Indy Style

Firefighter Tim makes CHILI with leftover RIBS!

He made oven ribs for the first segment and THEN– he made some CHILI using the leftover rib meat! Here’s the recipe for Firefighter Tim’s chili:


Rack of ribs 

1/2 cup brown sugar

2 tablespoons kosher salt

2 tablespoons smoked paprika 

2 tablespoons granulated garlic 

1 tablespoon dried mustard 

1 tablespoon onion powder 

1 tablespoon black pepper 

1 teaspoon cayenne pepper

1 teaspoon chipotle powder 

1 teaspoon Lawry’s seasoning salt


Mix all ingredients together.  Dry ribs. Rub mixture onto both sides of ribs. Place in Pyrex.  Bake at 240 degrees for 2-3 hours.  Reduce heat to 225 degrees for another 3 hours.  Enjoy!

Rib meat Chili 


1-2 racks of ribs, deboned

2 24 oz cans whole peeled tomatoes

1 12 oz can rotel

1 40 oz can Brooks chili beans

1 12 oz can red beans

1 12 oz can black beans

1 large diced sweet onion

1 diced bell peppers

1 diced clove of garlic

1 tablespoon chili powder

1 tablespoon cumin

Salt and pepper to taste

1 tablespoon Hungarian paprika

Splash of beef broth

Splash of spicy V8