Southern BBQ Recipes

Serves: 4 tp 6 | Prep time: 30 minutes | Grilling time: 3-4 hours | Special Equipment: rib rack, 4 hickory woods chunks

Ingredients

Rub

• 2 tablespoons kosher salt 
• 2 tablespoons paprika
• 4 teaspoons granulated garlic 
• 4 teaspoons pure chile powder
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 4 racks baby back ribs, each about 2 pounds

Barbecuesauce

• ¾ cup apple juice
• ½ cup ketchup
• 3 tablespoons cider vinegar 
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon molasses
• ½ teaspoon pure chile powder
• ½ teaspoon granulated garlic
• ¼ teaspoon ground black pepper

Mop

• 1 cup apple juice
• 3 tablespoons cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons barbecue sauce (from above)

Instructions

1. In a small bowl mix the rub ingredients.
2. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides. Arrange the ribs in a rib rack, with all the ribs facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling.   
3. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open.   
4. When the fire has burned down to low heat, add two hickory wood chunks to the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with the bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents. Meanwhile, make the sauce and the mop.   
5. In a small saucepan mix the barbecue sauce ingredients. Simmer for a few minutes over medium heat, and then remove the saucepan from the heat.   
6. In another small saucepan mix the mop ingredients. Simmer for a few minutes over medium heat to melt the butter, and then remove the saucepan from the heat.   
7. After the first hour of cooking, add 8 to 10 unlit charcoal briquettes and the remaining two wood chunks to the fire. At the same time, lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you baste the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time, maintain the temperature of the grill between 250° to 300°F by opening and closing the top vents. 
8. After 2 hours of cooking, add 8 to 10 unlit charcoal briquettes to the fire. Remove the ribs from the rib rack, spread them out on clean work area and baste them thoroughly with some mop. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also position any ribs that appear to be cooking faster than others toward the back of the rib rack, farther from the charcoal. Let the ribs cook for a third hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents.   
9. After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

Smoke Intensity: Strong | Serves: 6 to 8 | Prep time: 15 minutes | Grillingtime: 20 to 30 minutes

Tips Before you Start:

Cooking the drumettes over indirect heat breaks down some of the chewy characteristics of the meat.

Ingredients 

• 20 pieces of chicken, about 3 pounds total

Barbecue Sauce

• 1 cup apple juice or 1 cup of your favourite dark colour soda
• ½ cup ketchup
• 3 tablespoons apple cider vinegar 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon molasses
• 1 tablespoon chili powder
• 2 teaspoons of granulated garlic
• 2 teaspoons of ground black pepper

Rub

• 3 tablespoons kosher salt
• 2 tablespoons ground black pepper 
• 2 tablespoons paprika
• 4 teaspoons granulated garlic 
• 3 tablespoons chili powder
• 2 teaspoon ground cumin

Instructions

1. Soak wood chips for at least 30 minutes. 
2. Mix all the rub ingredients together and coat the chicken evenly.
3. Prepare a two-zone fire for medium heat (350° to 450°F) and pre heat for around 15 minutes.
4. In a medium sized sauce-pot over medium heat, combine the BBQ sauce ingredients and stir 5-7 minutes. Remove from the heat and cover to keep warm.
5. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the BBQ Sauce two or three times during the final 10 to 12 minutes. Remove from the grill and serve warm.

Smoke Intensity: Strong | Serves: 6 | Prep time: 25 minutes | Grilling time: 20 to 30 minutes | Special Equipment: Grill Proof Skillet

Ingredients

• 2 zucchini, 10 to 12 ounces total, ends trimmed, each cut lengthwise in half 
• Extra-virgin olive oil
• 2 ears fresh corn, husked
• 1 red bell pepper, about 8 ounces 
• 2 tablespoons unsalted butter
• 1¼ cups chopped yellow onion
• 2 tablespoons finely chopped jalapeño pepper 
• 2 garlic cloves, minced
• 1½ cups frozen shelled edamame, thawed
• 2 ripe plum tomatoes, about 9 ounces total, cored, seeded, and cut into ¾-inch dice 
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, finely grated 
• 2 tablespoons finely chopped fresh basil leaves
• 2 tablespoons fresh lemon juice

Instructions

1. Prepare the grill for direct cooking over medium-high heat (425° to 475°F).
2. Lightly brush the zucchini with oil. Grill the zucchini, corn, and bell pepper over direct medium-high heat, with the lid closed, until the zucchini is crisp-tender, the corn is browned in spots and tender, and the bell pepper is blackened and blistered all over, turning as needed. The zucchini will take 5 to 7 minutes, and the corn and bell pepper will take 10 to 12 minutes. Remove from the grill as they are done. Place the bell pepper in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes.
3. Adjust the temperature of the grill to medium-low heat (350° to 400°F).
4. Remove the bell pepper from the bowl and discard the charred skin, stem, and seeds. Cut the pepper and zucchini into ¾-inch pieces. Cut the corn kernels from the cobs.
5.  In a large grill-proof skillet over direct medium-low heat, melt the butter. Add the onion and cook, with the lid closed, until golden and tender, 8 to 9 minutes, stirring occasionally. Stir in the jalapeño and garlic and cook until fragrant, about 1 minute. Add the zucchini, corn, and bell pepper and mix well. Add the edamame, tomatoes, salt, and pepper and cook, with the lid closed, until heated through, about 5 minutes, stirring occasionally. Remove from the grill. Stir in the cheese, basil, and lemon juice. Serve warm

Serves: 6 to 8 | Prep time: 30 minutes
| Grilling time: 46 to 58 minutes | Special Equipment: 12-inch cast iron skillet

Ingredients

Topping

• 6 rings fresh (not canned) pineapple, each ½ inch thick, peeled and cored
• 2 tablespoons unsalted butter, melted
• ½ cup packed dark brown sugar
• ¼ cup heavy whipping cream
• ½ teaspoon ground cinnamon

Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ⅔ cup buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ pound (1 stick) unsalted butter, softened
• ¾ cup granulated sugar

Instructions

1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 
2. Brush the pineapple rings with the melted butter. Brush the cooking grates clean. Grill the pineapple over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves. 
3. In a 12-inch cast-iron skillet over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the center of the skillet, and then arrange the pineapple halves around it. Set aside. 
4. In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla. 
5. In a large bowl using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, add the buttermilk mixture and then gradually add the flour mixture. Blend until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the skillet. 
6. Bake the cake over indirect medium heat, keeping the temperature of the grill as close to 350°F as possible, with the lid closed, until the top is golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes. 
7. Before removing the cake from the skillet, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the skillet. Wearing barbecue mitts, carefully invert the skillet and platter at the same time, and then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the skillet. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.