Grilling Out And Cooking Outdoors

BBQ Ribs Oh So Good

Below is a recipe for delicious BBQ Ribs  

Barbecue Ribs - Competition Style in Your Backyard
by: Bill Anderson


Great barbeque recipes are hard to come by. Most recipes and books leave out important information like times and temperatures. In our book, “Competition BBQ Secrets”, we give you all the details on how to cook professional competition quality meats. And... guess what? You can do it to in your back yard. You don’t need a fancy $2000 offset smoker. Just use your Weber kettle grill!...

Prepping your grill

Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. This is one of my favorite barbeque recipes because I can use mesquite wood and Lee will not allow me to put mesquite in his expensive Lang Smoker because of the residue it leaves on the inside surfaces. Anyway... here’s how to set up your charcoal grill so that you are “offset smoking” and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.

Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.

Prepping your ribs

You can either buy spareribs or what is called loin back ribs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. Then trim the skirt meat off. Don’t throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking. That’s the great thing about barbecue recipes... you can change them up to suit your liking! Just don’t change the “technique” too much.

Let’s start smoking

When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.

Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don’t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other “flavor” of wood chips that suits your taste buds. This is another way to personalize your barbeque recipes... there are all different types of woods and wood combinations that you can use. There are even unique and exotic woods like grape vine. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it’s not overpowering, but you can still taste that delicious smoke flavor.

Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It’s important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don’t worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay “ahead of the game” as far as heat is concerned because it’s easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.

Cook the ribs for 3 hours. Don’t open the lid unless absolutely necessary - remember, “if you’re looking, you ain’t cooking”. While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.

Ready for glazing

After one hour in the foil, take your ribs out of the foil and place back on the grill. You’ll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is “loose”. Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90°, then that is another sign that your ribs are getting done. Barbeque recipes are not an exact science... you have to use some common sense. If it’s cold outside, or humid, or dry your times and temps may vary. Just keep an eye on things and increase or decrease times accordingly.

After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!

Great Cooking Out And Grilling Information

Here you will find all kinds of recipes for cooking and grilling out. Plus you'll find all kinds of other great related recipes like Banana Pudding , Cole Slaw and etc. On this page you'll find all the information you need for a great cooking out experience.

Important Cooking Tip About Aluminum Foil

Aluminum foil should never come in contact acidic fruits or vegetables such as lemons , oranges , tomatoes , grapefruits etc. One real mistake a lot of cooks make is to cover tomato paste covered meat loaf with aluminum foil and then they bake it in the oven. The top of the meat loaf comes out looking burned and is not as tasty as it should be. Try putting several toothpicks into the top of your meatloaf before wrapping it with aluminum foil and your meatloaf will come out of the oven looking pretty and will be very tasty. Of course you should use wooden toothpicks in case your wondering.

Carne Asada

Carne Asada is a Mexican recipe for marinated, grilled beef serves up in tortillas. This is not your Father's Taco. This is a flavorful and delicious meal that is great for any occasion.

Carne Asada

Carne Asada is a Mexican recipe for marinated, grilled beef serves up in tortillas. This is not your Father's Taco. This is a flavorful and delicious meal that is great for any occasion.

INGREDIENTS:

• 2 pounds flank steak
• 12 flour tortillas
• 1/2 cup tequila
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 4 cloves garlic crushed
• 1 medium onion chopped
• 1 teaspoon black pepper
• 1 cup salsa
• 1 cup guacamole
• 1 teaspoon tabasco

PREPARATION:

Mix juices, garlic, onion, tequila, tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.
Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.

Baby Back Ribs

Baby Back Ribs (Slow Cooker)

These baby back ribs might not be bathed in smoke, but they do get bathed in a lot of flavor. This slow cooked recipe will give you a great set of ribs even if you can't make it outdoors.

INGREDIENTS:

• 4 pounds pork baby back ribs
• 1/4 cup of barbecue sauce
• 1/3 cup dark brown sugar
• 1 tablespoon paprika
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon black pepper
• 3/4 teaspoon white pepper
• 3/4 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon sugar

PREPARATION:

Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

Royal Tine Camp Cooking School

Grilled Tri-Tip Roast

Grilled Tri-Tip Roast

Tri-Tip roasts might be hard to find in some places but this is a great piece of meat with fantastic texture and flavor. Grilled low and slow, you'll get a delicious meal.

