Chef Red’s Panthers Away Recipe – Raspberry-Chipotle Ribs!

Raspberry-Chipotle Ribs

This week we travel to the Carolina Panthers.   The last time we played Carolina at home and lost a close one.  At that tailgate I introduced my Carolina Style Ribs and they were a big hit.  At that same game I also made my Raspberry-Chipotle Ribs that were even a bigger hit.  Both of these recipes are very similar, using the same dry rub just with a different style of rib and sauce.   Old School has been asking me when he can get this recipe, well now both you and Old School get it.


  • 1- rack of pork spare baby back ribs
  • Water soaked hickory logs or wood chips

Dry Rub

  • ¼ cup paprika
  • ¼ cup brown sugar
  • 3 tablespoons fresh ground black pepper
  • 3 tablespoons salt
  • 3 tablespoons cocoa powder
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne powder

Raspberry-Chipotle BBQ Sauce

  • 3 canned chipotles in adobo sauce
  • 1 tablespoon reserved adobo sauce
  • 1 seedless raspberry jam
  • 1 tablespoon lemon juice
  • Pinch of salt
  • ½ cup ketchup


Wash ribs in cold water and pat dry.  Once ribs are dry, remove membrane from back of ribs.  Mix all dry rub ingredients together in a bowl.  Thoroughly coat the ribs with the dry rub.  After the ribs are coated, wrap with plastic wrap and refrigerate overnight. 

For the Raspberry-Chipotle BBQ add all the ingredients to a blender.  Puree the mixture for 1-2 minutes.  Put to the side or refrigerate until needed. 

The next day heat the smoker or indirect grill to 225 to 250 degrees F. Add soaked wood chips to the fire as needed to create the perfect smoking environment.  Place the ribs in the smoker.  Cook the ribs for about 2 hours or until they reach a temperature of 190 degrees.  Once ribs reach temperature remove them and double wrap them in aluminum foil.  Once you reach your tailgate spot, heat a grill for medium-high direct heat.  Remove the ribs from the foil and place on the grill. Using a basting brush, baste the ribs with the Raspberry-Chipotle BBQ Sauce.  Thoroughly coat both sides of ribs while grilling.  Grill each side for 3-4 minutes or until the sauce begins to caramelize.  Remove ribs from grill and allow to cool for 15 minutes.  Using a good knife carve the ribs into desired portions. 


*This recipe yields 2-4 servings.  Make sure you increase all amounts equally when tailgating with more friends.



“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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