BBQ BEEF RIBS
Adapted from West Coast Prime Meats Cooks © 2015
- Quarter-cup paprika
- Quarter-cup Lawry’s seasoning salt
- One tablespoon celery seed
- One tablespoon onion powder
- One tablespoon granulated garlic
- One tablespoon dry mustard
Mix together thoroughly, seal in a container and store in a cool, dry location.
Tony's Spicy Barbecue Sauce
- One gallon ketchup
- Half-cup Liquid Smoke
- Two cups brown sugar
- One cup molasses
- Quarter-cup Worcestershire sauce
- Four tablespoons cayenne pepper
- Two 7-ounce cans chipotle peppers in adobo sauce
- Three tablespoons coarse-ground black pepper
- Three tablespoons ground white pepper
- Half-pound fresh árbol chiles or Thai chiles
- One cup Newcastle Brown Ale
- In a blender jar, purée the half-pound of fresh chiles with the ale.
- Pour the purée into a large, heavy sauce pan, along with the remaining ingredients.
- Place the sauce pan on the stove over medium heat, bring to a simmer, then turn the heat to low and cook for at least one hour, stirring frequently.
- Hold warm until needed. If not using immediately, chill in an ice bath and refrigerate in a sealed container. The sauce will keep if refrigerated for three days.
- One seven-bone beef back rib rack
- Half-cup beef rub (see recipe)
- One cup Tony’s Spicy Barbecue Sauce (see recipe)
- Pull the rack from the refrigerator, coat it on all sides with the rub and let the meat sit for approximately 30 minutes to come to room temperature.
- Meanwhile, prepare the smoker or grill to 170 degrees Fahrenheit. (See How to Turn Your Kettle Grill Into a Smoker)
- Maintain the temperature at 170 degrees for at least four hours.
- If using a smoker, you will want to light your grill about ten minutes before the four-hour mark.
- After four hours, remove the rack from the smoker or kettle and let the meat rest. If you used a kettle to smoke the meat, open the vents on the lid, add coals and heat until they are red-hot, about 15 minutes.
- Dip the rack in the sauce and heat on the grill, bone-side down, for two minutes. Remove, slice into individual ribs and serve with extra sauce on the side.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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