Barbecue Condiment Giveaway!
Michael Mixon enjoys experimenting with new flavors in his barbecue—like the tequila in the marinade for these beef ribs.
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 Parade.com/tequila 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.