So... what are all you up to?

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.