Barbecue Classics: Sweet Chili-Lime Ribs

BBQ. Cooking & Baking Eqipment Essentials. Half Sheet Pan. Rebecca Gordon Editor-In-Chief Buttermilk LipstickBarbecue Classics

The Technique

Sweet Chili-Lime Ribs

Sweet Chili-Lime Ribs offer a traditional flavor we’ve all come to love when it comes to smoky, authentic barbecue. A little fresh citrus & a custom dry rub using many pantry staples have the ribs ready for the cooking grate quickly. The two most important factors needed to produce exceptional barbecue are time & temperature. Knowing how to build a fire coupled with the type of cooker you plan to use directly effect the end result. Look to Game Day Entertaining: The Tailgaters Quick Reference BBQ Guide for additional tips & pointers. Maintain the heat between 225 to 275 degrees & expect 2 {3-pound} slabs of ribs to reach a target temperature of 190 degrees after approximately 2 1/2 to 3 hours. Have a digital thermometer available & test several areas to ensure it reaches that temperature otherwise, the ribs will not be tender. A more casual approach used is to pinch the pork with tongs after 2 hours. They should be tender enough to give easily with a slight tug. Learn how to make classic ribs with my straightforward instruction.

How To Make Sweet Chili-Lime Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick TV Cooking Personality Culinary & Entertaining Techniques Summer Barbecue Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Digital Culinary Photo Journalist Southern Hostess Southern Entertaining Parties Pastry Chef Writer Food Stylist Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Chili-Lime Ribs
makes 6 servings

The ribs carry a traditional flavor due to the ingredients used in the dry rub. They are delicious with or without barbecue sauce. Honey-Ginger Barbecue Sauce can be brushed over the ribs 10 minutes before removing them from the grill, if desired. 

2 cups hickory wood chips
2 {3-lb} slabs St. Louis-style or baby back ribs
2 limes
Sweet & Spicy Chili Rub
Charcoal

Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Pull the thin membrane from the backside of the ribs. Juice the limes over the slabs. Pat the Sweet & Spicy Chili Rub liberally on both sides of the ribs. Let stand 20 minutes. 

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the ribs over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the ribs over indirect heat 2 1/2 to 3 hours or until the internal temperature reaches 185 to 190 degrees. You’re looking for a pink smoke ring in the pork. Check the progress every 30 minutes. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the ribs if necessary. Once the ribs reach the correct temperature, remove them from the grill. Let stand 10 minutes before cutting.

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet & Spicy Chili Rub
makes about 1 1/4 cups 

1/2 cup dark brown sugar
2 Tbsp kosher salt
2 Tbsp chili powder
1 Tbsp cumin
1 tsp ground red pepper
1/2 tsp freshly ground black pepper
4 small garlic cloves, pressed

Stir together all of the ingredients. Use as directed.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Smoked Ribs

Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. Follow these tips & get ready to make your best barbecue to date.

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Summer Entertaining Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Hostess Recipes Parties Birmingham Alabama Game Day Entertaining. How To Smoke Ribs. Authentic Southern Barbecue. BBQrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

The most important step when preparing a slab of ribs is being certain the thin membrane on the backside of the ribs is removed. If it is left unattended to, all of your time & effort will be lost as the ribs will have a tough bite to them. Do not skip this procedure. It isn’t difficult & takes less than five minutes to prep the ribs properly. Here’s what you should know. 

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Southern Hostess Food Stylist Writer Game Day Entertaining Modern Southern Socials No. 1

Turn the ribs to the backside & place the slab on a flat surface. Usually the butcher makes a few small cuts indicating that the prep work should be attended to. You will see them on the bottom of this slab starting in the center of the photo, trailing off to the right.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Southern Hostess Game Day Entertaining Modern Southern Socials No. 2

Use your finger to loosen it from the slab. It should begin to pull away in one piece. 

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo journalist Pastry Chef Food Stylist Writer TV Cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials No. 3

Keeping pulling the membrane until the entire slab has been attended to. Do not pull away anymore than this one section or the ribs may begin to fall apart.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer Southern Hostess TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

Once the membrane has been completely removed, follow the recipe instructions to proceed with seasoning them & placing them on the grill or smoker for cooking.

The Tune
“Smokestack Lightning” Howlin Wolf

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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