I’m not a drinker so this isn’t a contest for me, but I know my readers and there are some fantastic rib cookers out there. And I’m sure one reader of Embers & Flame is good enough to take home the grand prize.
The Gnarly Head Ribs Recipe Contest turns five this year! Help them celebrate their Wooden Anniversary by submitting the most ama-ZIN ribs recipe for a chance to win $5,000.
So, dust off your cutting boards, sharpen your knives, break out your secret rubs and show Gnarly Head what you’ve got by coming up with your best ribs recipe. Be sure to enhance your dish by pairing it with a Gnarly Head wine.
A panel of experts will judge your ribs based on originality, taste appeal, wine pairing and simplicity.
If you need a little inspiration with Memorial Day Weekend approaching take a look at the winner of the 2011 rib challenge. Tal’s Adam & Elvis Ribs has an interesting combination of flavors that create an interesting flavor profile.
- 2 racks loin back ribs
- 4 cups apple juice
- 1 cup apple cider vinegar
- 1 cup Memphis style BBQ rub
- Yellow Mustard
- 2 Cups Brown Sugar
- 1 Ripe Banana
- ½ Cup Honey
- ¼ Cup Creamy Peanut Butter.
- Combine apple juice, vinegar, BBQ rub in a shallow pan. Add ribs and cover with plastic wrap.
- Marinate ribs in the refrigerator overnight.
- The next day, remove ribs from marinade and pat dry. Using the yellow mustard coat the ribs with a thin layer. Cover the mustard with the BBQ rub.
- Smoke, using indirect heat, at 250 degrees until ribs are golden brown, about 3 hours.
- Add another coating of mustard and rub, and then tightly wrap each rib in aluminum foil with ½ Cup of apple juice. Cook for an additional hour or until tender and meat starts to withdraw from the bone. Remove from foil and glaze. Cook until glaze becomes tacky.
- Combine all ingredients and gently heat until well combined.
If you need a little inspiration for the Memorial Day Weekend take a look at last year’s winning recipe by Tal Goldsy