Chipotle Wagyu Ribs Served With Rustic Kale Salad
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Chef Rick Schwager Grille 401
DryRub
- 1/2 cup dry mustard
- 1 cup paprika
- 2 Tbsp. smoked paprika
- 1/2 cup black pepper
- 1/2 cup garlic powder
- 1/4 cup cayenne pepper
- 1 cup kosher salt
- 1 cup brown sugar
Combine all ingredients together.
Chipotle BBQ Sauce
- 14 cups honey
- 1 Gal. molasses
- 1 # 10 can ketchup
- 5 # 10 cans tomato sauce
- 3 qts. Worcestershire sauce
- 2 cups liquid smoke
- 2 cups kitchen bouquet
- 3/4 cups paprika
- 1/4 cup gran. garlic
- 1/4 cup onion powder
- 1/4 cup black pepper
- 2 Tbsp. kosher salt
- 1- 7 oz. can chipotle peppers in adobe (pureed)
Combine all ingredients together.
Kale Salad
- 1 qt Kale, julienned
- 1/2 cup lemon juice
- 1 Tbsp. black pepper
- 1 Tbsp. kosher salt
- 2 tsp. red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup rustic croutons
- 1/4 cup grated Parmesan cheese
Preparation Instructions:
Getting started: You will dry rub your Wagyu ribs with a beautiful blend of spices. The ribs will be slowly smoked until tender, basted with Chipotle BBQ sauce and finished on the grill.
You’ll want to serve with fresh kale saald that is tossed with citrus herb vinaigrette, rustic croutons and topped with shaved Parmesan reggiano.
Step-by-Step:
1. Thoroughly combine your dry rub ingredients.
2. Combine all of your Chipotle BBQ sauce ingredients in a large sauce pot and heat over medium high flame until the sauce simmers. Allow the sauce to cook for 20 minutes while stirring frequently. Remove from heat.
3. Thoroughly combine all ingredients for your kale salad.
4. Add dry rub to ribs and slowly smoke until tender, baste with BBQ sauce and finish on the grill.
5. Serve with a bottle of Louis Martini Sonoma Cabernet.
Johnny Williams
Executive Director
Phone: 305-748-6107
Email: jwilliams@gridirongrilloff.com
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Founder & President
Phone: 954-716-7614
Email: gridirongrilloffpr@hemsworthcommunications.com
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