Archive for the “Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes” Category

Mastering Roasts, Ribs and Other Slow Food – BBQ And Grilling Recipes

Pork spareribs can come from the loin or the belly. Loin ribs are small and are therefore called “baby back.” Belly ribs are larger, less meaty, and less expensive. There are at least 11 ribs in a rack of spareribs, and the cut includes portions of breast meat, sternum, and diaphragm. When these sections are trimmed, the rack takes on a rectangular shape and is sold as “St. Louis” ribs. We prefer the St. Louis cut because it is the same thickness from end to end, and so it cooks evenly. It is also easier to cut into serving portions.

TIMING
Prep: 5 minutes (plus 10 minutes for brine and glaze)
Brine: 6 to 12 hours
Grill: About 1 hour.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs
2½ cups Apple-Chai Brine
Oil for coating grill grate
1 cup Ginger-Hoisin Balsamic Glaze.

DIRECTIONS
1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. Brush the ribs with half of the ginger-hoisin glaze, turn, cover, and cook for 3 minutes. Brush with the remaining glaze, turn, cover, and cook for another 3 minutes.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.

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The trick to tender, succulent ribs is in the brine. The salt in the brine makes the twisted, ribbon-like proteins of meat unravel. As the proteins unwind, their newly opened bonds bind to the liquid in the brine, absorbing its moisture and flavor. When the meat cooks, the protein strands start to bond to one another, trapping the liquid. As long as you don’t overcook the meat, this moisture will stay in it, causing brined meats to be 6 to 8 percent juicier than their unbrined counterparts.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side) 20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs
2¼ cups Ten-Pepper Brine
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce.

DIRECTIONS
1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. Brush the ribs with half of the barbecue sauce, turn, cover, and cook for 3 minutes. Brush with the remaining sauce, turn, cover, and cook for another 3 minutes.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.

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You’ve never had ribs like these. Inundated with coriander, cumin, and lime, the meat is tenderized and moistened by brine and then glazed with a lime-butter vinaigrette that is flavored with cilantro (coriander leaf) – reflecting back on the coriander in the brine.

TIMING
Prep: 5 minutes (plus 10 minutes for brine and syrup)
Brine: 6 to 12 hours
Grill: About 1 hour.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs
2½ cups Cumin, Coriander, and Lime Brine
Oil for coating grill grate
1/3 cup Lime-Cilantro Butter.

DIRECTIONS
1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. When the ribs are done, brush them with half of the lime-cilantro butter, turn, and brush with the rest of the butter.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.

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Spareribs and citrus don’t seem like a match made in barbecue heaven, but think about it. The acid in the citrus is a counterpoint to the rich fat of ribs, turning them from something slathered and gooey to something clean and spare. We finish them with a thin, spicy bourbon syrup just to make sure your fingers get sticky.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs
2½ cups Spicy Citrus Brine
Oil for coating grill grate
1 cup Hot Pepper–Bourbon Syrup.

DIRECTIONS
1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the citrus brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. Brush the ribs with the bourbon syrup during the last 10 minutes, turning and basting until all of the syrup has been used up.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.

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This is truly an impressive presentation. Like a standing rib roast of beef, a rack of pork is regal, with its bulging eye, crusted with spices, herbs, and mustard, perched atop an arch of bones. A 4-rib rack, weighing 3½ pounds, will feed 6 people amply, but if you want to give each person a bone you will have to plan on almost a pound per person, which will come out to about 10 ounces of meat per serving. A roast of that size will not take any longer to cook, since it will have approximately the same circumference, but you will have to prepare about 50 percent more of the mustard coating.

TIMING
Prep: 10 minutes
Grill: About 2 hours.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled spatula.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 6 SERVINGS)
2 tablespoons spicy brown mustard
¼ teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon crushed dried rosemary
¼ teaspoon ground black pepper
2 tablespoons canola oil
2 tablespoons dark brown sugar
4-rib rack of pork, about 3½ pounds
Oil for coating grill grate
½ teaspoon kosher salt, or more to taste
1/4 teaspoon crushed red pepper flakes
4 pineapple slices, ½ inch thick, peeled, cored, and quartered.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the mustard, cinnamon, allspice, rosemary, black pepper, 2 teaspoons of the canola oil, and 1 tablespoon of the brown sugar in a bowl. Brush over the meaty parts of the pork.
3. Brush the grill grate and coat it with oil. Put the pork on the grill, bone-side down, away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 150°F, about 2 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish the coals or wood after the first hour.
4. While the pork is cooking, mix the remaining 1 tablespoon brown sugar with the salt and red pepper flakes; set aside. Coat the pineapple slices with the remaining 1 tablespoon canola oil.
5. During the last 20 minutes of cooking the pork, put the pineapple on the grill directly over the heat and cook until browned on both sides, sprinkling with the salt–brown sugar mixture immediately after turning.
6. Remove the pork to a large serving platter, using tongs and a spatula for support, and surround it with grilled pineapple. Let rest for 8 to 10 minutes; carve as you would a rib roast and serve with some of the pineapple.

