Daves Special Ribs

This is the first of what I hope will be many readers contributions. Dave is a friend and collegue of my husbands. They work together.

Dave has a great sense of humor and a unique outlook on life. He has been telling my husband and I how wonderful his ribs are for years. Todate I still have not tried them . Once you try Dave's recipe please drop me a line and let me know just how terrific are they?

I would like to thank Dave for hopefully getting the ball rolling on contributions to my web page.

THANK YOU!

P.S. Check Dave's Blog out you will get exactly what I mean by unique outlook

www.davebrokawnews.blogspot.com

trim, remove silver skin off of the back side.
season ( both sides) Place in marinading dish
Add: 1 can of beer.
douse liberally with balsamic vinegar.

ribs should be slightly covered. Lay down a layer of onion. more of your favorite rib seasonings. refidgerate,let sit for an hour. every so often give them a shake. only if you have a tupperware container like I do it seals and has no up or down soI flip and shake. While all this is happening the charcoal should get lit and perferably hickory chips are ready to be placed in the coals

when the ribs go on. Now heres a choice, you can rotisserie which is a good way to do it or you can do direct on grill but offset the coals and hickory so the ribs get indirect heat and smoke for about an hour.

I use a squirt bottle for my bbq sauce cause I dont like the hairs a brush loses. When the ribs are cooked move them on top of coals and add sauce. you must stay put so they dont burn, when the sauce gets the black tips on the bones and the bones pull free you are done.

I am currently using a combination of masterpeice and Mo Prichards BBQ sauces. Sometimes I use Bullseye and Masterpeice. But when in doubt use open pit. you cant miss.