Tabasco Chipotle Riblets


Ingredients: Riblets
2 pounds Mexican marinated Riblets
4 pounds plain Riblets
1 1/2 cups sour cream
32 ounces pkg. frozen chuck wagon corn, thawed
3 cups cheese crackers, crushed
3 tablespoons butter, melted
2 strips of bacon crumbled
3 tablespoons sour cream
Velveeta Cheese cut into squares
3 tablespoons green onion, chopped
2 tablespoons chopped cilantro
1 tablespoon crushed garlic


Directions: Riblets
I brushed 2 lbs. of riblets with my raspberry chipotle BBQ sauce and another 2 lbs. with the Tabasco Chipotle sauce. Then put all 6 pounds on the grill over medium low direct heat (300).
You want to put the potatoes on a few minutes ahead of the riblets. They are almost cooked through, so you are mostly reheating and letting them soak up the hickory smoke.
The garlic bread I just laid across the Riblets to warm up.
Preparing Grill: Medium Low Direct Heat
Preheat your grill to medium low heat (300). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.
Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Directions: Cheesy Chuck Wagon Corn
Mix soup and sour cream in a large bowl. Add in the corn and cheddar cheese. Mix until well blended. Pour mixture into a greased baking dish. Combine cracker crumbs, parmesan cheese and butter, sprinkle over the top. Bake at 350 for 50 minutes.
Directions: Potatoes
Wash your potato and poke some holes in it so it does not explode when you put it into the microwave. Coat with olive oil and put it into the microwave for 5-7 minutes.
Let cool enough so that you can handle it. Cut in half length wise, using a spoon to scoop the insides out into a bowl.
Put a few cubes of cheese in the bottom of the potato. Add the remaining ingredients into the bowl with the scooped out potato.
Using a fork mash the potato and mix until smooth.
Using a spoon to pack the potato mixture back into the potato skins and pile it high.




Last week we went up the mountain to show my Dad what riblets were. So I loaded up about 6 pounds of them, and a really good cheesy corn casserole that Patti made. Along with the makings for Chipotle Bacon Twice baked potatoes and garlic bread.

Dad had just received a package of goodies he had ordered from Tabasco. One of the things he had ordered for me was Tabasco’s new “Basting Topper” that screws right onto a bottle of Tabasco sauce. I could not resist the urge to try this thing out. I had 2 pounds of plain riblets, Chipotle Tabasco sauce, and a smoking BBQ…

Plus, Paul from the “Pig Tail Food Flipper” sent me his large 19” and small 12” pig tails to try out. I really like the pig tails and think they are the neatest thing for the grill. I have never seen them in a store and the few odd ones I have are all from yard sales. BBQ is always fun and new toys just add to it.

Paul’s Pigs Tails are different than any I have seen and by far the best. They are very well made, with a ¼ “stainless steel rod that tapers down to a nicely curved needle sharp point. It is strong enough to lift a whole rack of beef ribs without any second thought.
I am so impressed with them I now feature them on my web site.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Ken & Patti


12.0 servings.


Monday, November 30, 2009 - 5:55pm

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