Gridiron Experts: Tailgate Prep Friday’s

Tailgate Prep Friday’s is a weekly article that showcases a few recipes for you diehard football fans. Throughout the NFL season we plan to show a variety of tailgate favorites and encourage our readers to send in their signature dishes along with shots of you’re party in action.

But first check this out!

Johnsonville.com is running a kick-ass NFL Pool that we think you should all join. The pool is called: “2010 Johnsonville Rush for 2,000 Yards Challenge”  and offers some great prizes! click here to read more and get signed up!

Kansas City Ribs
Prep Time: 20 minutes | Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Serves 6
Ingredients:
3 pounds pork spareribs

For Rub:
1/2 cup brown sugar ,1/4 cup paprika ,1 tablespoon black pepper ,1 tablespoon salt ,1 tablespoon chili powder ,1 tablespoon garlic powder ,1 tablespoon onion powder ,1 teaspoon cayenne
For Sauce:
1 cup ketchup ,1/4 cup water,1/4 cup brown sugar,1/4 cup vinegar, 3 tablespoons olive oil, 2 tablespoons paprika,1 tablespoon chili powder, 2 cloves garlic, minced, 1 teaspoon cayenne
Preparation:
Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. Prepare smoker or grill. You will want to hold a temperature around 200 degrees F. for 4 to 6 hours so plan accordingly. Season with Kansas City rib rub and place on grill or in smoker. While ribs are cooking, prepare barbecue sauce. Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thick. Cook ribs until the internal temperature of the meat reaches about 145 degrees F. Brush with barbecue sauce continually during cooking process.

Fun Tailgate Fact: According to the American Tailgaters Association 30% of tailgaters never see the inside of the stadium.

Other cool news: PAUL JR. DESIGNS COLEMAN® ROADTRIP® GRILL (link)

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