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Dr. S.O. Feelgood

Drumming feels so good Dr S.0. Feelgood (drummer Chet Hines) has been in the music business for 30-some years. He takes his Feelgood Band and Show to local clubs as well as to Chicago and up and down the East Coast. He has performed at blues festivals in Portland (Maine), Boston, and Pascagoula. In addition, he opened the Seventh Annual D.C. Blues Fegtival in 1995 with the D.C. Blues Soclety Band.

Dr. Feelgood has a deep commitment to enlightening the next generation about the blues. His Percussion for Children workshops appeal to younysters of all ages. The workshops make the structure of the contemporary blues band seem as evolved as an orchestra, and he shows how the beat makes or breaks the band. Dr. Feelgood's workshop has been featured at the Sixth and Seventh D.C. Blues Festivals and during the Society's 1996 Black History Month celebration at Oxon Hill Farm Park.

Hush-Yo-Mouth Ribs with Junkyard Dog Sauce

From: Dr. S.0. Feelgood

Ok, here's a question for all of you great summertime outdoor barbecue rib masters. What do your ribs have in common with mine? Answer: Nothing! Why? Well--mine are the world's second best. They must be, because all you BBQ Kings and Queens think yours are the Greatest. Now don't even think of tackling this recipe if your ego is fragile or if think that your taste buds might desert you when your tongue licks your lips after just one bite of my Hush-Yo-Mouth-Ribs with Junk-yard Dog Sauce.

Here's what you need--Go for it! Remember, this recipe must be completed as prescribed, Doctor's orders.

  • 6 lbs. spare ribs (approximately 3 slabs)
If you are a high roller, spring for pure lean meat. If your roll is not up to par, well, buy what you must. Personally, the meat I buy is so lean, fat won't stay in the same room with it. Now, here are my ingredients:
  • 1 small onion, quartered
  • 1 clove of garlic, quartered
  • 1/2 cup raisins
  • 1 cup ketchup
  • 1/2 cup red wine
  • 3 Tbsp. brown sugar
  • 2 Tbsp. vinegar
  • 1 tsp. lemon juice
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper
  • 1/4 top. tarragon
  • 1/4 top. rosemary
  • 1/4 top. thyme
  • 1/4 Tbsp. marjoram
  • 1/4 cup cayenne pepper (these are five-alarm ribs)
  • 1/3 cup butter

Place, onion, garlic, and raisins in a blender. Grind until finely chopped. Add remaining sauce ingredients except butter, and blend well. Melt butter in a saucepan; add blended mixture and simmer for 45 minutes, stirring often.

Ok, now check this out. One to two hours before barbecuing, place the ribs on a sheet of broiling foil, and swab generously on all sides with the sauce. Place ribs on hot grill. When the ribs are half-done (about 30 minutes), baste generously. Continue basting and turning. Ribs are done when the meat pulls away from the bones. Cut in single-rib pieces and arrange in a sunburst pattern on a round platter.

Oh, yeah- this is a special note to all of the "real men" who think of yourselves as Masters of the Grill. Remember - nothing makes a man look, and I should think, feel more henpecked than to have his wife officiate at the grill. And if she happens to be wearing pants at the time, one reaches the obvious conclusion. So, men, please do your own charcoal grilling.

This is Dr. S.0. Feelgood saying, have a great time this summer, and enjoy my finger-licking Hush-Yo Mouth-Ribs with Junkyard Dog Barbecue Sauce.


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