Barbequed ribs have always been a favorite dish for the outdoor cooking enthusiast, this recipe gives the traditional recipe a twist. A little bit of spice to go with a touch of sweet will make these ribs a family or cook-off winner!
One Rack of Ribs – Pork ribs rule in this recipe, you can use Baby Back ribs or St. Louis style ribs as well.
For best results, use Texas Gourmet Sweet Chipotle Season all rub
1 Jar TXG Jalapeno Kiwi Jelly
4 oz. Orange Juice
1 T. Olive Oil
1 T. Soy sauce
2 Cloves Fresh Garlic Minced (Mix above Baste ingredients together in a small sauce pan and heat at medium heat for 5-6 minutes.) Remove from heat.
Generously spread rub on both sides of ribs – cover and place in refrigerator.
Allow ribs to set 2-3 hours before cooking.
Place ribs on smoker or grill with indirect heating, approximately 2 ½ hours at 250 – 275 degrees. Turn the ribs every 30 minutes. I recommend 2 pounds charcoal, then if smoking I use 2/3 Post or Red Oak and 1/3 hickory seasoned ( dry) smoking wood. Rinse wood with water to rem0ove any dirt or dust before cooking.
After the first 2 ½ hours baste the ribs liberally with the basting sauce. Wrap them in heavy duty foil, but leave a small opening at the top center.
Allow to keep cooking at 250 – 275 degrees for another hour.
Remove from the heat and the foil, then return the ribs to the heat for 20 minutes to finish them off. Remove from heat, allow the ribs to rest, cover with foil tent for 15 to 20 minutes before slicing.
CAJUN MEATLOAF W/ SWEET & SPICY GLAZE
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JALAPEÑO KIWI HAM GLAZE
MANDARIN & SHERRY GLAZED TENDERLOIN
MANDARIN STIR-FRIED CHICKEN W/ CASHEWS
PINEAPPLE CHIPOTLE PULLED PORK
PORTOBELLO MUSHROOM FAJITAS
SPICY PORK STEW
TEXAS STYLE CAJUN JAMBALAYA
TX WAGON WHEELS
SPICED PEACH & AMBER ALE GRILLED CHICKEN
LAZY O RANCH SWEET CHIPOTLE CHICKEN
CHOWHOUND CHICKEN TENDERS