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Texas Style Hickory Smoked Barbecued Beef Ribs with Panhandle Sauce

  Barbecue sauce 1 Cup (16 tbs) (Panhandle Type)
  Bottled chili sauce 1 Cup (16 tbs)
  Minced onion 3 Tablespoon
  Minced green pepper 2 Tablespoon
  Brown sugar 1 Tablespoon
  Jalapeno pepper 1 , minced (Fresh / Canned)
  Dry mustard 1 Teaspoon
  Worcestershire sauce 2 Dash
  Beef ribs 5 Pound, cut from rib of beef and trimmed (Do Not Use Short Ribs)

For sauce: Combine all ingredients in small pan and bring to boil.
Reduce heat and simmer 15 minutes.
Soak hickory chips 15 minutes in enough water to cover .
Drain well.
Heat coals until gray ash forms.
Spread into single layer and let burn about 30 minutes.
Set grill 4 inches above coals.
Arrange ribs on grill.
Add about half of hickory chips to fire.
Cover barbecue if possible, leaving vents open.
Cook ribs about 40 minutes, turning every 10 minutes and adding chips and more coals as needed.
After 40 minutes, brush ribs generously with sauce and continue cooking, turning and brushing frequently for about 20 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4233 Calories from Fat 1704

% Daily Value*

Total Fat 190 g291.6%

Saturated Fat 76 g380.1%

Trans Fat 0 g

Cholesterol 1338 mg446%

Sodium 3363.9 mg140.2%

Total Carbohydrates 130 g43.4%

Dietary Fiber 3.1 g12.3%

Sugars 62.9 g

Protein 452 g904.8%

Vitamin A 55.2% Vitamin C 100.1%

Calcium 18.9% Iron 279.3%

*Based on a 2000 Calorie diet

Texas Style Hickory Smoked Barbecued Beef Ribs With Panhandle Sauce Recipe