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 .
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.