by BBQ Boss | Monday 3 August 2020 | Meat, Ribs
Tom’s really done it with these perfect ribs with an amazing sauce and slaw. It’s just tender fall-off-the bone lusciousness.
Source: Tom Kerridge’s Barbecued Baby Back Ribs
Print Recipe
Barbecued Baby Back Ribs
Ingredients
For the ribs
- 2 racks of baby back ribs trimmed and cleaned of all sinew
- 330 ml can of beer
- For the spice rub
- 2 tsp table salt
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 4 tbsp vegetable oil
- 1 tbsp maple syrup
For the yellow bbq sauce
- 200 ml American mustard
- 30 ml bourbon
- 4 tbsp runny honey
- 4 tbsp cider vinegar
- 4 tbsp soft light brown sugar
For the slaw
- ¼ red cabbage finely shredded
- ¼ white cabbage finely shredded
- 1 onion thinly sliced
- 1 head fennel thinly sliced
- 1 large carrot peeled and grated
- 6 tbsp thick mayonnaise
- 2 tbsp white wine vinegar
- 2 tbsp American mustard
- 2 handful of coriander roughly chopped
- 4 pickled chillies chopped
Ingredients
For the ribs
- 2 racks of baby back ribs trimmed and cleaned of all sinew
- 330 ml can of beer
- For the spice rub
- 2 tsp table salt
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 4 tbsp vegetable oil
- 1 tbsp maple syrup
For the yellow bbq sauce
- 200 ml American mustard
- 30 ml bourbon
- 4 tbsp runny honey
- 4 tbsp cider vinegar
- 4 tbsp soft light brown sugar
For the slaw
- ¼ red cabbage finely shredded
- ¼ white cabbage finely shredded
- 1 onion thinly sliced
- 1 head fennel thinly sliced
- 1 large carrot peeled and grated
- 6 tbsp thick mayonnaise
- 2 tbsp white wine vinegar
- 2 tbsp American mustard
- 2 handful of coriander roughly chopped
- 4 pickled chillies chopped
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Instructions
In a small bowl, add the spice rub ingredients and mix well.
Lay the ribs into a large roasting dish and massage all over with the spice rub.
Pour in the beer to the dish and then cover the dish with tin foil. This will help the ribs steam whilst they bake in the BBQ. If you have the time, pop in the fridge for an hour or so to marinate.
Then cover with tin foil and bake at 170c for 45 - 60 minutes in the Kamado BBQ with the convector plate fitted. Once they are cooked remove from the BBQ and leave to cool slightly.
In the meantime, add the mustard, honey, bourbon, cider vinegar and brown sugar to a saucepan and bring to the boil and then remove from the heat to cool.
When the BBQ is ready, put the cooked ribs onto a BBQ and start to colour them up, this will take around 2-3 minutes. Make sure you turn at the halfway stage.
Now with a pastry brush glaze the ribs with the yellow mustard sauce and continue to BBQ them for another 2-3 minutes. Once the sugar starts to caramelise brush again, then repeat until you have a lovely glazed rib.
While the ribs are cooking add all the slaw ingredients to a large bowl. Season with salt and pepper and stir well.
Spoon the coleslaw onto serving plates along with the ribs. If you have a little yellow BBQ sauce use this as a dipping sauce.
by BBQ Boss | Monday 3 August 2020 | Beef, Meat, Side dishes
Tom’s incredible recipe for how to cook a Cote de Boeuf cut of beef though to chargrilled perfection, served with coal cooked potatoes and blue cheese sauce.
Source: Tom Kerridge’s Ultimate BBQ Rib Eye Steak
Print Recipe
Ultimate BBQ Rib Eye Steak
Ingredients
For the steak
- 1 x 600g cote de boeuf at room temperature bone in
- 20 ml vegetable oil
- 150 g butter
- 2 cloves of garlic lightly smashed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- pinch Goodof salt
- 1 lemon for juicing
For the blue cheese sauce
- 125 g gorgonzola or any soft blue cheese
- 100 ml crème fraiche
- 50 g mayonnaise
- Pinch of salt and cayenne pepper
- 1 tbsp chopped chives
For the baked potatoes
- 300 g large new potatoes approx 8 new potatoes
- 2 tbsp vegetable oil
- 2 tsp salt
To garnish
- 8 spears grilled asparagus
- 1 bunch of washed watercress
Ingredients
For the steak
- 1 x 600g cote de boeuf at room temperature bone in
- 20 ml vegetable oil
- 150 g butter
- 2 cloves of garlic lightly smashed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- pinch Goodof salt
- 1 lemon for juicing
For the blue cheese sauce
- 125 g gorgonzola or any soft blue cheese
- 100 ml crème fraiche
- 50 g mayonnaise
- Pinch of salt and cayenne pepper
- 1 tbsp chopped chives
For the baked potatoes
- 300 g large new potatoes approx 8 new potatoes
- 2 tbsp vegetable oil
- 2 tsp salt
To garnish
- 8 spears grilled asparagus
- 1 bunch of washed watercress
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Instructions
Prepare your hot coals for the BBQ.
