6.7L Cummins Forum

Still sounds like a hoot! You ought to throw together your own local competition for amateurs. Might be a great way to drum up business, meet the locals and who knows, maybe stumble on to that award winning recipe that someones Aunt Betty uses at the family reunion once a year?

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2007.5 Dodge Ram 3500 HD,QC, 6.7L Cummins, 6speed Auto, 4X4, Bighorn Edition.
Click for installs: Carr Steps PML Diff Cover Edge Juice with Attitude Volant Intake Hankook ATM RF10

We have thought about that. But it's that dang 4 letter word that keeps getting in the way (WORK). We are investigating that kind of option for later this year. Right now My real job is sort of full and My wifes new job will book a few more things on the calander too. Besides it really takes money to make these work, If it was Dynamite I could not even Blow my nose. LOL. Great thought though, Of course I will always be on the look out for that secret recipe.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

All right Garlic we found our recipes (Finally)they may not be new or different (For you since you go to competitions) but they sure are good to us?

Dr Pepper and Bourbon-Soaked Spare Ribs
Marinade:
1 cup Dr Pepper (Don't use the generic. get the original from here ( http://www.dublindrpepper.com/ )
¼ cup bourbon
1 medium onion, peeled, pureed in a food processor, or substitute onion juice
2 tablespoons canola oil
Rub and sauce:
1/3 cup all-purpose barbecue rub
1 cup (or more to taste) Neely's Barbecue Sauce (see below)
1 slab spare ribs (about 4 pounds), trimmed
In a seal able plastic bag, mix together all the marinade ingredients. Trim the ribs of the back flap. If desired, trim away the point end and the brisket portion. Put the ribs and the trimmed pieces in the marinade. Marinate 4 hours or overnight.
When ready to grill, remove the ribs and trimmed pieces from the marinade and discard the marinade. Sprinkle the rub all over the ribs and pieces, pressing it in. Set the ribs aside at room temperature for 30 minutes.
Prepare or preheat the grill for low indirect grilling, or about 250 to 275 degrees. Place the ribs away from the heat source and arrange the trimmed pieces around it (these will cook faster than the ribs; remove them from the grill after about 1 hour). Close the lid and grill about 2½ hours.
After 1½ to 2 hours check them to make sure they are not drying out. If they are, wrap them in foil and put them back over indirect heat. This will keep them moist. Start checking the ribs for doneness; the meat should shrink away from the bones and the ribs should bend easily when you pick them up with tongs.
About 25 minutes before they are done, start saucing the ribs. If they are wrapped in foil, remove the foil. Brush with barbecue sauce, close the lid and continue grilling until the sauce sets in. Sauce them several times.
Remove from the grill and let rest 10 minutes before slicing into serving portions.

Neely's Barbecue Sauce
2 cups ketchup
1 cup water
½ cup apple cider vinegar
¼ cup light brown sugar
¼ cup sugar
½ tablespoon fresh ground black pepper
½ tablespoon onion powder
½ tablespoon ground mustard
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons light corn syrup
1 tablespoon favorite barbecue seasoning
In a medium saucepan, combine all ingredients. Bring mixture to a boil, stir frequently to prevent burning, reduce heat to very low simmer. Cook uncovered for about 2 hours, stirring occasionally. Remove from heat and cool. Store in a tightly sealed container up to 2 months in the refrigerator. Makes 2 cups.

Spicy Baby Back Ribs With Orange Glaze
You can adjust this marinade to your liking, adding more chili sauce and chipotle flakes for a more pronounced spicy kick.
Marinade and glaze:
1½ cups orange or tangerine juice
½ cup Asian-style sweet chili sauce
1 teaspoon chipotle chili flakes
3 tablespoons brown sugar
¼ cup canola oil
½ teaspoon black pepper
1 teaspoon salt
Ribs:
2 slabs (2 lbs. each) baby back ribs
1 tablespoon Dijon mustard
In a glass measure, combine all the marinade ingredients. Remove half of the marinade and set it aside in the refrigerator. Place the ribs in a seal able plastic bag. You can fold them or cut them in half to fit better. Pour the marinade over the ribs. Refrigerate 4 hours or overnight.
Preheat or prepare the grill for indirect heat over low to low-medium heat. The heat should be at a constant 250 to 275 degrees with the heat source at one side of the grill.
Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 30 minutes before grilling.
Brush the cooking grates clean and oil them. Place the ribs, meaty side up, on the grill away from the heat source. Close the lid and grill for about 2 hours (for whole racks). Check periodically that the heat is not getting too high.
Meanwhile, place the reserved marinade in a small saucepan. Whisk in the Dijon and bring to a boil. Reduce the heat to medium and cook until it's slightly reduced and has a glaze consistency.
Check the ribs for doneness. The bones should start pulling away from the meat and the meat should be tender, but still hold together.
Brush the ribs with the glaze and close the lid. Continue cooking another 10 minutes or until the glaze sets in. Glaze the ribs several times this way. Remove from the grill and let rest 10 minutes before serving. Serve with additional glaze if desired.

