Recipes: Barbecued Meats

Barbecued Meats

These are not to be confused with our secret recipes, but we thought you might like to try BBQing at home.

Reported Four Time “Memphis in May” World Championship Rib Winning Recipe

Ingredients for 1 Recipe:

—————-DRY RUB——————————-

10 tb Black pepper

10 tb Hungarian Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

————–FINISH SAUCE—————————–

32 oz Hunt’s Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tbs. Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tbs. White pepper or to taste

I prefer to use baby back ribs, and remove the membrane from the back side of the ribs in order to let the smoke permeate the meat. To remove this membrane a stubby Phillip’s screw driver works great to get the membrane started. Start on the narrowest part of the rack then peel the membrane off toward the thickest part. This seems to work best if you closely adhere to the “plenty of beverage” rule aforementioned on the “recipes” page.

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked apple-wood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

TIP: Don’t rush the cooking process.

Basic Barbecue A pork butt or shoulder. This can be sliced or pulled to serve.

I hadn’t intended to include this recipe since I thought we all knew how to fix “Q”.

Recently, due to several E-mail requests I feel inclined to add this one.

Thanks to Meredith Young for reminding me we’re not all born to barbecue!

Depending what part of the country you’re in will depend on the cuts of meat available or at least what they’re called. You’ll most likely want a pork roast, “butt”, or Boston butt. Sometimes they’re called a shoulder depending how much bone is left in. A true shoulder is huge, its the full front leg, skin and all, of the hog from the shoulder joint to just above the hoof and is usually only used in competitions. A “butt” is only the portion that most folks might consider as the hog’s actual shoulder and weighs about 8-12 pounds.

Before cooking, preferably the night before, rub the meat liberally with yellow mustard and a meat rub. There are several good rub recipes on my site. I don’t know if you can get it where you live, but my favorite rub is “Konriko® Hot ‘N Spicy Creole Seasoning” mixed with garlic pow

via Barbecued Meats.

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