NEW YORK (CBSNewYork) – CBS 2 wrapped up “Tailgate With 2″ week with John McLemore, author of “Dadgum! That’s Good.” He stopped by to make smoked baby back ribs and steak fingers.
For more information on McLemore, click here.
Smoked Baby Back Ribs with BBQ Sauce
• 2 slabs baby back ribs
• Lime pepper
• Jane’s Krazy Mixed-Up Salt
• 2 cups ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon garlic pepper
1. Preheat smoker to 225°F.
2. Sprinkle ribs generously with lime pepper and Krazy salt. Place on middle rack of smoker and smoke, uncovered, for 2 hours.
3. BBQ Sauce: Meanwhile, in a heavy saucepan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes.
4. Remove ribs from smoker and wrap in aluminum foil. Return to smoker and smoke for an additional 2 hours. Remove from smoker, baste with BBQ sauce and return to smoker, unwrapped, for an additional 30 minutes or until internal temperature reaches 165°F. Serve remaining sauce on the side.
Triple Take Steak Fingers
• 1 gallon cooking oil
• 2 teaspoons garlic powder, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 pound flank or round steak, cut into 1 1/2-inch slices
• 2 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/4 cups seasoned bread crumbs
• Dipping Sauces (optional)
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Steak sauce
1. Fill deep fryer halfway with oil and heat to 350°F.
2. In a small bowl, combine 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Season steak fingers with spice mixture.
3. In a shallow dish, combine eggs and milk. In another large shallow dish, combine bread crumbs and remaining 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Dip steak strips in egg mixture and then dredge in bread crumbs.
4. Fry steak slices in batches, turning once, for 2 minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately with your favorite dipping sauce.