Bar­be­cue Condi­ment Give­away!

Michael Mixon en­joys ex­per­i­ment­ing with new fla­vors in his bar­be­cue—like the tequila in the mari­nade for these beef ribs.

Chattanooga Times Free Press - Parade - - WHAT AMERICA EATS - Go to Pa­­ment to en­ter.

We’ve teamed up with Chung Jung One to give away five gift bas­kets filled with their new Korean bar­be­cue sauces, gochu­jang may­on­naise, gochu­jang sauces and other good­ies.

Com­bine 1 quart beef broth, ¼ cup tequila, ¼ cup white vine­gar and juice of 1 lime in a deep bak­ing dish. Add 1 (3-lb) rack beef

back ribs (8 ribs), mem­brane re­moved, turn­ing to coat. Cover and re­frig­er­ate at least 4 hours, turn­ing at least once.

Pre­heat smoker to 275°F. (Go to Pa­ for char­coal or gas grill di­rec­tions.) Re­move ribs from mari­nade; dis­card mari­nade. Pat dry with pa­per tow­els. Rub 2 Tbsp olive oil over ribs. Shake ½ cup your fa­vorite

bar­be­cue rub over ribs. Let stand 30 min­utes. Place ribs in smoker; cover and cook 2 hours. Re­move ribs from smoker; wrap in foil. Re­turn to smoker; cook 2 hours. Un­wrap ribs; driz­zle with ½ cup melted

un­salted but­ter and let rest at least 15 min­utes. Cut and serve. Serves 8.

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