The Bloody Doctor

BloodyDoctor

Makes 1 serving

Here is a barbecue man’s version of the classic Bloody Mary.

Ingredients
End Zone Barbecue Rub, as needed
¼ fresh lemon
Ice cubes
2 ounces vodka
6 ounces chilled tomato juice
2 ounces your favorite barbecue sauce
Celery stick, for garnish
1 cooked jumbo shrimp, for garnish

Instructions

Lay the rub on a saucer large enough for rimming the glass. Wet the rim of a large glass with the lemon. Fill the glass two thirds of the way with ice. Add the vodka, tomato juice, barbecue sauce, and the juice from the ¼ lemon. Mix well. Put the celery stick in the glass and hang the shrimp on the rim.


 

Find more recipes in The NFL Gameday Cookbook by Ray Lampe

The Bloody Doctor

End Zone Barbecue Rub

Makes about 1¼ cups

This rub is a little on the salty side, with a unique taste from the coffee. It can also be used in The Bloody Doctor recipe.

Ingredients
½ cup salt
½ cup packed brown sugar
2 tablespoons good-quality chili powder
1 tablespoon ground coffee
1 tablespoon lemon pepper

 Instructions

Combine the ingredients in a small bowl and mix well. Store in an airtight container for up to 1 month.

 


Find more recipes in The NFL Gameday Cookbook by Ray Lampe

Peachy Baby Back Ribs recipe

 

End Zone Barbecue Rub

Recipe – Peachy Baby Back Ribs

PeachyRibs

Makes 9 Servings

Everybody loves sweet, sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to add some if you like. 

Ingredients
½ cup of your favorite barbecue rub
¼ cup turbinado sugar (Sugar in the Raw)
3 full slabs (about 2 pounds each) baby back ribs, back membrane removed
1½ cups peach preserves
6 tablespoons packed brown sugar
¾ cup apple juice

Instructions
1. Mix the rub and sugar together and sprinkle it on the ribs. Use about two-thirds on the meaty side and one-third on the boney side.

2. Prepare the grill for cooking over indirect low (300°F) heat, using peach wood or a combination of cherry and hickory for flavor.

3. Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours. Remove the ribs to a platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with ½ cup of the preserves. Sprinkle 2 tablespoons of brown sugar over each slab. As you fold each foil into a packet, pour ¼ cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return them to the grill for 45 minutes.

4. At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend’s house or at the game. To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve.


 

Find more recipes in The NFL Gameday Cookbook by Ray Lampe

The Bloody Doctor recipe

Recipe – Peachy Baby Back Ribs