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Pulled Pork Three Ways - BBQ And Grilling Recipes Pulled Pork with Pungent Vietnamese Sauce

Pork is the most common meat in the world, and every culture that eats it has a recipe involving long, slow cooking that ends up with the pork in shreds. Whether you are from South Carolina, southern Italy, or Southeast Asia, you know about pulled pork. The only difference is what you flavor the meat with after it cooks, and how you choose to present it. Here is a recipe to serve as an international guide. It includes enough to make 8 portions of pulled pork, and enough of three different sauces and accompaniments to flavor all of that pork. It is assumed that you will choose one way, but if you want to make all three, either you will need three times the amount of pork, or you will need to cut all of the sauce ingredients down by two-thirds.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
80 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Additional wood for replacement
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SERVINGS)
For the pork:
1 boneless pork shoulder, about 5 pounds
¼ cup Fragrant Chile Rub
2 tablespoons canola oil
Oil for coating grill grate
For the South Carolina Vinegar Mop:
¾ cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Tabasco hot pepper sauce
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 hamburger rolls, for serving
For the Pungent Vietnamese Sauce:
1 cup Vietnamese Dipping Sauce
8 leaves romaine lettuce, for serving
4 radishes, thinly sliced and cut into strips, for serving
½ cucumber, peeled, seeded, and cut into thin slices, for serving
For the Sicilian Bath:
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried oregano
1 teaspoon chopped fresh rosemary leaves, or ¼ teaspoon dried rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
8 sub rolls, for serving
2 large onions, cut into ½-inch-thick slices and grilled until tender, halved, for serving.

DIRECTIONS
1. Rub the pork all over with the rub. Roll and tie the pork into a compact bundle, and rub it all over with the 2 tablespoons oil. Set aside for at least 30 minutes or up to 1 hour.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 185°F, 3 to 4 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will have to replenish the coals or wood every hour.
4. While the pork is cooking, make one of the sauces by combining the ingredients in a bowl; set aside.
5. Remove the pork to a cutting board, using tongs and a spatula for support, cover with foil, and let rest for at least 15 minutes. Untie and cut the meat into 1½-inch-thick slices. Pull the slices apart with your fingers or 2 forks into shreds, discarding large pockets of fat as you proceed. Mix the pulled pork with one of the sauces. Serve South Carolina pulled pork on hamburger rolls. Serve Vietnamese pulled pork wrapped in lettuce leaves with slivers of radish and cucumber. Serve Sicilian pulled pork on sub rolls topped with grilled onions.

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Pancetta is cured pork belly. Often called Italian bacon, it is not much like bacon in either appearance or flavor. Pancetta is cured with salt, pepper, and other spices or herbs, but unlike bacon, it is not smoked. Bacon is from either the sides or the belly of the pig and is usually cut into slices; pancetta comes only from the belly and is generally sold rolled up into a sausage shape. Pancetta has a unique flavor that largely comes from its fatty parts, so don’t trim it of fat. If you can’t find it, you can substitute bacon, but the flavor will be completely different.

TIMING
Prep: 10 minutes
Grill: 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set about 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
3 cloves garlic, minced
1½ teaspoons minced fresh rosemary
1 ounce pancetta, finely chopped (about ¼ cup)
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
2 pork tenderloins, a little more than 1 pound each
1 tablespoon olive oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the garlic, rosemary, pancetta, salt, and pepper in a bowl.
3. Make a slit down the length of each tenderloin so that they open up like books. Rub all over with the pancetta mixture and coat with the olive il. Set aside for 5 minutes.
4. Brush the grill grate and coat it with oil. Put the tenderloins on the grill, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 155°F, about 8 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 400°F.
5. Let rest for 8 to 10 minutes; slice and serve.

