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How To Be a BBQ Beast Master

Whether you're serving cow, pig, fish, lamb, or chicken, let Maxim's squad of meat wizards school you on grilling up some magic.

PIG

Four Racks Kansas City-Style Spareribs

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013


Marinade:
1 liter ginger ale
1 quart orange juice
1¼ cups soy sauce
2 cups salt
2 1 oz. packets dry ranch dressing mix

Rub:
1 cup (packed) light brown sugar
2 Tbs. chili powder
2 Tbs. dry mustard
2 Tbs. onion powder
2 Tbs. garlic powder
2 Tbs. cayenne pepper
2 Tbs. kosher salt
2 Tbs. coarsely ground
Black pepper

Sauce:
2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
2 18 oz. jars apple jelly
2 cups light corn syrup

For the spritz:
3 cups apple juice
2 cups white wine vinegar
2 Tbs. liquid imitation butter

For the marinade:
In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to two weeks.

For the rub:
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

For the hog glaze:
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.

1. Set the racks of ribs in an aluminum baking pan and cover them completely with the marinade. Cover the pan with aluminum foil and refrigerate for at least four hours or overnight.

2. When you are ready to cook the ribs, remove them from the marinade. Pat them dry with paper towels. Apply the rub lightly around the edges of the ribs, over the backs of them, and on top. Then let the ribs sit uncovered at room temperature for 30 min­utes.

3. Prepare a charcoal grill or gas grill for smoking—keep the fire small and to one side of the grill.

4. Put the ribs in a clean aluminum baking pan, uncovered (so the ribs can absorb as much smoke as possible) and cook for three hours.

5. Remove the pan. Pour 1 cup of water into a clean aluminum pan. Place the ribs in the pan bone side down and cover the pan with aluminum foil. Put the pan back and cook for about two more hours.

6. Remove the pan. Remove the foil and apply the glaze to the top and bottom of the slabs of ribs. Re-cover the pan with foil, return it to the grill, and let the ribs rest, covered, for about one hour as the temperature gradually decreases.

7. Remove the ribs from the pan and let them rest for 10 minutes uncovered on a wooden cutting board. Cut the ribs to separate them and serve.


 

The King Rib

Time: 10 minutes
Serves 4 sandwiches


Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

 

• 1 lb. leftover rib meat (horizontally cut off the bones from one rack)
• 1 cup BBQ sauce
• 4 6-inch sandwich rolls or buns, split
• 8 dill pickle slices
• ½ cup finely chopped sweet onion

1. Wrap meat in foil and store in refrigerator. When ready to make the sandwiches, cut meat into four equal portions and warm on a baking sheet in the oven or toaster oven at 350ºF or in a large skillet over medium heat, 3–4 minutes each side.
 
2. Pour the sauce into a large shallow bowl. When the pork is thoroughly heated, use tongs to dip each piece of meat into the sauce to completely cover on both sides. 
 
3. Lay one pork piece on the bottom of each roll. Arrange two slices of pickles on top of the pork. Scatter 2 Tbs. of the onions over the pickles and pork. Cover each sandwich with the top of the roll. Serve immediately or, if you like, microwave each sandwich for 15 seconds to give it that “fresh from under the fast-food lights” heat.

SIDE
Baby Back Mac and Cheese

Time: 30 minutes
Serves 8


• 4 Tbs. unsalted butter
• 1 lb. elbow macaroni
• 2 Tbs. all-purpose flour
• 3 cups milk
• 2½ cups shredded sharp cheddar cheese
• Salt
• Freshly ground black pepper
• 1 lb. leftover rib meat

1. Generously butter a 13"x9" broiler-safe baking pan with 2 Tbs. butter.
 
2. Cook macaroni to al dente per package directions.
 
3. Melt remaining butter. Stir in flour and cook till it forms a paste and begins to brown. Whisk in milk and bring mixture to a bubble to thicken. Remove from heat.  Whisk in two cups of cheese; season with salt and pepper.

4. Preheat broiler. Drain macaroni and return it to the pot. Add cheese sauce and stir in the meat. Pour baby back mac into the prepared baking pan and sprinkle on remaining cheese. Broil till cheese is golden brown on top, 3–4 minutes. Let cool, covered with foil, for 15 minutes.

Recipes from Myron Mixon, executive chef at Jack’s Old South in Braselton, Georgia and Pride and Joy BBQ in N.Y.C.

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