Dave's Special Ribs
Dave's Special Ribs Recipe
This is the first of what I hope will be many readers contributions. Dave is a friend and collegue of my husbands, they work together.
Dave has a great sense of humor and a unique outlook on life. He has been telling my husband and I how wonderful his ribs are for years. To date I still have not tried them . Once you try Dave's recipe please drop me a line and let me know just how terrific are they?
I would like to thank Dave for hopefully getting the ball rolling on contributions to my web page.
THANK YOU!
P.S. Check Dave's Blog out you will get exactly what I mean by unique outlook
www.davebrokawnews.blogspot.com
Dave has a great sense of humor and a unique outlook on life. He has been telling my husband and I how wonderful his ribs are for years. To date I still have not tried them . Once you try Dave's recipe please drop me a line and let me know just how terrific are they?
I would like to thank Dave for hopefully getting the ball rolling on contributions to my web page.
THANK YOU!
P.S. Check Dave's Blog out you will get exactly what I mean by unique outlook
www.davebrokawnews.blogspot.com
Trim, remove silver skin off of the back side.
season ( both sides) Place in marinating dish
Add: 1 can of beer.
douse liberally with balsamic vinegar.
Ribs should be slightly covered. Lay down a layer of onion. more of your favorite rib seasonings. Refrigerate, let sit for an hour. every so often give them a shake. only if you have a Tupperware container like I do it seals and has no up or down so you can flip and shake. While all this is happening the charcoal should get lit and preferably hickory chips are ready to be placed in the coals
When the ribs go on, now here is a choice, you can rotisserie which is a good way to do it or you can do direct on grill but offset the coals and hickory so the ribs get indirect heat and smoke for about an hour.
I use a squirt bottle for my bbq sauce cause I don't like the hairs a brush loses. When the ribs are cooked move them on top of coals and add sauce. you must stay put so they don't burn, when the sauce gets the black tips on the bones and the bones pull free you are done.
I am currently using a combination of Masterpiece and Mo Prichards BBQ sauces. Sometimes I use Bullseye and Masterpiece. But when in doubt use Open pit. you cant miss.
season ( both sides) Place in marinating dish
Add: 1 can of beer.
douse liberally with balsamic vinegar.
Ribs should be slightly covered. Lay down a layer of onion. more of your favorite rib seasonings. Refrigerate, let sit for an hour. every so often give them a shake. only if you have a Tupperware container like I do it seals and has no up or down so you can flip and shake. While all this is happening the charcoal should get lit and preferably hickory chips are ready to be placed in the coals
When the ribs go on, now here is a choice, you can rotisserie which is a good way to do it or you can do direct on grill but offset the coals and hickory so the ribs get indirect heat and smoke for about an hour.
I use a squirt bottle for my bbq sauce cause I don't like the hairs a brush loses. When the ribs are cooked move them on top of coals and add sauce. you must stay put so they don't burn, when the sauce gets the black tips on the bones and the bones pull free you are done.
I am currently using a combination of Masterpiece and Mo Prichards BBQ sauces. Sometimes I use Bullseye and Masterpiece. But when in doubt use Open pit. you cant miss.
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