I have always been a fan of Barbecue Ribs but I have always made country style ribs not spareribs. A few weeks ago Rebecca, my youngest daughter, went to Lake Powell with some family friends. One of the meals that they had there was Barbecue Spareribs and she fell in love with them. She was helping with dinner and watched how they did it and then came home and wanted to make it here. So she and her dad decided to try it, he has wanted to make them for a long time.
They started by cutting one large rib rack into two pieces. Then they decided to use two different rubs and one sauce to experiment with flavors.
When we went to Kansas City last summer we found this rub and sauce at Oklahoma Joe's and really like it. So this was one of the experiments. (this time just the rub because there wasn't enough of the sauce to complete the project! But this has become my favorite sauce on most meats right now.)
We had the McCormick Rub already and so we paired it with the Famous Dave's sauce that she had tried at Lake Powell.
First he cut the rack in half since there are only three of us.
Then he placed rubs on each half and made a foil packet to cook the meat in.
When we went to Kansas City last summer we found this rub and sauce at Oklahoma Joe's and really like it. So this was one of the experiments. (this time just the rub because there wasn't enough of the sauce to complete the project! But this has become my favorite sauce on most meats right now.)We had the McCormick Rub already and so we paired it with the Famous Dave's sauce that she had tried at Lake Powell.
First he cut the rack in half since there are only three of us.
Then he placed rubs on each half and made a foil packet to cook the meat in.
Before sealing tightly he added 1/4 c. of water.Place in a 300 oven for three hours.
The ribs on the left have the Cowtown Rub and the right has the McCormick Pork Rub
Fully opened you can see the liquid from the meat and imagine just how tender they are.
Next the ribs go on the grill over medium heat. With the bone side down brush the sauce liberally over the meat and turn, grill until the sauce begins to caramelize and bubbles. Spread the sauce over the top again and turn and wait until the sauce begins to caramelize and bubbles again.
Each of us liked different versions of the experiment. Rebecca and her dad liked the McCormick Rub and I liked the Cowtown Rub. Ironically the next day when we warmed them up as left overs I liked the McCormick better and they like the Cowtown. Either way they were a big hit and we will definitely be doing this more often.
The ribs on the left have the Cowtown Rub and the right has the McCormick Pork Rub
Fully opened you can see the liquid from the meat and imagine just how tender they are.
Next the ribs go on the grill over medium heat. With the bone side down brush the sauce liberally over the meat and turn, grill until the sauce begins to caramelize and bubbles. Spread the sauce over the top again and turn and wait until the sauce begins to caramelize and bubbles again.
Each of us liked different versions of the experiment. Rebecca and her dad liked the McCormick Rub and I liked the Cowtown Rub. Ironically the next day when we warmed them up as left overs I liked the McCormick better and they like the Cowtown. Either way they were a big hit and we will definitely be doing this more often.
mmmmmmmmmmmm haha
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