Kamis, 06 Juni 2013

BBQ Infographic: Girl vs Grill

Weber Kettle Grill Whats more important to you, your significant other or your grill? The answer might not be so obvious for true BBQ Addicts. Luckily our friends at BBQ Guru put together a slick infographic that compares personal/intimate relationships to the relationship that people have with their grills. While intended to be light-hearted, the stats really do show that grilling is an important part of many peoples lives. How do you stack up?

Girl vs Grill


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Wayne Monk and Lexington Barbecue BBQ Joint Review

With the nights long and the earth warming up around us its apparent that its finally (and officially) grilling and barbecue season across the nation (and world). I have another great BBQ joint below, but if youre looking to purchase a grill in the near future (and really who isnt), you should check out the range of BBQs. Now on to the review of one of my all time favorite BBQ joints:

If Arthur Bryants BBQ was the first place I learned what real BBQ could be, then Lexington Barbecue was where I was indoctrinated into the cult of BBQ. I was changed forever.

Wonderfully, we have an incredible guest review of Lexington Barbecue by Dave Raymond from Sweet Baby Rays. He himself has two BBQ Joints in Wood Dale and Elk Grove Village, Illinois. Its a bit longer than most of our reviews, but once youve read it, youll realize not only the passion Dave has for BBQ, but also what a great establishment Wayne Monk has created.


Photo courtesy of Mukur H. Yelp

We went to meet Wayne Monk and of course eat his Lexington Barbecue. The group was Duce, my nephew and business/competition barbecue partner, Ron Nunes, our friend and competition barbecue partner, and my brother Larry, who is the chef who created Sweet Baby Rays Barbecue Sauce (and Ducess father).


Photo Courtesy of John B. Yelp

I had read in Mike and Amy Mills book Peace, Love, And Barbecue as well as John T. Edges Southern Belly: The Ultimate Food Lovers Companion to the South how great Lexington Barbecue was as well as seeing Wayne, his family, and his operation on the Food Network. We sell regional barbecue at our place and I am always interested in learning more about bbq, meeting bbq folks, and of course eating barbecue with my friends.


Photo courtesy of Buffetbuster via Roadfood.com

For some background, I believe I am well on my way to an excellent bbq education. I have been to the barbecue belt in Texas two times, to Memphis and KC multiple times all just for barbecue. In addition to as operating two barbecue restaurants and two catering companys we also compete in KCBS competeitons and with the ribbers at Naperville Ribfest. I have been to the Jack in Lynchburgh, Tennessee with the 17 ranked team in KCBS Shigs and Pit. I have been to The Big Pig Jig in Vienna, Georgia as a spectator as well as many other competitive barbecue events. We have attended KCBS classes taught by Myron Mixon of Jacks Old South as well as Rod Grey and Jonny Trigg of Pellet Envy and Smokin Triggers respectively. I am fortunate enough to have lots of excellent barbecue friends who are barbecue experts and the tops at their craft. Basically, what I am trying to say is I know barbecue, but after visiting Lexington Barbecue and meeting Wayne and his team I know so much more!


Photo courtesy of Michael Stern via Roadfood.com

Mike and Amy Mills refer to Wayne as a Living legend of Barbecue Having now met Wayne and some of his family and seen his operation first hand (and after eating his BBQ) I say can say, Living legend, you bet! I say, Wayne Monk: Family Man, Business Man, and Barbecue Man. I do not believe you can have or make or eat better pork barbecue anywhere that would be as good as Lexington Barbecue. Why is that? I have a few thoughts on that I will share with yall.

First off, I have always thought that the best barbecue people were not restaurant people. It was my opinion that the best barbecue people were ribbers because they cook so much barbecue (up to 300-600 cases) over a long weekend (4-5 days) and up to 32-36 long weekends a year for the top ribbers. I know a lot of competition guys who feel they are the best ribbers. They are precise and some are great, but in the end I did not think that they have cooked nearly as much as ribbers and barbecue restaurants. Barbecue restaurants like all restaurants have so much going on I did not personally believe that they could possibly have the best barbecue. And the fourth category for barbecue people is the backyard barbecue folks. While they are the largest segment and offer the greatest potential by sheer numbers to have the next great barbecue person, it has not been my experience that they are on the level with other folks I know who barbecue.


