Hot and Spicy
Barbecue Rib Recipes!

It is pretty easy to increase the heat in your barbecue rib recipes. Here, Chef Jay will show you simple barbecue rib recipes, and how to kick them up a notch with his favorite barbecue sauce recipe.

I always recommend using a dry barbecue rub recipe ahead of time to marinate the ribs for greater flavor. Sprinkle the rub evenly over both sides of your ribs and rub it in with your fingers. Allow the ribs to marinate in the refrigerator for one hour if you have time.

You can use beef or pork in these barbecue rib recipes, whichever you prefer. The important thing with ribs is to slow cook them over indirect heat for at least 1 1/2 to 2 hours, brushing with sauce often. The slow smoking method makes the ribs tender, and gives them the delicious smoky flavor we all love.

Barbecue Beef Rib Recipe

Directions:
- Remove fat from ribs, sprinkle with rub, allow to marinate for one hour.
- Prepare grill for indirect heat.
- Place ribs, bone side down, on grill rack.
- Cover and grill at least 1 1/2 hours, or until tender.
- Brush with sauce every 20-30 minutes.

You can serve with extra sauce on the side if you like, the hotter the better. And anytime I am grilling outdoors, I throw a handfull of my favorite chile peppers on to smoke. There is no better way to bring out the taste in peppers than over an open fire. Remember, with barbecue rib recipes, neatness is not an ingredient! You can clean up later.

This is a delicious barbecue pork ribs recipe. The sauce is made from datil peppers, grown mostly in St. Augustine, Florida. Datil peppers come from the same family as the habanero and scotch bonnet, so you know they're hot and tasty.

Datil Dipped Barbecue Pork Ribs

Directions:
- Combine Dat'l Dust, salt and pepper to form rub. Thoroughly cover all surfaces of ribs with mixture. Refrigerate the ribs, covered, for up to 2 days, at least 2 hours.
- Combine barbecue sauce and hot sauce.
- Remove ribs from refrigerator, place over indirect heat with a medium hot fire. Grill, covered for 1 1/2 to 2 hours, turning occasionally and basting with sauce mixture, until tender.

Makes 4 servings.

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