Texas Backyard Pork Ribs

Ingredients

2 3/4 pounds rack pork spare ribs, St. Louis cut
8 ounces apple juice
Hickory wood
Cousin's Bar-B-Q Texas Rib Rub (see below)
Cousin's Bar-B-Q Backyard Sauce (see below)
Cousin's Bar-B-Q Texas Rib Rub
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon kosher salt
Cousin's Bar-B-Q Backyard Sauce
10 ounces tomato paste
20 ounces water
2 teaspoons white vinegar
2 lemons, juiced
4 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon ground ginger
1/4 teaspoon ground oregano
3 tablespoons sugar
2 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
3 tablespoons molasses
2 tablespoons pickapeppa sauce


Cooking Directions

Texas Rib Rub
Mix all ingredients together thoroughly.

Backyard Sauce
Combine all wet ingredients on medium heat. Combine all dry ingredients separately. Add dry ingredients mixture thoroughly with wet ingredients. Bring to boil and reduce heat to simmer for 15 minutes. Serve hot!

To prepare the ribs, coat evenly with the Texas Rib Rub.
Let the ribs set for 1 hour before smoking.
Get the grill going with hickory wood, and get the temperature of the grill or smoker to between 210 and 220 degrees. Make a fire that has consistent heat so the grill or smoker lid will not have to be lifted much.
Temperature is good if you can hold your hand 2 inches above grill for 6 seconds. Place the ribs where your hand was, but not directly over fire or fire box.
Smoke ribs for 1 hour, and then turn ribs skin side up. Spray with apple juice every 20 minutes until done. Using a thermometer, check the meat's temperature. It should be at least 170 degress. As the meat cooks, the ribs will first tighten and then begin to loosen. Don't poke too many times with the thermometer so the meat doesn't lose too much juice. It could take up to 4 hours to thoroughly smoke rib depending on the temperature of the grill or smoker. Ribs should bend in half when picked up with tongs. Let ribs sit for 30 minutes to retain juices. Serve with sauce and enjoy.

Pineapple Fried Rice

NGREDIENTS

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced
¾ cup chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

GRILLED CHICKEN MARINADE

Ingredients

½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer

Instructions

Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.