Smokin' hot recipes: BBQ spare ribs, cole slaw
INGREDIENTS
In a mixing bowl, combine the sugar, chili powder, paprika, garlic powder, cumin, dry mustard, and black pepper. Then rub the ribs with the seasoned mixture.
Let sit for 12 hours.
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INGREDIENTS
Rub the trout with the salt, sugar, and pepper. Let sit for 1 hour. Wash the trout thoroughly and smoke for 10 minutes with Hickory wood. Let trout sit until room temperature.
Remove the tops of the beets and place on a bed of salt. Roast at 350 degrees until tender. Once cool, chop the beets. Mix beets with orange juice and chopped mint. In a small bowl, whip the crème fraiche with the horseradish. Season with salt and pepper.
Serve the trout on a bed of beets. Garnish with the mix of whipped crème fresh and horseradish.
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About Chef Marlon Manty
Marlon Manty helped launch Blue Smoke and during his three-year tenure, Manty had the opportunity to master the art of pit barbecue, learning from renowned pit-masters from barbeque capitals across the country. Later, Manty joined the popular Italian eatery 'Inoteca. Currently, Manty has been named executive chef at Johnny Utah's, offering classic American barbecue using rustic methods and classic ingredients — a practice that Marlon continues to embrace as he returns to his roots in classic American cooking.
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