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| A small sampling of our recent rib purchase, pre-seasoned and ready to grill |
Just in time for your Independence Day cook out, here is the best pork barbecue sauce ever, followed by some basic grill instructions.
For the Sauce, you will need:
Salt
Sugar
White Wine Vinegar
Apple Juice
1 Lemon, Juiced
2 Jalapenos, Coarsely Chopped
Golden Raisins
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| All you need for perfect sauce |
You will also need a blender. My counterpart is partial to the immersion blender.
In your blender cup, add several handfuls of raisins and the jalapenos and blend until thick and coarse.
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| Raisins and jalapeno make a sweet-spicy pork glaze |
Proceed to add in small quantities the remaining ingredients, blending and tasting until you have a smooth sauce that is spicy and tangy and sweet.
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| Blend well |
Prepare the Grill
My counterpart is also partial to the charcoal grill, and the small ones work out well for us.
First, line the grill and the lid with heavy duty aluminum foil. This will help conduct the heat and will make clean up much easier.
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| Line the grill with foil and crease it |
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| Also line the lid |
Using more foil, create a small shallow pan for water. This will create a water bath that will help control heat levels and prevent the meat form drying out. You can also purchase these in the store in packages of 3 for about $2.50, but it is also pretty easy to make your own.
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| Fold in the edges of your foil to create a rim |
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| Fold up the edges again making a wider fold. These are your sides. |
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| Pinch the corners together |
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| Here is your water bin |
Place it inside the grill on the lower grate and add water.
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| It really holds water |
To protect the flavor of the meat, start the charcoal in a separate fire-safe container, like a charcoal chimney pictured below.
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| To prevent the lighter fluid from tainting your meat, start the charcoal outside the grill |
Let the lighter fluid burn off and the fire die down and then add the smoldering coals to the grill.
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| Hot coals but no flame |
To get a nice smoke, ad some wood chips. If you have trees in your yard, select some green branches as they will create a highly desirable smoke that will add to the flavor of the meat without burning too hot and charring the exterior. Wood smoke contains some trace minerals, like chromium and iron, which are transferred to the meat while it smokes. Smoking the wood also releases the naturally-occurring sugars, called cellulose, which mingle with the rendering fat and help form the meat glaze.
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| Remove leaves |
Add the top grate and cover until some smoke has built up inside the grill.
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| Mmmmmmm smoke |
Grilling the Meat
Place your meat in the cool end of the grill, away from the direct heat of the charcoal and over the water bath.
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Have a spray bottle of apple juice on hand. This will keep the meat moist and will also help a nice grill glaze form on the meat. Place the cover on the grill and relax.
The best grill results come from slowly cooking the meat over low heat. Periodically, you will want to check on things to add more wood chips, moisten the meat with apple juice, and to make sure that there are no flames.
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| While cats are very good at detecting when meat is ready to eat, we still recommend the meat thermometer |
As the meat is smoking, you will also want to introduce the sauce. My counterpart gets good results from using a squeeze bottle he picked up at the green Bay Restaurant Supply store, but you can also use an old ketchup or mustard bottle that has been well cleaned.
Smoke the meat until it is heated through. The most reliable method of determining this is still the meat thermometer.
If you are grilling vegetables, use a separate grill. The grills we used can be found at Wal-Mart and run about $10.
Cut the ribs apart and serve with more sauce.
Mary, so glad you brought these over to the BBQ! Cheers
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