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Recipe - Sprinters' Cinder Burn Ribs

sprintersprinter Posts: 1,188
edited 9:06AM in EggHead Forum
This basis for this recipe was from a "Get Smoked" cookbook that I have but has been modified from its original form quite a bit. The name comes from my old days of running in high school on those old cinder tracks. (I date myself somewhat, or at least let you know that I'm from a VERY small town) I remember falling on those cinders a number of times but getting right back up to finish the race 'cause I was having so much fun. Thats the same feeling I get with these ribs. They have a pretty potent kick to them but you keep on going till the plate is completely gone. Anyway, try 'em if you like hot ribs.[p]
Overnight Paste:[p]1/3 Cup Beer (use what you like I guess)
1/3 Cup Garlic Salt
1 TBSP White Pepper
1/2 Cup Paprika
1/4 Cup Dry Mustard
1/4 Cup Red Wine or Cider Vinegar
1/4 Cup Steak Sauce or Worst... Sauce[p]Mix this together to form a paste. Add more beer if the paste is too thick. Wrap the ribs in plastic and refrigerate them overnight.[p]
Sauce:[p]1 Cup Ketchup
1 Cup Chili Sauce
1/2 Cup Steak Sauce
2 TBSP Worst... Sauce
2 TBSP Dry Mustard
3 TBSP Tabasco Sauce or Other Hot Sauce
3 TBSP Prepared Horseradish
2 Cloves Garlic Minced
4 TBSP Molasses or Maple Syrup
2 TBSP Red Wine Vinegar
1 Minced Jalepeno Pepper (optional)[p]Mix all of this together in a bowl and set aside.[p]Take the ribs out of the fridge and get the fire started. I cook mine indirect at about 250 until they're done. The last couple of hours you want to start basting the ribs with the sauce. Reserve about a cup for dipping the ribs in, the rest can be used for basting them.[p]Like I said, thise have quite a kick to them but the smoke flavor tempers the heat of the sauces somewhat. Let me know if you try them and how you like them.[p]Troy

Comments

  • ChefRDChefRD Posts: 438
    sprinter, this sounds really great. I will try this the next time i do ribs, (did some yesterday ;)), so it might be awhile before i cook more but i definitely want to try these.
    Thanks for sharing. ChefRD

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