Remove membrane from back of ribs so dry rub will penetrate the meat.
Wash ribs thoroughly with cold water & pat dry.
Brush both sides with olive oil and liberally apply Double Q Dry Rub & All Purpose Seasoning to both sides.
Wrap individually and refrigerate overnight or at least 6 hours.
Use 100% hardwood (chunks or briquettes) for heat and 50% fruit wood ( apple or cherry) and 50% hickory for smoke flavor. Soak the wood in water for an hour before using. Put 2 chunks of each on fire after 2 hours and 4 hours of smoking.
Maintain the temperature between 180 & 210 degrees. The average smoking time is around 6 hours depending on the weather and the type of smoker.
Spray the ribs on both sides with apple juice, about every hour, starting after 3 hours . (helps tenderize)
After about 5 hours brush both sides with a thin coat of either Double Q Original or Double Q Spicy sauce. When the meat pulls away from the bone about ¼ inch, remove from smoker and wrap individually in foil and let stand for about 30 minutes.
CHEESE SOUP
2 BAGS (16.OZS EACH) CALIFORNIA BLEND VEGETABLES
1 CAN ROTEL TOMATOES (REGULAR—MILD—OR HOT)
2 CANS CHICKEN BROTH ((16 OZ, EACH)—REGULAR OR LOW SODIUM
1 TEASPOON DOUBLE Q DRY RUB
COMBINE ABOVE INGREDIENTS,
BRING TO A BOIL AND SIMMER FOR 45 MINUTES
REMOVE FROM HEAT
BLEND IN 10 OZS. VELVEETA CHEESE CUBES
1 STICK BUTTER
2 TABLESPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
1 TEASPOON GARLIC SALT
1 TEASPOON HICKORY SALT
3 CUPS EACH—RICE CHEX, WHEAT CHEX, & CORN CHEX
1 CUP MIXED NUTS
1 CUP PRETZELS
1 CUP GARLIC BAGEL CHIPS
HEAT OVEN TO 250 DEGREES.
MELT BUTTER IN LARGE ROASTING PAN, STIR IN SEASONINGS AND WORCESTERSHIRE SAUCE.
GRADUALLY STIR IN REMAINING INGREDIENTS UNTIL EVENLY COATED.
BAKE FOR ONE HOUR, STIRRING EVERY 15 MINUTES.
SPREAD ON PAPER TOWEL TO COOL.
RECIPE MAKES:
1 GALLON — ZIP LOCK BAG
3 QUART – ZIP LOCK BAGS
2 LBS. GROUND BEEF OR DEER MEAT
2 TABLESPOONS TENDER QUICK
1 TABLESPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
1 CUP OF WATER
1 ½ TABLESPOON LIQUID SMOKE
1 TABLESPOON MUSTARD SEED
½ TABLESPOON PEPPERCORNS (WHOLE)
½ TEASPOON GARLIC SALT
MIX ABOVE INGREDIENTS THOROUGHLY AND FORM INTO ROLLS. DIFFERENT TYPES OF CHEESE CAN BE ADDED BY FORMING THE MEAT AROUND A CHUNK OF CHEESE THE LENGTH OF THE ROLL.
WRAP IN SARANN WRAP AND REFRIGERATE FOR 24 HOURS.
REMOVE SARANN WRAP AND BAKE FOR 1 HOUR @ 325 DEGREES.
COOL BEFORE SLICING.
EXCELLENT WITH DIFFERENT TYPES OF MUSTARD AND CRACKERS.
DOUBLE Q BAKED BEANS
53 OZ. CAN BAKED BEANS (DRAINED)
(4) SLICES THICK BACON (SLIGHTLY COOKED)
3/4 CUP DOUBLE Q BBQ SAUCE—(ORIGINAL OR SPICY)
½ CUP BROWN SUGAR (DARK)
¼ CUP MOLASSES
(2) TABLESPOONS CIDER VINEGAR
(1) TABLESPOON DRY MUSTARD
(1) TABLESPOON MINCED ONIONS
(1) TABLESPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
(1) TABLESPOON WORCESTERSHIRE SAUCE
(1) TABLESPOON LIQUID SMOKE
COMBINE ALL INGREDIENTS AND BAKE @ 325 FOR 60—75 MINUTES. REMOVE BACON IF NOT FULLY COOKED. I JUST USE IT FOR FLAVOR.
ADD CUT UP SMOKED PORK TENDERLOIN OR BRISKET BURNT ENDS.
WASH PRIME RIB THOROUGHLY WITH COLD WATER, PAT DRY.
INJECT LIQUID MARINADES & OTHER INJECTABLES (GARLIC CLOVES) ETC. (OPTIONAL)
BRUSH WITH EXTRA VIRGIN OLIVE OIL OR GRAPE SEED OIL AND LIBERALLY APPLY DOUBLE Q DRY RUB & ALL PURPOSE SEASONING.
