BBQ Blackend Mesquite Double Cooked Beer Ribs
1/2rack of ribs
·mesquite wood charcoals
3 Tbspitalian salad dressing
1 tspadolph's meat tenderizer
·homemade bbq sauce or bullseye seasoned with garlic
How to Make BBQ Blackend Mesquite Double Cooked Beer Ribs
- Season Ribs with Adolph's Meat Tenderizer, Pepper and Garlic Powder. Put in a large plastic ziploc bag and add 3 tablespoons Zesty Italian Salad Dressing like Good Seasons or Bernstein's salad dressings to the bag to marinate the ribs in for about 3 hrs. Make sure to turn the bag every so often while marinating.
- Get your Mesquite Coals ready they have to be Mesquite to get the flavor or it won't be Mesquite. When the coals are ready BBQ the ribs Twice on each side first to brown each side then second to Blackend. On the second turning of the ribs make sure you add a layer of BBQ Sauce to each side so it Blackens along with the meat for a BBQ Sauce Char. BBQ the Ribs for about 45 min depending on how thick your slab is. You want them to be Nicely Charred with a Blacked Surface but yet you still want them to remain Juicy so cook them but do not over cook them. If they get to done they could become dry. I only cook the ribs so that they remain juicy inside then remove them.
- After you remove the ribs put them in the CrockPot and make a BBQ Beer Sauce with the remaining BBQ sauce you have. I usually add about 1/2 cup of BBQ Sauce and 1/2 cup of Beer to the BBQ Ribs. Cook the Ribs on low for about 3-4 hours or until the ribs easily come apart and the meat pulls away from the bone.
- You can make a BBQ Dipping Sauce by adding a little of the juice from the crockpot to the BBQ sauce and mixing it together and heating it in the microwave. Make sure it is thin like a dipping sauce or you can just use water. I use water because I don't want the grease.