Rack of pork back ribs
Flameworks Rub Me the Right Way
When you get a rack of ribs, you’ll notice that there’s a membrane on the back of the slab. Remove this membrane and discard.
Rub the ribs with a generous amount of yellow mustard - this will help the rub stick and will not affect the flavour.
Sprinkle Flameworks RMTRW on both sides of the ribs
Preheat gas grill to 250 degrees - only light one burner
Fill WEDGIE with Pit Boss pellets and light according to instructions - do this in the grill
Place the ribs on a rack with a pan below - the rack keeps the ribs off of the pan so the smoke flavour gets on both sides
Place the pan with ribs on the cool side of the grill - indirect heat
Close the lid and check every hour, spritz with a cider vinegar/apple juice mixture to keep moist
After about two hours, double wrap the ribs in heavy duty foil ( If you like, you can take and add a cup of "The Juice", recipe below
Return to grill and check for tenderness after an hour
After an hour or so, check temperature using a thermal pen/probe - target temp is 206-207 deg
Remove from foil if tenderness is to your liking
sprinkle rub on the back side of the ribs and brush the front side with one of Flameworks BBQ sauces
Place on a rack inside of a pan and return to grill for 15 - 45 minutes to set up the sauce. Enjoy!
The Juice recipe:
1/2 stick butter
1/4 cup honey
1/4 cup brown sugar
2 tbsp Rub
1 cup apple juice
Peculiarly Picante Flank Steak
1 Tbsp chili powder
1 glove garlic
1 tsp salt
½ tsp cumin
½ tsp brown sugar
1 Tbsp + 2 tsp Worcestershire sauce
Grind together chili powder, garlic clove and salt into a paste. The salt provides the abrasive base. To this paste, mix in the cumin and brown sugar. Add the Worcestershire sauce to the wet rub.
Cut shallow slices across the grain of the flank steak. Massage steak with the wet rub. Put steak into plastic bag and marinate in the fridge for 4 to 8 hours.
Grill steak to your liking. Medium rare is best for this choice cut. Slice thinly on a bias and across the grain.
Dip and sop with Peculiarly Picante BBQ Sauce.
Sticky Ribs and Sauerkraut
Full rack of pork ribs, spare or back ribs.
500 g Sauerkraut
Line a broiler pan or cookie sheet with aluminum foil. Lay ribs on top of foil pan. Cover ribs with another sheet of foil. Cook at 325ºF for 30 to 40 minutes. Drain fat off of pan. Mop Good n’ Sticky sauce on ribs and roast uncovered for 30 minutes.
Drain sauerkraut and spread out on foil pan next to ribs. Mop more Good ‘n Sticky over sauerkraut. Roast for 30 minutes. Serves 2 to 4 depending on other meal items.
BBQ or Roasted Lamb
Place lamb chops or leg of lamb in a plastic bag. Pour in ½ bottle of Dijon Vu. Massage meat and marinate in fridge for 4 to 8 hours.
Grill lamb for 30 to 40 minutes or roast in over at 350ºF for 1.5 to 2 hours. Serve with greek lemon potatoes. For Zing, mix Booyah Hot Pepper Jelly with mint jelly and serve with the lamb.
4 strips of bacon, chopped
1 lb of lean ground beef
1 large onion, chopped
1 green pepper, chopped
2 cups kidney beans, rinsed if using canned
1 cup sliced green olives
1 x 28 oz can of tomatoes
250 mL jar of Peculiarly Picante sauce
Dried chile peppers, to taste
Saute bacon pieces in frying pan. Remove a place in crock pot or large saucepan. In reserved bacon fat, saute chopped onions until soft and lightly browned. Add onions to pot or pan. Add ground beef, chopped green pepper, kidney beans, olives, tomatoes and sauce to pot or pan. Mix to combine. Simmer 24 hours in crockpot or 4 to 6 hours in pot. The longer the better. Add more chilis (e.g., arbol, cayenne, habanero, finger, Californian, ghost, scorpion chiles) to spicy preference.