Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Shrimp-stuffed jalapeños, Crab-topped grouper, Grilled spaghetti.
I love to cook ribs! It’s one of those foods I would eat every day if I could. One really important ingredient that I use to make my ribs extra special is Red Pepper Jelly. I brush it on when the ribs are on the smoker. I also make sure I get some good quality meat. I like to run right down the road to Cowart’s Meat Market. They always hook me up! Smoking ribs takes a few hours, but letting them slow cook makes sure you have the best flavor possible. This is an easy recipe that will be sure to impress all your buddies.
SMOKED RIBS WITH RED PEPPER JELLY
Ingredients: 1-3 Rack of Ribs, Meat Tenderizer, Rub of choice, 1-2 Bottles Red Pepper Jelly, 1-2 Bottle BBQ sauce
Tools: Grill/Smoker, Pizza Stone, Rib Rack, Spreader
Total prep time: 5-10 minutes
Total cook time: 3 hours
Grab a log of your choice to smoke the ribs, and cut into 1-2 chunks to place in the smoker. Set a cooking stone down on the grill. This deflects heat, and allows the ribs to stay tender and keeps from burning. The optimal temperature for the smoker is 225 degrees.
Place your rack of ribs on a pan, and sprinkle with meat tenderizer, and a rub of your choice. For this, I used a rub I like called Butt Rub.
Rub your seasoning on by hand, fully covering the rack of ribs.
Place your ribs in your smoker, and let sit for 2.5 hours.
Take your ribs off of your pizza stone. Grab your Red Pepper Jelly and dollop a spoon full or two onto your rack of ribs. Let the Jelly melt for around 5 minutes.
With a brush, or other spreader, spread the red pepper jelly over the top of the ribs and let sit for around 15-20 minutes.
Spread your BBQ sauce over the top of the jelly covered ribs, and let sit for around 4-5 minutes.
Pull your ribs off the grill onto a pan, and prepare to serve.
For ours, we served with potato salad and coleslaw.
Did you prepare this recipe? We want to see how it turned out! Use #BigShowsBigEats on Facebook, Twitter, or Instagram with a picture of how your meal looked!
Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on Bassmaster.com. You can also find him on Twitter or Facebook.
