The Daytona 500 has already started. It is being aired on FOX and started at 1PM EST. This is one of the biggest sporting events of the year. It’s really hot this year, and is the warmest day all week. I was really hoping for a cooler day for the drivers and race fans. Hopefully they won’t dehydrate too fast. It’s so exciting, and even more exciting for us because it’s happening right in our backyard. Well almost, we’re a few miles away from the track. I’m embarrassed to say even though we’ve lived i n the area 10 years, we still haven’t been to the big race. But since this is our last year in the area, we will be there next year. The smell all around the track is amazing. There are so many people that have been tailgating today. It’s not widely known if your not into NASCAR that tailgating is just as big a sport in NASCAR than with football.
Mario Batali even wrote this amazing cookbook a few years back. He’s the biggest fan of NASCAR among the celebrity chefs. Mario, more known for his amazing Italian cuisine, is also a grill expert. In an interview for his book a few years back with NASCAR, he shared this amazing rib recipe. In this article, he also shares another Texas style rib recipe and lots of tips and tricks for tailgating.
Recipe: Mario Batali
Kansas City-Style Beef Ribs
2 cups pineapple juice
1/4 cup Worcestershire sauce
1 medium onion, thinly sliced
2 tablespoons olive oil
1/4 cup cider vinegar
3 tablespoons sugar
1 teaspoon mustard
1/2 teaspoon salt
2 tablespoons sweet paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground pepper
1/2 teaspoon salt
4 cups wood chips, preferably hickory or oak.
4 pounds beef short ribs
1 cup favorite Kansas City-style barbecue sauce, plus more for serving
1. Combine all the ingredients for the marinade in a bowl and mix well.
2. Place the ribs in a freezer bag and pour in the marinade, making sure the ribs are coated well. Refrigerate at least 4 hours or up to 24 hours.
3. Combine all ingredients for rub in a bowl and stir together.
4. Remove the ribs from the marinade. Pat the ribs dry with paper towels and sprinkle the rub and press it into the ribs.
5. At least one hour before grilling, soak wood chips in water.
6. Drain the wood chips. Arrange medium-hot coals around a drip pan placed in the center of the coal grate. Place 1/3 of the wood chips on the hot coals. Arrange the ribs on the grill rack over the pan.
7. Cover the grill and smoke the ribs for about 1 1/2 hours or until tender. Add about 1/3 more wood chips every 20 minutes.
8. Place a large sheet of foil on your work surface. Transfer cooked ribs to the center of the foil. Pour on barbecue sauce so it evenly coats the ribs. Seal in the foil for 10 minutes to let the sauce infuse into the meat.
9. Unwrap and serve with more sauce. Enjoy!