Provided by Sandra Lee Semi-Homemade
Remove thin membrane from the back of ribs. Rub ribs with cut lemon; set aside.
In a small bowl combine buffalo wing mix garlic powder black pepper and cayenne. Sprinkle seasoning over ribs and pat in. Cover ribs with plastic wrap. Chill in refrigerator for 1 to 3 hours.
Soak 2 cups hickory wood chips in water for at least 1 hour. Set up grill for indirect cooking over medium heat (no heat source under ribs; see page ??). Let ribs stand at room temperature for 30 minutes.
Drain wood chips. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place ribs on rib rack on hot grill over drip pan (or place ribs bone sides down directly on hot grill). Cover grill. Cook for 2 to 2 1/2 hours. Rotate ribs around rack every 30 minutes. If using charcoal add 10 briquettes and a handful of soaked wood chips to each pile of coals every hour. If using a gas grill add a handful of soaked wood chips to the smoke box every hour.
About 20 minutes before ribs are done remove ribs from rib rack and place meat sides down on grill. Generously brush with wing sauce; stack ribs over drip pan. Cover and cook for 10 minutes. Turn ribs; brush with additional wing sauce and restack. Cook 10 minutes more or until tender. Remove from grill; cut into portion sizes.
Serve hot with extra wing sauce blue cheese dressing and celery sticks (optional). Makes 4 servings
INDOOR METHOD: Prepare ribs as directed. Preheat oven to 350 degrees F. Place ribs bone sides down on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs uncovered for 30 to 45 minutes more or until tender turning and brushing occasionally with wing sauce during the last 20 minutes of cooking. Serve as directed.
*Recipe Excerpted from the book, grilling 2, by Sandra Lee
This recipe has been added to the following public cookbooks:
Sonya's Crowds Pleasers,
Don's Tasty Main Dishes,
Cheryl Mason,
Lester's Cookbook,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | WarOtter
09/04/09 05:10 PM | Simple and deliciousAs far as rubs go, this is one of the best I have tried. My advice: Put the rub on the night before, and about 20-30 minutes before they are finished coat the ribs with a nice dose of the sauce. This really does a great job not overpowering the pork flavor. Also, I would also suggest smoking the ribs as well. |
| ★ ☆ ☆ ☆ ☆ | brkbruno
07/27/08 06:17 PM | sodiumAll of her recipes have waaay too much sodium even for a healthy person to be consuming, since she uses so many prepared items, I, as a person with high BP and very sensitive to salt content could never cook her way. |
| ★ ★ ☆ ☆ ☆ | hs714
07/27/08 03:40 PM | Ruben Hot DogsIt tasted great, just as good as she looks. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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