Photo courtesy of Buffetbuster via Roadfood.com

I called in advance to inquire about meeting Mr. Monk and see his operation. When I called I spoke with Bubba, Waynes son-in-law and one of the managers at Lexington Barbecue. My conversation with Bubba went very well. Bubba was gracious and agreed to get us a behind the scenes to look at Lexington and if I came Friday or Saturday morning we would have a chance to meet Wayne. Deal! We set a date and time and it was Game on. I had read about North Carolina barbecue and the difference between East Carolina Barbecue (whole hog chopped together served with a vinegar sauce that has no catsup or sugar seeing as Eastern Carolina style bbq is so old, when tomatoes were thought to be poisonous) verses Piedmont or western style or Lexington style as it is referred to in some places. Lexington style barbecue is pork shoulders not the whole hog served with a vinegar sauce that has some sugar and tomato.


Photo courtesy of Farm Table Catering Barbecue Inspiration

We checked our schedules, got permission from our wives and bosses (for me one and the same), made our plans, and hit the road. I think we pulled into Lexington around 9:45am on Friday. I saw the famous Lexington Barbecue sign first then the next thing I see is a guy carrying a box of barbecue, helping a lady put the box in the back of her car. It was Wayne Monk himself. I could not believe it or even stop myself. I rushed up and introduced myself unable to contain my enthusiasm, saying something about why he was carrying a box to the car. Wayne replied that he was working (clearly leaving the impression that this was nothing out of the norm, kind of like he had been doing it for 60 years or so).


Photo courtesy of BBQ Illuminati

As we entered Lexington it was kind of surreal, a little like stepping back in time and place. In the nicest way I want to say that it was like Mayberry in the Andy Griffith show. The place was clean and neat, nice but not fancy, warm and friendly. We found a table in the back (there were already a few tables with guests (friends) who were allowed to enter thru the back and sit and have coffee and chat about the issues of the day). A few minutes later, as we were sitting at our table looking over the menu I saw Wayne take a seat at the counter and begin eating the first of two pork sandwiches (48 years in one location and the guy is still eating his own barbecue. Wow I thought to myself). Wayne later told me that it was a result of a late breakfast. We found out our lovely waitress Sallie had been working at Lexington Barbecue for 36 years, her brother who passed away 6 months ago was there for 42 years, and her son has been working there 23 years. I was beginning to understand that I was in a special place with extremely special people. When it came time to order we of course wanted to try everything. At Lexington Barbecue that means pork shoulder, chopped or course chopped, or sliced and white or brown (white being the inside white meat and brown being the outside dark smoked meat). It also means red cole slaw (very small amount of catsup), hush puppies, french fries, and fried pork skin (takes some getting used to as people either like it or dont), and sauce and hot sauce all served with warm buns. I started with a hush puppy (it was perfect crispy, flavorful, and light for a hush puppy) as I began preparing my sandwich. Then I began by adding some brown and white chopped pork on my warm bun, followed by some barbecue sauce, then I added some hot sauce (just a tad), some red cole slaw, and put the top on it. It looked great. I had high expectations and it tasted even better. I was instantly sure I had never tasted better pork barbecue. We kept eating and as we began talking it quickly became apparent that we all felt the same way. Damn was it good, excellent, I mean it was really, really good. The best I ever tasted and I know I have tasted a lot.


Photo courtesy of Michael Stern via Roadfood.com

So I was content and we were all happy eating barbecue with friends, which is my idea of a good time and we/our very high expectations were exceeded. It would be fair to say that I was in Hog Heaven. In addition to our waitress being sweet I observed the other staff smiling and enjoying serving their customers which I am sure in a lot of instances was their friends and neighbors. When we had eaten too much knowing we would be going to other barbecue places (the true definition of great barbecue: when you are completely full and tired of barbecue and you still eat more barbecue that is great barbecue) it was time for our behinds the seen look at Lexington Barbecue and the tour was given to us by Wayne himself.


