Wednesday, July 31, 2013

Melissa Cookston Competition-Style Baby-Back Recipe...

Quick and Easy BBQ Rub
1 cup granulated raw sugar
1/2 cup brown sugar
2 tbsp salt
2 tbsp granulated garlic
1 tsp cayenne pepper
1 tsp cumin
2 tsp black pepper (coarse ground if available)
2 tsp ground mustard
4 tbsp light chili powder
4 tbsp paprika
Remove membrane from back of ribs by sliding a spoon under membrane to "pry up " the membrane slightly, then reaching in and pulling it off. Using a paper towel to grip it may help. Trim excess fat from top of rib.
Sprinkle back of rib liberally with rub (about 1 tbsp), then 1 tbsp of mustard. Rub mustard over surface of rib. This helps seal the rub into the rib. Turn over and repeat for the top side of ribs.
Place on smoker, or on an indirect grill with apple or cherry wood to smoke. Have temperature at 225 degrees.
After 2 hours, remove from grill, then lightly re-season ribs with BBQ Rub.
Drizzle honey over ribs to lightly glaze. Place ribs on a square of aluminum foil, then fold foil to form an envelope around ribs. Pour in about 1 tbsp juice. Seal foil envelope and return to cooker, raising smoker temp to 250.
After 2 hours, check for doneness. Ribs should be tender. Gently remove from foil, place back on cooker. Lightly glaze with sauce, and allow to smoke for 20 minutes to tighten ribs up and concentrate glaze.
*backyard version of her winning ribs.

Lee Ann Whippen Championship BBQ Rub

this rub can be used on steaks, beef brisket, pork, or chicken.
1 tbsp kosher salt
2 tbsp dark brown sugar
1/4 cup chili powder
1 1/2 tbsp Spanish paprika
1 1/2 tsp freshly ground black pepper
1 1/4 tsp cayenne pepper
1 tsp garlic powder
1 tsp taco spice
1 tsp onion powder
1 tsp dry mustard
1/4 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1/8 tsp curry powder
1/8 tsp ground coriander
1/8 tsp ground cumin
1/2 cup granulated sugar

Combine the salt and brown sugar in a food processor or blender and process until well blended. Add all the remaining ingredients except the granulated sugar and process until blended. Then add the granulated sugar and process until the ingredients are evenly distributed.

Tangy Pit Beans
This is the most popular side dish at the Mills' restaurants.
2 tbsp French's yellow mustard
3 cups Hunt's ketchup
1 cup diced onion
1 small to medium green or red pepper, diced
1 1/2 cups brown sugar
1/2 cup sorghum or honey
1 to 1 1/2 tbsp Magic Dust (recipe below)
1 large can (28 ounces) pork and beans (such as Campbell's or Showboat)
1 can (19 ounces) large red kidney beans, rinsed
1 can (15 1/2 ounces) chili beans (such as Bush's Chili Starter)
1 can (15 1/2 ounces) large butter beans, rinsed
1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
4-5 uncooked bacon strips or a few cooked ribs or some pulled or chopped pork
Preheat the oven to 350F.
In a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey, and magic dust well. Be sure to work out all of the lumps of brown sugar. Add the beans, stirring gently with clean hands or a large spatula, just enough to evenly distribute the mixture. Over-mixing will cause the skins of the beans to burst, and the consistency will become mushy, more like refried beans, which you don't want.
Pour into a 9-inch x 12-inch pan. Lay bacon strips across the top. Cover with aluminum foil and bake at 350F for 45 minutes. Remove foil and bake for an additional 15 minutes or until bubbly. Serves 10 to 15 people. Reheats well. Will keep in refrigerator for up to one week. May also be frozen for up to one month.
Magic Dust
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tbsp mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tbsp ground black pepper
1/4 cup granulated garlic
2 tbsp cayenne

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