Best BBQ Ribs in the South

I call this recipe "Best Ribs in the South" but no where else do people really know the secret of good ribs but in the South. To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. In the South, the slaves also were given the less desirable cuts of meat as well. They began making sauces using vinegar,tomatoes and spices to bring out the flavors of the meat. The barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat.
No one really knows where the word Barbecue originated. The word 'Barbecue' might come from the Taino Indian word 'barbacoa' meaning meat-smoking apparatus. 'Barbecue' could have also originated from the French word "Barbe a queue" which means "whiskers-to-tail." I tell people that in North Carolina BBQ changes from county to county. From a vinegar based sauce in the eastern part of the state, to a red sauce in the Lexington area, to a more smokey sweet molasses type of sauce in the mountains North Carolina has a large variety of sauces to choose from. Below I have put together a recipe that I think everyone will enjoy and is so easy to make.



Best BBQ Ribs in the South

Ingredients:

2 or three racks of ribs of choice.
Adams Rib Rub (Regular or Spicy)
Grandeddy's Smokehouse BBQ Sauce (Sweet and Mild or Hot)

PREPARING YOUR RIBS
Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different cuts of ribs including country style ribs, baby back ribs and spare ribs. When you have chosen the type of rib you wish to cook remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers. Rub the Adams Rib Rub all over your meat. I prefer to wrap the ribs in plastic wrap and refrigerate over night. When you are ready to cook your ribs make sure your ribs are at room temperature before placing on the grill or smoker. Remember the secret of good BBQ is low and slow. Place the ribs in the center of your grill and cook using indirect heat. Never cook your meat directly over your heat source. I prefer cooking with wood or a mesquite charcoal. I also recommend a charcoal chimney rather than liquid starters that may leave the liquid flavor in your meat.
When your meat is about two thirds done, place your ribs in a crockpot and add warm Grandeddy Daves Smokehouse BBQ SauceYou may want to be warm you sauce in the crockpot so the crockpot itself will be warm.
Finish cooking your ribs on low in the crockpot for about two hours before serving.