Flameworks Elixirs
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Low and slow prok back ribs (Winter time gas grill recipe)

Rack of pork back ribs

Yellow mustard

Flameworks Rub Me the Right Way


Pit Boss pellets


 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


Pit Boss pellets

Smokin Wedgie

More Recipes

Peculiarly Picante Flank Steak

Wet Rub

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.

Picante Chili

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.