Specifications

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Makes2-4 servings
2 Racks Beef Ribs (2 ½ -3 lbs. each)
3 Tablespoons Sweet Paprika
2 Teaspoons Hot Red Pepper Flakes
2 Teaspoons Mustard Seeds
3 Teaspoons Course Salt
2 Teaspoons Fresh Ground Pepper
2 Teaspoons Brown Sugar
1 Teaspoon Celery Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Oregano
1 Teaspoon Cumin
1 Cup White Vinegar
Suggested Backwoods Wood Pellet flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse the ribs under cold running water and then drain and blot dry with paper towel. Combine
the paprika, hot pepper flakes, mustard seeds, 2 teaspoons coarse salt, pepper, brown sugar, celery
salt, garlic powder, onion powder, dried oregano, and cumin in a small bowl or spice shaker. Put 2
tablespoons aside for the sauce. Sprinkle 1 tablespoon of the rub on the meat side and ½ tablespoon
on the bone side of each rack of ribs. Rub the spices on with your fingers. Save remaining rub for
serving. Let the seasoned ribs sit for 30 minutes while you make the sauce and preheat the grill.
Combine the vinegar and remaining salt and rub in a small bowl and stir until the salt is
dissolved.
Place the ribs in the center of the hot cast iron grate after brushing it with olive oil. Cook with the
lid down for 1-1 ½ hours When the ribs are cooked, they will be brown, tender enough to pull apart with
your fingers and the meat will have shrunk back from the ends of the bones.
Transfer the cooked ribs to a clean cutting board. Brush or mop on both sides with the sauce
and sprinkle with the remaining rub. Cut into individual ribs and serve with any remaining sauce.
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:
: Spare Ribs or Baby Backs
PRIME RIB OF BEEF
Makes 10-12 servings
1 10 lb. Prime Rib of Beef, rolled and tied
5 Cloves Garlic – Slivered
¼ Cup Your favorite prepared BBQ Rub
Suggested Backwoods Wood Pellet Flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to Medium
Using the tip of a knife, make slits in the prime rib and insert the slivers of garlic into these slits.
Sprinkle the rub over the entire roast, patting it onto the meat with your fingertips.
Place roast, fat side down, directly in the center of the hot, oiled grate. Sear for 3-4 minutes, the
turn roast fat side up, turn grill down to MEDIUM. Grill until done to taste: about 1 ½ to 2 hours for rare
(125ºF on an instant-read thermometer), about 2 to 2 ½ hours (145ºF) for medium-rare, and 2 ½ to 3
hours (160ºF) for medium. Remember the roast will continue cooking even after it comes off the grill.
Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let roast rest
for 15 minutes before carving and serving.
A “CLASSIC” BRISKET
Makes 4 – 6 servings
A whole beef brisket weighs16 to 18 pounds and has three separate parts: the cap, the point, and the
flat. Use the “Flat” section as it is lean, compact and produces handsome slices when you carve it.
1 5 to 6 lbs. Beef Brisket – “Flat” portion with a layer of fat at least ¼” thick
1 Bottle of Chili Sauce
1 Package Dry Onion Soup Mix
1 Can Coca-Cola® Classic
½ Teaspoon Black Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory,
Preheat barbecue on PREHEAT then reduce to SMOKE or LOW.
Score the underside of the brisket against the grain, so you will know how to slice it after cooking.
Combine all the ingredients in an open aluminum foil pan. The pan keeps the meat from drying out by
collecting the fat, and juices, which you use to baste the meat. If you have the time let the cover the
brisket and place in the refrigerator for 4 – 6 hours.
Place the brisket, fat side up, in the center of the preheated grill. Close the grill lid, and set
temperature to LOW-MEDIUM. Grill until tender, about 3-4 hours. (time will depend on size of brisket
and heat of grill).
Baste the brisket with the drippings and juices at least one every ½ hour for the first 3 hours. You
may have to add another can of Coca-Cola® or a little water to keep the pan from drying up.
Test for doneness, use an instant-read meat thermometer: the internal temperature should be
about 170*F. You should be able to pull the meat apart with your fingers.
Transfer the finished brisket to a cooking board and let rest for 10 minutes. Thinly slice across the
grain. Transfer meat to serving platter and pour the pan juices on top.
BEEF FAJITAS
Makes 10 fajitas
1- 1 1/2 Lbs. Skirt or Blade Steaks
1 Package Prepared Fajita or Taco Seasoning
2 Limes
1 each Whole Green, Red, Yellow and Orange Bell Peppers
1 Large Spanish or Purple Onion cut in ring slices
2 Tablespoons Virgin Olive Oil
10-18 7 inch Flour Tortillas
Sour Cream, Salsas, TexMex Garnishes
Suggested Backwoods Wood Pellet Flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to Medium
Sprinkle steaks with the spice mixture. Rub the spices in the meat, then squeeze fresh lime juice
over the steaks to marinate them. Let marinate in the refrigerator for 30 minutes to an hour, covered.
While steaks are in the fridge, place the bell peppers on the hot grill and grill until charred on all
sides, using tongs to turn. Approximately 15-20 minutes. Transfer peppers to a cutting board, wrap in
wet paper towels, and let cool. Place sliced onions and olive oil in an aluminum foil pan and grill till
tender. Unwrap peppers and peel off the burnt skin with your fingers. Cut the flesh off the core, scrape
out the seeds, and cut into ¼” strips. Place peppers and onion on a serving platter.
Place steaks on the hot grill and cook to your taste. Cut a slit in the steak to check for doneness.
Transfer finished steak to a clean cutting board and let rest 3 minutes. Using a sharp knife cut each
steak thinly across the grain. Arrange the slices on the platter with the peppers and onion.
Place Tortillas on the hot grill for 15 seconds per side. Place them in a serving basket.
Allow each guest to assemble their own, customizing the ingredients to suit their tastes.