BUCKEYE BQ ( FROM BEHIND ENEMY LINES)

Happy Game day & greetings From The State Up North,

For those of you from Twitter world I'm Brad of The Buckeye Under Ground , living behind enemy lines & making Weasel fans lives miserable here since 1977. I'm also a bit of a BBQ aficionado & from time to time will be sharing some recipes & grilling tips  my own smartass opinions on The Football Season , the people's Communist Republic of _ichigan , Booger err captain Khaki err Woody & Bo wannabe err Harbaugh.


Today though we are going to start with a simple rib recipe that only take 10 -15 minutes of prep time & about 2/12 to 3 hours of grill time, however if you are a low slow person like myself it can take 6.5 to 7 hours. depending on the choice of cooker you have at home will depend on time & flavor if you have a smoker or Pellet smoker would be the optimal for low & slow. for those of you who have Propane or natural gas grills I would recommend adding a small smoke box to your grill for smoke flavor

Prep : remove your country style rubs And rinse them under cold water
      Pat them dry & put them on a cutting board or large pan to prevent the mess you will make when seasoning them.

Step 2  for those of you in NW & NE Ohio I would recommend using a very liberal amount of Stadium Ball Park mustard , Here in the state up north Pelican and anywhere south of Columbus in AHIA Phils Dusseldorf or Ben's mustard will do the job. as far as rubs go if you make your own or store bought is a personal preference, 1 Tip I will give is add a layer of brown sugar over the top of the rub this will add a nice sweet flavor especially if you had heat to the rub.

Grill  & Smoker
You want to set you grill or smoker at around 225 for a slow cook & make sure the heat is indirect when using a smoker you want the smoker going for at least 2 hours before cooking if using a propane gill you can increase heat to about 325 -350 close the door & let cook for about 3 to 4 hours.
a digital Thermometer is preferable for temperature how often you open the door to check will determine cooking time so try not to lift the lid.


when 30 minutes are left base the rubs with another layer of mustard and the ribs should look like this.

make sure the internal temp is around 150 to 160 then close the lid or wrap them in foil to cook them a little faster this will also help them come out more tender as well they are done when the internal temp is 180 t0 185 . you don't have to let them rest before serving but I recommend at leat resting for 10 minutes for optimum flavor.



So if you have the time try them tonight for the game or over the Labor day weekend  & enjoy.

Have a safe & happy weekend everyone & enjoy the Game tonight, and as always GO BUCKS













For you