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The BBQ Pit Recipe
For this Week....

Baby Back Ribs

Recipe By : Larry Gerber -- BarBeQue Man, Inc.
Serving Size : 2
Prep Time : :20
Categories : Pork & Ham

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

Description: I had the 
pleasure of cooking these 
ribs with Rich Davis when 
he appeared with me several 
years ago on Culinary 
Adventures. Rich Davis was 
the founder of the K.C.  
Masterpiece Restaurant Chain. 
Notes: You can tell when the 
ribs are done by using the 
"pinch" test. Use your index 
finger and thumb... Pinch the 
rib meat between the bones. 
If you can easily touch your 
thumb and index finger together, 
the ribs are done.
  

 
      4          Pounds      Pork Back ribs (approximately 2 full slabs)

     2/3         Cup         Yellow mustard

     1/3         Cup         Pepsi or Coke Cola (not diet)
 
      1          Tbsp.       Ground black pepper
     
      1          Tbsp.       Garlic salt

      1          tsp.        Ground ginger

      1          tsp.        Chili powder

     1/2         Cup         BarBeQue Man Bar-B-Q Sauce (any flavor)

Peel the membrane off the back of the ribs. If you can't do it ask your butcher to do it for you. Mix the wet and dry ingredients together. Rub the marinade onto the ribs. Cover or wrap with plastic wrap and refrigerate overnight.

Remove ribs from the fridge and let them come to room temperature, about 30 minutes. Prepare the grill for the indirect method of cooking. Put ribs on grid or in a rib rack.

Smoke-Roast at 250 degrees for three hours and fifteen minutes or until ribs are tender.

Mop on the Bar-B-Q Sauce 10-15 minutes prior to removing the ribs from the grill. Place on a hot platter. Serve and enjoy with more of our sauce on the side....

Start to Finish Time:
"3:30"

Suggestions.....
For an exciting variation to your out door cooking adventure, soak wood chips in hot water for at least 30 minutes. Drain the chips and place directly atop the hot coals prior to and during cooking. Chips add great flavor without adding calories and should only be used if using the direct heat method of cooking such as quik-grilling. Types to be found include, apple, cherry, peach, pear, plum, alder, ash, sweet birch, oak, maple, walnut, elm, pecan, butternut, and the typical hickory and mesquite. If you are cooking for longer periods of time use wood chunks and soak in hot water too, however you can soak chunks usually overnight with great results. If you are using fresh-cut chunks, soaking in water is not required. Chunks too are available in those flavors.
Try using hardwood lump charcoal instead of the typical briquettes you now are using. It burns hotter with no additives, imparts a very nice flavor and you use less!! For gas grills, wrap some chips or chunks in aluminum foil, punch a few holes in foil and place at bottom of unit. Enjoy experimenting! Cooking outdoors year round is fun!!
Please if you have any questions about this in-depth topic please contact us. However, please keep in mind that we receive hundreds of email requests on a daily basis and we try to address every single one of them. Some of your questions can simply be answered by checking your owners manual or manufacturers instruction booklet. For now, enjoy these BBQ and grilled recipes....
Regards, BarBeQue Man™™ BarBeQue Man™, Inc. (847) 289-4477 email: BarBeQue Man™
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