REFRIGERATE FOR 4 TO 5 HOURS IN A 2 GALLON PLASTIC BAGGIE.
MAKE A BASTE USING THE RECIPE ON THE DRY RUB LABEL. BASTE AS NEEDED TO KEEP THE MEAT MOIST.
USE A ROASTER PAN WITH 1” OF WATER IN THE PAN. PLACE THE PRIME RIB ON A RACK IN THE ROASTER. LEAVE UNCOVERED.
BAKE @ 450 DEGREES FOR THE FIRST 30 MINUTES.
BAKE @ 350 DEGREES FOR APPROXIMATELY 21/2 HOURS OR UNTIL DESIRED RESULTS, 140 DEGREES AT THE CENTER IS PERFECT.
SAVE THE JUICE (AU JUS)—GREAT FOR DIPPING!!!
HORSERADISH SAUCE (DIP)
2 TABLESPOONS HORSERADISH
1 TABLESPOON CIDER VINEGAR
3 TABLESPOONS MAYO
1 TEASPOON DRY MUSTARD
1/2 CUP SOUR CREAM
1/8 TEASPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
1/8 TEASPOON GROUND RED PEPPER (OPTIONAL)
COMBINE INGREDIENTS IN SMALL BOWL & WHISK UNTIL BLENDED
3 pounds medium red potatoes
1/3 cup mayonnaise
2 Tbsps white vinegar
2 tsps spicy brown mustard,(Inglehoffer or Boetje’s)
1 teaspoon Double Q Dry Rub
¼ tsp sea salt
½ cup chopped celery
¼ cup finely chopped red onion
chopped black or green olives (optional)
Combine mayonnaise, vinegar, mustard and salt in large bowl.
Cut potatoes into pieces, add potatoes, celery and onion to dressing
and toss to coat. Top with real bacon bits.
2 cups pineapple juice or crushed pineapple
(mango, papaya, or others may be substituted for pineapple)
½ cup rice vinegar or cider vinegar
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon Double Q Dry Rub & All Purpose Seasoning.
Combine ingredients in a heavy sauce pan and bring to a boil, simmer and reduce to about 1 cup. For a thinner glaze reduce the simmer time. Brush on meat with about 20 minutes remaining in the cooking process.
Excellent on baby back ribs, pork loin, pork tenderloin, chops and chicken.
Salmon fillets (skinned)—Brush both sides with extra virgin olive oil & sprinkle with Double Q Dry Rub & All Purpose Seasoning. Best when grilled about 10 minutes each side. Baste with the glaze with a couple of minutes remaining.
Use as a baste on whole hams, also ham steaks on the grill with some fresh sliced pineapple grilled and basted with the glaze.
2 LBS. GROUND BEEF (90/95% LEAN)
5 EGGS
1 CUP FINELY SHREDDED MOZZARELLA OR PARMESAN CHEESE
11/2 CUP ITALIAN OR REGULAR BREAD CRUMBS
1/4 CUP OF WATER
1 TABLESPOON PARSLEY
1 TEASPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
1 TEASPOON SEA SALT
1 TEASPOON PEPPER
11/2 TEASPOON GARLIC POWDER
MIX THOROUGHLY AND FORM INTO MEATBALLS AND PLACE ON A COOKIE SHEET SPRAYED WITH OLIVE OIL.
BAKE IN OVEN @ 425 FOR 20 MINUTES, TURNING @ 10 MINUTES
MAKES ABOUT 40 AVERAGE SIZE MEATBALLS
EXCELLENT IN A CROCK POT WITH DOUBLE Q BBQ SAUCE (ORIGINAL OR SPICY) OR ONE LARGE CAN OF MUSHROOM SOUP (UNDILUTED), ALSO,
SWEET & SOUR SAUCE
1/2 CUP PACKED BROWN SUGAR
1 TBSP CORNSTARCH
1 (13 OZ.) CAN CRUSHED PINEAPPLE
1/3 CUP VINEGAR
1 TBSP SOY SAUCE
MIX BROWN SUGAR & CORNSTARCH IN PAN, STIR IN PINEAPPLE (WITH SYRUP), VINEGAR, & SOY SAUCE. HEAT TO BOILING,STIRRING CONSTANTLY, REDUCE HEAT TO SIMMER. ADD MEATBALLS & KEEP WARM IN CROCK POT (LOW).
3/4 CUP SOY SAUCE
3/4 CUP WISHBONE ITALIAN DRESSING
JUICE OF 3 LEMONS
2 CUPS OF WATER
DASH OF HICKORY SMOKE
CRUSHED BLACK PEPPER
1 TEASPOON DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
MIX TOGETHER. SET SOME ASIDE FOR BASTING.
MARINADE TENDER STEAKS APPROXIMATELY 2 HOURS & BRISKETS 6/7 HOURS OR OVERNIGHT, TURNING OCCASIONALLY.
ALSO EXCELLENT WITH CHICKEN & PORK.
