Wednesday, January 5, 2011

Mopping Sauce for BBQ Pork Great for all ribs

2 cups apple cider vinegar

1/2 cup white vinegar

1/2 cup apple juice

1/4 cup brown sugar -firmly packed

1 tablespoon kosher salt

1/2 tablespoon black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon paprika

Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to a low simmer cooking for 15 minutes. Baste ribs using a mop several times during cooking.

For best results, use the slow, off-heat method for barbequing.

I like to use St. Louis style ribs, which are meaty and have shorter bones.

Wash the slabs, remove the membrane on the bone side of each slab and cut each in half if desired. Sprinkle generously with BBQ Rub for Ribs, pg 194, and let rest at room temperature while preparing the grill.

Make the basting sauce, I prefer the Mopping Sauce for BBQ Pork, pg 190. Place ribs on the cool side of the grill with the fireside set between 250 to 300 degrees F. Use a rib rack if your area is not large enough for the slabs. Cook ribs for 5 to 6 hours or until the bones begin to protrude past the meat. Baste often with the mopping sauce after the first hour using a mop. When ready, remove and wrap each slab in heavy foil, seal tightly and place back on the cool side for another 30 minutes.

BBQ Rib & Pork Rub

1/2 cup paprika

1/4 cup garlic powder

1/4 cup brown sugar

3 tablespoons black pepper

2 tablespoons mild chili powder (or hot if you want more heat)

2 tablespoon smoked chili powder 2 tablespoons onion powder

2 tablespoons salt

1 tablespoon celery salt

1 tablespoon dried oregano

1 tablespoon cumin

2 teaspoons dried thyme

2 teaspoons dry mustard

2 teaspoons ground coriander

1 teaspoon ground allspice

1/2 teaspoon ground ginger

Mix ingredients in a small blender or whisk well until well combined. Store up to 6 months in an airtight container.

Sprinkle on pork with a light to moderate coating, generously for the larger cuts of meat and for well seasoned flavor. Let set for an hour before grilling. I like to place the meat on direct heat for just a short time to set up the rub and then move to indirect heat for the remaining cooking time. You do not want to burn the rub.

Bourbon Mopping Sauce for Pork

3/4 cup Southern Bourbon or Whiskey

3/4 cup apple juice

1/2 cup ketchup

1/2 cup cider vinegar

1/2 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce 1 teaspoon garlic powder

2 tablespoons stone ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Stir the ingredients in a saucepan and simmer for about 20 minutes. Allow to meld for another 20 minutes.

Use on pork after about half way in cooking time. Use a mop; do not brush on, as you do not want to remove the rub. If you do not have a mop – make one with an old cloth tied to a dowel. Mop with the sauce often as the meat appears to dry out. When meat is done, wrap in heavy foil and steam on indirect heat for another 15 to 30 minutes depending on type of meat.

Note: Make this a few days in advance so the flavors will come together. Store in the refrigerator.

Bourbon BBQ Sauce for Ribs & Pork

1/2 onion, chopped

4 cloves garlic, chopped

1 teaspoon minced Serrano or jalapeño, if desired

3/4 cup bourbon or whiskey

2 cups ketchup

1/4 cup dark cane syrup

1/4 cup tomato paste

1/4 cup Worcestershire sauce

1/3 cup cider vinegar

2 tablespoons liquid smoke flavoring

1 teaspoon lemon juice

1/4 cup packed brown sugar

1/2 tablespoon salt

1/2 teaspoon ground black pepper

1/3 teaspoon hot pepper sauce, or to taste

Place the onion, garlic, Serrano if using and bourbon in a blender. Pulse to liquefy. Pour mixture into a large saucepan; bring mixture to a boil and simmer over medium-low heat uncovered for 10 minutes. Stir in remaining ingredients and bring back to a boil. Stir and simmer over medium-low heat for 20 minutes.

Note: Store in the refrigerator any that is left over.