Barbecue Ribs

 

Barbecue Ribs Hsitory:

Here is a brief history of barbecue ribs ¹

• The Caribbean natives were the first to practice barbecuing, which is the act of slow-cooking meat over indirect heat.
• Christopher Columbus brought pigs to Cuba in 1493, and Hernando de Soto brought 13 pigs to Tampa Bay, Florida, in 1539. By 1542, the number of pigs had grown to over 700.
• Barbecuing became a popular method of cooking in the American South by the 19th century.
• In the 19th century, the meat packing industry in Cincinnati, Ohio, discarded ribs, giving them away for free because they took up too much space in barrels.
• The invention of refrigeration in the late 19th century allowed for the widespread consumption of ribs, which were previously unused.
• Henry Perry of Tennessee is credited with being the first American to earn a living by selling barbecued meats. He sold long and short ribs in Kansas City in 1908.
• Charlie Vergos, a Memphis pitmaster, popularized dry rubs on ribs after World War II.

Barbecue Ribs Ingredients

Here are the ingredients for classic barbecue ribs:

Pork Ribs:

• 2 racks of pork ribs (St. Louis-style or baby back ribs)

Dry Rub:

• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon black pepper

Barbecue Sauce:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Optional Ingredients:

• Wood chips or chunks for smoking (e.g., hickory, apple, or cherry)
• 1 cup beef broth or apple cider for braising
• 2 tablespoons honey or maple syrup for glazing

Feel free to adjust the dry rub and barbecue sauce ingredients to suit your personal preferences!