Texas Style Hickory Smoked Barbecued Beef Ribs with Panhandle Sauce Recipe
Ingredients
| Panhandle Barbecue Sauce | ||
| 1 cup bottled chili sauce | ||
| Onion | 3 Tablespoon, minced | |
| Green pepper | 2 Tablespoon, minced | |
| Brown sugar | 1 Tablespoon | |
| 1 fresh or canned jalapeho pepper, minced | ||
| 1 teaspdon dry mustard | ||
| 2 dashes Worcestershire sauce | ||
| 3 cups hickory chips | ||
| Beef ribs | 5 Pound, trimmed | |
Directions
For sauce: Combine all ingredients in small pan and bring to boil.
Reduce heat and simmer 15 minutes.
Soak hickory chips 15 minutes in enough water to cover .
Drain well.
Heat coals until gray ash forms.
Spread into single layer and let burn about 30 minutes.
Set grill 4 inches above coals.
Arrange ribs on grill.
Add about half of hickory chips to fire.
Cover barbecue if possible, leaving vents open.
Cook ribs about 40 minutes, turning every 10 minutes and adding chips and more coals as needed.
After 40 minutes, brush ribs generously with sauce and continue cooking, turning and brushing frequently for about 20 minutes.
Reduce heat and simmer 15 minutes.
Soak hickory chips 15 minutes in enough water to cover .
Drain well.
Heat coals until gray ash forms.
Spread into single layer and let burn about 30 minutes.
Set grill 4 inches above coals.
Arrange ribs on grill.
Add about half of hickory chips to fire.
Cover barbecue if possible, leaving vents open.
Cook ribs about 40 minutes, turning every 10 minutes and adding chips and more coals as needed.
After 40 minutes, brush ribs generously with sauce and continue cooking, turning and brushing frequently for about 20 minutes.
Chef
