BBQ

The Wood:

I typically use hickory because that’s what’s available, but whatever you can get your hands on is good as long it smokes.

In the Smoker:

I use an offset smoker, but you can go over to Amazing Ribs for a complete buyers guide on smokers.

On the grill: 

Gas – Make a foil pouch of wood chips and put the flame under the pouch, not the meat.

gas grill smoking

Charcoal – Place a foil pan on the bottom of your grill, put the charcoal/woodchips next to the pan, and place your meat over the pan.

technique_course5c1_detail

In the Oven:

Follow the temperature and time guide below and baste with sauce every hour.

Cook Time and Temperature:

  • Ribs – 8 hours at 250 F
  • Chicken – 4 hours at 250 F
  • Pork Shoulder – 12 hours at 250 F
  • Brisket – 12 hours at 250 F

The Rub:
Equal parts of each:

  • Salt
  • Pepper
  • Oregano
  • Cumin
  • Garlic Powder
  • Chili Powder

A touch of:

Mix them all together and rub your meat. Let it sit over night and the rub will really give some flavor to  the meat.

The Meat:
With the exception of brisket and sausage, any meat with a bone is prime for BBQ. Here’s a list of what’s good all smoked up:

  • Pork Shoulder

    • Butt – upper part of shoulder
    • Picnic – lower part of shoulder
      • Both are tasty, get one or the other
  • Ribs
    • Pork Loin aka Baby Back aka Back – tender ribs
    • Beef Ribs – big ribs
    • Spare ribs – less tender than the pork loin, but still good
  • Beef Brisket

  • Big piece of meat with a good amount of fat. Perfect for cooking low and slow.
  • Chicken Leg Quarters (crisp your skin on a flame, then smoke)

The Sauce:

  • 2 cups ketchup
  • 1 can of beer (I use Shiner Bock)
  • 1 cup brown sugar
  • 1 tbsp molasses
  • 1 tbsp bacon fat
  • 1/2 cup coffee
  • 1 cap of apple cider vinegar
  1. Let the beer boil out it’s alcohol (it will thicken up and you won’t be able to smell the alcohol)
  2. Add the rest of the ingredients, let it simmer for at least an hour, and stir occasionally to avoid sticking and explosions
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