Beef or pork Ribs W/ MARKSPICES

How to marinate:

• MarkSpices All Purpose Rub
• Recipe can be used on beef or pork ribs. Below are beef and pork rib cuts. 
• 2 tbsp of onion powder
• optional 1/4 tsp cayenne pepper
• 3 tbsp Olive Oil
• Choose your favorite BBQ sauce. My choice is Ruth's BBQ sauce from TEXAS
• 1 tbsp honey
• 1/2 brown sugar

1. Plate short ribs - Cut from the lower portion of the steer’s rib cage from what is known as the short plate.
2. Chuck short ribs - Cut from a little higher up and more towards the front of the steer, just below the chuck.
3. Back ribs - Cut from higher up the steer at the top dorsal area just behind the shoulders.

1. Baby back ribs - Cut from the upper loin area, near the spine, at the highest point on the pig’s rib cage.
2. Spareribs - Cut from further down the side of the pig’s belly and run to the breastbone.
3. St. Louis ribs - A rack of spareribs that have been trimmed down and squared off.
4. Kansas City ribs - Similar to St. Louis ribs but still have the cartilage attached.
5. Rib tips - The ends that are leftover from trimming spareribs into St. Louis ribs.

How to prepare:

• Place selected rib choice on a cookie sheet.
• Brush olive oil on both sides of the riib
• Lghtly coat both side of the rib MarkSpices Rub. (** CAUTION: the more used the saltier it will be)
• Sprinkle onion powder on both side of the rib.
• Marinate at room temperature for 25-30 minutes
• In a small bowl, put a cup of your favorite BBQ sauce. Add the honey, brown sugar and optional cayenne pepper. Mix together. This will be used to brush on the rib halfway in the cooking process
• Pre-cook rib at 225-250°F (107-121°C) degrees- The time needed will vary based on the size and type of ribs, and the chosen temperature. Baby back ribs typically take 2.5-3 hours at 275°F (135°C) in the oven, while spare ribs may require 3-4 hours before grilling or smoking.
• Half way the baking time, brush on the BBQ sauce.
• After baking time, put on grill or in smoker and brush additional BBQ saucde on the rib