Published: June 25, 2013
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Ever wonder what the grill masters and pitmasters grill up for the 4th of July?
Well stop wondering because for the July 4th, I reached out to some of my great friends from all walks of the barbecue and grilling world and asked them to share with me a recipe that they grill or bbq on the 4th of July! Some of my friends that contributed recipes: Chris Lilly from Big Bob Gibson BBQ; Wayne Mueller from Louie Mueller BBQ; Jamie Purviance from Weber Grills; just to name a few!
What are some of your favorite recipes to BBQ or Grill on the 4th of July? We want to know, so head over to our Facebook page and let us know! OR you can always tweet your favorite recipes using the official GWR hashtag: #gwradventures .
Also, don’t forget to help us celebrate the start of our 4th year on the world wide web by tagging all your great grilling and barbecue food pics with the official hashtag: #gwradventures.
How to Make Perfect Smoked and Barbecue Ribs by BBQ World Champion Melissa Cookson
Here are some great tips on how to make that perfect smoked and barbecued ribs by Melissa Cookston, Co-owner of Memphis BBQ Co. and judge on Destination America’s “BBQ Pitmasters.”
1) THE PERFECT SMOKE: When smoking meats such as ribs, the smoking wood you use should be used in moderation, just like salt. Too much smoke will overpower your product. A fruit wood such as apple or cherry is typically the best choice for the backyard cook – you won’t run as much of a risk of overpowering the meat or making it bitter.
2) THE PERFECT COOKING TIME: For cooking times longer than 2 hours, most meat will benefit from wrapping in foil.
For example, a pork rib that will take 4 to 5 hours to cook should be wrapped after 2 ½ hours. This will help tenderize the meat, and maintain a beautiful color to the product rather than it becoming too dark or black.
3) THE PERFECT FLAVOR ENHANCERS
Feel free to add a couple of tablespoons of apple juice, grape juice, or even cola to add a richer depth of flavor and to help achieve that beautiful tenderness you are looking for in the perfect (and despite what you may have heard, “fall of the bone” ribs are overcooked. Look for a rib with a bite that pulls cleanly from the bone and doesn’t take all of the meat with it!).
As for spices, bear in mind that they lose their potency quickly when cooking. A light sprinkle of your favorite BBQ seasoning prior to wrapping in foil will help maintain your flavor profile without overpowering it.
Also remember that yellow mustard is your friend at BBQ time! A light coat of mustard after seasoning your meat will help tenderize as well as adding some flavor- but you won’t get the “mustard” taste.
4) THE PERFECT SAUCE (OR NO SAUCE DEPENDING ON YOUR PERSONAL PREFERENCE)
If you want to add sauce, only add it during the last few minutes of cooking and allow it to “set” on the meat. Too much heat or adding sauce too quickly will over caramelize the sauce and add that burnt sugar flavor.
5) THE PERFECT GRILL
Almost any grill can be made into and indirect smoker for longer cooking times. For a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water or apple juice underneath your food will also help with this effect.
6) THE PERFECT TEMPERATURE
For most BBQ recipes, I find 250 degrees is a great temperature for smoking at the house. At this temperature, a St. Louis cut rib will cook in approximately 5 hours, wrapping it after 2 ½ hours, and you will have that juicy, tender perfection your looking to serve!
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