Independence Day supper-- if you passed the quiz! |
The recipe begins, "From the legendary Sam
Higgins. I now often use this grilling technique for ribs." Mr. Big Food is not lying. He does use this technique often!
BARBEQUED PORK RIBS
WITH SAM’S SPECIAL SAUCE
Mesquite wood chunks, soaked in water for 1 hour before
grilling
Dry Rub
4-5 lbs slab pork ribs, left intact, membrane peeled off of
back of rack,
Sam’s Special Sauce
Spread coals evenly over grill. Light coals only on one-half
of grill. Spread Dry Rub over ribs. When lighted coals are ashed over, place
soaked and drained wood chunks on hot coals. Place ribs on grill, away from hot
coals. Cover grill and smoke ribs about 80 minutes to 2 hours, turning ribs
every 40 minutes and moving away from hottest coals. Baste smoked ribs with
Sam’s Special Sauce and continue cooking, covered, about another 30 minutes to
1 ½ hours, basting with sauce and turning occasionally, Cut into serving
sections and serve with remaining sauce.
DRY RUB
1 Tbsp salt
½ tsp black pepper
½ tsp Cayenne pepper
Mix all ingredients.
SAM’S SPECIAL SAUCE
2/3 C prepared mustard (preferably homemade—see recipes in
Basics section)
¼ C beer
2 Tbsp brown sugar
1 ½ tsp Tabasco (or to taste)
Combine all ingredients.
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