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Tasty treats for National Barbecue Month

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge

May is National Barbecue Month!  Barbecue is in full swing; backyard and competitions are getting hot and heavy. It’s time for us to work on our BBQ Ribs for a start.

Barbecue Rib Marinade
2 c. apple juice or cider
2 tsp. non-iodized salt
1 tsp. chopped garlic
1 tsp. mild chili powder
1 tsp. white pepper
1/2 tsp. chipotle powder    

Marinate the ribs for at least two hours – overnight is better. Turn the ribs in the marinade so both sides get a good coating.

Remove the ribs from the marinade and let them drain for five minutes or so and blot with paper towels. Now it’s time for some spice.

Spice Rub
1 Tbsp. granulated onion
1 Tbsp. cane sugar
1 Tbsp. non-iodized salt
1 tsp. mild chili powder
1 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. cayenne

Mix the seasonings well and lightly coat the slab on both sides. Let it rest at room temp while you get the smoker started up.

Smoke the ribs at 250° F and smoke for 3 to 4 hour. Check for doneness. The meat should be just tender enough to tear when you pull two bones apart. Check every 45 minutes until done.

Flavorful country style pork ribs are a tasty and tender cut of meat that comes from the forward end of the loin area, just above the shoulder of the porker. They can be boneless or bone-in and usually contains a fair amount of fat, which adds to the flavor and helps them remain juicy.

I season my country style pork ribs with a dry rub, and then let them rest in the rub for at least two hours before they hit the smoker. Here’s my recipe and method for whippin’ up a batch of these tender morsels.

Country Style Pork Rib Recipe
To make enough dry rub seasoning for five pounds of country style pork ribs, mix together:
1/4 c. of onion powder
2 Tbsp. of sea salt
1 Tbsp. of black pepper
1 Tbsp. of sugar
1 Tbsp. dried light brown sugar
1 tsp. of mustard powder
1 tsp. of allspice

Mix all of the dry rub ingredients, and then evenly coat the mixture onto the ribs. Cover and refrigerate them for at least two hours…overnight if you can. Country style ribs are usually cut thick, so resting overnight is not too long.
Bring your smoker up to 250° F and add your favorite smoking wood. Position the country style ribs so there’s plenty of space between them for the smoke and heat to circulate.

It will take from three to six hours for them to get to the “falling apart” stage of doneness. Pork has to reach 165° F before it is considered done, but a higher internal temperature will make it much more tender. When they reach 180° F, they’ll melt in your mouth, and that’s just what you’re looking for now, isn’t it?

Country style pork ribs beg to be bathed in a good, rich barbecue sauce. Try a good Kansas City Style Barbeque Sauce on your ribs next time you smoke them.

Country style ribs and sauce make for a good combination. And with a mound of coleslaw, a pile of fries, and a jug of sweet tea, you’ll think you went to “Hog Heaven!” Enjoy!

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Honey Mustard Grilled Chicken

Fire Up The Grill
By Steve Collins
The Home Chef

Honey mustard grilled chicken is a great reason to fire up the grill. The flavorful sweet and sour honey mustard makes a delicious glaze. Start the cooking process on the grill and finish it in the oven. You can reduce the marinade for a tasty sauce. Add a fresh green salad and you have healthy and easy spring dinner.

1 whole chicken, cut into eight pieces
Salt and pepper
1/4 c. Dijon mustard
2 Tbsp. maple syrup
1 tsp. toasted sesame oil
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
Season the chicken with the salt and pepper and place put it into a reclosable plastic bag. Mix the mustard, maple syrup, sesame oil, garlic and ginger together and then pour over it over the chicken. Seal the bag and refrigerate for half an hour to two hours.

When ready to cook, prepare a hot grill and preheat the oven to 350 degrees.* When the grill is hot, put the marinated chicken pieces on the cooking grate directly over the fire and close the lid. Reserve the marinade. Cook the chicken for 10 minutes with the lid closed; then turn and cook for 10 more minutes. Remove the chicken from the grill and put it into a baking dish. Cover tightly and bake for 45 minutes. If you want to use the marinade as a sauce, bring it to a boil and simmer for 5 minutes.

*You can also cook the chicken completely on the grill. Allow about 15 minutes per side. The internal temperature should be 165 degrees.

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