Chief’s Blizzard BBQ Ribs

Chief’s Blizzard BBQ Ribs

BBQ’ing is a year round sport, especially if you are in the Army and
snow-bound overseas. I have traveled around the world on Uncle’s dime
for about 15 years and have been perfecting this recipe. We always have
a “first snow” BBQ when we were stationed in England. The real secret
is the smoking method with the mesquite wood and using John Boy and
Billy sauce.

The best beer for this is a light (lawnmower) ale or a fresh batch
of Cooper’s draught. It keeps you going for the long hours of watching
your meat cook.

Ingredients:

• 5 lbs. of baby back pork ribs
• 1 jar of John boy and Billy’s Hot and spicy BBQ sauce
• Hungarian paprika rub
• Lawry’s season salt
• freshly cracked peppercorns
• garlic powder
• Old Bay seasoning salt

Fire:

• charcoal is best
• mesquite chunks (soak in water 30 minutes prior to cooking)
• old soup can full of water

Ribs prep:

1. First thing is to wash the ribs off in cool water and
   remove the lung lining from the back (Concave) side of the ribs. This
   will ensure full flavor penetration.
2. Cut the ribs into 4 inch sections (about every two rib bones), lay out on a clean surface and prepare to spice.
3. Sprinkle the paprika on the ribs and hand rub the spice into the meat. Be sure to spice both sides and the ends.
4. Sprinkle Season salt, fresh pepper, garlic and Old Bay to taste on both
   sides of the ribs and the ends to taste. Set aside and get the fire
   ready.

Fire prep:

1. Start the charcoal in the left side of a charcoal grill (smoker).
2. After the coals are gray, clear an area in the center of the coals and
   place the soup tin full of water in it and move coals next to the tin.
3. Place a couple of mesquite chunks in the fire and let them flame up for a couple of minutes.
4. Place the cooking grates on the grill.

Ribs cooking:

1. Don’t let the grill get past 300 ºF (149º C) if possible.
2. Place the ribs on the right side of the grill for offset cooking and
   close the lid and choke the chimney for maximum smoke (about 80%
   closed).
3. Let the ribs smoke for about one hour and try not to open the lid.
4. After one hour, open the chimney to about 50% and throw another small
   chunk of mesquite wood on the coals and allow it to flame up.
5. Move the ribs to the left side of the grill for direct cooking and cook until done (lid closed).
6. Brush a generous amount of John Boy and Billy sauce on the ribs and
   turn them, repeating the process on the other side. Brush once more
   before you take them off the grill.
7. You will have the best
   tasting ribs with a nice smoke ring around the outside of the meat.
   Enjoy with a homebrew and some Texas Toast thrown on the grill after
   the work is done.

Cleaning tip:

When you are done using your cutting board, spray it off with hot
water and use the following method to make it fresh. Pour a few capfuls
of lemon juice on the cutting board and sprinkle it with salt. Scrub
the board with a fresh sponge and when done, the board should be void
of all smells.