BUSHMAN5's BUSHRIBS!

take several lbs (20 is a good start) of ribs and cut into slabs of around 6 ribs sized.

marinate for 24 hours (in fridge) in the following:

- Guinness beer
- Wild turkey bourbon
- Teriakyi sauce
- finely shredded garlic and onions
- a bit of tabasco sauce.

Grilling time!

fire up the lump CHARCOAL grill or hibachi. Propane and Propane accessories are for Hank Hill types and are not to be used for fine grilling ribs like these. EVER! if you are a Hank Hill type of person, you may leave the grilling area now. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> let the lump charcoal turn to white ash for several hours before grilling. we want to SLOW GRILL the ribs, not sear them

take the ribs out of the marinade, drain on a rack, and rub with the following mix:

- powdered sage leaf, coarse kosher salt (no iodine), dulse, cayenne pepper, paprika, cumin seed powder.

Grilling:

- brush olive oil onto the grill surface, and lay the ribs down. Add a pie pan of water soaked apple and mesquite wood chips on top of the lump charcoal. every once in a while, mist the wood chips with water. Near the end of the grilling, dump the wood chips onto the coals, so they start smoking. Flip the ribs and let them absorb the smoke.

serve with ice cold beer, niblet corn, chilli and hot buttered and cheddar cheese cornbread.

this is also a wicked way to grill brats and chorizo......slice nicks into the brats or chorizo and soak 24 hours, then the rub, then grill. Steaks too....


I may be Canadian, but deep down there is some Texan/Cajun/Creole in ME!