Chef Red’s recipe for the MNF Colt’s game!

Southern Indiana Whiskey Hot Ribs

Monday Night Football is back in Tampa Bay and Chef Red has an interactive recipe this week. My recipe this week is my Southern Indiana Whiskey Hot Ribs. These ribs add moisture and flavor from the whiskey and get a little BITE from the hot sauce. This brings the best out in the pork and truly adds some Indiana flavor.

Being Monday Night Football I challenge all comers to bring their best rack of ribs to the tailgate for a little friendly rib cook off. You can even cook them on my smoker as I have plenty of room. I will be making a couple different racks just to show off. So come one, come and get ready for the biggest tailgate this year.

Ingredients

• 2 to 3 racks of baby back ribs
• Dry Rub (recipe follows)
• 1 bottle of Frank’s Red Hot Sauce
• ½ cup whiskey
• ½ cup apple cider vinegar

Dry Rub

• 1/4 cup paprika
• 1/4 cup turbinado sugar
• 3 tablespoons fresh ground black pepper
• 3 tablespoons cup salt
• 3 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon cayenne powder
• 1 tablespoon cumin
• 1 tablespoon coriander

Directions

Take the silver skin of the ribs and then pat dry. Sprinkle the dry rub all over the ribs and then rub it into the meat. Poor the Frank’s Red Hot all over the ribs and then rub into them as well. Wrap them in plastic wrap and refrigerate overnight.

The next day preheat charcoal smoker to 250-300 degrees and set up for indirect heat.

Place the ribs on the smoker. Fill a spray bottle with the whiskey and then spray the ribs with the contents of the bottle. Close the smoker and do not open for 4 hours.

After 4 hours fill the spray bottle with the apple cider vinegar and then spray the ribs every 15-20 minutes for 2 hours.

During the last hour mop on your favorite BBQ sauce while spraying the ribs. Finally cut them up and enjoy.

*This recipe yields 6-8 servings. Make sure you increase all amounts equally when tailgating with more friends.

Tailgate with Attitude!

Chef Red

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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