BBQ Junkie - Recipes, Secrets and More!

Try these BBQ Recipes this weekend!

1. Memphis Dry Rub Ribs
   
   Serves 4
   
   2 racks baby back ribs (4 to 5 pounds)
   For the rub
   2 tablespoons paprika
   1 tablespoon black pepper
   1 tablespoon dark brown sugar
   1-1/2 teaspoons salt
   1-1/2 teaspoons celery salt
   1 teaspoon garlic powder
   1 teaspoon dry mustard
   1 teaspoon cumin
   1/4 teaspoon cayenne pepper
   
   For the mop sauce (optional)
   2 cups distilled white vinegar
   1/2 cup water
   1/2 cup Dijon mustard
   1 tablespoon salt
   
   2 cups hickory chips or chunks, soaked in cold water
   
   1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
   
   2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.
   
   3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.
   
   4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
   
   5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.
   
   Exerpted from "BBQ USA"
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2. Alabama Country Style Ribs
   
   3 lbs. country style boneless pork ribs
   1/2 bottle bbq sauce
   Worcestershire sauce to taste (approx 3 tbsp)
   1 can cola
   
   Place ribs in a shallow pan. Mix BBQ sauce and Worcestershire sauce in a bowl, set aside. Pour cola over ribs. Pour BBQ and Worcestershire sauce mix over ribs.
   Roll ribs around in sauce until ribs are covered and cola is mixed with sauce. Sprinkle garlic powder over ribs.
   
   Marinate for at least 2 hours. Smoke for 3 hours at 250°F.
   
   Can also be cooked on the grill.
   
   Exerpted from Cooks.com
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3. Tender Barbecued Chicken
   
   Barbecued chicken is a staple for most backyard grillers. When cooking chicked you must be careful. When chickedn is done right it tastes great, however, when over cooked the chicken can be like leather. The problem with chicken is that chicken can not be cooked rare or even medium rare; it must be done. Prolonged exposure to heat removes the juices that keeps the chicken tender. There is one way to have your chicken juicy each time and it involves a process called brining.
   Brining is a simple process where the chicken, or any meat, is immersed in a salt-water solution for 1 to 24 hours. The salt-water solution is made with salt, sugar, and herbs. The process of brining locks in the meat's natural juices.
   
   Brining Ingredients
   1 quart cool water
   3/4 cup Kosher salt
   3/4 cup sugar
   
   In a gallon sized sealable plastic bag disolve all the ingredients, place the chicken in the bag and seal the bag, pressing out as much air as possible. Refrigerate for 1 to 24 hours. Remove the chicken, rinse well under cool water, pat dry with a paper towel.
   
   Grilling Chicken
   Heat great to 300. Season chicken to likeness. Place chicken on grill and close lid. For best results use an instant read thermometer and remove the chicken when its internal temperature reaches 170 degrees F.
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4. 2 Vegetable Side Dishes
   
   Grilled Stuffed Mushrooms
   24 medium mushrooms
   1/4 cup minced green onions
   4 tablespoons margarine
   2 teaspoons flour
   1.2 tsp dried marjoram
   1/4 cup dry white wine
   1/2 cup cooked ham, finely chopped
   1 tablespoon parsley, minced
   
   Wash the mushrooms well.
   Cook the onions in a little butter until they are soft. Add the marjoram, flour and stir in the wine. Continue to stir until thickens.
   Stir in the ham and parsley.
   
   Stuff he mushrooms with the ham mixture.
   
   Wrap the mushrooms in a foil packet, adding pieces of margarine inside the foil packet with the mushrroms. Seal the edges.
   
   Place on grill over medium heat for 15 minutes.
   
   Grilled Chile Relleno
   6 large poblano chiles
   2 tablespoons olive oil
   1 medium onion, minced
   2 cloves garlic, minced
   2 jalapenos, seeded and chopped
   1/2 red bell pepper, minced
   1/2 cup fresh cilantro, chopped
   1 teaspoon ground cumin
   28-ouce can baked beans, drained
   1 to 3 teaspoons hot sauce
   3 cups Monterey Jack cheese, grated
   Salt and pepper to taste
   
   Cut pablano chiles in half lengthwise and clean out seeds.
   
   Saute onions, jalapenos, red bell pepper, cilantro, and cumin until lightly brown. Add salt and pepper to taste.
   
   Turn off heat and stir in baked beans, hot sauce, and 2 cups of cheese.
   
   Fill the hollowed poblano chiles with the mixture and sprinkle on rest of cheese.
   
   Put chiles on the grill to the side and cook over medium heat for 30 minutes. The cheese will turn bubbly and brown. Serve while hot.
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