It’s our final episode of BBQ-92 with Chris Mask. And just in time for Ribfest this weekend, Chris cooks up some ribs on the grill!

What can be said about BBQ Ribs? Just about anybody that you ask will say they have a “secret” to making the best ribs. In my humble opinion it all starts with quality meat. Do not skimp out. Look for ribs that will not require a ton of trimming (granted you will need to remove the skirt for a St Louis style rack.) There are so many choices like Pork, Beef, Lamb, Bison or Wild Boar then the various cuts like Side, Back or Country (yes this counts as a rib). To boil or not to boil…well that is a question you need to ask yourself. One constant tip to making great ribs is to remove the silver layer on the back. It can take a bit of an effort, but makes the World of difference. My advice to you is to cook them low and slow for the best results.

Personally a smoke box works wonderfully on a gas BBQ and is cheaper than buying a smoker (granted there are some videos on how to build a home smoker if you search it out.) I like about 2 hours with a Pecan Wood smoke and finished with a 1 hour Apple Wood Smoke. 3-3 ½ hours between 200F – 225F produces consistent results. If you check out the first episode of this series you will find a whole whack of BBQ Sauce recipe and Styles to compliment your ribs (a good mop sauce also can hide over cooking).

For the Dry Rub:
½ cup Smoked Paprika
¼ cup Maple Syrup
¼ cup Whiskey (your choice)
¼ cup kosher salt
2 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp freshly ground black pepper
2 tsp onion powder
2 tsp dried thyme
2 tsp dried oregano
½ tsp cayenne pepper

Mix everything together. While I call it a dry rub the liquids you add turn it more into a paste. Coat your Rib cut of choice and toss on the BBQ or in the smoker. I suggest a drip pan to avoid flare ups as the fat renders.

You can lacquer your Ribs to give then a nice finish (just do not over caramelize your sauce.)

Look for the dark band that will form on the tender inner meat of your Ribs to gauge how well you smoked them.

One of the hang-ups that people seem to have about ribs is that they are messy to eat. Here is a rib recipe that you can use to make the BEST Sloppy Joe’s you will ever make. It all starts with Beef Short Ribs. Remember that fat equals flavour but look for a balance. This is a full day cooking process so settle in for a BBQ trip worth every minute.

Give your Beef Short Ribs (2lbs – 2 ½ lbs) a good sear on direct heat to create a crust.

Place in a BBQ safe Tagine Cooker or Dutch Oven.

Add 2 thinly sliced Spanish Onions, 5 minced Garlic Cloves plus:

1 ½ Tbsp Smoked Paprika
1 ½ tsp Chili Powder
¼ tsp Chipotle powder
½ tsp Cumin
½ tsp Coriander
1 Cup of Tomato Puree
(add some Chili Flakes for heat to taste)
½ Cup of Cola
½ Cup Dark Beer (Think Brown Ale)
¼ Cup Soy Sauce
1 Beef Bouillon Cube

Place cooking vessel on direct heat to bring to a rolling Simmer. Once achieved, cover and place on indirect heat for 3 hours at a high BBQ heat of 325F (basically turn your BBQ into an oven…so do not lift the lid!)

Once your Beef Ribs are cooked transfer to a bowl and let cool to the point you can handle them to shred the meat.

Transfer the cooking liquid to a container you can place in the freezer to cool and allow the fat to coagulate on the surface for easy skimming (sliced bread works for this as well but freezing slightly is MUCH easier).

Once the fat has been skimmed, place in a pot on your BBQ Burner or over direct heat to reduce the liquid by ¼ (about 15 mins) and add the shredded Beef Short Ribs meat into pot and warm for 10 addition minutes.

Serve on a good quality toasted bun with some coleslaw and bath in the complements your guests with shower you with. Freeze what you do not eat for another fast and ready-made back to school meal.

Going for a different Meat will make your BBQ stand out. Lamb is phenomenal when cooked properly on the BBQ or in the smoker. Yes it can be pricey but a good local farmer, a tip from a butcher or a lucky find at a Farmers Market will set you up.

Because Lamb can be fatty, you need to trim the rack before it hits the grill. Let the meat sing with a VERY simple rub for cooking is the best option. These are generally smaller than Pork Ribs so a shorter BBQ/Smoker time is to be expected (2hrs-2 ½ hrs around 200F – 225F). Use a drip pan to cut back the flare ups and remember to use indirect heat and a nice bland of wood chips in your smoker.

2 Tbsp fresh chopped Garlic
¾ tsp fresh chopped Thyme
¾ tsp fresh chopped rosemary
¾ tsp fresh chopped oregano
2 Tbsp EVO
1 ½ tsp soy sauce
3 tsp Smoked Paprika
2 tsp freshly ground black pepper

You can add salt afterwards to taste. Low and slow on your BBQ or in the smoker will produce a golden crust with perfectly cooked meat.

Thank you for listening to my ramblings each Friday during the Summer here on Sudbury’s Best Rock Q92! Thank you to Terry and Mell for opening you their palates and stomachs to my culinary dabbling’s each week. I hope you enjoy the recipes and you found inspiration to take your BBQ to the next level of awesomeness! Be inspired! Be creative! Be the Master of your BBQ!