Tamarind-Glazed County-Style Ribs
Look for tamarind juice in the ethnic aisle of most grocery stores.
Marinade:
1 cup tamarind juice
1/3 cup reduced sodium soy sauce
3 cloves garlic
1/3 cup light brown sugar
¼ cup water
2 tablespoons canola oil
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
12 country-style pork ribs with bone, about 4 lbs.
In a medium bowl, whisk together the marinade ingredients. Set aside 1/2 cup of the marinade in the refrigerator for brushing on the ribs during grilling. Put the ribs in a seal able plastic bag and pour the remaining marinade over them. Marinate 4 hours and up to overnight.
Prepare the grill for indirect grilling over medium heat, about 325 degrees. (The heat will be on one side of the grill and the ribs off to another side.)
Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 20 to 30 minutes before grilling.
Brush the cooking grates clean and oil them. Place the ribs on the grill over indirect medium heat with the lid closed for 20 minutes. Turn the ribs over, brush with some of the reserved marinade and continue to cook for another 25 to 30 minutes or until cooked through.
Remove the ribs from the grill, tightly wrap with foil and let rest for 30 minutes. Serve warm.

Sweet Beans With Bacon and Maple Syrup
6 slices bacon, diced large
2 cloves garlic, minced
1 large onion, peeled, chopped
1 red pepper, cored, diced
3 cans (15 oz. each) pinto beans, drained (not rinsed)
1 can (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
½ cup dark brown sugar
¼ cup maple syrup or molasses
1 cup ketchup
½ cup yellow mustard
1 tablespoon Worcestershire sauce
Favorite red hot pepper sauce to taste
Salt and black pepper to taste
In a large pot, cook the bacon over medium heat until it is just crisp. Using a slotted spoon, remove the bacon pieces and set aside. Drain off all but 2 tablespoons of the bacon fat (or you can remove it all and instead add 1 tablespoon canola oil to the pot). Add the garlic and sauté 1 minute. Add the onion and sauté over medium heat until it is dark golden brown and caramelized. Add the red pepper and sauté until tender. Stir in the beans, tomatoes, tomato paste, brown sugar, maple syrup, ketchup, mustard, Worcestershire sauce and red hot pepper sauce. Bring to a boil, reduce heat to very low and simmer 1 hour or until flavors meld. Taste and adjust seasonings. Season with salt and pepper and stir in the bacon pieces until heated through.

Spicy Cilantro Slaw
You can use a commercial coleslaw dressing if desired. I prefer Marie's coleslaw dressing and doctor it up with ranch dressing, additional celery seed and crushed red pepper flakes.
1 small head green cabbage (about 1½ lbs.), trimmed of outer leaves
½ small head red cabbage, cored
1 bunch green onions, washed, ends removed, thinly sliced
1 green bell pepper, cored, thinly sliced
1 bunch cilantro, leaves only, coarsely chopped
Salt and pepper to taste
Favorite all purpose seasoning such as Mrs. Dash Southwest Chipotle or Extra Spicy
Dressing:
1 cup reduced-fat mayonnaise
½ cup reduced-fat ranch dressing
½ cup reduced-fat sour cream
3 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon celery seeds
Freshly ground black pepper to taste
1 teaspoon favorite all-purpose seasoning
½ teaspoon crushed red pepper flakes or more to taste
In a large bowl, mix together all the slaw ingredients. In a separate bowl whisk together all the dressing ingredients. Taste and adjust seasonings as needed. Pour the dressing over the slaw and mix thoroughly. Cover and refrigerate 2 hours before serving

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2007.5 Dodge Ram 3500 HD,QC, 6.7L Cummins, 6speed Auto, 4X4, Bighorn Edition.
Click for installs: Carr Steps PML Diff Cover Edge Juice with Attitude Volant Intake Hankook ATM RF10

Man they all look great!!! I have a couple of events coming up in the next month or so, I will give a few of them a try. The Dr. Pepper one sounds pretty tasty. We do Beans with Green Chile and brown sugar for the crowds. Tamarand is somthing that I haven't tried yet, but all of the Mexican food stores around here carry the pods and juice. Thanks

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