Nothing says summer like a barbecue, and I’m not talking about grilling, I’m talking about REAL barbecue. Meat smoked low and slow over real wood. The smells are just an instant trigger for summer for me. I know summer is still around the corner, but it was Masters sunday, and I needed an excuse to sit around the house all day and drink beer. I had to watch the masters and “watch the barbecue.” Perfect.
If you don’t have a charcoal grill/smoker, don’t worry about it. You can still use my recipes for the beans, barbecue sauce and rub.
As many racks as you feel like cooking, trimmed. membrane removed
For a how to on removing the membrane:
Barbecue rub, recipe follows
Coat the ribs with the rub. I then smoke mine over a combination of cherry and hickory
for about 31/2 hours at about 225F. Low and slow. Over the last half hour, I baste with my Root Beer BBQ sauce. *Alternatively, you can rub the ribs, then put them in a baking dish covered in aluminum foil and bake in a 350F oven for 75 minutes. Remove them from the oven. Set your gas grill to indirect medium heat (one side on medium, one side turned off). Cook the ribs for about 30-40 minutes on the side above the burner that is turned off, flipping every 10 minutes. Baste them with bbq sauce for the last 15. Serve with baked beans, coleslaw (I have an amazing recipe for creamy coleslaw on my Pulled Chicken blog page) and anything else you like. I like cornbread http://www.foodnetwork.ca/recipes/Side/Eggs-Dairy/recipe.html?dishid=8544 and twice baked potatoes. I will post the twice baked potato recipe soon!
Barbecue Baked Beans
2 19oz cans red kidney beans, rinsed and drained
2 medium onions, chopped
6 oz pork, trimmed from the ribs (optional)
5 cloves of garlic, chopped
5 slices bacon, chopped, more if not using trimmed pork
1/2 cup packed brown sugar
1/4 cup maple syrup
2 Tbsp yellow mustard
2 Tbsp apple cider vinegar
1 cup barbecue sauce
1/2 cup ketchup
2 Tbsp BBQ rub (recipe below)
1 tsp sriracha hot sauce (or any hot sauce)
1/2 cup water
Salt and pepper to taste
Preheat oven to 275F. In a dutch oven, or any pot with a lid, combine all ingredients except for salt and pepper. Cover the pot and cook as long as you can! I like to cook them for at least 5 hours. Taste before serving and season with salt and pepper if needed. Note: I made the barbecue sauce after I made my beans, so I used store-bought BBQ sauce in my beans instead of home-made. No big deal. Use whichever sauce you like, or double the recipe for Root Beer BBQ sauce below and use it in the beans.
Root beer BBQ Sauce
1 tsp canola oil
1 small onion, chopped
1 cup root beer (Dr. Pepper also works well!)
1 cup ketchup
3 Tbsp BBQ Rub (recipe below)
In a pot on med-high heat, brown the onions in the canola oil, about 10 minutes. Deglaze the pan with the root beer, turn heat to high. Let the root beer reduce by about half, about 5 minutes. Add the ketchup and BBQ rub. Turn heat to low and simmer for 10 minutes. For a smooth consistency, blend with an immersion blender or in a food processor.
There are a million and one recipes for BBQ rubs. The one I used today I pretty much threw together without measuring, but it went something like this:
1/4 cup packed brown sugar
3 Tbsp paprika
1 Tbsp EACH Garlic Powder, Onion Powder, Ground Ginger, Chili Powder, Mustard Powder, Fine Sea Salt
Mix together in a bowl. Be creative. Don’t be afraid to adjust the seasonings to make them more to your taste. The paprika I used was really spicy, but if yours isn’t, don’t be afraid to add a teaspoon or so of cayenne pepper to spice things up.
Thanks for reading,