Push the coals to the back to create a bit of space for your potatoes.
Place the potatoes onto a tray and coat in the oil and salt.
Lay the potatoes directly in front of the edge of the coals, making sure you take care doing so.
Let these cook for around 15 minutes, making sure to turn them regularly. You can test if they are cooked by piercing them with a skewer to make sure they are soft. When they are cooked, remove them from the BBQ. They will have a little soot on them, but that’s ok.
Leave the potatoes to stand for around 8 minutes, this will allow the inside of the potato to finish cooking/steaming in the middle.
Next up, drizzle the steak in the vegetable oil and season heavily with salt.
Lay the steak onto a medium to hot BBQ if using the egg preheat to 200c.
Cook for 10 minutes, then turn over and repeat the time.
Once both sides are coloured, lay the steak so that the sides of beef are also colouring up.
While the steak is cooking, place a saucepan on to the BBQ and add the butter, garlic and herbs.
Heat the butter till you end up with a nutty brown colour and aroma, then remove from heat and add the lemon juice. This will stop the butter cooking. Season the butter with a little salt if needed.
To check the steak is cooked, use a digital probe if the steak is a 40c remove from the grill and lay into the dish with the nutty butter to rest.
To make the blue cheese sauce add the crumbled cheese, sour cream and mayo into the bowl and beat together, season up and stir in the chives. Keep in the fridge.
Finally, place the asparagus onto a small tray. Drizzle over a couple of spoons of butter onto the asparagus and a sprinkle of salt. Coat well and place directly onto the hot bbq. Cook these for around 5 minutes, turning them once or twice.
Once the steak has rested for around 10-15 minutes, carve the steak and lay on to serving plates along with the potatoes, asparagus and watercress.
Drizzle the steak with the nutty butter and spoon the blue cheese sauce over the potatoes.
by BBQ Boss | Monday 3 August 2020 | Chicken, Meat, Rubs
In this whole grilled chicken recipe, the backbone is removed and the chicken is flattened then grilled under the weight of 2 bricks–which enables it to cook quickly and evenly. The homemade rub recipe makes enough to prepare 2 pounds of boneless chicken or 4 pounds of bone-in chicken, but you can easily double or triple the recipe and store the extra in an airtight container for up to 3 months so you can have it on hand throughout the grilling season.
Print Recipe
Spatchcocked Chicken with Sweet & Spicy BBQ Rub
Ingredients
- 2 tablespoons chili powder
- 4 teaspoons packed brown sugar
- 1 tablespoon ground cumin
- 1.5 teaspoons salt
- 0.75 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 4.5 pound chicken
Ingredients
- 2 tablespoons chili powder
- 4 teaspoons packed brown sugar
- 1 tablespoon ground cumin
- 1.5 teaspoons salt
- 0.75 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 4.5 pound chicken
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Instructions
To prepare rub:
Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger, and cayenne in a small bowl.
To prepare chicken:
Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
To grill chicken:
Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 220-230 degrees C).
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack.
Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid, and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)
Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 73 degrees C, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.
Recipe Notes
Tips
Make Ahead Tip: Store the rub, airtight, for up to 1 month.
Equipment: 2 bricks
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
by BBQ Boss | Tuesday 14 July 2020 | Beef, Meat
This has been a firm favourite of the BBQ Boss here at How To BBQ. A perfect succulent brisket cooked low and slow and then finished off with just the right amount of smoky charred loveliness. (more…)
by BBQ Boss | Tuesday 14 July 2020 | Chicken, Meat
Southern BBQ Chicken, its lush, sticky and tangy, and all the things you want to get finger-licking good from your BBQ. (more…)
