"ViLco" > wrote:
> Hi, maybe some of you already know me, I'm Vilco from RFC, and from Italy
> also.
> [ . . . ]

Hi Villi. Try this:

Pork or Beef Ribs, Bourbon-Glazed, Smoked

Rub

1/3 cup black pepper, ground
1/4 cup paprika
2 tbs sugar or Splenda
1 tbs salt
2 tbs chili powder (see below)
2 tsp garlic powder
2 tsp onion powder
9 lbs of thick, meaty, beef ribs or 3 racks of pork spareribs.

Bourbon Mop (Optional)

3/4 cup Bourbon
3/4 cup cider vinegar
1/2 cup water

'Bour-BQ' Sauce

1/4 cup butter
1/4 cup oil (preferably canola or corn)
2 medium onions, minced
3/4 cup Bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
1/2 tsp black pepper, fresh ground
1/2 tsp salt

The night before, mix up the rub and apply 1/2 of it evenly over the ribs.
Put them in a plastic bag in the 'fridge overnight.

The next morning, take them out, pat them down with the remaining rub and
let them come to room temperature while you get the offset smoker up to
225 to 275 F (105 to 135 C) at the grate and mix up the mop. Should take
about 30 to 45 minutes. Put the mop on low heat to warm up.

Put the ribs in the smoker. Fruit wood gives a sweet smoke, oak or nut
woods give a more savory smoke. Don't use smoke for more than the first two
hours. They're gonna cook around 4 hours. Turn and mop 'em after 1-1/2 and
3 hours. While they're smokin', prepare the 'Bour-BQ' sauce in a large
saucepan. Melt the butter with the oil over medium heat. Add the onions and
sauté 'til they begin to turn golden, maybe 5 minutes. Add the remaining
ingredients, reduce the heat to low and cook until the mixtures thickens,
about 40 minutes, stirring frequently.

Brush the ribs with the sauce a couple of times in the last 45 minutes of
cooking. Return the remaining sauce to the stove and simmer 15 to 20
minutes 'til it's reduced by 1/3 and gooey and sticky.

When the ribs are ready, a fork will easily enter the meat. Serve with the
reduced sauce on the side.

******************

Chili powder

INGREDIENTS

* 1/4 cup ancho chile powder
* 1/4 cup red New Mexico chile powder
* 2 tablespoons toasted and ground cumin seeds
* 2 tablespoons onion powder
* 2 tablespoons Mexican oregano
* 1 tablespoon chipotle chile powder
* 1 tablespoon garlic powder
* 1 teaspoon ground allspice

**********************

An easy homemade chili powder recipe.

Ingredients:

* 1 teaspoon paprika
* 2 teaspoons ground cumin
* 1 teaspoon cayenne pepper
* 1 teaspoon oregano
* 2 teaspoons garlic powder

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061