Labor Day Grilling Tips

Ribs 3

There is a three-day weekend upon us. Time to get out the grill and get cooking! Chef Mark Hittle of one of the Valley’s top barbecue hot spots, Bobby Qs, provides a few tips and recipes that’ll have you upping your ‘cue IQ just in time for your Labor Day weekend backyard bash.

-Like all culinary endeavors, prep is key. Scrape the grill crate clean beforehand and to prevent sticking, lightly brush the cold grill with some oil.
-While grilling, large flame flare-ups can be scary. Use a plant mister filled with seven parts water to one part white, distilled vinegar to spray grill when flames occur.
-Add flavor to your barbecue by adding aromatic hardwoods such as hickory, mesquite or oak chips. Have them soak in cold water for at least 30 minutes, and then add to hot coals.
-A quick way to determine the grill’s temperature is by carefully using your hands. Hold your hands three inches above the rack and count the seconds your can comfortable keep it in place: five seconds for low, four seconds for medium, three seconds for medium-high, and two seconds for high.
-Lastly, prevent scorching your barbecue by brushing meat with prepared sauces only after it is cooked through.

Baby Back Ribs (Pork)
2 racks or 2 lbs. of ribs
Aluminum Foil
½ cup of Bobby-Q Seasoning or your favorite mixes of spices
1 cup of Bobby Q BBQ Sauce or your favorite sauce

Whenever possible, purchase fresh ribs. If you have to buy frozen ribs, defrost them in the fridge for two days. DO NOT run them under water. Preset oven to 240 degrees. Season each side evenly with your rub of choice and let sit for 15 minutes. Place bone side down, into the oven or smoker for 2 ½ hours. Remove from heat, wrap in foil and cook for an additional hour. Preheat grill to medium-high heat. With a brush, sauce the ribs and place on the grill for 3 minutes of each side.

Beef Ribs
4 racks or 2 ½ lbs. of beef ribs
Aluminum Foil
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon thyme
1 cup of Bobby Q BBQ Sauce or your favorite sauce

Whenever possible, purchase fresh ribs. If you have to buy frozen ribs, defrost them in the fridge for two days. DO NOT run them under water. Preset oven or smoker to 185 degrees. Trim beef ribs by peeling off the bottom membrane. Start in the middle of the rack and work a knife underneath the skin, going all the way across and teasing it up. Hold the rib down, pulling the membrane straight up and it will peel from the middle. Season ribs generously with salt, pepper, garlic, and thyme. Loosely wrap the ribs in foil and smoke for 7 hours. If they are cooked at too high of a temperature they will dry up and shrink. Place ribs on grill, basting with BBQ sauce, for 3 minutes of each side.

 

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