Cider Soaked Maple Cinnamon Cayenne Ribs
- 1 cup ketchup
- 1/4 cup water
- 2 tbspn organic paprika
- 1/3 cup vinegar
- 1/3 cup brown sugar
- 3 tbspn olive oil
- 2 cloves garlic finely chopped
- 1 tspn dried crushed habaneros (use cayennes for a tamer sauce)
- 1 tbspn honey
- 2 tspn chili powder
- 1/4 tspn cinnamon
- 1 bottle of Benito’s Original Naranja
1 rack pork spare ribs
1 1/2 gallon apple cider
1 jar of Benito’s Maple Cinnamon Cayenne BBQ Rub
-Soak the Ribs in cider overnight in a large bowl or rectangular pan
-Let liquid drain of ribs then apply half a jar of the maple cinnamon cayenne BBQ rub
– Try to pat it on rather than actually rub it as much as possible, you want to cake the rub on the ribs to produce layers of flavor goodness
-Put ribs on charcoal for about 3 hours.
– Be sure to tend the coals periodically mainting a temp of approx. 335 degrees.
– There should be no need to flip the ribs if the “low and slow” approach is executed correctly
– apply the other half of the rub approximately 45 minutes before taking the ribs off the grill
-Enjoy! The ribs should have nice sweet cinnamony type flavor with a subtle heat to them…
Beer can Yard-Bird and Scorching Mississippi Delta Ribs
I like to make my own barbecue sauce using the following mixture
Finely chop, mince, or mash the garlic and saute’ in olive oil in a medium sized pan (on low/medum heat) for about 3 minutes. Add other ingredients. Let the mixture mellow out for about twenty minutes on low/ medium heat. Add the Naranja last and stir repeatedly for a nice blend. Now you have your sauce, so just use a nice BBQ Brush to apply to meats before, during and after cooking. We went a lil overboard with the Naranja below. This BBQ sauce has a great kick to it! Enjoy!
SMOKY CHIPOTLE STYLE HENS
The sauce recipe is the same as the one above except for two substitutions. Use 3 tspn dried Chipotle peppers in place of the 1 tspn dried habaneros. Also use 3 tbspn of Old Bricktucky Cayenne,in place of the Naranja.
Cedar Board Salmon
2 untreated Cedar Boards (1/2 thick)
2 Salmon fillets
1 container of Sweet Blazes Salmon Rub (www.sweetblazes.com)
Obtain 2 untreated cedar boards that are around 10″ by 6″ by 1/2″ (or some size you feel comfortable with) olive oil. You need two nice 1/2 lb to 1 lb salmon fillets. Soak the boards in room temperature water for about twenty minutes. Rub the salmon down with a total of 1 and 1/2 tbsp of extra virgin olive oil. Evenly sprinkle salmon seasoning on fish. Close lid on grill. Check after eight to ten minutes. Depending on how hot the coals are, you might have to check every five minutes to make sure the edges of the boards are not on fire.