WHISKEY-GLAZED SMOKED SPARERIBS ½ cup of ground black pepper (125ml) ¼ cup of paprika (62ml) 2 tablespoons of brown sugar (30ml) 1 tablespoon of celery salt (15ml) 1 tablespoon of chili powder (15ml) 2 teaspoons of garlic powder (10ml) 2 teaspoons onion powder (10ml) 3 slabs of pork spareribs, trimmed of chine bone and brisket flap) – 3lbs each 3 cups of wood chips (hickory or mesquite)

Basting Mop
¾ cup of whiskey (188ml)
¾ cup of cider vinegar (188ml)
½ cup of water (125ml)

BBQ Sauce
¼ cup of butter (62ml)
¼ cup of canola oil (62ml)
2 medium onions, minced
1 cup of whiskey (250ml)
2/3 cup of ketchup (167ml)
1/3 cup of cider vinegar (84ml)
½ cup orange juice (125ml)
½ cup of pure maple syrup (125ml)
1 tablespoon of unsulphured molasses (15ml)
2 tablespoons of Worcestershire sauce
½ teaspoon of black pepper
½ teaspoon if celery salt

Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.

A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before.

Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.

Place 1 cup of the wood chips in cold water to soak for ½ hour.

If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat – approximately 400- 450 ºF (200-225ºC).

Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.

Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.

Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200ºF (100ºC).

Place the ribs on the grates where the heat is off – to the side of the smoke. Close the lid and allow to smoke with indirect heat for approximately 4 hours, turning and mopping after 1 ½ hours and 3 hours.

To prepare the barbecue sauce, melt the butter and the oil in a saucepan over medium heat. Add the onions and sauté until golden. Add the remaining ingredients and lower the heat to low. Let this mixture reduce and thicken for approximately 40 minutes, stirring every 5 minutes.

After the ribs have smoked for approximately 3 hours, brush them with the barbecue sauce. Brush them again 20 minutes later.

Place the remaining sauce back on the stovetop to continue to reduce for another 15 minutes.

When the ribs are ready to come off the smoker, cover them in foil and allow them to sit for 10-15 minutes to allow the juices to reconstitute.

Serve with hot bbq sauce.

Yield: 6 servings
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SPICY GRILLED BEEF SHORT RIBS 1/3 cup of five spice powder (83ml) 1/3 cup of brown sugar (83ml) 3 tablespoons of garlic salt (45ml) 3 tablespoon celery salt (45ml) 3 cups of wood chips (Cherry or Apple) (750ml) 4 beef short ribs, bone in

Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.

A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before, leaving approximately 2 tablespoons to sprinkle on the ribs while they smoke.

Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.

Place 1 cup of the wood chips in cold water to soak for ½ hour.

If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat – approximately 400- 450 ºF (200-225ºC).

Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.

Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.

Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200ºF (100ºC).

Place the ribs on the grates where the heat is off – to the side of the smoke. Close the lid and leave to smoke with indirect heat for approximately 4 hours. After 1 ½ - 2 hours flip the ribs and sprinkle with remaining rub mixture.

After 4 hours, the ribs should have a crispy delicious rub exterior and the meat should be almost falling off of the bone.

Yield: 4 servings
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SMOKED RICE

1 cup of uncooked white or brown rice (250ml)
½ green pepper, finely chopped
½ red pepper, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3 tablespoons of Worcestershire Sauce (45ml)
¼ teaspoon of freshly ground pepper (1.25ml)
¼ teaspoon of celery salt (1.25ml)
2 ½ cups of chicken broth (625ml)
3 cups of wood chips (mesquite) (750ml)

If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat 400- 450 ºF (200-225ºC).

Place 1 cup of the wood chips in cold water to soak for ½ hour.

Prepare the smoke package. Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.

Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.

Once smoking has begun lower the heat under the wood chip pouch and turn the other grills to medium low. Wait for the temperature to reach approximately 200ºF (100ºC).

Place all of the rice ingredients into a barbecue safe drip pan. Cover the dish with tin foil leaving a small gap open to allow the smoke to permeate through and flavour the rice.

Place the rice dish on the grill. Close the lid and allow to smoke for 1 ½ hours. If the liquid is not fully absorbed after this time, remove the foil and continue to cook for another 15-20 minutes.

Yield: 6 servings
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SMOKEY BEANS 1 pound of uncooked bacon , well chilled 2 medium onions, finely chopped 4 garlic cloves, minced 3 28-ounce cans of Baked Beans (84 oz) ½ cup of Worcestershire sauce (125ml) ½ cup of yellow mustard (125ml) 1 cup ketchup (250ml) ½ cup of apple sauce (125ml) 4 tablespoons of dried oregano (60ml) 4 tablespoons of dried hot chilies (60ml) 2 teaspoons of ground cumin (10ml) ½ cup packed brown sugar (125ml) 4 drops of liquid smoke

Cut the bacon crosswise into thirds and then into thin vertical strips. Place them in a large deep skillet or sauce pot and sauté over medium high heat for they begin to brown, but are still limp – approximately 6 minutes. Add the onions and continue to sauté the mixture for another 5 minutes until the onions are translucent. Add the garlic and cook for an additional 2 minutes.

Add the remaining ingredients to the mixture and cook over medium high heat for 40-45 minutes stirring occasionally.

Serve hot or store in the refrigerator and reheat the following day.

Yield: 8 servings
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GRILLED MIX VEGETABLES 1 Summer Zucchini 2 leeks, halved and cleaned 1 yellow pepper 1 orange pepper 1 red pepper 2 tablespoons, plus 1 tablespoon of extra virgin olive oil 4 garlic cloves ½ cup of chicken stock (125ml) ½ cup of sliced, pitted Kalmata olives (125ml) 1 cup of feta cheese (250ml) 1 cup of crushed tomatoes (250ml) 1 teaspoon of freshly chopped oregano (5ml) 1 teaspoon of freshly chopped basil (5ml) Salt & Pepper to tast

Preheat grill to medium high - approximately 375 ºF (175ºC)

Cut the vegetables in to large equal sized portions and place in a large bowl. Drizzle with olive oil and toss to coat. Add oregano and basil and toss lightly again. Season with salt and pepper.

Oil the grill lightly with vegetable oil. Place the vegetables on the grill and grill for approximately 2 minutes per side. If the grill begins to flare, shift the vegetables away from the flame so they do not burn. Vegetables should be lightly browned but still slightly crisp.

Remove the vegetables and allow to cool. Cut the cooled vegetables into bite sized pieces.

Meanwhile add the remaining tablespoon of oil to a large skillet over medium heat. Add garlic and sauté for 1 minute. Add the cut up grilled vegetables. Stir in the tomatoes and chicken stock and simmer until the mixture thickens and the vegetables are tender – approximately 15 minutes. Add the olives and crumble feta on top. Serve with crusty bread.

Yield: 6 servings
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