Firemans Ribs Food

FIREHOLE RIBS

Firehole Ribs image

Provided by Food Network

Time 3h45m

Yield 1 to 2 servings

Number Of Ingredients 16

Ingredients

57 ounces ketchup
11 ounces molasses
6 ounces distilled white vinegar
5 1/2 ounces Worcestershire sauce
1 1/4 cups brown sugar
1/4 cup liquid smoke
1/8 cup salt
1 1/4 cups brown sugar
10 ounces honey
1 cup sweet chili sauce
11 tablespoons ground pepper
7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
1 rack St. Louis cut pork ribs
3/4 cup pork seasoning, such as Townsend Spice Co.

Steps:

For the Firehole BBQ Sauce: Bring ketchup, molasses, vinegar, Worcestershire, sugar, liquid smoke, salt and 1/4 cup water to a simmer in a saucepan, then turn off the heat and let cool.
For the rib glaze: Add the sugar, honey and sweet chili sauce to the full batch of Firehole BBQ sauce and bring to a rolling boil. Turn off the heat.
For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
For the ribs: Preheat a smoker for cooking at about 300 degrees F.
Trim any loose or excess fat from ribs.
Season ribs with pork seasoning and 1/4 cup brisket rub.
Place in smoker meaty-side up and let smoke for 2 hours. Pull ribs off smoker and place on a piece of foil. Brush all over with rib glaze and wrap in foil. Place back in the smoker for 1 more hour, then let rest 15 to 30 minutes.

GUY'S RIGHTEOUS RIBS

Guy's Righteous Ribs image

I used this on country style ribs along with the Root Beer BBQ sauce. The best country style ribs I have ever made. So very Good. Found this recipe in the USA sunday paper, it is courtesy of Guy Fieri.

Provided by frostyprecious

Categories Pork

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

12 lbs pork spareribs, st louis style-cut
1 cup light brown sugar
1 tablespoon kosher salt
2 teaspoons kosher salt
4 teaspoons chili powder
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons cumin
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves

Steps:

Preheat oven to 275 degrees F.
Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back of the ribs and discard. Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.
Set out large sheets of foil9one set for each slab). Place one rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure each rack is meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.
After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.
Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish. Cook racks for 1 1/2 more hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.

FIREMAN'S CHICKEN

Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

Steps:

Combine first 4 ingredients then add vinegar to mix.
Use to baste chicken while you are grilling. or baking. It's delicious either way.

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