The BBQ Buddha’s Three Favorite Rib Recipes

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Guest blog written by Why I Grill Ambassador Chris Sussman, The BBQ Buddha.

When I was asked to join the fine folks at Hearth, Patio and Barbecue Association to share #WhyIGrill, I was genuinely excited to participate. When I think about grilling and BBQ, I think about sharing that experience with others. The experience encompasses both time and food, which are things that make life worth living.

Cooking ribs is a great way to practice and learn the art of BBQ. Combining both indirect and direct cooking techniques, ribs are the perfect thing to master. In addition, the time it takes to get a set of great ribs can be as short as 3 hours or as long as 6 so you do not have to spend all day getting to your destination.

I picked the three recipes to share with you that best represent the ways I like to prepare my ribs: Baby Back Ribs, Smoked Spicy Korean Spareribs and Snake River Farms Beef Short Ribs. From a simple rack of BBQ ribs to a sweet and spicy Korean glazed rack of ribs, the recipes below will surely please. In addition, I added a recipe for beef ribs as a fun way to get to a brisket-like experience in a much shorter period of time. These recipes are delicious on any type of barbecue, but I prefer mine over a smoker. Now sit back, grab a cold drink and enjoy some ribs!

Baby Back Ribs

Baby back ribs are smaller and more tender than their counterpart spareribs. As a result, you can cook them and enjoy them in less time. In this recipe, I walk you through my process for smoking these delicious pork ribs to a saucy conclusion.

Baby Back Ribs prepared by Chris Sussman.

Smoked Spicy Korean Spareribs

This recipe combines my love of Korean food with the smoky deliciousness of American BBQ. Spareribs are larger and meatier than baby backs so expect there to be more involved with this recipe. With that said, from start to finish, you can knock this out in an afternoon and be ready for dinner with the family.

Smoked Spicey Korea Spareribs prepared by Chris Sussman.

Snake River Farms Beef Short Ribs Smoked

For this recipe, I take you through the process to smoke and braise the big daddy of all rib recipes: beef short ribs. People like to call these “brisket on a stick” and for good reason. That’s what the experience is like when eating these. From start to finish, you will be eating in less than 6 hours. Try to do that with a brisket!

Beef Short Ribs prepared by Chris Sussman.

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