INGREDIENTS:

• 4 pounds tri-tip roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt

PREPARATION:

Lightly oil the cooking grate on your grill. Preheat grill and prepare for indirect grilling. Combine garlic powder, onion powder, pepper and salt. Rub it over the surface of the tri-tip roast. Place tri-tip on grill, fat side up.
You can place a drip pan under it to catch the drips which will make a great gravy later. With the grill on low cook for about 4 hours or until the internal temperature reaches 165 degrees.

Sam's BBQ

Jamaican Jerk Chicken

Jamaican Jerk Chicken

This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.

INGREDIENTS:

• 1 pound skinless chicken breasts
• 1 jalapeno pepper, seeded and diced
• 3 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 1 tablespoon Dijon style mustard
• 4 cloves garlic, mined
• 2 cubes chicken bouillon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried thyme

PREPARATION:

Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

Beer in the Butt Chicken

Beer in the Butt Chicken

Beer in the Butt Chicken

This is the classic beer in the butt chicken recipe, developed by a couple of guys with too many beer cans and not enough pans. This chicken is moist and flavorful. About the best way there is to cook a chicken. This recipe uses a smoker to slow roast the chicken with lots of smoky flavor.

INGREDIENTS:

• 1 whole chicken
• 1 can of beer
• 2 tablespoons chopped onion
• 2 tablespoons apple cider vinegar
• 3 cloves garlic minced

PREPARATION:

Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack.
Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke for about 4 hours or until the skin is a dark tan and the meat is pink and juices run clear.
Note Walmart Now sells a wire frame to set the beer can in and the chicken fits down over it. See it above in the photo.

Looking for an easy to make, guaranteed delicious Barbecue Ribs recipe? In this Barbecue Web vid, you'll learn the "tips and tricks" on how to BBQ tender and ju

Kansas City Rib Rub

Kansas City Rib Rub

Kansas City Rib Rub

In Kansas City they know ribs. This is the barbecue rub recipe for traditional Kansas City style ribs. Finish them off with a good barbecue sauce and you'll have a great meal.

INGREDIENTS:

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 3/4 tablespoon garlic powder
• 3/4 tablespoon onion powder
• 1 teaspoon cayenne

PREPARATION:

Combine all ingredients together and transfer to an air tight container.

BBQ Hamburgers Recipe from the Barbecue Web Watch the Grillmasters at the Barbecue Web prepare some Beef Chuck Burgers so juicy and full of flavor that it wil

Crock-pot Pulled Pork Sandwiches

Crock-pot Pulled Pork Sandwiches

Crock-pot Pulled Pork Sandwiches

Don't have the equipment for real smoked pulled pork sandwiches? This slow cooker recipe may not be authentic but it's still pretty darn good.

INGREDIENTS:

• 2 pounds cheap pork roast
• 1 package cheap white bread buns
• 1 8 ounce can of tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon black pepper
• 2 teaspoons cayenne

PREPARATION:

Put pork roast in crock-pot for a good 8 hours. Remove and let cool. Shred pork by hand removing any excess fat. Place in a large pan on low heat. Add remaining ingredients and stir until well mixed. Serve on cheap buns.

Hotdog Recipes from the Barbecue Web , See how easy it is to grill the perfect hotdog (skinless or natural casing) at your next BBQ with these easy to learn tip

BBQ Beef Ribs

BBQ Beef Ribs

BBQ Beef Ribs

This is an easy way to prepare delicious, sticky beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.

INGREDIENTS:

• 3 to 4 pounds beef back ribs (about 8 ribs)
• 1/2 cup ketchup
• 1/2 cup honey
• 1 4 ounce can green chilies, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard

PREPARATION:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid.
Cook for about 1 to 1 1/2 hours over a low, indirect heat.
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

Bell-Ringing BBQ , KK's BBQ, located at the Rancho Del Rio Resort (www.ranchodelrio.com) on the banks of the Upper Colorado River, is known for it's barbecued b

Drunken Chicken

Drunken Chicken

Drunken Chicken

This beer can chicken recipe adds crab boil to the beer making this whole chicken even more tender and flavorful.

