Rib Rub
Baby Duck Ranch Rib Rub
Here’s your chance to make “stick to your ribs”…ribs. Smoke ‘em or roast ‘em.
3 oz. packet
Ingredients: Brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, celery salt, oregano, thyme, paprika, ground fennel, black pepper, cayenne pepper.
Directions: The night before: With a perring knife take off the membrane. (Note: Taking off the membrane will make cooked ribs fall off the bone, but it potentially could make them dry. If you leave it on, no falling off the bone, but ribs should be moister. Your choice.) Pour on yellow mustard and rub into meat. (This holds the seasoning.) Sprinkle rub on both sides, and rub into meat. Wrap ribs in heavy duty aluminum foil. Leave in the fridge overnight.
Smoking/Roasting Day: Bring meat to room temperature. Preheat smoker to 225 degrees F. Mix in a blender these braising liquid ingredients together: 1 cup white wine, 1 T white wine vinegar, 1 T apple cider vinegar, 2 T Worcestershire sauce, 1 T honey, 4 garlic cloves. Pour this braising liquid into the foil, so it surrounds the ribs. Smoke baby back ribs for 4 hours; pork spare ribs for 6 hours, beef ribs for 8-10 hours, until internal temperature is 195 degrees. You can stick unwrapped ribs under the broiler of your oven for 5-10 minutes. Pour the leftover juices into a pan and reduce for a sauce.
Or buy Wild Bill’s BBQ Sauce Mix. See below.
For oven roasted: Use same directions for the oven as the smoker. Slow and Low is the way to go.
BBQ Sauce Mix: 7 oz (makes 16 oz. BBQ sauce-comes with container for the finished sauce.) Ingredients: Brown sugar, apple powder, honey powder, powdered butter, powdered vinegar, powdered Worcestershire, chicken base, cumin, ground mustard, ground parsley, ground ginger, smoked salt, onion powder, red pepper flakes, cinnamon, Greek seasoning, ground cloves.
Directions: In a medium saucepan, add 1 cup ketchup, 1 cup broth & 2 oz. white wine (optional) to the mix. Bring to gradual boil and simmer on low for 1 hour, reducing by 1/3. Stir occasionally to keep from sticking. Serve on pulled pork, ribs, chicken or any barbequed meat. Keep finished sauce in the refridgerator for 1 week.
Baby Duck Ranch Rib Rub
Here’s your chance to make “stick to your ribs”…ribs. Smoke ‘em or roast ‘em.
3 oz. packet
Ingredients: Brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, celery salt, oregano, thyme, paprika, ground fennel, black pepper, cayenne pepper.
Directions: The night before: With a perring knife take off the membrane. (Note: Taking off the membrane will make cooked ribs fall off the bone, but it potentially could make them dry. If you leave it on, no falling off the bone, but ribs should be moister. Your choice.) Pour on yellow mustard and rub into meat. (This holds the seasoning.) Sprinkle rub on both sides, and rub into meat. Wrap ribs in heavy duty aluminum foil. Leave in the fridge overnight.
Smoking/Roasting Day: Bring meat to room temperature. Preheat smoker to 225 degrees F. Mix in a blender these braising liquid ingredients together: 1 cup white wine, 1 T white wine vinegar, 1 T apple cider vinegar, 2 T Worcestershire sauce, 1 T honey, 4 garlic cloves. Pour this braising liquid into the foil, so it surrounds the ribs. Smoke baby back ribs for 4 hours; pork spare ribs for 6 hours, beef ribs for 8-10 hours, until internal temperature is 195 degrees. You can stick unwrapped ribs under the broiler of your oven for 5-10 minutes. Pour the leftover juices into a pan and reduce for a sauce.
Or buy Wild Bill’s BBQ Sauce Mix. See below.
For oven roasted: Use same directions for the oven as the smoker. Slow and Low is the way to go.
BBQ Sauce Mix: 7 oz (makes 16 oz. BBQ sauce-comes with container for the finished sauce.) Ingredients: Brown sugar, apple powder, honey powder, powdered butter, powdered vinegar, powdered Worcestershire, chicken base, cumin, ground mustard, ground parsley, ground ginger, smoked salt, onion powder, red pepper flakes, cinnamon, Greek seasoning, ground cloves.
Directions: In a medium saucepan, add 1 cup ketchup, 1 cup broth & 2 oz. white wine (optional) to the mix. Bring to gradual boil and simmer on low for 1 hour, reducing by 1/3. Stir occasionally to keep from sticking. Serve on pulled pork, ribs, chicken or any barbequed meat. Keep finished sauce in the refridgerator for 1 week.
Baby Duck Ranch Rib Rub
Here’s your chance to make “stick to your ribs”…ribs. Smoke ‘em or roast ‘em.
3 oz. packet
Ingredients: Brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, celery salt, oregano, thyme, paprika, ground fennel, black pepper, cayenne pepper.
Directions: The night before: With a perring knife take off the membrane. (Note: Taking off the membrane will make cooked ribs fall off the bone, but it potentially could make them dry. If you leave it on, no falling off the bone, but ribs should be moister. Your choice.) Pour on yellow mustard and rub into meat. (This holds the seasoning.) Sprinkle rub on both sides, and rub into meat. Wrap ribs in heavy duty aluminum foil. Leave in the fridge overnight.
Smoking/Roasting Day: Bring meat to room temperature. Preheat smoker to 225 degrees F. Mix in a blender these braising liquid ingredients together: 1 cup white wine, 1 T white wine vinegar, 1 T apple cider vinegar, 2 T Worcestershire sauce, 1 T honey, 4 garlic cloves. Pour this braising liquid into the foil, so it surrounds the ribs. Smoke baby back ribs for 4 hours; pork spare ribs for 6 hours, beef ribs for 8-10 hours, until internal temperature is 195 degrees. You can stick unwrapped ribs under the broiler of your oven for 5-10 minutes. Pour the leftover juices into a pan and reduce for a sauce.
Or buy Wild Bill’s BBQ Sauce Mix. See below.
For oven roasted: Use same directions for the oven as the smoker. Slow and Low is the way to go.
BBQ Sauce Mix: 7 oz (makes 16 oz. BBQ sauce-comes with container for the finished sauce.) Ingredients: Brown sugar, apple powder, honey powder, powdered butter, powdered vinegar, powdered Worcestershire, chicken base, cumin, ground mustard, ground parsley, ground ginger, smoked salt, onion powder, red pepper flakes, cinnamon, Greek seasoning, ground cloves.
Directions: In a medium saucepan, add 1 cup ketchup, 1 cup broth & 2 oz. white wine (optional) to the mix. Bring to gradual boil and simmer on low for 1 hour, reducing by 1/3. Stir occasionally to keep from sticking. Serve on pulled pork, ribs, chicken or any barbequed meat. Keep finished sauce in the refridgerator for 1 week.
