Chef's Quick Tip: BBQ ribs and chicken wings

This week, Chef Jamie McDonald from Bear’s Smokehouse in New Haven shows Tina Redwine how to make BBQ ribs and chicken wings. 
If you have any questions, please email
BBQ ribs and chicken wings
Jumbo Party Wings
Baby Back ribs
Bear’s Rub
Yellow mustard
Bear’s Rub
Hungarian Paprika 1 cup
Dark Chili Powder 1/2 cup
Mortons Kosher Salt 1 1/4 cups
Ground Corriander 2 tbsp
Granulated Garlic 1/2 cup
Sugar (regular 1 cup
Curry powder 2 tbsp
Colemans Dry mustard 2 tbsp
Coarse black pepper 1 cup
Cumin 2 tbsp
In a large bowl toss wings with Bear’s Rub
Spread on baking sheet and bake at 325 for approximately an hour, or they reach 165’F using an instant read thermometer 
Coat each rack of ribs lightly with yellow mustard
Coat each rack of ribs with Bear’s Rub
Bake at 280’ for 3 hours or until they reach 180’F with an instant read thermometer 
Jamie McDonald
470 James St,
New Haven, CT 06513 
(203) 350-9060