KILLER BBQ BEEF RIBS TEXAS STYLE:
Make a spice rub:
4 tsp chili powder
1 tsp cayenne pepper
2 tsp salt
1.5 tsp black pepper
Rub spice thoroughly on room-temp ribs one hour before grilling.
Grill indirect method, push all coals to one side, meat side down for first hour.
Wrap soaked wood chips in alum. foil envelope, pierce w/fork, place directly on coals.
Get 2 shallow cans (like tuna fish) fill with hot water and place on grill over hot coals.
Close bottom vent completely, place top vent over meat (to draw smoke over meat) and close almost completely. You want the ribs to cook slow as possible, low temp. Flip meat after 1 hour. When meat starts to pull away from bone - they are done.
DO NOT put sauce on the ribs. Put the sauce on the plate as a dipping sauce. My favorite, Bullseye Spicy.
Buying ribs: go to a supermarket that has a butcher, never get the ones that were frozen, they trim out too much of the good meat.
Enjoy your cholesterol!!!
I'm printing off your recipe and we'll try it out this summer! We have company coming up from Texas this summer and I thought it'd be fun to try out some Texas style BBQ ribs. Thank you!
Here's dessert recipe thanks to Paula Deen!
Cheesecake with Praline Sauce
Yield: 10 to 12 servings
Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
5 eggs
1 tablespoon vanilla extract
Topping:
1 1/2 cups sour cream
4 tablespoons granulated sugar
1 teaspoon vanilla extract
Praline Sauce:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.