LABOR DAY BOBBY-QUE - PART 5Pit Grill to the People, Motherfucker
Photo by Dennis McGrath
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3 to 5 slabs (10 to 15 pounds) pork spareribs, cracked, fat trimmed
2 quarts Uncle Tom’s baste marinade
1 3/4 quarts of Bobby’s Spicy Barbeque Sauce
1 tablespoon ground black pepper, garlic parsley powder, veggie or no-salt all-purpose seasoning, onion powder with parsley, paprika, celery seed
1 to 2 pounds of hickory (or mesquite) wood chips, baste-soaked
TO MARINATE RIBS
With a meat cleaver, crack thick gristle bone in four or five places on each slab of ribs. Place slabs, whole or halved, in a large aluminum roasting pan. Pour in approximately 1 quart of baste marinade to submerge ribs. Cover pan. Marinate for 2 to 3 hours at room temperature, turning occasionally, or refrigerate overnight. A 24-hour refrigerated marinating gives excellent results.
CHARCOAL-WOOD PIT FIRE
Presoak hickory-wood chips in 2 to 3 cups of baste marinade for 30 minutes and let chips drain slightly. Spread half of soaked chips over a closed bed of 60 to 80 white-ash-hot charcoal briquettes. Let wood chips burn into pit fire until flames are out. Midway through 3-hour cooking time spread second half of chips over an additional 30-odd white-ash-hot briquettes. Place ribs on grill, close cover, and adjust pit damper vents three-fourths closed to lower fire.
GAS GRILL METHOD: Preheat and reduce to medium-low. Place ribs on the grill, sear in any seasoning, lower heat as needed, cover, and periodically baste the same as with charcoal-wood pit fire.
SEAR SEASONING
As pit fire gets ready, remove ribs from marinade. Drain and pat dry.
Retain used marinade and strain through a fine sieve for spray-basting over pit. From shakers, sprinkle light coats of black pepper, garlic, parsley, salt, onion powder or onion parsley powder, paprika, garlic parsley powder, and celery seed on both sides of ribs. With fingers and hands press and rub seasonings into meat. Place ribs on lightly greased grill 4 to 6 inches above hot pit fire. Sear and brown, seal in coated seasonings for 3 to 5 minutes on each side. For complete searing, rearrange slabs as they brown and close pit cover after turning.
PIT BASTING
Liberally brush or spray-baste browned ribs and turn and baste again every 10 to 15 minutes for 3 hours. Close cover after each basting. To control any pit flames lightly spray-douse them with baste or water and/or adjust damper vents three-fourths closed for a couple of minutes. Constant basting over a pit fire kept at 250 to 300 degrees is necessary for juicy, tender, moist hickory-smoked spareribs.
SAUCING
If desired during last 20 to 30 minutes of cooking time brush on favorite sauce or tong-dip cut ribs in sauce every 10 minutes (close pit cover after each saucing), or brush sauce on whole slabs every 10 minutes, then cut into single pieces. Serve with favorite heated sauce.
Makes 7 to 12 servings
QUICK PIT-BASTE MARINADE
1 cup hickory liquid smoke
1 cup red wine vinegar
1 cup Worcester sauce
1 cup cooking sherry
1 cup fresh lemon juice, seeded
3 quarts of water
Combine all baste ingredients in 3 quarts of water in a 6-quart pot on high heat. Bring to a boil. Turn heat down to low and simmer for 5 minutes. Remove from heat. Can use for 10 to 30 minute quick-hot marinade or you can let it cool and use it to marinate overnight, refrigerated. Let remainder cool.
GOOBERED* FRUIT COTTAGE-CHEESE SALAD
2 medium-size apples, cored and diced
2 pears, cored and diced
1/4 pound fresh cherries, pitted
2 peaches, pitted and diced
1/4 pound seedless grapes
1 pound cottage cheese
1/4 pound chopped pecans, almonds, or walnuts
Loose lettuce leaves
Combine fruit and nuts with cottage cheese and mix lightly. Serve on lettuce leaves.
Makes 6 servings
*(Goobers is an African word for nuts.)
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LABOR DAY BOBBY-QUE | 1 | 2 | 3 | 4 | 5 |
See all articles by this contributor Anonymous, on Sep 1, 2009 wrote:
wat een heerlijk tijgerpakske!! | | Anonymous, on Aug 31, 2009 wrote:
leuk leuk! Wie is het model? | | |
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