Getting our Floyd of Rosedale on and smoking some ribs for Mongo's 40th birthday extravaganza.
Tailgate-worthy "Charger ribs":
For 3 to 4 lbs. of beef back ribs (double quantities below for the ~8 lbs. as shown)
1 teaspoon of salt and black pepper as rub
Smoke for 1 - 1-1/2 hrs. over mesquite coals sprinkled with soaked hickory chips. Don't forget the drip pan underneath the ribs.
Sauce:
1 large onion, finely chopped
1/2 cup catsup
1/2 cup honey
1 - 4 oz. can of diced green chile peppers, drained
1 tablespoon chile powder
1 clove garlic, minced
1/2 teaspoon dry mustard
Let sauce simmer on low heat for about ten minutes before applying to ribs during the final grilling. Continue grilling until glazed.
Saturday, November 22, 2008
So... what are all you up to?
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5 comments:
Excuse me while I wipe the drool off my keyboard...
Num.....
Raves all around about the beans and the ribs from the party-goers!
"Who's putting their coals out on my floor?!"
"It was a stone grove, my man! You are the most righteous...
Ya whatever man. Get the #^#^ out of my house!"
- Mongo Wiping BBQ Sauce Off the Corners of His Mouth and Reveling In 6 Hour Overdue Solace!
Those look good, I have a way of cooking the ribs and they always come out tender.If you want more recipes or if you want to take a look at the colllection of tips I have for grilling you can visit www.cookingandgrillinoutdoors.com
Thanks for the compliments, everyone. As Mongo attested, I believe the assembled gave them two thumbs up.
Outdoorgriller,
Thanks for comment and I will stop by the site.
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