#barbecueglaze

[cakes-and-cookies]

BBQ ribs with a flavorful dry rub and a caramelized barbecue sauce glaze that are sweet and juicy. Perfect for your next party outside!

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 2 cups barbecue sauce.

Instructions: Warm up the grill over medium-high heat. Take off the membrane from the back of the ribs so that the flavor can get in better. For the dry rub, mix chili powder, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt in a small bowl. Spread a lot of the dry rub on both sides of the ribs to make sure it covers them evenly. Put the ribs on a grill that has already been heated up. Cook for 1.5 to 2 hours, turning the meat every now and then, until it is soft and has a nice crust. Cover the ribs with your favorite barbecue sauce and baste them with it for the last 15 minutes of cooking. Let the sauce caramelize on top. Take the ribs off the grill and let them rest for a few minutes. Then cut them into pieces. Put extra barbecue sauce on the side so that you can dip the ribs in it.

Prep Time: 15 minutes

Cook Time: 120 minutes

lauren halverson

[wamoura]

Delicious homemade rib tips that have been caramelized to perfection, glazed with a sweet-savory barbecue glaze, and smoked over applewood.

Ingredients: 2 lbs rib tips. 1 cup applewood chips, soaked in water. 1/2 cup barbecue sauce homemade or your favorite. 1/4 cup brown sugar. 1 tablespoon honey. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Set the temperature of your smoker to 225F 107C. Add paprika, garlic powder, onion powder, and salt to the rib tips for seasoning. To add a hint of smoke, add soaked applewood chips to the smoker. Seasoned rib tips should be placed on the smoker grate and smoked for two hours while keeping the temperature constant. In a bowl, combine honey, brown sugar, and barbecue sauce to make a glaze. After brushing the rib tips with the barbecue glaze, smoke them for a further half hour. For the final fifteen minutes, raise the smoker temperature to 350F 177C in order to caramelize the sauce and produce a sticky outside. Before serving, take the rib tips out of the smoker and give them a few minutes to rest.

Prep Time: 15 minutes

Cook Time: 2.75

BHSW NETWORK

[frudoodles]

Delicious and tender baby back ribs cooked to perfection in a slow cooker, then finished under the broiler for a caramelized barbecue glaze. A hassle-free way to enjoy mouthwatering ribs with minimal effort.

Ingredients: 1 rack baby back ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper. 1/4 cup apple cider vinegar.

Instructions: Take off the membrane from the back of the ribs so that the flavor can soak in better. To make a dry rub, put brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl and mix them together. Spread a lot of the spice mix on both sides of the ribs. To fit the ribs in the slow cooker, cut them into smaller pieces. Place the ribs in the slow cooker so that they stand up along the sides and the meatier side faces outward. Then pour apple cider vinegar into the slow cooker. For 6 to 8 hours, or until the ribs are soft and cooked all the way through, cook on low heat. Warm up the broiler in the oven. Carefully move the ribs to a baking sheet lined with foil and brush barbecue sauce on all sides. The ribs should be broiled for three to five minutes on each side, or until the sauce turns caramelized and sticky. Put extra barbecue sauce on the side to go with the ribs.

Prep Time: 20 minutes

Cook Time: 480 minutes

Alley Cat Gallery

[grad-draws]

Delicious Pineapple BBQ Chicken Foil Packets cooked to perfection in a smoker, infusing smoky flavors into juicy chicken with a sweet and tangy pineapple barbecue glaze.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1 red bell pepper, sliced. 1 red onion, sliced. 1/2 cup barbecue sauce. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Preheat the smoker to 375F 190C. In a bowl, mix barbecue sauce, soy sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Place each chicken breast on a separate piece of heavy-duty aluminum foil. Divide pineapple chunks, red bell pepper slices, and red onion slices among the chicken breasts. Pour the barbecue sauce mixture over each chicken packet. Seal the foil packets tightly, ensuring no leaks. Place the foil packets on the preheated smoker grate. Smoke for 25-30 minutes or until the chicken is cooked through. Carefully open the foil packets, garnish with chopped cilantro, and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

Robotique Medecine