I had a lot of fun putting this video together for the Ballistic BBQ – “Youtube Outdoor Grilling Contest.” It was really nice to get outside and make something that reminds me of summer time. Babyback Ribs & Steak on the Weber grill… yum!!!
Hope you enjoy the video.
The grand prize winner gets a cast iron grill grate from craycort!!!
If you are looking for County Style BBQ Ribs that fall off the bone and melt in your mouth, this is the recipe for you. All you’ll need is a package of Country Style Ribs, BBQ sauce, and some beer (or apple juice if you dont like beer).
“Country-Style” ribs are not technically ribs. They contain no rib bones and are cut from the blade end of the loin (close to the pork shoulder). They are meatier than other rib cuts which makes them great feeding a large group of people.
If you’ve never had Country Style Ribs, they are more like pork chops…more meat and less fat than real ribs, and should be cooked like chops, not ribs. Because they vary in size and thickness, they are hard to cook to an even doneness. They should be cooked low and slow in your favorite BBQ Sauce as you’ll see in the video.
I would say the average cooking time on a low heat or in a crock pot is about 2hrs.
These were the best ribs I’ve ever cooked. I walked into the grocery store looking for spareribs but they didn’t have that nice of a selection. My only other option was pork back ribs. Pork back ribs are taken from the top of the rib cage between the spine and the spare ribs. These did not say “Baby Back Ribs” though. The designation “baby” means that the cuts are from market weight hogs, rather than sows. I have found that pork back ribs or baby back ribs have more flavor than spareribs but both types are delicious. So for this recipe I cut slits into the membrane on the backs of the ribs (remove the membrane if you want to be “proper”). One of the slabs was covered in yellow mustard and then coated with my homemade rib rub. The other slab was coated with rib rub only.
After you have your ribs prepped, go outside and fire up your grill for indirect heating. If you are using a weber grill like I do, wait until the charcoal has turned white or covered in ash. If you put the ribs on while the charcoal is still black they are going to taste like charcoal.
The ribs go on the opposite side of the heat source – – meat side up! Close the lid and come back in an hour to add more charcoal. You want to keep your grill at a 250 degree temp.
The video will show you step by step how to make this all happen. Enjoy!
Just wait until you try these BBQ Chicken Kabobs. ***Not bad for a Saturday Night Cookout!***
BBQ Chicken Kabobs
They were easy to make and didn’t take very long to cook (which is a good thing because it was humid and 85 – 90 degrees outside).
here is what you’ll need:
(2) Chicken Breasts
(1) Red Pepper
(1) Yellow Pepper
(1) container of Mushrooms (cut them in half)
( ) Your Favorite BBQ Sauce – – We used Sweet Baby Ray’s
sweet baby ray's
here is what you need to do:
Cut your peppers, onion, and mushrooms into decent sized pieces. You want them big enough so that they wont fall off the skewer while cooking them.
After you cut all of your vegetables put them off to the side and cut your chicken. I found that the best way to do the chicken is to cut it long ways down the middle, and then cut across making 1″ cuts.
perfect size for Kabobs
Once the chicken is cut you want to season it and give it a little bit of olive oil.
Put the chicken and vegetables back in the refrigerator and go get your grill fired up.
Now is the point where you’ll want to watch the video below… it doesn’t get any easier than this!