit. He is a two time Grand Champion of the Jack Daniels World Championship Invitational and has appeared on TLC reality television show BBQ Pitmasters. He also has a method for cooking ribs that he has now made public and here it is. Rub and BBQ sauce are still his secret so you will have to use what works for you.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordjohnny trigg, spare ribs
Prep Time2 hours
Cook Time5 hours 30 minutes
Total Time7 hours 30 minutes
Servings4
Calories669kcal

Instructions

Cook Preparation

  • Rinse ribs thoroughly. Remove the membrane from the back of the ribs. I use a Paper towel to grip the membrane for removal. I put a light coat of Garlic powder on the ribs and then apply a generous amount of Killer Hog Rub. If you have the time let the rub sit on the ribs for at least two hours. Preheat smoker to 225-230 degrees. Smoke ribs for 3 hours. Mist ribs with apple juice hourly. After 3 hours, remove ribs from the smoker.

Foil Ribs

  • Lay down some heavy duty foil. This is important for normal foil is going to tear and you will end up with dry ribs and a real messy smoker or grill that you will have to clean. Most markets do not carry the heavy duty foil. Click on the Heavy Duty Foil in the ingredients above if you want to buy it from Amazon.
  • Squeeze on about 3 to 4 Tbsp of Parkay. Use Parkay and not butter as Parkay will not burn like butter will. Sprinkle a generous amount of brown sugar over the Parkay. Squeeze on the Agave Nectar or Honey back and forth until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce.
  • Make sure that you mix all the ingredients together with your fingers so that is a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for 2 more hours.

Finishing Ribs

  • After 2 hours, remove the foil from the ribs and place them back in the smoker. I like to mop my favorite sauce at this point. Mop them front and back. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

Video

Nutrition

Calories: 669kcal