Mesquite Smoked-- BBQ Beef Ribs

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Chef Munky

Honey Badger
Dec 15, 2008
4-8oz cans tomato sauce
4 cloves of fresh garlic- minced
1 Large sweet yellow onion- minced
1/2 cup of dark molasses
2 teaspoons of chili powder
1 teaspoon of cayenne pepper
2 Tablespoon of apple cider vinegar
2 teaspoons of dry mustard
1 cup of dark brown sugar
2 teaspoons of fresh ground black pepper
1 1/2 teaspoons of allspice
1 1/2 teaspoons of seasoning salt
1 Tablespoon of lemon juice
2 Tablepoons of olive oil

In a medium sized saucepan. Heat the olive oil, add the onions. Stir until they are cooked and translucent.
Add the garlic. Cook 3 minutes, Stirring often to keep the garlic and onions from browning.
Remove the sauce pot from the heat. Stir in the tomato sauce,molasses. Mix well.
Add the rest of the ingredients. Stir to fully incorporate the spices and brown sugar.
Place it back onto the stove. Cook on medium heat stirring often to keep it from sticking. Taste and adjust the seasonings before finishing it up.
It will take about 30 minutes for the sauce to thicken up.
Cover and refrigerate overnight in the fridge.

Chefs Choice Mesquite Charcoal
Brinkman smoker. Kept it around 225. It got a little hot at times.
Mopped the sauce on after 2 hours of cooking.
Smoked 5 1/2 hours.
How's my smoke ring?



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