BBQ Medly

What we have here is day three of no oven due to ol man winter knocking out our neighborhood . At least the washer and lights work but no power to the 220 plug that my oven uses. So while digging into the deep freeze I found some spare ribs,boneless skinless chicken quarters and some jumbo Franks.

Ribs:This preparation I premarinated my ribs before freezing. I soaked em in apple cider and then added a hand full of brown sugar and coated both sides. (best to pull the membrane skin off the backside before starting the process) Also added black cracked pepper with a few dashes of Paprika. Added some waxpaper then covered in plastic wrap to freeze. This isn't needed but if you buy in bulk like we do ,its just easier to thaw and throw it on the grill. We will get the family packs from the butcher. You get more meat, and you can separate portions for each meal and freeze what you don't use.

Cooking the ribs: When I start my ribs I place the bone side down first on the top rack cook it indirectly using my fire box but I cook it low and slow 220 degrees for 4-6 hours . This is the best way to get them very juicy and tender . You can also grill them directly just watch your heat don't cook it too fast our it will turn out dry.

Grilled Chicken: I marinated the chicken with believe it or not Sweet Tea. Yep, its awesome. Add a pinch of kosher salt to the marinade, a shake of some garlic powder and let sit for an hour. I throw it on direct heat until fully cooked. In this case I added halves of Limes on each piece while cooking.

Jumbo Franks: OK this is a tough one. You open a package of Franks and throw em on the grill right? Well you can like in this case, but why not just add a little love to it. Slice em down the center add some sliced jalapenos and cheddar in the middle then place on the grill. Or you can soak em in liquid smoke then add to the grill.