Photo courtesy of Buffetbuster via Roadfood.com

Well let me tell you this is where it really got interesting. Someone asked Wayne how many shoulders he was smoking today and in a week. He said 70 today and about 380 in a week. These are picnic shoulders we are talking about, not butts, so they are twice the size (about 16-22 lbs. each would be my guess). Wayne asked one of the pitmen to show us inside the pits. Lexington Barbecue has three pits and they make their own charcoal by burning logs in one pit and taking the red ash and shoveling it under the pork (in another pit). They then cover the shoulders with 3 large pieces of cardboard to keep the ashes off the meat. We asked how long they cooked them for and were told around 9 hours over hickory and oak coals. As the shoulders got turned Wayne explained to us that they only use salt to season and they did not baste which was true Lexington Style Barbecue. Then the pit master pulled off a piece of meat with the salted skin. Incredibly it was better than the pork we had inside the restaurant.


Photo courtesy of 3rd Degree Berns Barbecue Sabbatical

We were then treated to watching the two pitmen Rick and Rick aka The Missing Link break down the cooked shoulders with the greatest of skill and ease. This comes from doing it for the past 20 years, 11 hours a day. They were nice fellas who were very proud of what they doas would I be if I made the best pork barbecue on the planet. I also met Bubba in person for the first time in the back of the restaurant. No offence to the name Bubba, but Bubba did not look like or act like Bubba to me. He was a very nice man, who in addition to his barbecue skill and acumen is an accomplished wood craftsman (most guys I hang around with burn hickory sticks, but Bubba carves them as well as making some impressive cabinetry). If I had to guess I would say he was trained by Wayne himself, which somehow I get the impression that Mr. Monk still has a lot to do with what goes on at Lexington Barbecue. But to me it is the job he has done in his barbecue career (60 years, 48 at this location) operating his place and training his staff that makes Wayne Monk the living legend in barbecue that he most certainly is.


Photo courtesy of BBQ Illuminati

I have had the good fortune to know some successful people and successful barbecue people as well. While we are all different there are lots of common threads to their greatness and Wayne Monk and Lexington Barbecue personify many of those traits. I felt there was a purity and simplicity to Waynes operation as well as his obvious love for what he does combined with the notion that he has been doing if for 6 decades with a very high level of expectation and performance. I say it is hard to beat the combination of experience and commitment. It is easy to see that Wayne Monk is a thinking man and in fact I would say businessman. Our waitress used the phrase he is particular and I would say that was an understatement. Here was a man who figured it out early on with not just barbecue but with life. He is a man that is respected and admired by all who come in contact with him. No rush, no fuss, no mess, just right, now and every time. It kind of seemed to me that Wayne earned his way in life and he was doing exactly what he wants to be doing. In doing so he was setting the highest of standards for his staff, team, and family to follow and aspire to and in turn raised the bar for all of us who barbecue. I know I will. I was truly honored, humbled, and proud as can be to see, meet, and eat at Wayne Monks Lexington Barbecue. It was equally great to do it with my friends and family because at the end of the day to me that is what barbecue is about. Eating food that has been smoked with your friends.

Wayne Monk told me the truth and he bragged to me a bit. He bragged that the highway had been changed 3 times and it hasnt affected his business. Wayne told me the truth when I said to him that we wanted to check out and understand the difference between Eastern and Western Carolina Barbecue. Wayne said I might as well go to try some Eastern Carolina barbecue because I would find nothing better around here. Believe that!

So we did. We drove another 5 hours to eat some East Carolina barbecue. We went to a very publicized, long time family owned place. I will only say this place had the name and had the reputation, but they no longer had the Love of the game if I can quote one of my favorite people from North Carolina. Sad to say the were missing almost all of what Lexington Barbecue offered that makes it great: Focus, attention to detail, commitment, and the very serious commitment to a great food and business culture that Wayne Monk and Lexington Barbecue lives every minute of every day.

