Uncle Dougie's Unbeatable Ribs

Rib cookin' is serious stuff!!

Very important: Ask your butcher to “skin” the backside of the ribs…it’s not hard to do. 

Optional: Rub ribs with one of the Uncle Dougie’s Grub-Rubs. Cover or wrap and let the ribs sit overnight.

Needed: Flat rack, a shallow pan, Olive Oil, Malt or Balsomic Vinegar, Uncle Dougie’s Grub-Rub Original, Uncle Dougie’s BBQ Sauce and foil. 

Make a “secret mixture” of Olive Oil, Malt Vinegar and Grub-Rub Original.
(this is where the ribs become “your” ribs. Try adding other ingredients to the “secret mixture”. Sometimes I’ll add Uncle Dougie’s Chicken Wing Marinade, Teriyaki or Soy Sauce…be creative).

Brush the mixture on both sides of the ribs and place them on a rack in a shallow pan. Pour the remaining mixture in the bottom of the pan. Cover the pan with foil. (make a tight seal around the pan - but leave some space so the foil isn’t touching the ribs). Slow cook at 180-200 for 2 hrs. I like my ribs a little “chewy”…some people like them to fall off the bone. Alter the slow cooking time to achieve the texture you crave.

Finish the ribs off on the grill. (I alter direct heat and indirect heat). I first sear the ribs both sides flipping numerous times on direct heat. Then cook using indirect heat, flipping occasionally to desired doneness. 

The last step is to add the Uncle Dougie’s Barbecue Sauce on both sides of the ribs. Just before your ready to take them off the grill, add the barbecue sauce. I paint them a couple times, each side. (Try not to burn the sauce). Serve with a heated bowl of Uncle Dougie’s Barbecue Sauce on the side for extra brushing or dipping.

Dougie tip: Want spicy ribs…rub with Uncle Dougie’s Grub-Rub “with a Bite” and/or mix some Uncle Dougie’s Bang Zoom Hot Sauce with the Uncle Dougie’s World’s Most Dangerous Barbecue Sauce. 
(OR) Marinate the ribs overnight in Uncle Dougie’s Chicago-Style Chicken Wing Marinade. 

BACK to Compass