INGREDIENTS:

• 1 whole chicken fryer
• Louisiana cajun seasoning salt or any seasoned salt
• 1 16oz. can beer (any brand)
• 1 ounce Zataran's crab boil
• aluminum foil

PREPARATION:

Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out.
Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.

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Texas Style Smoked Brisket

Texas Style Smoked Brisket

Texas Style Smoked Brisket

Traditional Texas Beef Brisket recipe that will help you get a great piece of smoked meat. This basic recipe gives you all you need to know to smoke a great brisket. From here you can learn to take your brisket to a whole new level.

INGREDIENTS:

• 8-10 pound untrimmed brisket
• 1/2 cup chili rub
• wood chips (oak, fruit wood, hickory)

PREPARATION:

Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Apply Chili Rub ( Recipe Below ) Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees.
To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

Chili Wet Rub

This spicy rub can be toned down by using mild chili powder if you so wish. It can also be heated up with an extra teaspoon or two of cayenne.

INGREDIENTS:

• 2 tablespoons hot chili powder
• 1 teaspoon cayenne
• 1 teaspoon fresh ground pepper
• 2 teaspoons garlic powder
• 2 teaspoons lemon juice

PREPARATION:

Mix all ingredients together and store in the refrigerator.

Beef Chateaubriand

Beef Chateaubriand

Traditional Chateaubriand

From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.

INGREDIENTS:

• 2 pounds beef tenderloin
• 1/2 cup plus 2 tablespoons butter
• 1/2 cup watercress
• 2 tablespoons minced parsley
• 1 tablespoon lemon juice
• salt and pepper

PREPARATION:

Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate. Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercresses and butter mixture (called Maitre d'hotel butter).

Béarnaise Sauce

This is a classic sauce that goes well over most grilled dishes. This is one of the most versatile sauces in the world.

INGREDIENTS:

• 1 cup butter, melted and hot
• 3 egg yolks
• 3 tablespoons white wine vinegar
• 1 tablespoon onion, finely chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dry tarragon

PREPARATION:

Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender.
Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate.

Banana Pudding

Banana Pudding

Home-Style Banana Pudding , Because how could you have a great BBQ Meal with out Banana Pudding

Arrange this delicious banana pudding in a glass serving bowl or individual dessert glasses.

INGREDIENTS:

• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups milk, low fat or whole
• 3 large egg yolks
• 3 tablespoons butter, room temperature
• 2 teaspoons vanilla
• vanilla wafer cookies
• 3 to 4 bananas, ripe but firm
• sweetened whipped cream or whipped topping
• banana slices for garnish
• mint sprigs, optional

PREPARATION:

In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken. In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture.
Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly. In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.
Serves 6 to 8.

BBQ Slaw

BBQ Slaw

BBQ Slaw

This is a great recipe for "red" slaw, which makes a perfect side dish. Try it either on the side or piled high on a pulled pork sandwich.

INGREDIENTS:

• 1 head cabbage
• 14 oz bottle Heinz ketchup
• 3/4 cup cider vinegar
• 1 small jar pimentos
• 1 small jar dill pickle relish
• 1/2 cup sugar
• 2 tablespoons chili powder
• 1 1/2 tablespoons black pepper
• 1 tablespoon salt

PREPARATION:

Grate cabbage to desired size - when grating last of cabbage add dill pickle relish & pimento and grate mix all other ingredients together, then mix them together will grated cabbage/relish/pimento after mixing all together refrigerate slaw at least overnight.

South Carolina Cole Slaw

This is a great cole slaw for topping off pulled pork sandwiches. You get a relatively dry slaw from this recipe so that it holds to the sandwich better. It is also mild enough not to overpower the smoked pork.

INGREDIENTS:

• 1 large head cabbage, chopped finely
• 1 red bell pepper, sliced into thin strips
• 1 sweet onion, chopped finely
• 1 carrot, grated
• 1 cup sugar
• 1 cup apple cider vinegar
• 2/3 cup vegetable oil
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

PREPARATION:

Combine sugar, vinegar, oil, mustard, salt and pepper in a saucepan over a low heat. Stir until sugar disolves. Place vegetables in a serving dish and toss. Pour dressing over and toss until evenly coated.
Cover and refrigerate until cold.    http://hubpages.com/hub/Grilling_Out_And_Cooking_Outdoors