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  • Every Month We’ll Post One of Our Fameous Recipes For You To Make At Home

  • 7-1-11
    Memphis Dry Rub & Baby Back Ribs!!!

    Dry Rib Rub Ingredients:
    2 T. Light Brown Sugar
    1 T. Paprika
    1 T. Garlic Powder
    1 T Onion Powder
    1 tsp. Yellow Mustard Powder
    ½ tsp. Gran’daddy’s Ground Chipotle Pepper or Cayenne Pepper
    1½ tsp. Salt
    8 ounces of Gran’daddy’s Down Home BBQ Sauce
    2 Raw Racks Baby Back Ribs. (Purchase @ BJ’S, Wal-Mart)

    Several Hickory Wood Chunks soaked in water 45 minutes.
    (Purchase @ Home Depot, Wal-Mart)

    Preparation:
    Please wear food service gloves while
    Handling the Ground Hot Pepper and wash hands well after mixing.

    1. Mix all ingredients of dry rub together in a bowl.

    2. Rub both the front and back of the ribs liberally with the Dry Rub.

    3. Cover ribs tightly with Plastic Wrap and place in the refrigerator overnight.

    Smoking/Grilling Method:
    1. Place soaked wood chunks in heavy duty aluminum foil and double wrap.

    2. With wood chunks inside of foil poke several small pen size holes in foil.

    3. Place foil wrapped wood chunks off to one side of grill,
    directly on top of the propane burners or charcoal.

    4. Raise grill grate at least 4 inches above propane burners or charcoal.

    5. Lite the grill according to the manufactures directions.

    6. Place ribs on grill at the opposite end of grill as the wood chunks.

    7. Close lid and Smoke/Grill ribs till done for approx. 5-7 hours,
    or until a meat thermometer placed between the rib bones in the meat,
    not touching the bone, reaches 145 degrees.

    8. Mop ribs front and back to get them tacky with
    Gran’daddy’s Down Home BBQ Sauce during the last 15 minutes of smoking.

    8. ENJOY!!!

    PLEASE NOTE:
    1. Do not replace wood chunks when they burn out as too much smoke
    will over power the ribs and make them bitter.

    2. If flare up occurs spray chunks/charcoal with water.

    3. You should see smoke coming from grill during the first 2 to 3 hours of smoking.

    4. Adjust air dampers on grill accordingly as to maintain air flow,
    over the burners/coals to draft the smoke to the ribs.

    8-1-11
    Southwest Corn Blend:

    Rub & Ingredients:
    1 Tbsp. light brown sugar
    ½ Tbsp. Cumin
    1 tsp. Salt
    ½ tsp. Chili Powder
    ½ tsp. Gran’daddy’s Ground Chipotle Pepper or Cayenne Pepper (optional)
    2 large Green, Red, and Orange Bell Peppers
    16 oz. of Fresh or Frozen Sweet Niblet Corn
    Olive oil

    Directions:
    1. Coarsely chop all peppers.
    2. Add olive oil to pan and place peppers into hot pan.
    3. Grill peppers on medium high until tender and black specks appear on outsides of peppers.
    4. Reserve about ½ of rub in medium mixing bowl.
    5. Add Rub, 1 tablespoon at a time to peppers and continue to grill.
    6. Add frozen corn to peppers and grill with peppers until tender, while continuing to add rub seasoning to corn blend.
    7. Pour all veggies in bowl with reserved rub in it and mix well with spoon or rubber spatula
    8. Enjoy!

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