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Barbecuing isn't always a piece of cake. A common complaint is that food burns too easily on the grill - people tend to to cook at temperatures that are too high, whch cause flareups. We also poke and prod a little too much, losing valuable juices, and don't trust that food will readily come off the grill when it's done. If food is left alone to caramelize, it should not stick. Otherwise a few tools go a long way!! a water-filled spray bottle helps keep flare-ups in check. Using tongs rather than forks for turning keeps the skin from being punctured, and using a meat thermometer means you don't have to cut into the meat before it's ready. These ribs, BBQ'd with the these suggestions, will be the best tasting ribs that you will have on th BBQ!! ENJOY!!!
- 1 1⁄2 cups Hungarian paprika
- 1 1⁄2 cups chili powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 cup brown sugar
- 2 teaspoons oregano
- 5 lbs beef short ribs
- 1⁄2 vegetable oil
SMOKY BBQ SAUCE
- 1 cup ketchup
- 1 cup prepared mustard
- 1⁄2 cup molasses
- 1 1⁄2 cups brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- salt and pepper
- 1 medium onion, finely diced
- 1 pinch smoked sea salt or 1⁄2 teaspoon liquid smoke
- Mix dry ingedients, and rub over ribs; drizzle with vegetable oil, cover and marinate in fridge for two or more hours. Meanwhile make Smoky BBQ Sauce.
- BBQ SAUCE:.
- Mix all ingredients in a large bowl; cover and refrigerate for at least 1 hour to allow flavours to blend.
- Once ribs have finished marinating, place them on the grill, meat side down, at medum temperature.
- Allow to brown on one side, approximately 2-3 minutes; turn and allow other side to brown.
- Baste with Smoky BBQ Sauce, turning and basting until the meat begins to fall from the bone.
- Separate ribs, and serve.