BBQ (and grilling) Thread

[bovine knievel]

Made some ABT's sans lil' smokies. Damn things are so good.

[littlemamma]

Help me with two things:
1) Tri-Tip
2) baby back ribs.
I've only got an oven and a stove and a gas grill.

[bovine knievel]

Help me with two things:
1) Tri-Tip
2) baby back ribs.
I've only got an oven and a stove and a gas grill.

These ribs are so damn good. All you need is an oven.

Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

[Fool No Where]

Help me with two things:
Tri-Tip.

Cook this on the grill

First, rub the tri tip with the following seasoning mixture and let rest for 30 minutes at room temperature.

2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt

Light one side of your grill and turn it down to the lowest setting.

On the cold side, place an aluminum pan under the cooking grate
to catch the drippings from the roast.

Make a pouch out of heavy duty aluminum foil and fill it with oak chips.
When ready to cook, place the pouch directly on the lit burners.

Place the roast as far from the lit burners as possible.
Close the lid. Cook to an internal temp of 140.

Remove the roast and double wrap in aluminum foil.
If possible, place it in an empty (no ice) cooler for 15-20 minutes.
The temp should increase 5-10 degrees.

Slice against the grain and serve.

[littlemamma]

Damn, us skinny chicks don't estimate good on how much meat to buy. I only bought one slab. Great recipe though! I will have to try it!

[bovine knievel]

Damn, us skinny chicks don't estimate good on how much meat to buy. I only bought one slab. Great recipe though! I will have to try it!

If you stick to the recipe, you will not be disaappointed. The braising liquid is key. Good luck.

[Tequila Cowboy]

The rib recipe looks like a good one, but if your not used to cooking ribs don't forget to remove the membrane.

[littlemamma]

Help me with two things:
Tri-Tip.

Cook this on the grill[/quote]

I knew I could count on you.
no gas station burritos though,man.

and thanks for the membrane info, TC, I needed a reminder.

[bovine knievel]

The rib recipe looks like a good one, but if your not used to cooking ribs don't forget to remove the membrane.

Good tip, but that can be a real SOB to remove. I've gotten away with making a bunch of slices on the membrane (perpendicular to the bones) and they still are tender as ever.

[Fool No Where]

Good tip, but that can be a real SOB to remove. I've gotten away with making a bunch of slices on the membrane (perpendicular to the bones) and they still are tender as ever.

I've heard that about baby backs. Once you've done it a few times, it's much easier to remove them from spares

[littlemamma]

Hey BK, I'm making ribs for my parents today using your recipe! They're rubbed and in the fridge...

[bovine knievel]

Hey BK, I'm making ribs for my parents today using your recipe! They're rubbed and in the fridge...

Nice!! You won't be disappointed. Give us a report back.

[bovine knievel]

Made this for a party later this evening...

Brined the chicken over night in a basic salt & sugar brine, with some dried hibiscus flowers. It turned the brine a deep purple. The chicken was purplish but didn't stay that way after it was smoked.

[littlemamma]

a hibiscus mint tea to go with?
or would that be too hibiscus-y?

[bovine knievel]

a hibiscus mint tea to go with?
or would that be too hibiscus-y?

that sounds perfect. I can spike it with some Maker's too.
I don't think it will be "too hibiscus-y", the smoke should take care of that.

[wrekkr]

purple chicken????

[bovine knievel]

purple chicken????

[bovine knievel]

Making some elk hamburgers tonight.

Mixed elk burger with some spicy Italian sausage and added Worcestershire sauce, onion, and garlic. Cooking 'em over charcoal and serving with sweet potato fries.

[beantownbubba]

Making some elk hamburgers tonight.

Mixed elk burger with some spicy Italian sausage and added Worcestershire sauce, onion, and garlic. Cooking 'em over charcoal and serving with sweet potato fries.

What time should i be there? And should i bring east coast or west coast brews?

[bovine knievel]

The final product.

[RolanK]

^^^^^^ OMG! That looks like one tasty burger!

[pearlysnaps]

Got some baby backs o lap on the smoker his afternoon. it has been far too long since I've fired it up.

[beantownbubba]

Got some baby backs o lap on the smoker his afternoon. it has been far too long since I've fired it up.

Wait. Don't u live in NYC? Doesn't that violate like 329 ordinances and regulations?

[Kudzu Guillotine]

Headin' to a good ol' fashioned pig pickin' right now...

[pearlysnaps]

Got some baby backs o lap on the smoker his afternoon. it has been far too long since I've fired it up.

Wait. Don't u live in NYC? Doesn't that violate like 329 ordinances and regulations?

I live 12 miles north of NYC, in Hastings-on-Hudson. The smoker was one of the very first things I bought after I moved here from Brooklyn.

The baby backs are on the smoker right now, thirstily drinking the smoky goodness. Next they will get a nice apple juice bath, wrapped in foil, before making their triumphant return to the smoky air and then, well, my belly. Along with some homemade mac n cheese.

[beantownbubba]

I used to work w/ a guy who was whatever you call an alderman or councilman in Hastings on Hudson. Nice town!

[pearlysnaps]

I've been here for three years and really like it. It's got a good small town vibe, but only a half hour from all the action. And I can have a smoker.

[bovine knievel]

With roasted taters and green beans.

[Tequila Cowboy]

I usually dry rub but today I wet marinated these baby backs with a cider vinegar base with herbs, pepper and garlic. Slow smoked at about 210 degrees for 3-3 1/2 hours. Basted in a homemade spicy barbecue sauce. Getting ready to dig in.

[bovine knievel]

I usually dry rub but today I wet marinated these baby backs with a cider vinegar base with herbs, pepper and garlic. Slow smoked at about 210 degrees for 3-3 1/2 hours. Basted in a homemade spicy barbecue sauce. Getting ready to dig in.

Looks great, TC!