A Home Chefs
BBQ Ribs Recipe

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I picked up a Barbeque Recipe book for $6 that I couldn’t resist. It’s another addition to my collection of cook books. I figured it would come in handy when wanting to use my smoker. After watching Diners, Drivin’s and Dives, they had me craving BBQ Ribs.

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Since I just got a new BBQ Rib cook book and wanting to fire up the smoker, I might as well use them. Reading through the recipes gave me some good ideas. I like taking recipes I come across and kicking it up a notch and incorporating my own twist.

INGREDIANTS:

Sauce:

¼ cuo Café’ Patron Tequila

1/4 cup honey

 1 cup chili sauce

1 tsp onion powder

1 tsp apple cider vinegar

1 ½ tsp w/o sauce (Worcestershire)

1 ½ tsp mustard, (Dijon)

Ribs:

2 slabs of ribs (prefer beef)

Rub:

1 tsp brown sugar

1 tsp garlic powder

1 tsp chili powder

1 tsp curry powder

1 tsp paprika

1 tsp onion powder

¼ tsp dried rosemary

½ tsp ground thyme

¼ cayenne pepper

¼ salt and pepper, or to tasre

Directions:

 Mix rub ingredients and coat the ribs. I put mine in a Ziploc Vacuum sealed bag for 2 – 4 hours in the refrigerator.  You can also wrap them in plastic wrap.

 Pull ribs out and let sit while the smoker is getting to temp. (250 – 275). Oil grate and place ribs bone side down for an 1 ½ to 2 hrs.

 While ribs are cooking, mix the sauce ingredients and let marinate.

 Turn ribs and cook for about an hour. I think they’re perfect when the meat pulls back about a ½ “ down form top of bone.

 Glaze ribs with sauce every 10 to 15 minutes over the next 30 to 45 minutes. Heat the remaining sauce and serve with ribs when done.

 Watching Diners, Drivin’s and Dives seems to always make me hungry. This recipe works well when you plan on staying home and getting chores done around the house.


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