Tag Archives: ribs

Millie’s BBQ Sauce Review

Since my childhood, I can remember my mother Millie cooking so many delicious southern dishes using her famous sauce.  Millie’s memory still lives on in our family, as she has inspired my wife and I to re-create this one of a kind sweet and tasty barbecue sauce. 

– Craig & Toni Brown

The first commercial barbecue sauce was made by H.J. Heinz Co. in 1948, and today there are hundreds if not thousands of varieties of jars, jugs, and bottles available.

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What the big boys (and girls) are grilling…4th of July BBQ Recipes from Food Network

Heyya Peeps!

Well, we’re countin’ down to Independence Day, and planning on what to grill up while Will Smith, once again,  kick’s some serious alien butt.

I really want to play with my new oyster racks, and I’m jonesing for some grilled lamb, as well, so I cruised on over to the Food Network site to see what the big boys (and girls) were throwing on the fire.

Here are a few that had me droolin’ on my keyboard…

Guy Fieri’s Malibu oysters. Mario’s black pepper drumsticks. Paula’s easy BBQ chicken. Bobby Flay’s Smoked Ribs. Alton Brown’s Pulled Pork. Giada’s Grilled Lamb

Six top celebrity chefs’ favorite grilling recipes for the Fourth of July!

“Time to kick the tires, and light the fires, big daddy!”

Guy Fieri’s Malibu Oysters
Total Time: 30 min
Prep: 15 min
Cook: 15 min

Yield: 8 oysters
Level: Easy

* 8 large oysters, BBQ size
* 1/3 cup mayonnaise
* 1 tablespoon white wine vinegar
* 2 tablespoons Parmesan
* Salt and freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 cup fried potato sticks (recommended: Pik-Nik)
* 2 teaspoons olive oil
* 2 tablespoons finely diced red bell pepper
* 2 tablespoons finely diced red onion
* 1 1/2 cups baby spinach
* 6 ounces havarti cheese, sliced
* Rock salt, for baking

Preheat a grill to high. Preheat the oven to 500 degrees F.

Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.

In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.

In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.

Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.

Let cool enough to handle, and then serve right away.

Recipe Courtesy of Food Network, 2011

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Mario Batali’s Spicy Black-Pepper-Coated Drumsticks
(Serves 6)

Partly cooking the drumsticks in the oven ensures that they will cook through on the grill without charring. You can bake the chicken early in the day or even the night before.

12 chicken drumsticks
Kosher salt
1/2 cup buttermilk
2 tablespoons Tabasco sauce, preferably chipotle
1 tablespoon fennel seeds, lightly crushed in a spice or coffee grinder
2 tablespoons freshly ground black pepper
2 fennel bulbs
4 ounces Gorgonzola dolce
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Preheat the oven to 400°F.

Place the drumsticks on a baking sheet and season all over with salt. Bake unadorned for 20 minutes (25 minutes if your drumsticks are very large).

Meanwhile, in a medium bowl, stir together the buttermilk, Tabasco sauce, fennel seeds, and black pepper. Set a wire rack over a large plate or a small baking sheet.

As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk mixture and turn to coat, then place skin side up on the rack to drain. Spoon a little of the mixture, with the fennel seeds and pepper, over the top of each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling.)

Preheat a gas grill or prepare a fire in a charcoal grill.

Trim the fennel bulbs, cut lengthwise in half, and cut out most of the core. Cut into 1/4-inch-wide batonettes and toss into a bowl of ice water.

Crumble the Gorgonzola into a small bowl and mash with a fork. Add the red wine vinegar and stir with the fork until fairly smooth. Drizzle in the oil, stirring, to make a dressing. Pour into one or more shallow bowls for dipping.

Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.

Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place on the platter next to the wings. Serve with the Gorgonzola dressing.

Recipe Courtesy of Mario Batali’s Italian Grill (Ecco 2008)

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Paula Deen’s Easy After Work BBQ Chicken
Total Time: 40 min
Prep: 15 min
Cook: 25 min

Yield: 4 servings
Level: Easy

* 1 (3 1/2-pound) chicken, cut into 8 pieces
* Salt and freshly ground black pepper
* 2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.

Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.

Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce
Easy BBQ Sauce:

* 3/4 cup ketchup
* 1/4 cup plus 2 tablespoons packed dark brown sugar
* 3 tablespoons white wine vinegar
* 2 tablespoons minced onion
* 2 tablespoons Dijon mustard
* 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons chopped scallions (white and light green parts)
* 1 1/2 teaspoons freshly grated lime zest
* 1 1/2 teaspoons freshly squeezed lime juice
* Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

Yield: 2 cups

Recipe Courtesy of Food Network, 2011

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Bobby Flay’s Smoked Ribs with Carolina-Style BBQ Sauce
Total Time: 19 hr 15 min
Prep: 30 min
Inactive: 12 hr 45 min
Cook: 6 hr 0 min

Yield: 4 servings
Level: Intermediate

Rub:
* 1/4 cup ancho chili powder
* 2 tablespoons Spanish paprika
* 2 tablespoons freshly ground black pepper
* 2 tablespoons dry mustard
* 2 tablespoons kosher salt
* 2 tablespoons ground coriander
* 1 tablespoon dried oregano
* 1 tablespoon ground cumin
* 2 teaspoons chile de arbol
* 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
* 1/4 cup canola oil

Mop:
* 2 cups cider vinegar
* 2 tablespoons light brown sugar
* 1/2 teaspoon cayenne powder
* Few dashes hot pepper sauce (recommended: Tabasco)
* 1 tablespoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Mix of hickory and applewood chips
* 1 quart apple cider
* North Carolina Barbecue Sauce, recipe follows

Carolina Style BBQ Sauce:
* 1/4 cup canola oil
* 2 medium Spanish onions, coarsely chopped
* 6 cloves garlic, coarsely chopped
* 2 cups ketchup
* 2/3 cup water
* 1/4 cup ancho chili powder
* 2 tablespoons paprika
* 2/3 cup Dijon mustard
* 2/3 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 2 canned chipotle chiles in adobo, chopped
* 1/4 cup dark brown sugar
* 2 tablespoons honey
* 2 tablespoons molasses
* Kosher salt and freshly ground black pepper

For the rub:

Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.

Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.

Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.

For the BBQ Sauce:

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.

Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

Recipe Courtesy of Food Network, 2011

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Alton Brown’s Pulled Pork
Total Time: 24 hr 20 min
Prep: 20 min
Inactive: 13 hr 0 min
Cook: 11 hr 0 min

Yield: 8 to 10 servings
Level: Easy

Brine:
* 8 ounces or 3/4 cup molasses
* 12 ounces pickling salt
* 2 quarts bottled water
* 6 to 8 pound Boston butt

Rub:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika

Video: Watch Alton make this recipe

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Recipe Courtesy of Food Network, 2011

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Giada De Laurentiis’ Grilled Lamb with Salsa Verde
Total Time: 1 hr 25 min
Prep: 30 min
Inactive: 15 min
Cook: 40 min

Yield: 8 servings
Level: Easy

*  1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
* 1/2 cup chopped fresh Italian flat leaf parsley
* 1/3 cup chopped scallions
* 1/2 cup chopped fresh mint leaves
* 1/2 cup fresh lemon juice
* 2 teaspoons grated lemon peel
* 1 cup olive oil, preferably extra-virgin
* 2 teaspoons dried crushed red pepper flakes
* 3 1/2 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
* 1 tablespoon minced garlic
* Nonstick cooking spray

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.

Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

What’s on YOUR grill this 4th?

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La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

From the author:

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!

In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.

Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!

Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!

*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.

  ____________________________

About the Author

Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)

Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.

All of Perry’s books can be found at www.perryperkinsbooks.com

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Chef Dee’s Bacon Wrapped Rib Tips

Do we have a treat in store for you today, my pork lovin’ peeps!

Our guest blogger is non other than BBQ phenom, and Kansas City Barbecue Society Judge…Chef Dee! The Chef heads up Pile-O-Pork BBQ Team, out of Traverse City, MI.

I saw a picture of this dish on his Facebook page last week, and shamelessly begged Chef Dee to share the recipe with us. Bacon Wrapped Rip Tips…pig, wrapped in more pig…if that doesn’t bring a tear to your eye, you’re on the wrong blog.

