BACKYARD HERO
JOE WHITFIELD aka “Ribeye Joe”
Smoked Ribs on the BBQ A good friend of mine and fellow Kansas City
Barbecue Society judge introduced me to this Carolina recipe last year. I see why he’s proud to be from Anderson, South Carolina. The secret is not only cooking low and slow.
It’s also pride, passion − oh yeah − and a good mop sauce. Carolina Red sauce is a tangy vinegar- based sauce full of barbecue goodness. I’ve chosen the Primo Oval XL ceramic cooker.
I like its ability to handle eight-plus racks of ribs. You can also use your gas grill.
Carolina Red Barbecue Sauce You will need: 3 cups apple cider vinegar 1 (14 oz.) bottle ketchup, about 2 cups 2 cups packed light brown sugar 1 tablespoon hot pepper sauce, to taste 2 teaspoons Worcestershire sauce kosher salt fresh ground black pepper Directions: In a heavy-bottom saucepan, whisk together the sauce ingredients. Bring to a boil over high heat, reduce the heat, and let simmer for about 25 minutes. Season to taste with salt and pepper, and
& BBQ). Cover the ribs in plastic wrap and place them in the refrigerator for at least 12 hours. Pull the ribs from the refrigerator 45 minutes before you start cooking them so the meat can come to room temperature.
if desired add extra hot pepper sauce. Use this sauce as a mop coat on the pork ribs (it ain’t no slouch with chicken, either!) .
Carolina Cherry Smoked Ribs Here’s what you are going to need: • Rib Rack (or reversible roasting/ rib rack is the most versatile) sit it on your cooking grill. • Drip Pan to catch drippings – sits under cooking grill (also can add some apple cider/onions & apples to the drip pan for a little extra flavour). • Cherry Wood chips (or chunks if it’s a dedicated charcoal smoker) • Favourite rub • Basting Mop
Prepping your rack: Peel the silver skin membrane off of the bone side of the rack of ribs, using a sharp knife to help loosen the skin. ( I prefer back ribs, but as long as they are fresh it’s your call.) Brush the ribs with olive oil using a pastry brush, then rub your favourite spice rub mixture into the meat (there’s plenty of award winning rubs at Capital Appliance
Cooking: Preheat a gas or charcoal smoker until the inside temperature reaches 220 F. Add Cherry wood chips (or a cherry chunk for charcoal smokers or bbqs). Note: 200-250 degrees should be your range. Set your bbq or smoker up to cook indirect. Put the ribs in a rib rack. Smoke for approx. six hours. (The meat will pull back from the bone approx. ½” when done.)
Mop every hour while cooking and during the last hour, brush the ribs with the Carolina Red every 15 minutes.
By mopping the ribs you are
building up a nice outer layer crust that will knock your socks off. Your finished masterpiece can
be served with your favourite brown beans and coleslaw. ENJOY.
Joe Whitfield is a shareholder with Capital Appliance & BBQ in Ottawa. He says he “lives, eats and breathes everything BBQ”. He is a certified BBQ Judge for both the Kansas City BBQ Society and the Canadian Southern BBQ Association. Watch for his ongoing BBQ recipes in Bounder. You’re welcome to send him your reviews and submissions c/o this magazine.You can follow him on Facebook and Twitter @bbqing.
FGoe’s
“Joe The Ov Butcher”
er 35 years of experience!
avourite
Backyard Barbeque Recipes
Don’t sweat the menu... Joe has done all the work for you! Check out the options...
• Mediterranian Veal Chops • Fresh Ontario Lamb-all cuts
• Store-made BBQ Pork back Ribs
• Stuffed Pork Chops • Stuffed Chicken Breasts • Well-aged Beef-all cuts
Impress your friends… 58 BOUNDER MAGAZINE
www.bounder.ca www.bounder.ca
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613-822-4749
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BOUNDER MAGAZINE 59
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