My father made the best BBQ in the world. When I was a kid in Missouri he and my uncles would dig out a BBQ pit in our yard and cook all day long. I remember seeing big pots of the sauce being cooked, the meat on the grills and corn-on-the-cob being tucked under the coals. I am a little more citified now and it has taken me a long time to figure out how to get that same flavor. I have used both of these methods as well as a combination of the two. Each time they come out as good as my father use to make, or at least my memory of it. My updated version has become the new family favorite.
prep time15 Min
cook time2 Hr 30 Min
pork ribs (other meats will work with slight adjustments)
light brown sugar
hickory smoke salt
ground red pepper (optional)
favorite bbq sauce, or make your own
How To Make
EASY OVEN METHOD
Preheat oven to 300 degrees F
Mix together the sugar and spices to make a rub.
Apply rub to meat on all sides.
Line a shallow baking dish with foil allowing extra foil over the edges for sealing.
Lay meat on foil in dish.
Place another sheet of foil on top and crimp edges tightly so liquid doesn't get out, if the tray has a rise then secure the foil around the edges of the tray.
Bake for 2 hours untouched (meat should fall of the bone tender)
Remove from oven. Remove the top foil and drain about half of the liquid if it seems excess.
Brush a thick layer of sauce on the meat; this is also a good time to cut mean or ribs into serving sized portions if need be.
Return to oven for 10 minutes, or until sauce is thick.
Turn the meat over and repeat on the opposite side. Any remaining liquid in the baking tray will usually evaporate during this process.
This step can be done under a broiler to caramelize the sauce....yummy.
OVEN and/or GRILL METHOD
Preheat oven to 225 degrees F....or....set up grill with indirect heat
OVEN: Do steps 2, 3, & 4
GRILL: Do steps 2 & 3
OVEN: Bake for 2 hours
GRILL: Place meat on non-flame side, low heat if gas grill, and close lid for 90 minutes to 2 hours depending upon the heat.
After two hours baste meat with favorite BBQ sauce and return to heat for 20-30 minutes.
Baste every 20-30 minutes until meat is tender and begins to fall apart. This could take another few hours on a grill depending upon the heat. The SLOWER they cook the more of the fat is rendered out and the tastier and tend the meat will be.
The final 2-5 minutes place meat under the broiler, or over grill flames, turing often to allow for sauce to caramelize. Watch closely so meat does not get too blackened.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tastie Country Barbecue or "No Hurry in Curry BBQ":