St. Louis Style Ribs (Smoker & Oven)

SMOKER METHOD

DRY RUB

3 tablespoons brown sugar

1 ½ tablespoons paprika

1 ½ tablespoons salt

1 ½ tablespoons ground black pepper

1 teaspoon garlic powder

Mix brown sugar, paprika, salt, pepper, and garlic powder in a small bowl. 

SPRITZER

1 cup apple juice

1 cup apple cider vinegar

1 cup water

Add the apple juice, cider, and water to a spray bottle and shake. Set aside.

SAUCE

1 cup Jimmy Ray's Smoky & Spicy Texas BBQ Sauce

1 stick melted unsalted butter

In a small saucepot mix the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.

RIBS

2 - 3 to 3 ½ pound spare ribs, trimmed

4 tablespoons of yellow or Dijon mustard

Preheat your smoker using your favorite flavored wood to 240° to 250°.

Remove any sinew, small chunks of fat, and the skirt on the backside of the spare ribs if it hasn’t already been removed by the butcher.  Set aside.

Make your dry rub and set aside.

Using a small amount of either yellow or Dijon mustard spread a thin layer of it on both sides of the ribs.

Evenly sprinkle your rub all over the rubs ensuring to completely cover it.  Season, do not cake the rub on it.  It should not be a thickly coated rub. For best results, allow ribs to marinate overnight.

Place them bone side down evenly onto the smoker. Sort of scrunch the ribs together once on the smoker to compact them. This will help seal in juices similar to that of trussing.

Smoke for 1 hour and then spritz 8-10 sprays on the ribs. Repeat this process every 30 minutes for the next 90 minutes.

After a total of 3 hours of smoking, remove the ribs from the smoker.  Pour about ½ cup of Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce all over the ribs and rub it in.

Add about ¼ cup of Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce onto the center of a large sheet of heavy-duty foil where the ribs are going to go

Add the ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs.  Place the ribs back on the smoker bone side up and cook for 2 ½ to 3 hours or until done.

Remove the ribs from the smoker and let rest in the foil for 30 to 45 minutes before slicing and serving.

Serve extra Jimmy Ray’s Smoky & Spicy Texas BBQ Sauce on the side instead of saucing them before serving (people like what they like, let them have it their way).

OVEN METHOD

4 lb St Louis Style Pork Ribs

1 tsp teaspoon garlic salt

½ tsp onion powder

¼ tsp black pepper

1 cup + Jimmy Ray's Smoky & Spicy Texas BBQ Sauce

Preheat oven to 250°F.

Preheat oven to 250°F and line a baking sheet with aluminum foil for easy clean up.

Add a baking rack over the sheet pan to elevate the ribs (this is optional but allows the fat to drip off instead of cooking the ribs in it).

Remove pork membrane from the bony side of ribs if applicable.

Sprinkle ribs with dry rub and place on baking rack/sheet bone side up.

Cover tightly with aluminum foil for 3 ½ -4 hours or until very tender.

Take ribs out, flip, and slather with Jimmy Ray's Smoky & Spicy Texas BBQ Sauce

Bake uncovered for an additional 20-30 minutes or until BBQ sauce is browning, bubbling, and caramelizing.

SPICE RUB

3 tablespoons sugar

2 teaspoons salt

1½ tablespoons smoked paprika

1½ teaspoons garlic powder

1½ teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground mustard

½ teaspoon cayenne pepper

THE RIBS

2 Racks Baby Back Ribs

6 Tablespoons Jimmy Ray's Smoky & Spicy Texas BBQ Sauce, plus more for serving

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MAKE THE SPICE RUB

In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.

Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)

PREP THE RIBS

Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece.

Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not – use it all.

SMOKER METHOD
Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double-wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.

OVEN

Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt.

OVEN-TO-GRILL METHOD 

Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.