Our experience with East Carolina barbecue was not a fair way to judge East Carolina barbecue, but it was a most excellent way to compare a man and his business.

Check out Lexington Barbecue for yourself here:

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Lexington Barbecue on Urbanspoon


Welcome to Urbanspoon Choose a city to find everything about local restaurants. See restaurant menus. Read reviews and recommendations from critics, foodie blogs, and all your fellow diners. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and ... PEACE, LOVE, and BARBECUE is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Join ... Intuit: small business, personal finance and tax software Start your small business with QuickBooks accounting and financial software from Intuit. Tackle tax, budgets and personal finance with TurboTax, Quicken and Mint. Lexington Barbecue - Lexington, NC (336) 249-9814 "A Lexington icon, Lexington BBQ is not to be missed! You sure won't miss it from the road, it's a huge building visible from 85 Business ... Roy Honcho Gregory Facebook Roy Honcho Gregory is on Facebook. Join Facebook to connect with Roy Honcho Gregory and others you may know. Facebook gives people the power to share and makes the ... Toronto Restaurants Toronto restaurants. Reviews and photos of Toronto Italian, Chinese, French, Sushi and other restaurants. Payne's Bar-B-Que - Memphis, TN (901) 272-1523 ""Hole in the wall" is definitely how you would describe this place. Fantastic is how you would describe the BBQ. Sure, the Rendezvous is ... The 10 Best BBQ Joints in America Intelligent Travel In the land of the free and the home of the brave, nothing tickles the taste buds quite like barbecue. BBQ capitals like Kansas City and Memphis are well represented ... Richard E. Horne Facebook Richard E. Horne is on Facebook. Join Facebook to connect with Richard E. Horne and others you may know. Facebook gives people the power to share and makes the world ... Man Up: Tales of Texas BBQ Reviews, locations, news, and photographs of Texas barbecue restaurants.

Rabu, 05 Juni 2013

Response to Huffington Posts Healthy BBQ Eating Tips

The Huffington PostThis morning I was sent an article from Huffington Post entitled 5 Tips For Eating Healthfully At A Cookout. Simply reading the title made me want to report the sender to my ISP for violating spamming regulations, but for some reason I felt compelled to click on the link to see what kind of shenanigans the folks over at Huff Post were spewing. What I found was a list of ridiculousness that was more absurd than anything I could have ever imagined. Somehow they managed to suck the heart and soul out of Americas only true cuisine just before the weekend we pay homage to those who gave the ultimate sacrifice for our freedom. And as such, I feel compelled to respond from the perspective of an overindulgent meatatarian who embraces and celebrates the barbecue lifestyle.

Fill Up Before You Go: Go ahead, ruin your appetite before heading to the barbecue bash. You need a snack that provides satiety so you dont show up half starved. And certainly dont hold out on eating beforehand. Fasting all day in prep of a big barbecue is the worst thing you can do. Youll slow down your metabolism and wind up overeating a double whammy!

The only time that youre allowed to pre-eat before a barbecue is if youre pulling a Joey Chestnut style warm-up to stretch out your stomach to make room for more barbecue. Otherwise starving yourself ahead of the feast is an absolute must-do step in the pre-barbecue routine.

Assess The Situation When You Arrive: Sometimes, your attitude going into the meal can make or break your barbecue experience. If you see spinach dip when you enter, you may think, Theres nothing healthy here, and I might as well pig out. Then you notice chicken skewers, shrimp cocktail, crudit and way more. Be patient, scope out the scene and then use what is available to create as proportioned a meal as possible.