I do it all for you, beloved reader!

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Perry’s Dirty Little Secret Sauce

Okay, I typically make all my sauces from scratch, because I enjoy it and, well…they taste better!

However, if I’m running late on time, here’s my dirty little secret sauce:

1 C of your favorite bottled bbq sauce. (I like Sweet Baby Rays Brown Sugar, or Sweet & Spicy)
1/2 C apple cider vinegar and a dash of hot-sauce. (I like Franks “Buffalo Wing” sauce)
1/2 C honey
1/4 cup unsalted butter

This is best with pork and chicken. For beef/lamb: add 1/2 cup pan rendered drippings (from brisket or ribs), and omit the honey.

Bring to a low simmer and allow to reduce 20-30 minutes.

Pour it in a mason jar, and wow your guests with your “homemade” sauce…it’ll be our dirty little secret!

– Perry

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MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English
US$19.95

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

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La Caja China Cooking

Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.

Click on Image to Purchase

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Product Details

  • Paperback: 164 pages
  • Publisher: Elk Mountain Books (August 14, 2010)
  • Language: English
  • ISBN-10: 1451598017
  • ISBN-13: 978-1451598018
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Foreword: Roberto Guerra
  • MSRP: US $14.95

About the Author

Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.

Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.

All of Perry’s books are available on this page at Amazon.com

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Myron Mixon’s BBQ Battle Wagon

This is what I want for Christmas!

Love him or hate him, Myron Mixon, of BBQ Pitmasters fame, is (literally) hard to beat when it comes to competition barbecue. Here’s an inside look at the layout of his custom designed “Battlewagon.”

30 feet long, 9 feet wide, and weighing in at about 5,000lbs, Myron’s Battlewagon can Q up to 3-200lb hogs, 10 pork shoulders, and 12 slabs of babyback ribs…all at the same time!

This baby is made for winning BBQ competitions.

I need a bigger driveway…

-Perry

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Beef Ribs in La Caja China

Okay, so we decided to have some friends over, and I’ve been itching to use my La Caja China box again.

Add to that the fact that I’ve been buying a rack of beef ribs each week and tuckin’ them away in the freezer, and…well, you can guess what’s comin’

 7 – full beef rib racks, trimmed

1 – cup dry rub

2 – cups rib mop

2 – cups. Finishing sauce

21- lbs charcoal

Oh, and you can find this, and many more, step-by-step recipes in my cookbook, La Caja China Cooking, as well.

I took some detailed notes this time, and I’ve added my “secret” recipes below.

Lined the pan with foil, sure saved a lot of clean-up!

Firin’ it up!

External temp: 70d (temp inside box.)

Beef ribs: 7 racks, rubbed, face down in box. (I flipped ’em after the pic)

Charcoal: 7lbs, divided into two piles.

Note the local wildlife drawn by the smell of blazing beef…

 

 

35 Minutes: Internal temp of box was 136d, spread coals over surface.

60 Minutes: Internal temp = 185d, added 7lb of unlit coals.

90 Minutes: Internal temp = 195d, re-spread coals.

2hr 30min: Internal temp = 180d, mopped ribs (see recipe below), added 7lbs coals.

3hr 15min: Internal temp = 195d

4hr – Flip ribs “face up”, mop again and brown tops. Check every 15 minutes until happy.

Served ‘em up with a little finishing sauce, and basked in the glory!

Enjoy!

-Perk

 

Perk’s Beef Rib Rub
2 Tbs ea: Brown sugar, black pepper, smoked paprika, chili powder
2 Tsp ea: onion salt, garlic powder, celery salt, seasoning salt.
Rub meat, wrap in plastic wrap, and refrigerate overnight.

Perk’s Beef Rib Mop
1 cup Perk’s Finishing Sauce
1 cup cider vinegar

Perk’s Finishing Sauce
½ cup brown sugar
½ cup ketchup
½ cup cider vinegar
½ cube sweet butter
1 tsp garlic powder
1 tsp seasoning salt
2 tsp powdered ginger
1 tsp celery seed
3 Tbs soy sauce
½ tsp dry mustard

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