Dave enjoys grilling and smoking, and these ribs are one of our favorites of his creations.
Rib Rub:
Fresh sage, ground with mortar and pestle
Salt and pepper to taste
Basting Sauce:
2/3 cup water
1/3 cup cider vinegar
Barbecue Sauce:
1 cup catsup
1 cup water
1/2 cup apple cider vinegar
1/3 cup Worcestershire sauce
¾ cup French’s yellow mustard
½ cup brown sugar
1 cup honey
1-3 tsp Louisiana hot sauce
Combine all ingredients for barbecue sauce. Heat and simmer for 1 hour. Cool and then chill and refrigerate.
Dry rub ribs and marinate over night
Depending on the configuration of your grill or smoker – keep a large bowl of beer in the steamer to keep the ribs moist. Baste periodically with basting sauce.
When the ribs are fully cooked or smoked – smother in barbecue sauce and wrap tightly in aluminum foil and let sit for 2-3 hours in an oven set to low.
Prior to serving – just touch off on the grill.
Coho Restaurant
