[Redskin in Canada]

[Redskin in Canada]

[Irn-Bru]

[curveball]

Here's a really easy BBQ sauce recipe. Tweak it to your own tastes.




Carmelize a chopped large red onion, (about 5 minutes over a medium heat) add a couple of cloves of minced garlic and a few seeded serranos minced with a pat or two more of butter. Cook for about 2 or 3 minutes then add a few splashes of Worchestershire sauce and about a half cup of red wine vinegar. Bring that to a simmer then add about six Roma tomatoes minced a pinch or two of brown sugar and two shots of tequila. Let it cook for about 10 minutes. Dump it in the blender until you have your desired consistency.

I add my spices after that. The usual suspects, cumin, ginger, whatever strikes your fancy.

[Chris Luva Luva]

[NikiH]

I've not tried to make my own bbq sauce, although once I did while making pork bbq. It was ok but nothing spectacular but I am so trying curveball's recipe.

I've never been good at cooking ribs so I'll let Scott do that part.

[Hoss]

CLL,
I usually use the "Country Style" ribs which are much meatier than regular ribs.

Soak hickory chips in water for at least an hour. You can buy wood chips at any grocery store....look for next to the charcoal briquets.

Liberally sprinkle ribs with season-all, granulated garlic, and pepper. Let ribs sit at room temp for 20 min.

Put soaked chips in smoker box in grill, or wrap them in aluminum foil, make sure to poke plenty of holes in foil, place in grill and get grill med/high temp. This allows the wood chips to start to smoke.

Once temp is achieved, place ribs on grate furthest from heat source. I use my upper grate on my gas grill. Turn heat down to medium low, or open vents if using charcoal grill.
The trick is to cook on indirect heat and SLOW. Turn every 15-20 min. Don't rush. Takes almost an hour. I probably turn 3-4 times.
Slather bbq sauce on during the last 5 minutes of each side. Be careful sauce will burn easily. Serve with homemade fried rice and kimchee. Die and go to heaven.

[Chris Luva Luva]

How do you control the temp when using charcoal? Is it just by opening the vents?

[Hoss]

Been a while since I've used a charcoal grill. Gotten lazy I guess.

Put the grate up at it's highest setting. Open vents. Spread briquets out somewhat, and check meat every 10 min. Turn once meat starts to change to a deeper "crisp" look. The more you bbq, the more an experienced eye you will get. Remember to cook bbq slow. Better to cook slow, than to cook too fast and make the meat tough. You can always zap them in the microwave a couple of minutes if there is any doubt to the doneness.
Hey, let me know if you give them shot.

[SkinsFanInHawai'i]

Has anyone tried the ribs you cook in Coca-Cola?

These are the best ribs I've ever had.
But I'm no expert.

[Deadskins]

[SkinsFanInHawai'i]

[curveball]

I marinate in Coke all the time, as a matter of fact, there's a brisket recipe soaking them in Coke on the way to a tailgate on here somewhere. I don't know why but Coke works much better than Pepsi for cooking.



And CLL, take the actual grilling surface off your barbque before you start your charcoal. Spread the charcoal evenly until it's ready (use the hand method if you don't have an infrared thermometer, it's ready when you have to pull your hand away before a three count), then move all the charcoal on to one side on your grill before replacing the grilling surface.

This will leave you with one dircet high heat side for searing and an indirect heat half for your slow cooking.

[REDEEMEDSKIN]

[Redskin in Canada]