BULLSEYE BBQ SAUCE ORIGINAL RECIPES

Steps:

• In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally.
• Let it cool and store in the refrigerator until ready to use.
• For using on grilled meat, brush onto chicken, pork or beef the last 10 minutes of cooking.

Steps:

• Fill hopper with desired SmokeFire pellet blend. For this recipe, cherry, apple, grillmaster or hickory would be recommended.
• Prepare the SmokeFire wood pellet grill for low heat heating (250°F).
• Place the Wet Smoke Kit foil pan half-filled with water on top of Flavorizer Bars under the grates.
• Engage the Weber Connect app to provide notification when the SmokeFire has reached temperature.
• Once up to temperature, brush grates clean.
• Peel the membrane from the back of the ribs if necessary.
• Place the ribs on a baking sheet with the back side of the ribs facing up. Rub the backside of the rack with 1 tsp of mustard. Then sprinkle with bbq spice.
• Turn the rack over and repeat.
• Place the ribs back into the refrigerator for 30 minutes to cool.
• Place the ribs on the SmokeFire and cook for 2 hours.
• After 2 hours, remove the ribs from the smoker.
• Place 2 sheets of butcher paper, or aluminum foil on a flat surface. Add 2 tbsp apple juice, 1 tbsp honey and 1 tbsp bbq spice on the foil. Place the ribs bone-side up on top of the seasonings. Wrap the ribs leaving a small air gap.
• Return the ribs to the SmokeFire and cook for 1 hour more.
• After 1 hour, remove the ribs from the smoker, unwrap from the foil and place back on the grill.
• Cook the ribs for 45 minutes unwrapped. Brush the ribs with sauce and cook for 15 minutes more.
• Check doneness of the ribs with a toothpick between the bone. Check for even pullback of the meat from the bone.
• Remove from the grill and slice into desired pieces and serve.