Backyard BBQReallyspinach dip?!?! Thats the bellwether for what type of food is being offered up at a cookout? Your assessment should be focusing on the number of pork products being served: ribs, pulled pork, sausage, bacon-wrapped anything

Try To Skip That First Drink: When you have your first drink before you even say hello to the guests, youre probably off to an overindulgent night. Youll end up consuming too many calories from alcohol, and then the effects of said alcohol may inhibit your willpower and make you consume too many calories from food, too.

The whole point of having a barbecue is to bask in the glory of an overindulgent night. Protocol demands that you greet your guests at the door with ice cold adult beverages, and promptly direct them to the buffet line. The only willpower you need is suppressing the meat sweats for as long as possible!

Fill Your Plate Once: Take one serving of lean protein just one! Go for barbecue chicken or fish, which are usually the leanest options. Fill the rest of your plate with other healthy foods, such as grilled vegetables, roasted corn, tomato slices and salad. Enjoy that first plate, but then stop eating and enjoy the people not food around you.

Of all the tips in this article, this one is by far the most atrocious. Fill your plate only once?!?! I deploy a very specific buffet strategy that requires multiple trips to the food troughs. The first pass is dedicated to filling a plate with one-bite samples of everything available, that way I can quickly identify the standouts. Pass 2, and sometimes 3 and 4, focus on quantity of said standout items. Then the final pass is strictly for desserts. The only possible way I could deviate from this strategy is if the plates are replaced by cafeteria trays.

Host A Healthy Barbecue: If its your turn to do the hosting, serve delicious and healthy options for your guests. Instead of those heavy, saucy chicken wings, try this recipe for almond-crusted chicken skewers. Light and satisfying, these skewers are the perfect blend of sweet and savory. And unlike some traditional barbecue fare, this refreshing dish wont leave you feeling overstuffed for the rest of the party.

If I invited my friends over and served up almond-crusted chicken skewers with a light and refreshing fruit salad, then Im pretty sure Id be forced to cough up my Kansas City Barbecue Society membership card right there on the spot. In my world, chicken wings slathered with BBQ sauce are the light and refreshing starter for a barbecue while the big meats (brisket and pork shoulder) slow roast inside the smoker.

BBQ Ribs


Huffington Post (HuffingtonPost) on Twitter The latest from Huffington Post (@HuffingtonPost). The Internet Newspaper - Curated by @lauralizhibbard, @beccabigwords, @kerstinshamberg, @deanpraetorius BBQ Addicts Facebook BBQ Addicts. 7,064 likes 528 talking about this. Health.com: Fitness, Nutrition, Tools, News, Health Magazine Get healthy now with energizing moves, easy recipes, expert tips and tools, and advice on losing weight and feeling great. Find out how to manage conditions like ... Health: Pictures, Videos, Breaking News Big News on Health. Includes blogs, news, and community conversations about Health. Open Pit Roast Beef by the BBQ Pit Boys - YouTube Welcome to Summer north of the equator! Get your Barbecue shoes on and join us at the Pit because we're kicking back and cooking up some low and slow beef ... St Louis Style Barbecue Spare Ribs by the BBQ Pit Boys - YouTube Grill up some real delicious, and real tender, "low and slow" barbecue Spare Ribs with this easy to do St. Louis style Pork Ribs recipe, as shown by the ... Free Healthy Recipes, Easy Diet Recipes, and Healthy Cooking Tips ... We have healthy recipes, healthy cooking tips and a lot more. Free healthy recipes to make healthy eating quick and easy all at FaveHealthyRecipes.com. Breaking News and Opinion on The Huffington Post The destination for news, blogs and original content offering coverage of US politics, entertainment, style, world news, technology and comedy. BBQ Addicts Home Page EAT Barbecue: Championship BBQ Rib Recipe. Ever since the EAT Barbecue sauces and rubs made their way into our warehouse last week, I've been anxious to give them a ... SELF Magazine: fitness, nutrition, health and beauty advice: Self.com SELF Magazine: fashion, beauty, health, sex advice, news

Tropical Baby Back Ribs Recipe with Coconut-Pineapple-Mango Vodka Marinade


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Be the big kahuna at your next BBQ with this island-inspired baby back ribs recipe. We'll be using an easy marinade that features just five ingredients. But make no mistake -- it'll have your baby back ribs bursting with the exotic flavors of the tropics!

