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Dale’s “Brown Bag” BBQ Ribs Recipe

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This recipe for Dale’s “Brown Bag” BBQ Ribs, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dale Quakkelaar

Category:
Category:

Ingredients:  
Ingredients:  
Baby back pork ribs
Barbecue sauce - homemade or favorite store-bought (i.e. Sweet Baby Rays).
French’s Yellow mustard
Dry Rub - Make your own or buy a good quality pack. Howling Wolf is my favorite (available at Sendik’s or Woodman’s)

Materials needed:
Smoker – I prefer a Weber Kettle grill with untreated charcoal and wood chips.
Newspaper, for lighting the charcoal.
Wood chips – Hickory, Mesquite and Applewood are my personal favorites. Combinations of these also create a nice flavor. Soak in water overnight.
Heavy duty aluminum foil
Brown paper bag – grocery style

Directions:
Directions:
Cut full rack in half. Remove the membrane from the back of the ribs. To do this, simply pinch a corner of the membrane with a paper towel and pull firmly, but carefully, away from the ribs. It’s necessary for the ribs to be fully thawed in order for this circumcision to be accomplished. Shower top of ribs with your selected dry rub according to your taste preference. I add a little extra Cajun Seasoning and Garlic Powder. Massage the rub into the ribs. Generously squirt ribs with yellow mustard and smear with hands or back of spoon. Allow to marinate for 18 to 24 hours in the refrigerator. Follow the instructions on your smoker or Weber and light the coals with newspaper. After coals have heated to the point where the edges are gray, spread the coals to the circumference of the grill and add a few handfuls of wood chips for even coverage (less wood = less smoky / more wood = more smoky). Cover grill with vent holes opened and let smoke build for 5 minutes. Place the ribs facing up on the grill(s) in a single layer. Do not stack the ribs on the grill. Slight overlap is acceptable, but stacking is a bad thing. Turn ribs until nicely grilled on both sides and plenty of smoke has absorbed into meat (approximately 60-90 minutes). Keep the lid of the grill on during this step with the vent holes open between 50-75%. Remove ribs from grill. Stack two half-racks on sheet of heavy aluminum foil and wrap with seam on top and sides folded upwards (to prevent leaking). Place the packs inside the brown grocery bag (two to three packs per bag), double fold open end and staple fold three times. Place bag(s) in pre-heated oven at 225 degrees. It’s advisable to place a drip pan or cookie sheet beneath the bags as they might drip. Bake for 4˝ hours. Remove ribs from oven. For dry ribs, wait 10 minutes before eating. For sauced ribs, unwrap packs and cover the ribs with your barbecue sauce. Re-wrap, place packs back inside the brown bag and wait 15 minutes before eating. Serve with coleslaw, baked beans, corn bread and any other favorite side dish. Grab your favorite beer and enjoy.

 

 

 

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