As featured on the Food Network’s BBQ with Bobby Flay, “Creative Cues” episode
8 Lbs. Baby back ribs
30 oz Water
5 Tbl Paniolo Roundemup?
10 oz Worcestershire sauce
2.5 Tbl Kona Coffee, finely ground
2 - 12 oz Bottles Kona Coffee BBQ grilling and dipping sauce
1 Tsp Salt, as desired
Light up two grills of Keawe wood. Grind the Paniolo spice together with the coffee and salt. Pour the Worcestershire sauce all over the ribs. Next, rub the spice mixture over ribs. Transfer most of the coals from one grill to the other side of the grill, leaving just a few coals on one side. Set the grate on the grill and place the ribs on the opposite side of the coals. (Indirect grilling) Be careful not to burn the ribs. Grill and smoke the ribs for about 3-4 hours or until fork tender adding coals as needed. Dip the ribs in the sauce and warm on the grill for about 5 minutes and serve. Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides. Note: Any kind of wood chips or mesquite can be used in place of Keawe wood.
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Tue 23 Nov 2010 13:50:33 CST
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