When I think of tropical foods, pictures of exotic fruits often come to mind. And that is the basis of our recipe - tropical fruit flavors. However, we won't be using actual fruit to get our flavor profile.

The key ingredient in this tropical baby back ribs recipe is vodka: Svedka Colada Vodka, which is a Swedish liquor infused with coconut-pineapple flavors with a hint of mango.

Now I'm not one to boast, honestly. But this marinade is so delicious, I can't stop brainstorming how else I might use it. Candied yams or carrots come to mind.

Marinating and then grilling steak or chicken to have with steamed rice, veggies and macaroni salad would be REALLY good, too. Kinda like Hawaiian-style BBQ restaurants. Hmmm...I think I'm going to have to try that next. Anyway. Here is the recipe:

Tropical Baby Back Ribs Recipe


Prep Time: 5 hours (includes marinating time)
Cook Time: 5 hours

Total Time: 10 hours

Ingredients:Svedka Colada Vodka
  • 1 slab of baby back ribs
  • Marinade (recipe below)
  • 5 wood chunks (fruit wood like apple or cherry)

  • Marinade:
  • 1 cup brown sugar
  • 1/2 cup Svedka Colada Vodka
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 1 teaspoon cayenne pepper or freshly ground black pepper
  • Optional: If you like heat, you can substitute the ground peppers above with red pepper flakes or sliced jalapenos.
Directions:
  1. Prep your ribs by removing the thin membrane (the fell) on the underside of the ribs. (See Cooking Pork Ribs for a detailed discussion on how this is done).
  2. Rinse ribs and pat dry.
  3. To make marinade, combine all the ingredients in a bowl and stir until sugar is dissolved.
  4. Combine ribs and marinade in a large freezer bag or non-reactive container. Refrigerate for 4 hours.
  5. When ribs are done marinating, remove them from the marinade but do NOT discard the marinade -- set it aside.
  6. Next, set-up your grill for low indirect heat (225F-240F).
  7. Smoke ribs using the 2-2-1 method for baby back ribs.
  8. While your ribs are smoking, boil marinade until it is reduced to less than half. Be careful not to let it burn. (Note: If you want to further thicken the sauce, add a little corn starch mixed with a little water. You could also use honey.
  9. For the final 30 minutes of smoking the ribs, baste with the marinade/sauce.

When ribs are done, remove them from the grill, cover and let rest for about 8 minutes. That's it. Enjoy!

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Selasa, 04 Juni 2013

EAT Barbecue: Championship BBQ Rib Recipe

EAT BarbecueEver since the EAT Barbecue sauces and rubs made their way into our warehouse last week, Ive been anxious to give them a test run. Their arrival just happened to coincide with Memorial Day weekend, which also happened to be a rare off-weekend for our competition barbecue team, Burnt Finger BBQ. Since Im always looking for reasons to fire up the smoker, we decided to use the long weekend to put the EAT Barbecue products to use and see how they perform first-hand.

The EAT Barbecue sauces and rubs are the product of Rod Gray, pitmaster for the Pellet Envy competition barbecue team. The team is comprised of Rod and his wife Sherri. The duo began competing in 2001, and since that time have managed to rack up an astronomical 50+ Grand Championships. Pellet Envy has spent 10 straight years as a nationally ranked barbecue team, was the KCBS national Team of the Year in 2009 and runner-up Team of the Year in 2010, and has been named the best cook in the country for pork ribs and beef brisket. Thats a pretty substantial resume, and the release of their new EAT Barbecue products has only strengthened it. Essentially they have bottled Pellet Envys championship recipes, as these are the exact BBQ rubs and BBQ sauces they use on the competition circuit week-in and week-out.

I had a few extra slabs of spare ribs hanging out in the freezer, so we decided to test out Pellet Envys championship rib recipe (which is made up of the EAT Barbecue ZERO to HERO barbecue rub and the EAT Barbecue IPO barbecue sauce).