BBQ Brisket Tacos

BRISKET INGREDIENTS

3 pounds brisket from the flat cut
Salt
Black pepper
1 tablespoon vegetable oil or bacon grease
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups beef broth
1 teaspoon ground cumin
2 jalapeños, seeds and stems removed, cut in half, lengthwise
2 leafy stems cilantro
1 bay leaf

TACO INGREDIENTS

2 poblano chiles
1 teaspoon vegetable oil
1 large yellow onion, cut into slivers
1 cup Jimmy Rayu's Smoky & Spicy Texas BBQ Sauce

1 cup shredded Monterey Jack cheese (4 ounces)
Corn or Flour Tortillas

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MAKE BRISKET

Preheat the oven to 250°F.

Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.

Remove the brisket from the pot and add the onions. Cook until they begin to brown, occasionally stirring. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.

Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.

Meanwhile, to make the taco toppings, roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight, and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.

After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. Add 3 table spoons Jimmy Ray's Smoky & Spicy Texas BBQ Sauce to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust the amount of BBQ Sauce to your preference.

To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the extra BBQ Sauce and plenty of napkins.

Texas BBQ Pork Rib Tips

INGREDIENTS

4-5 lbs.Pork Rib Tips

DRY RUB
1/3 cup brown sugar packed
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cajun seasoning
2 tsp black pepper
2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp mustard powder
Oil cooking spray

FINAL BASTING
Jimmy Ray's Smoky & Spicy Texas BBQ Sauce

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Properly rinse rib tips and pat dry with paper towels. Remove the membrane or extra skin if there is any on the tips.

In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, and mustard powder until combined.

Line a large baking sheet with non-stick foil and lay the rib tips on top. Make sure the foil is longer than the rib tips.

Spray the outside of the rack of ribs with oil spray then massage dry rub into each side of the ribs.

Cover the ribs with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.

GRILLED RIBS

Make sure to properly oil the grates of the grill so the meat won’t stick.
Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for 1½ hours then turn them over and grill for an additional 1½ hours still over indirect heat.

Make sure you are checking every now and again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.

Transfer the ribs to direct heat and brush with Jimmy Ray's Smoky & Spicy Texas BBQ Sauce on both sides. Grill uncovered for 5-10 minutes then remove.

BAKED RIBS
Preheat the oven to 300 degrees F.

Bake ribs for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. The ribs should have an internal temperature of 145°F.

Drain the excess fat from the ribs then apply Jimmy Ray's Smoky & Spicy Texas BBQ Sauce to both sides.

Turn your oven on to broil and allow the sauce to stick to the ribs then remove.

READY TO SERVE
Once rib tips are cooled for about 5-7 minutes, chop into smaller pieces and serve with extra BBQ Sauce on the side.

Divided plates keep food separate. Not only is this important for picky eaters, but it also means you can eat chili and other dinner foods on the same plate without having to mess up separate bowls. Also great for standing while you eat at backyard cookouts.

Crispy Grilled Wings

2 lbs. Chicken Wings
1 Tbsp. Olive Oil
2 Tbsp. Corn Starch
1-1/2 tsp. Kosher Salt
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 tsp. Lemon-Pepper Seasoning
1/2 tsp. Black Pepper
Jimmy Ray's Smoky & Spicy Texas BBQ Sauce
Bleu Cheese and Ranch Dressing (optional)
Carrot and celery spears (optional)

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Using a sharp knife, cut through the 2 wing joints, discarding wing tips.

Place the remaining wing pieces in a bowl. Add oil and toss to coat.

In a small bowl, mix together Cornstarch through Black Pepper. Sprinkle over wings and toss to coat.

GRILL METHOD

Grill wings on an oiled rack, covered over medium heat.

OVEN METHOD

Cover a sheet pan with foil or parchment paper, and place rack on top. Add wings and broil 4 in. from heat until crisp and juices run clear, 20-25 minutes turning occasionally.

With either method cook wings until an internal temperature of 165° F is reached.

Brush with Jimmy Ray's Smoky & Spicy Texas BBQ Sauce and serve. Be sure to set out extra sauce for the sauceaholics. For a traditional finish, set out Bleu Cheese or Ranch Dressing with carrots and celery.

 

HAPPY SAUCING!