Cooking Ribs using Barrel House BBQ Spices.
 Using ribs of your choice and of approximately equal size,
 remove membrane (if any) from bones and also any excess
 fat.  Pat dry with paper towels.  Using spices or rubs of your choice,
 sprinkle both sides of the ribs - until the surface is the color of the
 spice or rub.  Enclose loosely in foil or a
 covered container and refrigerate for at least
 24 hours - longer is okay, too.
 
 Cooking time will vary from a minimum of three up to four +
 hours, depending on the type of ribs, their thickness, the
 outdoor temp., wind, temp at the grill level, etc.  The
 overriding variable is the temperature at the grill level.
 For back ribs, this temperature should never exceed 240'F
 and ideally it should be brought down toward the 200'F
 level if possible.  For spare ribs, the temperature should not
 exceed 200'F.
 
 Ribs can be cooked on any grill as long as the temperature
 remains consistent with the directions above.
 You can also use wood chunks or chips to provide
 a more smoky flavor.
 Ribs should be cooked "a long time over low heat".
 
 Start with the bone side down and turn every 20-25
 minutes.  To check whether they're done, pull two adjacent
 bones in opposite directions.  If the meat between them
 tears easily, they are done.  Each rib should be individually
 evaluated.  Some from even the same box react differently.
 
 Do not over-cook!   Submitted by Jim from Minnesota
 
THE BEST PORK RIBS  
  Pork ribs (any variety)
1 bottle barbeque sauce (I Prefer Sweet Baby Rays, but any will do)
1 c. Orange Juice
 
Mix together Barbeque Sauce and orange juice. Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be nearly submerged in the BBQ mix.
Cover pan with foil and set oven to 250.
Option 1: Cook for aprox. 3 hrs (depending on amount of meat). Remove from pan and serve. The meat will be juicy and delicious and it should literally fall right off the bone. If you cook them this way they are EXCELLENT but its nearly impossible to eat them with your hands.
Option 2: Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need a few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isnt quite as tender this way, will still be quite tasty and much easier to serve and eat.
Submitted by: Deirdre Larsen
 
Barbecued Pork Ribs
Ingredients: XXH XXI
4 lbs. Pork ribs, cut in pieces 1 Lemon, thinly sliced 1 Large onion, thinly sliced 1 C Catsup 1/3 C Worcestershire sauce 1 t Chili powder 1 t Salt 2 Dashes of Tabasco sauce 2 C Water
Directions:
Preheat oven to 450°F.
Combine catsup, Worcestershire sauce, chili powder, salt, Tabasco sauce and water in a saucepan. Bring sauce to a boil, then remove from heat.
Place ribs in a shallow roasting pan, meaty side up. Cover with slices of onion and lemon. Roast in hot oven for 30 minutes.
Lower oven temperature to 350°F. Pour sauce over ribs, and continue baking, basting frequently with pan juices. Makes about 4 servings.
Source:  www.bbqguide.com
 
Subject: BBQ Pork Ribs
From: "Kris"
Reply-To: "Kris"
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
These ribs are so simple to prepare. Just combine ingredients in your slow
cooker, and let them cook all day.
BBQ Pork Ribs
1 cup white vinegar
1/2 cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire Sauce
1 tsp. garlic powder
1 Tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
2 pounds of pork spareribs
8 oz Cookies BBQ sauce
Combine all ingredients in a slow cooker and cover. Cook on low for 4-6
hours or until tender.
Kris
eeyore@rconnect.co
Source:  www.bbqguide.com
 
KANSAS CITY BARBECUE
Recipe courtesy Lynn and Richard Kancel
BARBECUE RUB:
2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder
Combine all ingredients in shaker and use as “rub” on the following meats.
BABY BACK RIBS:
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite
Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat.

Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter—it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed.

 After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
Prep Time: 15 minutes
Cooking Time: 5 hours 0 minutes
Source:  www.bbqguide.com