Barbecue ribs are definitely one of my all time favortie meals

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These Barbecue Ribs come from my buddy Hugh Ford

So the big challenge was on. Hugh and I had to decide who had the best barbecue ribs.

One afternoon Hugh and I were talking about grilling out, different foods we like to cook and how we like to cook them. You know how that goes. The usual guy kind of stuff that weekends are made of.

If you remember, one of my recipes calls for a dry barbeque rub and my ribs were grilled ribs instead of barbecue ribs.

So, that is how our little challenge was started

Here is Hugh and I with our finished products right before our feast

Of course what would a backyard competition be without my father there to enjoy it as well.

Dad anticipating some good eats

Hugh's recipe

Hugh's recipe calls for a cherry barbecue sauce and yes his ribs are real barbeque, meaning they are smoked to begin with.

Hugh: "Cherry BBQ sauce has been around for a long time and some folks like their sauce with a spicy little kick to it. This particular recipe has been embellished to give it a somewhat stronger taste"

The recipe he is using here is good for about 6 pounds of pork ribs. You can use country style ribs or baby backs for this meal. It really is up to your particular tastes. On this particular day Hugh used country style ribs for his meal.

This is Hugh's smoker. As you can see you don't need to spend thousands of dollars to get a workable smoker for your backyard.

Ingredients for the barbecue sauce

21oz can of cherry pie filling	3/4 - 1 cup chopped onions(white or yellow)
2 - 3 TBS olive oil	1 Tsp crushed chili peppers
1/2 cup soy sauce	1 TBS fresh ground ginger
1 TBS Worcestershire sauce	1 TBS spicy brown mustard
brown sugar to taste

Making the sauce

First saute the onions in a pan with the olive oil until they are soft and translucent. Second puree the cherry pie filling in a blender until it is smooth.

Once the onions are tender, pour in the pie filling, chili peppers, soy sauce, Worcestershire sauce and ginger in the pan then simmer it all together for 15 to 20 minutes. Be sure to stir frequently. Towards the end give it a taste to see how much brown sugar you want to add.

Cooking Your Food

Start your ribs out in the smoker first.

Hugh: "I suggest smoking them for 2 to 2 1/2 hours before removing them. Try to keep them at a temperature of 225° F TO 250° F"

Hugh's ribs cooking

If you need help with what type of wood to use just follow this link. We should have all the suggestions you could need.

Once you take the barbecue ribs out of the smoker place them in a disposable aluminum pan and baste them generously with your sauce then cover them with aluminum foil.

The ribs in Hugh's sauce

Place them in the oven and cook them at 300° F until they are cooked and tender. Generally this will take about 1 1/2 hours although your times could vary depending on your stove.

If you are using a dry smoker, cooking your barbecue ribs this way will keep them tender while still giving you the smoked flavor.

So there you have it. You will have to let us know which one you prefer the best.

If you want to show off and leave a barbeque recipe or grilling recipe of your own just follow these links. We would love for you to challenge us as well.

It is my intention to keep my neighborhood challenges separate from our visitors contributions for now. I thought it might be fun for you all to see just what my neighbors are cooking when they challenge one of my recipes.

Hopefully more will rise to the challenge as time goes on.

I hope you had fun with this and please don't be afraid to check out the rest of our site. I think you will find it helpful and informative.

Return from barbecue ribs to BBQ cook off

Return from barbecue ribs to grandpas backyard fun

SBI!