Best 2 Firemans Ribs Recipes
**Fireman's Ribs: A Succulent Journey from Sweet to Savory**
Prepare to tantalize your taste buds with the irresistible Fireman's Ribs, a culinary masterpiece that harmoniously blends sweet and savory flavors. These finger-licking ribs, lovingly brushed with a luscious homemade barbecue sauce, are slow-cooked to perfection, resulting in fall-off-the-bone tenderness that will leave you craving more. Indulge in the ultimate barbecue experience with our diverse selection of tantalizing recipes, ranging from the classic oven-baked ribs to the innovative air fryer version. Get ready to embark on a culinary adventure that will ignite your passion for barbecue and leave your taste buds begging for more.
SMOKED PORK RIBS - BETTER THAN 321 !!!
If you've ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!
Provided by Michael Haas
Categories Main Course
Time 6h45m
Number Of Ingredients 5
Steps:
- Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
- Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
- Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
- Once the smoker is at proper temp, place the ribs on the grill meat side up.
- Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
- Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
- Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
- Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
- Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
- Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.
Nutrition Facts : Calories 714 kcal, Carbohydrate 32 g, Protein 44 g, Fat 46 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 181 mg, Sodium 572 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 24 g, ServingSize 1 serving
FIREMAN BOB'S "RIB RUB" FOR PORK
My Boss told me one day that I couldn't cook... The next Monday, I walked into work with these " Ribs " and after He finished eating them, My Boss was Speechless for a week! I hope you enjoy them as well....
Provided by Bob Cooney @firemanbob65
Categories Meat Appetizers
Number Of Ingredients 9
Steps:
- The " Rub Mixture " will store in sealed container up to 6 months in COOL DRY location. Use as dry rub on pork ribs coating both sides. Wrap tightly in foil and place in fridge for 24 hours. Place entire foil wrapped ribs in oven roaster and cook at 195* for 14 hours.
- Open foil and pour "Brown Sugar Mixture" (recipe to follow) over ribs. "Brown Sugar Mixture" 2 cups..............................Brown Sugar 1/4 cup (1 stick).................Butter Enough Juices from pan to liquefy mixture. Bring to boil for one (1) minute.
- Pour over ribs. Cook ribs uncovered for 10 minutes at 350*, then lower temperature to 250* with ribs covered back up for 3 more hours. Serve with plenty of paper towels! Enjoy the Experience!!!
Tips:
- Choose the right ribs: Select high-quality pork spare ribs or baby back ribs. Spare ribs have more meat and a richer flavor, while baby back ribs are leaner and more tender.
- Dry rub the ribs: Applying a dry rub to the ribs helps to enhance their flavor and create a crispy crust. Use a combination of spices, herbs, and seasonings that you enjoy. Some popular options include garlic powder, onion powder, paprika, cumin, chili powder, and black pepper.
- Smoke the ribs slowly and low: The ideal temperature for smoking ribs is between 225°F and 250°F. Smoking them slowly and low allows the meat to cook evenly and develop a deep, smoky flavor.
- Wrap the ribs in foil: Wrapping the ribs in foil during the last hour of cooking helps to tenderize them and prevent them from drying out.
- Use a meat thermometer: To ensure that the ribs are cooked to perfection, use a meat thermometer to check their internal temperature. The ribs are done when they reach an internal temperature of 195°F.
- Let the ribs rest before serving: After the ribs are cooked, let them rest for at least 10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs.
Conclusion:
Fireman's ribs are a delicious and versatile dish that can be enjoyed by people of all ages. With a little bit of planning and effort, you can easily make this classic recipe at home. Whether you're cooking for a special occasion or just want to enjoy a tasty meal with your family, fireman's ribs are sure to be a hit.
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