Edward Holloran has been tailgating for Indianapolis Colts home games for a dozen years.
The Indianapolis attorney’s spot is Victory Field’s parking lot — he refers to this fun endeavor as “Home plate at The Vic.”
Holloran, like many diehard Colts tailgaters, plans the menu based on the opponent. The Tennessee Titans were in town Sept. 28, so the centerpiece selections were Memphis-style ribs and Jack Daniels barbecue chicken.
He takes prides in his ribs, using his own dry rub recipe and “3-2-1 method” for cooking. He shared his recipe details for others to enjoy.
“I’m a rib guy,” Holloran said. “It’s a phenomenal rib recipe.”
Slather the rack of ribs with mustard on both sides, then apply his dry rub. The mustard helps the dry rub stick. The ingredients for his special dry rub are: 2/3 cup brown sugar, 2/3 cup sugar, 1/2 cup paprika, 1/4 cup seasoned salt, 1/4 cup onion powder, 1/4 cup garlic powder, 3 tblsp. chili powder, 2 tblsp. sea salt, 2 tblsp. celery salt, 2 tblsp. cayenne pepper, 2 tblsp. black pepper, 2 tsp. dry mustard, 2 tsp. ginger, 1 tsp. allspice.
“The common rubs you buy are almost 80 percent salt,” he said. “Mine is very low salt.”
Cook ribs in a smoker for three hours, hence the first part of the “3-2-1” name. The temperature preferred is 225 degrees.
Take out ribs, slather in honey, preferred barbecue sauce and place in three sheets of foil. Crinkle foil into a boat or canoe, so it can hold apple juice in the bottom. Wrap up and cook in smoker for two hours.
The final step is to take the ribs out of the foil and caramelize on the grill for one hour. Slather with barbecue sauce, if desired.
Phillip B. Wilson can be found on Twitter (@pwilson24), Facebook and Google+.