Smoked Rib Chili | Game Changer |Cass Cooking

#CharGriller #CharGriller Grills #Cass Cooking
Oh man, what a great way to step up your chili game!! This stuff is something else!! Recipe Below!

Be sure to LIKE and SUBSCRIBE for more content!

Follow us on Facebook and Instagram!
FB: CassCooking321
IG: Cass.Cooking.321
Twitter: @CCooking321

Recipe:

Ingredient List:

For the Marinade:
2 Racks of Baby Back Ribs
1 Tbsp Dark Chili Powder
1 Tbsp of Black Pepper
1 Tsp of Kosher Salt
1/2 Tsp of Onion Powder
1/2 Tsp of Garlic Powder
1/2 Tsp of Paprika
1-12 oz can of Pepsi (or coke)

For the pot:
2 pads of butter/spray canola oil (or any cooking oil)
1 Large Yellow Onion (Diced)
1 Red Bell Pepper (Diced)
1 Large Jalepeno (Diced)(Optional Heat)
1 Tbsp of Chili Powder
1/2 Tbsp pf Dark Chili Powder
1/2 Tsp of Paprika
1/2 Tsp of Cayenne Pepper (Optional)
1/2 Tsp of Garlic Powder
1/2 Tsp of Kosher Salt
1/2 Tsp of Crushed Red Pepper flakes
3 15 oz cans of Black Beans (juices drained, do not rinse)
3 oz Tomato Paste
1 28 oz can Rotel Diced Tomatoes and Green Chiles
1 10 oz can Rotel Diced Tomatoes and Green Chiles
1 28 oz can of crushed tomatoes
1 16 oz Can of Guinness Beer

Instructions:

Remove the membranes from the racks of ribs and discard.
Cut the 2 racks in half, making a total of 4 half racks of ribs.
In a gallon freezer ziploc bag, combine all of your marinade ingredients.
Put the racks of ribs in the freezer bag and seal the bag.
Move the ribs around with the marinade to mix the ingredients all together and cover all surfaces of your ribs.
Put the bag in the fridge and let marinade for at least 4 hours (overnight is preferred for this recipe).

The next day (or after 4 hours) remove the bag and get your Char-Griller Offset smoker up to a temperature of 250 degrees F.
Place the racks of ribs on the grates of the smoker and smoke with the indirect heat until you get the bark/color you desire (approx 2 hours, give or take a half an hour).

While your ribs are cooking, put together your pot.
Start with a cast iron skillet (or a medium/large sauce pan) and spray with your cooking oil.
Add the 2 pads of butter and start to melt.
To that, add your diced Onion, Bell Pepper and Jalepeno.
Cook the veggies until fragrant and the onion becomes translucent (Season with salt and black pepper to taste).
Remove from heat and put into a bowl, set aside.
Next, in a large stock pot, add all of your powdered ingredients, sauteed veggies, black beans, tomato paste, crushed tomatoes, diced tomatoes with green chiles,
and the Guinness beer. Stir to combine and place the pot in the smoker with the ribs.

After you get your ribs to the color/bark that you want, wrap your ribs in aluminum foil tightly and place back on the smoker. This is when you will cook for tenderness.
Bring the smoker temps up to around 275-280 degrees F and cook until ribs are probe/fork tender (approx 2-3 more hours).

Pro Tip: You can ALSO test doneness with the ribs by pulling on one of the bones. If it starts to slide out of the meat easily, they are done.

Once the ribs are probe/fork tender, remove from smoker and allow to rest for approximately 30 mins to 1 hour.
Remove the bones (they should pull right out) and shred/cut/dice the rib meat and add to your pot.
Stir everything together to combine.

You're DONE!! :) Nothing left to do but garnish with some sour cream, finely diced green onions and some shredded cheese!! Enjoy!!

(The following Amazon links are affiliate links and I may receive a small commission on qualifying products at NO additional cost to you!)

Some of my favorite rub/sauce/glaze products that I frequently use:

-Kosmos Dirty Bird: https://amzn.to/3k2QJEr
-Kosmos Cow Cover: https://amzn.to/3evQOz8
-Kosmos Op-X Secret Sauce: https://amzn.to/32dz0UL
-Kosmos Cherry Apple Habanero Rib Glaze: https://amzn.to/35127MB
-Kosmos Pineapple Heat Rib Glaze: https://amzn.to/3k2hh8W

-Heath Riles Apple Rub: https://amzn.to/2I99V6x
-Heath Riles Pecan Rub: https://amzn.to/3p5uzVY
-Heath Riles Garlic Jalepeno Rub: https://amzn.to/36d3nM2

-Killer Hogs The BBQ Rub: https://amzn.to/352qHwT
-Killer Hogs AP Seasonings: https://amzn.to/353hOD8
-Killer Hogs The Hot BBQ Rub: https://amzn.to/3p19tYu

-Famous Dave's Rib Rub: https://amzn.to/366YTqp
-Famous Dave's Devils Spit BBQ Sauce: https://amzn.to/2GBZ846

Vermont Pure Maple Syrup (NO commission):
https://www.gmsh.com/

-Lillie's Q BBQ Sauces: https://amzn.to/2TZcMkY

Items I use in my videos:

Dalstrong Slicing Knife:
-https://amzn.to/3etMcd5

InkBird 6 Probe Bluetooth Thermometer:
-https://amzn.to/2I6cFRV

Thermo Pro Quick Read Thermometer:
-https://amzn.to/3exHgnC

Char-Griller Chimney:
https://amzn.to/3nZYgWk

Firestarters:
-https://amzn.to/38fBYfb
-https://amzn.to/32jQAGx

My Knife Set:
-https://amzn.to/2IakXrG

A-Maze-N Smoke Maze:
-https://amzn.to/3p5qWzk

Pellets I use for cold smoking:
-https://amzn.to/2IdPDZ2

Char Griller Grand Champ XD Series Offset Smoker (NO comission):
https://www.chargriller.com/products/grand-champ-offset-smoker

Видео Smoked Rib Chili | Game Changer |Cass Cooking канала Cass Cooking