Our Recipes

Adapted from West Coast Prime Meats Cooks © 2015

Beef Rub

Ingredients

• Quarter-cup paprika
• Quarter-cup Lawry’s seasoning salt
• One tablespoon celery seed
• One tablespoon onion powder
• One tablespoon granulated garlic
• One tablespoon dry mustard

Instructions

Mix together thoroughly, seal in a container and store in a cool, dry location.

Tony’s Spicy Barbecue Sauce

Ingredients

• One gallon ketchup
• Half-cup Liquid Smoke
• Two cups brown sugar
• One cup molasses
• Quarter-cup Worcestershire sauce
• Four tablespoons cayenne pepper
• Two 7-ounce cans chipotle peppers in adobo sauce
• Three tablespoons coarse-ground black pepper
• Three tablespoons ground white pepper
• Half-pound fresh árbol chiles or Thai chiles
• One cup Newcastle Brown Ale

Instructions

1. In a blender jar, purée the half-pound of fresh chiles with the ale.
2. Pour the purée into a large, heavy sauce pan, along with the remaining ingredients.
3. Place the sauce pan on the stove over medium heat, bring to a simmer, then turn the heat to low and cook for at least one hour, stirring frequently.
4. Hold warm until needed. If not using immediately, chill in an ice bath and refrigerate in a sealed container. The sauce will keep if refrigerated for three days.

Assembly

Ingredients

• One seven-bone beef back rib rack
• Half-cup beef rub (see recipe)
• One cup Tony’s Spicy Barbecue Sauce (see recipe)

Instructions

1. Pull the rack from the refrigerator, coat it on all sides with the rub and let the meat sit for approximately 30 minutes to come to room temperature.
2. Meanwhile, prepare the smoker or grill to 170 degrees Fahrenheit. (See How to Turn Your Kettle Grill Into a Smoker) 
3. Maintain the temperature at 170 degrees for at least four hours.
4. If using a smoker, you will want to light your grill about ten minutes before the four-hour mark.
5. After four hours, remove the rack from the smoker or kettle and let the meat rest. If you used a kettle to smoke the meat, open the vents on the lid, add coals and heat until they are red-hot, about 15 minutes.
6. Dip the rack in the sauce and heat on the grill, bone-side down, for two minutes. Remove, slice into individual ribs and serve with extra sauce on the side.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.