SouthShoreNow.ca

Serves Four

Preparation:
Assemble foil smoking poach using one cup of well-soaked and a sprinkle of dry hickory wood chips (as instructed on webcast). Put smoke poach on one side of BBQ using medium-low heat until you reach a light smoke. Combine and mix your dry rub (ingredients below) and homemade BBQ sauce. Retain separately.

Ingredients:
8 racks of uncooked tavern ribs
2 tbsp of dry chilies
2 tbsp of dry Italian seasoning
2 tbsp of garlic powder
2 tbsp of cayenne pepper
2 tbsp of Montreal chicken spice
2 tbsp of ground white pepper
2 tbsp of onion powder
2 cloves of very finely minced fresh garlic
2 tbsp of very finely minced fresh onion
1 cup of your favourite BBQ or basting sauce. The choice is yours. Be creative and don't be afraid to experiment with your sauce ingredients.

Directions:
In a bowl, combine all dry ingredients, the fresh garlic and onions to create your “rub.” Evenly massage over both sides of the ribs so the ingredients are infused into the flesh of each rack. At this point you can start grilling immediately, but for full flavour place them covered in the refrigerator overnight or for 24 hours. (Remember to allow your ribs to come up to room temperature before cooking if you choose this method.)

To cook tavern ribs on the BBQ, you would use the "Indirect Heat Method" of cooking. Ignite only one side of your barbecue, leaving the other side off. With the cover down, allow barbecue to reach 220 degrees F (medium-low), waiting until your hickory chips have reached a light smoking level. Place your ribs (fat side up) on the side of the BBQ that has no heat and leave for approximately 2 to 2.5 hours. Don’t peek.

After the allotted time, if desired you can complete a BBQ sauce baste, covering your ribs, first on the underside, then continuing on the top. Continue cooking for at least another half-hour.

If using a conventional oven, preheat to 225 degrees F and cook using the same rub, basting and cooking techniques as described above.

Special Smoke:
Make 2 foil pouches, 6" square, of wet hickory wood chips. Place one pouch on the heated side of your barbeque and replace with the second one after one hour of cooking. For an additional infusion of flavour, mix fresh cloves of garlic, onion or fresh herbs with your wood chips.

Recommendations:
Serve with BBQ vegetable kabobs drizzled with olive oil, balsamic vinegar and Worcestershire sauce, sprinkled with fresh rosemary and ground pepper.