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The picnic shoulder is a popular cut of pork for barbecue. That’s because it’s a little leaner than the butt portion of the shoulder but still has great flavor. The picnic comes from the upper foreleg, so it is smaller in circumference than the butt, and better for a smaller crowd. We like this recipe with some smoke, but if you don’t have any wood, it’s delicious smoke-free as well.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

BBQ TOOLS AND EQUIPMENT
– 4 fruitwood chunks or 2 cups chips if using a smoker box
– Smoker box or foil packet, if using a gas grill
– Long-handled tongs
– Long-handled spatula
– Long-handled basting brush.

INGREDIENTS (MAKES 6 SERVINGS)
1 boneless pork shoulder (picnic ham), about 2¾ pounds
2 tablespoons Fragrant Chile Rub
1 tablespoon canola oil
¾ cup Sweet, Hot, and Sour BBQ Sauce
½ cup maple syrup
Oil for coating grill grate.

DIRECTIONS
1. Soak the wood chunks or chips for about 1 hour.
2. Heat the grill as directed.
3. Rub the pork with the chile rub. Coat with the 1 tablespoon oil. Mix the barbecue sauce and maple syrup in a bowl; set aside. 4. Put the wood chunks directly over the coals. If using a gas grill, put the wood chips in a smoker box or in a foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 165°F, about 2½ hours, turning the meat a quarter turn every 40 minutes or so for the first 2 hours. Baste with the barbecue sauce mixture every 5 minutes during the last 30 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish the coals or wood after each hour.
6. Remove the pork to a serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; slice and serve.

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The sweet, nutty, fragrant mixture of pistachios, garlic, lemon, and herbs runs through the heart of this pork loin. Try to buy roasted shelled pistachios. If you can’t find them, you will have to shell about 30 nuts to make 1/3 cup. The easiest way to toast them is in a microwave. Put the nuts on a plate and cook them at full power for 2 minutes. Stir and cook in 30-second intervals until they smell toasted.

TIMING
Prep: 20 minutes (plus 5 minutes for rub)
Grill: About 1 hour.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas:
Indirect heat, medium-high (350° to 375°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
1/3 cup shelled roasted pistachio nuts, coarsely chopped
3 tablespoons golden raisins, finely chopped
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 center-cut pork loin, about 2 pounds, 7½ inches long and 2½ inches in diameter
3 tablespoons Tuscan Rosemary Rub
Oil for coating grill grate.

DIRECTIONS
1. Combine the pistachio nuts, raisins, garlic, lemon zest, parsley, salt, pepper, and 1 tablespoon of the olive oil in a bowl.
2. Heat the grill as directed.
3. Insert a long, thin-bladed knife into the center of one end of the roast until the tip comes out the other end. Enlarge the hole so that it is about 1 inch wide all the way through the roast. Stuff the hole with the pistachio mixture. Rub the outside with the remaining 1 tablespoon olive oil and the herb rub.
4. Brush the grill grate and coat it with oil. Put the roast on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the center of the meat registers about 155°F, about 1 hour, turning it once halfway through. If your grill has a temperature gauge, it should stay between 350° and 375°F.
5. Remove to a large serving platter; drizzle with the lemon juice. Let rest for 8 to 10 minutes; slice and serve.

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Dinosaur Ribs - BBQ And Grilling Recipes

These super-meaty ribs look as though they came from a primeval creature, but they are really just beef ribs. If your butcher cuts his own rib-eye roast or steaks, he will have the rib bones that he removed from the cut; that’s what you want. For some reason the cut is unusual, and if you can’t find them, more diminutive short ribs will work just as well. Just tell everyone it was a baby dinosaur.

THE GRILL
Gas:
Indirect heat, medium-high (350° to 375°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium-light ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

TIMING
Prep: 10 minutes (plus 10 minutes for rub and glaze)
Grill: 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

INGREDIENTS (MAKES 4 SERVINGS)
8 beef back ribs, about 10 ounces each
¼ cup Cajun Blackening Rub
2 teaspoons garlic-flavored
oil Oil for coating grill grate
¾ cup Steakhouse Glaze
1 tablespoon ground chipotle chile.

DIRECTIONS
1. Heat the grill as directed.
2. Rub the ribs with the Cajun rub and coat with the garlic-flavored oil.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until you can pierce the meat of one of the thickest ribs easily with a fork, about 30 minutes, turning once after 10 minutes. Baste with the glaze and turn several times during the last 10 minutes of cooking.
4. Remove the ribs to a large platter and serve.

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