Rib Sauce 1 Quart of Ketchup 1 Onion liquified 3 Tbls Worcetershire sauce 1/2 Tps Gravy Master 1 Clove Garlic crushed Salt Pepper Cayenne Pepper - you be the judge Tobasco - you be the jury 1/3 cup white vinegar 1 Tbl sugar 2 Tbls Oil This recipe has some options before you add the heat you can split it off and the base will be a mild sauce. It can be used to baste ribs. Heat the oil and add the liquified onions and garlic cook till translucent (3 minutes) stir constantly, do not burn. Add everything else and cook down by 15 % or 20 minutes. Sauce should be brown. Just before its done add the desired heat.
Smoked Ribs / Webber Kettle Grill The capacity for a 22 inch kettle is 3 full racks of Ribs. (you can add more if baby backs are used) 3 Racks of Pork Ribs whole 2 Large Onions 1-1.5 Quarts of White vinegar 2 Cloves of Garlic 2 Tbls paprika 4 Bay leaves (crushed) 1 Tbls tyme Black pepper to taste Salt to taste Charcoal Hard wood chips (oak, hickory, apple, cherry, mesquite) whatever you fancy. I have used unfinished oak flooring chopped and crushed with a sledgehammer. The day before: Trim as much fat as possible from the ribs. Remove the membrane on the back by inserting a screwdriver or other blunt object between the membrane and the bone and pull. Place the onions and garlic into a food processor with a little vinegar and liquify. If you do not have a processor finely chop the onions and garlic and smash with the side of a large knife or cleaver. Add salt. Place the ribs in a heavy duty plastic bag or large container. Mix the garlic/onion mixture with enough vinegar to cover. Place in the refrigerator overnight. This will tenderize the ribs and give the meat flavor. The Next Day: Remove the Ribs from the marinade reserve some for the grill. Combine the bay leaves, tyme and paprika, salt and pepper and rub into the ribs. Allow to come to room temperature. Wood preperation: Soak the desired amount of chips in water. Grill preperation: Start the barbeque using approximately 40 charcoal briquettes allow to turn completely grey. The idea is to maintain a temperature of 225 degrees and not to place ribs directly over the coals. Once the coals are ignited spread them out to the side of the grill. Fashion a round pan using 2 sheets of aluminum foil (the large heavy duty foil is the best) forming sides which are at least 1 inch high. Place in the center of the barbeque to catch the drippings. Add some of the reserve marinade to the drip pan ( creates moist environment ). Place the grill and arrange the ribs in the center so that they are standing (lean them againest each other). Put the top on and adjust the dampers so that they are just slightly open. You will have to add coals periodically to maintain temperature. The trick is to cook them slow , you should observe a stream of smoke through the top damper, if no smoke cooking temperature is too low. Add coals or open dampers until the stream is observed. If done properly you can walk away until you have to add more coals. Approximately 45 minutes before they are done add the desired amount of wood chips directly to the coals. Remember the longer you add chips the more smokey the ribs. Mesquite gives the strongest flavor. I find that 3 to 4 hours are required for cooking. A good way to tell is if the meat has shrunk from the bone.
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