Black Angus Steakhouse BBQ Baby Back Ribs

Black Angus Steakhouse Copycat Recipe

2 tablespoons kosher salt
2 tablespoons paprika
4 tablespoons granulated garlic
1 tablespoon onion powder
1 teaspoon cumin seed
1 teaspoon Durkee Ancho pepper
2 teaspoons dry mustard
2 teaspoons black pepper

Combine ingredients well and rub on ribs.
Remove membrane from ribs by sliding knife underneath and peeling back the membrane on the back. Season ribs all over with rub, concentrating on the meatier portions and rubbing seasonings well into the ribs. Cook ribs over indirect heat (250°F-300°F) for 3 to 4 hours.

Hickory, mesquite, apple or other fruit wood may soaked in water and tossed in small quantities. Add more charcoal to the fire as the cooking progresses in order to maintain temperature. After 3 or 4 hours of slow barbecuing, arrange the ribs on a shallow-sided disposable aluminum pan.

Mop them on both sides with the mixture below.
Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 3-4 hours. Baste on both sides well with your preferred BBQ sauce . Sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes. When ribs are done, they will be fall-off-the-bone tender.
Total cooking time is about 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked. The ribs are done when falling-off-the-bone tender.

1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce

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