Beer B Q Bull Horns Recipes

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BEER-B-Q RIBS FOR TWO



Beer-B-Q Ribs for Two image

This Beer-B-Q Sauce is heaven. You'll want to drink it, but let's not do that. Rather, let's slather it on some ribs and grill 'em up, because it's darn tasty that way! Also, I should mention that you shouldn't skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours, and you'll achieve fall-off-the-bone ribs.

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds baby back ribs (about 2 racks)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Kosher salt and ground black pepper
1/3 cup ketchup
1/4 cup plus 1 tablespoon stout beer
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dark brown sugar
1/2 teaspoon yellow mustard
Pinch garlic powder
Pinch onion powder

Steps:

  • For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil.
  • Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.)
  • For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours.
  • For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside.
  • Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides!

WORLD CHAMPION BAR-B-Q CHICKEN



World Champion Bar-B-Q Chicken image

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 3

One 3- to 4-pound chicken rinsed, dried, and split in half
2 to 3 tablespoons your favorite rub (recommended: Wee Willy's Bar-B-Q Rub)
1 cup favorite BBQ sauce

Steps:

  • Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
  • Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
  • Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
  • Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.

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