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Lunchbreak: Chicago q chef Lee Ann Whippen makes dry rubbed smoked BBQ ribs

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Chicago q
1160 N. Dearborn Street
(312) 642-1160

Championship Dry Rub

1 Tablespoon kosher salt
2 Tablespoons dark brown sugar
1/4 cup chili powder
1 1/2 Tablespoons Spanish paprika
1 1/2 teaspoons freshly ground black pepper
1 1/4 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon taco spice
1 teaspoon onion powder
1 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon curry powder
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup granulated sugar

Combine the salt and brown sugar in a food processor or blender, and process until well blended.  Add all the remaining ingredients except the granulated sugar, and process until blended.  Then add the granulated sugar and process until the ingredients are evenly distributed.

Dry Rubbed Smoked BBQ Ribs

(2) 2 1/4 lb rack Pork St. Louis Cut Spare Ribs or Baby Back Ribs
1/2 cup Championship BBQ Dry Rub
1 1/2 cups apple or hickory Chips, soaked in water for minimum of 30 minutes
apple juice in spray bottle

Remove membrane on back of ribs by using paper towel or towel staring at one corner and carefully pulling off to opposite corner. Sprinkle ¼ cup rub on each rack completely covering all sides.  Wrap in saran wrap and refrigerate 1 hour or overnight. Start smoker and pre heat to 275 degrees. Drain wood chips and addt ¾ cup directly on charcoal.  For gas grill, leave one one burner off. Wrap chips in  foil with holes poked in it and place directily on ceramic briquettes that are lit. Place ribs with membrane removed side directly on grate of smoker or on unlit side of gas grill. Smoke for 2 hours and add remaing ¾ cup chips.  Spritz with apple juice and continue to smoke for 1 ½ to 2 more hours until meat is pulling back on bone. If desired sauce both side and put back on grill for 15 minutes or until set.

Pound Cake with Grilled Peaches

12 fresh peaches, cut in half and pitted
1 1/2 cups dark brown sugar
1/2 cup fresh lemon juice
2 whole cinnamon sticks
pound cake, sliced in 1” slices
melted butter

Preheat grill to medium high.  Place peaches face side down and grill for approximately 4 to 5 minutes or until fork tender, turning once. Place in bowl and cover with dark brown sugar and lemon juice. Let stand at room temperature for 30-60 minutes. Place all ingredients in sauté pan with cinnamon sticks and simmer until thickened. Remove from heat and allow to cool. Remove cinnamon sticks. Lightly butter both sides of pound cake. Place on grill until lightly toasted, turning once. Top each slice with desired amount of grilled peaches and serve immediately.

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1 Comment

  • Jules

    Although the recipe may be quite good, watching the chef cut up the cooked ribs on the same cutting board she just prepared the raw meat was disgusting. I hope she doesn't do that in her restaurant.