Pellet Envy Rib Recipe

The first thing to do is to get the slabs rubbed down with heavy coat of the ZERO to HERO barbecue rub. When tasting the rub straight out of the shaker its noticeably sweet, packs a strong garlic flavor, and has a bit of heat on the finish.

Pellet Envy Rib Recipe

Gently pat the rub into the meat, and then flip the slabs over and season the other side with a heavy coat as well.

Pellet Envy Rib Recipe

I like to give the rub some time to set on the meat before going into the smoker. This is a process called sweating, because the salts in your rub start pulling moisture to the surface of the meat. I let these rest for about an hour after they were seasoned. You can see that this process activated the paprika and chili powder within the rub because the coloring has gone from a bright orange to a deep red.

Pellet Envy Rib Recipe

The ribs then went into a 275 degree smoker with apple and cherry wood. Im lazy when it comes to doing dishes and cleaning out my smoker, so I put these over a foiled cookie sheet to catch the drippings.

Pellet Envy Rib Recipe

Two hours later I checked on the ribs to see how they were coming along. The smoke had darkened up the slabs nicely and the bark had set, so they were ready to be wrapped.

Pellet Envy Rib Recipe

Each slab was double wrapped in heavy duty aluminum foil with brown sugar and honey. The added sweetness creates a nice braising liquid that will glaze the meat as it continues to cook.

Pellet Envy Rib Recipe

The foil packets were sealed up tight and returned to smoker.

Pellet Envy Rib Recipe

Two hours later I opened up the foil packets to check the tenderness of the meat. In KCBS sanctioned contests the goal is to have the meat be tender enough to cleanly pull away from the bone when bitten, but not so tender that the entire bone falls out of the meat. I can just tell by feeling the slab if its cooked the way I want, but a good test to grab the end of one of the bones and twist it. If you can feel it coming loose, then youre probably in good shape. If youre unable to twist, then wrap up the ribs again and put them back in the smoker for another 30 minutes (repeating until tender). Of course if youre just cooking at home, then feel free to roast the meat completely off the bone. Thats the way I prefer to eat ribs when were not cooking for competition. These were exactly where I wanted them, so I transferred the slabs to a cutting board and discarded the foil and remaining juices.

Pellet Envy Rib Recipe

Next comes a slathering of EAT Barbecue IPO sauce. Rod describes it as a Memphis sauce that defected to Kansas City, and I would say thats a spot on description. Its a thin tangy sauce like youd expect from a Memphis style product, but sports a rich dark flavor more associated with a Kansas City style. Its easily poured, and has nice deep red coloring.

Pellet Envy Rib Recipe

I like to slice my ribs from the backside so that I can easily see the location of the bones, so the slab was set on the cutting board with the meat side facing down and then basted with the EAT Barbecue IPO sauce.

Pellet Envy Rib Recipe

I ran a knife between each bone, completely cutting through the meat and separating it from the rest of the slab.

Pellet Envy Rib Recipe

I then flipped over each individual rib and basted the top side of the slab with more of the EAT Barbecue IPO barbecue sauce.

Pellet Envy Rib Recipe

Repeat the entire process for the second slab.

Pellet Envy Rib Recipe

And now comes the moment of truththe tasting! The sweet rub perfectly compliments the natural flavor of the pork, and the vinegar in the sauce provides a subtle tang that adds complexity to the overall flavor of the rib. And if I do say so myself, the ribs were cooked absolutely perfect!

Pellet Envy Rib Recipe

All in all, its pretty easy to see (and taste) why Pellet Envy is considered one of the best rib cooks in the country. Theres balance and complexity within the EAT Barbecue sauce and rub, and they create a beautiful coloring that made for a stunning presentation. We shared the remaining of the two slabs at our neighborhood picnic, and the decision was unanimous. The EAT Barbecue line of BBQ sauce and BBQ rub is definitely a keeper!


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