Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
Mix all first 6 ingredients together and then add Barbecue Rub to taste.
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
For the Barbecue Rub: Combine all the ingredients in
Mix rib rub ingredients (first 14 ingredients) and
To prepare the rub: Combine all rub ingredients in a bowl and
hen inject the pork butt. Rub with olive oil and apply
Bring a large pot of water to a boil. Set aside 1/4 cup barbecue rub mix. Add remaining rub to boiling water. Add ribs to water. Bring to a low boil and cook for 20 mins. Remove and let cool slightly. Remove skin from back side of ribs.
Arrange broiler rack 8 inches from broiler. Preheat broiler. Line broiler pan with foil. Combine dressing, mustard and reserved rub. Brush over ribs then broil, turning occasionally, until caramelized and bubbly, about 12 mins.
Barbeque rub:
Stir together all the
Barbecue Chicken:
Rinse chicken halves
Preheat oven to 350\u00b0F.
Coat chicken in olive oil, season then truss with butcher's twine. Place in a roasting pan and roast for 1 hour.
Meanwhile, in a saucepan, simmer garlic, mango nectar, barbecue rub, enchilada sauce and chipotle over medium heat for 5 mins, stirring occasionally. Brush 1/2 glaze over chicken and roast for another 15-30 mins, until a thermometer inserted into the thickest part of the thigh reads 165\u00b0F. Brush with remaining glaze before serving. Garnish with mango, jalapeno and cherry tomatoes.
rrange on a serving platter; rub a bit more sauce over
rilling.
Sprinkle 1 teaspoon barbecue rub in neck cavity and 2
oin then pat dry. Apply barbecue rub to the outside of the
Combine dry ingredients for the rub,except the vinegar.
Brush
utside generously with the spice rub (recipe is below), pressing it in
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
00\u00b0F.
COMBINE the RUB ingredients in a small bowl