Zarda Bar B Q Creeper Sauce Recipes

BEER-B-Q RIBS FOR TWO

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!

FOX BROS. BAR-B-Q BRISKET CHILI

Steps:

• Add the olive oil, butter, onion, jalapenos, garlic, 1/2 tablespoon salt and 1 teaspoon pepper to a medium heavy-bottomed pot. Sweat over medium-low heat until tender, then stir in the crushed tomatoes, tomato paste, beef stock, chili powder, adobo sauce, chipotle powder, garlic and onion powders, sugar, cumin, 1 1/2 tablespoons salt and 1/2 tablespoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chopped Brisket. Mix in the masa harina slurry and let simmer, stirring often to let the meat settle to the bottom of the chili, for another 5 to 10 minutes.
• Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke.
• Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket.
• Place brisket on smoker. Let smoke, adding wood chips as necessary to supply ample smoke, until brisket reaches 170 degrees F, 4 to 7 hours. Wrap in butcher paper and put back on smoker. Continue cooking until internal temperature reaches 200 degrees F. Let rest, still wrapped, for 2 hours.
• Unwrap and slice against the grain.

ZARDA BAR-B-Q CREEPER SAUCE

Steps:

• Pour the barbeque sauce into a blender. Add the cayenne, habanero and jalapeno peppers. Blend on medium speed until smooth.

ZARDA BAR-B-Q CREEPER BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, combine the pork and beans, barbeque sauce, brown sugar and onions, and stir until well blended. Fold in the cayenne pepper, habanero and jalapeno peppers. Stir. Bake, covered, for 60 to 75 minutes.

FOX BROS. BAR-B-Q BRISKET CHILI

Steps:

• In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
• Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
• Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!