How To Bbq Ribs

Great American Bites: BBQ ribs at The Shed

As an undergrad at Ole Miss , Brad Orrison had a reputation for "dumpster diving," or salvaging materials others saw less value in. This aesthetic is immediately apparent at The Shed, a vast and sprawling complex of partially enclosed rooms and courtyards built from mismatched lumber, corrugated metal and plastic sheets. When it opened nine years ago, The Shed spanned all of 300 square feet. After 39 expansions, it now covers 6,500 square feet and seats 900. You might say it's been well received in these parts.

Orrison's smoker, which he uses in BBQ competitions, is retrofitted from an old Willys 4x4. A defunct golf cart forms part of the outdoor stage complex, which regularly hosts live music in a tribute to Mississippi's stature as birthplace of the Delta Blues. They take music seriously, and performers have included Percy Sledge and Buddy Guy . The Shed is a true joint, and one that is often jumping. But unlike regional barbecue shacks with an exclusive, all-locals feel, it is very welcoming, and its proximity to Biloxi and Gulfport delivers a big tourist trade.

PHOTOS: The Shed's original Ocean Springs, Miss., location

Barbecue is ordered from a surprisingly large menu at the counter and bar inside, then delivered to your choice of tables, "indoors" or out, in foam clamshell boxes with your chosen sides. There are 152 different beers in bottles and on tap, along with wines and hard cider.

Reason to visit:  The Shed is located between the vinegary pulled-pork culture of the Carolinas and the sauced-rib traditions of Memphis. Its menu offers up an array of what Northerners simply think of as "barbecue," rather than a heavily regionalized style. Offerings include beef brisket, baby back and pork ribs, pulled pork, sausage, and chicken, in a wide range of plates, sandwiches, combos and sizes. Nearly every item on the menu has won an award — the pulled-pork sandwich was named the nation's best by Regis & Kelly .

But it is the ribs that stand out. I personally favor the full-sized pork ribs, which have more texture and flavor than the buttery tender baby backs, but baby-back fans will also be overjoyed (and those are Orrison's personal favorite). The Shed's "Whole Hog" was a winner at the ultra-prestigious Memphis in May, one of the world's top barbecue competitions, but unfortunately does not appear on the menu (they do it as catering). The weakest links, as with too many good bbq joints, are the sides, mere afterthoughts. Eat more meat.

BBQ Ribs Recipe - PinkPetunia's House

1 Cup of beer or lager of your choice

Directions

Quick cooking method -

In a large pot or pan bring water, vinegar, garlic and lemon to a boil. Reduce heat to a simmer. The water should not be boiling or steaming a lot. Add spare ribs to the water and par-boil for about 10 minutes. Drain the pot and remove spare ribs. Place ribs on the grill bone side down. Grill over direct heat, 350 - 400 degrees, for 20 to 25 minutes. Flip the ribs over and grill for another 20 to 25 minutes until done. While the ribs are grilling, place bbq sauce, honey and beer in the now empty pot. Simmer on low. Remove the ribs from the grill. Allow them to rest on a cutting board for approximately 10 minutes. Cut the ribs between the bones and place in the bbq sauce. Cover and allow to simmer for 15 minutes. Remove from sauce and serve.

Slow cook method -

In a large pot or pan bring water, vinegar, garlic and lemon to a boil. Remove pan from heat. Add spare ribs to the water and allow to soak for 10 minutes. Do not drain the pot but remove spare ribs. Place ribs on the grill bone side down. Grill over direct heat, 350 - 400 degrees, for one hour. Baste the ribs every 10 with the water/vinegar mixture and turn over. While the ribs are grilling, place bbq sauce, honey and beer in the now empty pot. Simmer on low. Remove the ribs from the grill. Allow them to rest on a cutting board for approximately 10 minutes. Cut the ribs between the bones and place in the bbq sauce. Cover and allow to simmer for 30 minutes, until tender. Remove from sauce and serve.

The slow cook method is how my dad grills the ribs but I made up the quick cooking method because we were hungry and did not have time to wait for the ribs. They turned out super tender and very moist. Rob said they were the best he has ever had. I am not sure he has ever had my dad's ribs but hey, that is ok. I will take the compliment. I know my dad makes the best.

Enjoy!

1 cup of beer or lager of your choice

Directions

Quick cooking method -

In a large pot or pan bring water, vinegar, garlic and lemon to a boil. Reduce heat to a simmer. The water should not be boiling or steaming a lot. Add spare ribs to the water and par-boil for about 10 minutes. Drain the pot and remove spare ribs. Place ribs on the grill bone side down. Grill over direct heat, 350 - 400 degrees, for 20 to 25 minutes.

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