1-Rack baby back ribs
Your favorite pork rub
Plain yellow mustard
Grill or smoker
Charcoal of choice
Grill grate thermometer
To start things off fill a chimney full of charcoal and get them lit…
Now it’s time to prep the ribs. This recipe works for both spare and baby back ribs. I used baby backs this time. Start off by cutting the loose fat and meat left behind by the butcher. Then flip the rack over and remove the membrane. You can also leave it on and score it a few times.
I prefer to remove it. With the membrane removed and the rack trimmed it’s time to apply a thin coating of mustard. The mustard is used as an adherent to help the rub stick better. It will not add any flavor to the meat. Now is a good time to check your grill or smoker to see where the pit temperature is. Adjust your vents to maintain between 225 to 250 degrees Fahrenheit. Now it’s rub time! Shake on your favorite pork rub on all sides of the rack. Don’t forget to hit the edges of the rack as well. Even though it’s called a rub DON’T! Shaking the rub on will give you a nice even coating.
After 4-5 hours it’s time to set a glaze. This time varies person to person depending on how tender you want your rack to be. Brush on a thin coat of your BBQ sauce and close the lid. I usually check on them after ten minutes. 20 minutes is a good average to go by. When the glaze is set your ready to bring them in. It’s a good idea to let them rest a few minutes before slicing since they will be hot.
This is a solid recipe that will result in a great rack of ribs. The size of the racks, rubs used, sauces, times, temperatures and personal preference on tenderness will change to your liking. I hope this recipe works for you and good luck on your rib cook!
One of my favorite things to make! Probably because it doesn’t take long and you only need one ingredient. BUTTER! If done carefully you will end up with almost 100% pure butterfat. Pure butterfat has a much higher smoke point than regular butter. This makes it much more useful when building different flavor profiles with your dishes.
-mason jar with a lid
-a small funnel
1 Pound of unsalted butter
Let’s get into it!
Start off by cutting the sticks into 1 TBS chunks. After all of the butter has been placed into the pot turn the heat on low.
After all of the butter has melted it will separate by weight. The water will go to the bottom and the milk protein will float to the top. The pure butterfat will be in the middle. This takes about ten minutes on low heat. Adjust your times by the amount your making.
Now it’s time to use your spoon to skim the foam off of the top. Be careful not to scoop out the butterfat below the foam. I usually use a paper towel and a paper plate to empty the spoon. Once all of the milk protein has been removed it’s time to pour the butterfat into a coffee filter and funnel.
This takes a steady hand and a slow pour. Remember everything is still hot so be careful not to get burned! You want to leave the water at the bottom of the pot. Once you get as much of the butterfat as you can to strain through the filter your all done! The jar of clarified butter will keep for months in the fridge.
When it comes to backyard barbecuing being able to cook a good burger is essential. I’ve learned over the years that keeping it simple is the way to go. I spent countless hours trying to come up with the perfect burger mix. After trying everything I could think of nothing really stood up to a fresh ground beef patty with just a pinch of salt. Here’s how to make them happen!
- Flat iron griddle (with heat source)
- 1 pound of 80/20 ground beef or even better 73/27
- Hot peppers
- Hamburger buns
Start off by dividing the meat into 4 equal portions. Form the portions into patty’s and season both sides with pinch of kosher or sea salt. Quarter pound patty’s work great to get a good sear without over cooking. Place them on a tray and stick them in the freezer. They need to sit in the freezer for at least 30 minutes. This gives you time to fire up your grill and to get it good and hot. After you light the coals or turn on the burners place the griddle directly over the heat. After the patty’s have been in the freezer for 30 minutes or more your ready to cook!
“Place them on the griddle and listen to them sizzle.”
Keep an eye on the griddle so you don’t burn them. After a minute check on your sear.
Flip when you have a good golden brown crust.
When the second side has a crust it’s time to add the cheese!
When the cheese starts to melt your all done with the cook! It’s good to have all of the toppings ready ahead of time and let your family and guests build their own.
I told you this was easy!
T-Bone Steak “BYBBQ Hero Style”
1/8 cup Mediterranean oil blend
1/2 stick of butter
A few sprigs of thyme
A few sprigs of Rosemary
1/4 cup Mediterranean oil blend
Pinch of salt
Pinch of pepper
2 cloves of minced garlic
Chopped herb bundle
Juice from resting
Light one chimney full of lump charcoal and bank to one side of your grill to create two zones
Apply salt and pepper to the steak on both sides.
Brush a light coating of the oil blend on to the steak
When the grill is heated up, place the steak over the coals.
Close the lid and let them cook for 3-4 minutes.
Flip and brush with the mop sauce using the herb bundle cover and cook for another 3-4 minutes
Move the steaks to the indirect zone and cook to desired internal temperature. 130 degrees for me.
Remove steaks and cover for a 5 minute rest *Very important to let them rest
On the cutting board pour 1/2 of the board sauce, place the steaks on the top and slice.
Pour the remaining sauce on top.
Serve and Enjoy!
If you try this make sure to take pictures and share with our group, feel free to comment below too.