With summer quickly approaching, I want to share some easy BBQ tips that will make your weekend in quarantine, a bit better, and more delicious! You might be thinking… Matt, what if I don’t own a grill? No problem! Here are a few ways to make some delicious BBQ goodies without the need for charcoal.
Chef Matt’s Secret BBQ Dry Rub Recipe
4 tbsp Brown sugar
4 tbsp Granulated sugar
2 tbsp Salt
2 tbsp Pepper
2 tbsp Dark chili powder
2 tbsp Paprika
1 tbsp Oregano leaves
1 tsp Cayenne pepper
1 tsp Ground cumin
1 tsp Celery salt
1 tsp Garlic powder
1 tsp Onion powder
Mix all ingredients together and rub generously on chicken or pork, preferably. This dry rub also is great on grilled vegetables. If you are missing 1-2 of the more obscure ingredients, do not worry, the rub will still taste good. Next curbside pickup, add it to your order, though 😉. You can store any unused rub in a glass jar.
Now that you have a nice dry rub, let’s talk ribs!
Depending on your choice of ribs, the cooking technique is the same but be aware cooking times will vary.
Step 1: Clean the ribs of the membrane on the underside of the ribs, use a paper towel to grip the membrane, and peel it off.
Step 2: Generously coat both sides of the ribs with the dry rub and let the ribs sit for about 30 minutes to absorb the flavors of the rub.
Step 3: You have two options. Find a suitable roasting pan and place the ribs in the bottom without overlapping OR create a foil house for the ribs. If you are using foil, use heavy-duty or double up. Place the ribs inside whichever vessel you choose.
Step 4: Add a liquid of your choice to the bottom of the pan or foil – use beer, apple juice, water, or chicken stock. You only need to add about 1/2 cup of liquid per rack of ribs.
Step 5: Wrap the ribs tightly and place in the oven at 350 degrees. Baby backs ribs take 1 to 1.5 hours. Spareribs will need 1.5 to 2 hours.
Step 6: Once the initial cook time is done, remove the ribs from the vessel and coat with your favorite BBQ Sauce. Crank the oven up to 400 degrees and bake for another 5 minutes until the sauce is nice and sticky! Enjoy with your favorite sides.
Blog and recipe created by Chef Matthew Fulwood, Blue Palmetto Cafe.
Chef Matt's Secret BBQ Dry Rub Recipe
- 4 tbsp Brown sugar
- 4 tbsp Granulated sugar
- 2 tbsp Salt
- 2 tbsp Pepper
- 2 tbsp Dark chili powder
- 2 tbsp Paprika
- 1 tbsp Oregano leaves
- 1 tsp Cayenne pepper
- 1 tsp Ground cumin
- 1 tsp Celery salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Mix all ingredients together and rub generously on chicken or pork, preferably. This dry rub also is great on grilled vegetables. If you are missing 1-2 of the more obscure ingredients, do not worry, the rub will still taste good. Next curbside pickup, add it to your order, though 😉. You can store any unused rub in a glass jar.