Our first smoking experience on the Komado Joe was a definite success! After a few hours of research and finding the perfect rub for our ribs, Mark fired up the grill early on Sunday as soon as the sky cleared and started loving the ribs into existence! He smoked them for around 5 hours and finished them on the grill. The result was a smokey, meaty, fall-off-the bone creation that would make any meat lover's mouth water. I must say, Mark is becoming quite the Grillmaster. A little over a week and he has perfected nearly everything- and all I have to focus on are delicious accompaniments- which means more minutes added to Happy Hour on the deck!
The finishing touch to our smoked ribs? Sauce of course! We don't do store bought sauces around here, so I went to the trust Food Network and I found a saucy recipe fit for finger licking and messy faces. In the time it takes you to get in your car and drive to your grocery store to pick up a bottle of KC Masterpiece, you can have Bobby Flay's Carolina Barbecue sauce on the stove and simmering to perfection. Trust me, it's worth the effort.
Carolina-Style BBQ Sauce
recipe from Bobby Flay
1/4 cup oil
2 medium yellow onions
6 cloves garlic
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 Tbsp. paprika
2/3 cup dijon mustard
2/3 cup cider vinegar
2 Tbsp. Worcestershire
2 canned chipotle chiles
1/4 cup brown sugar
2 Tbsp. honey
2 Tbsp. molasses
Heat the oil over medium heat in a heavy bottomed sauce pan. Add the onions and cook until soft, about 3-4 minutes. Add the garlic and cook 1 minute. Stir in the ketchup and water, bring to a boil and simmer for about 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for 5 minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper. Let cool to room temperature then slather it all over those ribs! (or any other juicy piece of grilled meat)
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