Tag Archives: BBQ

RT7: Tupelo to Nashville

It’s a cool 80 degrees at 8:00 this fine morning as we prepare to leave. Breakfast is to be at a local bagel shop. We head out and in under two minutes manage get pulled over by Tupelo PD. You cannot drive in parking lanes here. Who knew?  After a “Be careful of those parking lines, ya’ll have a nice day now!” we are off again. Bagel Shop…closed permanently. Sigh. We are back tracking the way we came into town to regain the Trace so we don’t miss mile marker 269, where there are 13 Confederate gravesites. We are quickly running out of breakfast options. There will be even fewer along the Trace. In desperation we turn to Dodge’s Fried Chicken. Dodge’s is a chain originating in Tupelo, which we have never heard of. They seem to be part of filling stations across several states in the South. It will have to do. We order chicken tenderloin, egg and cheese biscuits, crispitos and fried sweet potato pie to share.

The fried chicken, egg and cheese is on a not half bad southern biscuit, but the entire sandwich is a tad salty for my liking. The crispito is a deep fried burrito rolled thin and open ended, stuffed with industrial queso, possibly chicken and some spicy red sauce. Sounds bad but it was just cheesy and spicy with a crisp flaky envelope. Not terrible. Lastly the hot rectangular sweet potato pie had a creamy filling much like pumpkin pie and a crisp shell with a crunchy layer of cinnamon and sugar. All in all not too bad, but too much fried food for my delicate constitution.

We enter the Natchez Trace heading to Nashville. Our first stop is at mile marker 269. We take a five minute hike on a neat trail through sun dappled forest.We come upon a clearing in the woods and there they are: 13 tiny headstones, each one chiseled with the words: Unknown Confederate Soldier. No one is sure how or why they ended up here. The markers are adorned with plastic flowers, tiny, faded confederate flags and stones from visitors pausing to reflect and note the passing of these, probably very young men, during a conflict so long ago.

Our next stop is Cave Spring. Just off the pull over is a collapsed limestone shelf that created a cave. It is believed to have provided shelter and water to natives along the Trace.

We cross into Alabama, our third state on our monster road trip. The Trace cuts across a small corner of the state. Soon after we come upon the Tennessee River and cross the John Coffee Memorial bridge. It is not clear to us how travelers hundreds and thousands of years ago forded this major waterway. We stop on the other side of the bridge to enjoy the view and snap some photos.

Traveling the Trace is a relaxing and pleasant drive through forests and grasslands dotted with mile markers, clean restrooms, and historical sites. It is fun to soak up the history and the ghosts of travelers who endured the hardships of the early Trace, many of whom died in the process. It does not escape me that I have just sent an email to my decorator 1000 miles away in Canada on my iPhone. Mind boggling to me still.

Back on the Trace we come upon Metal Ford, a gorgeous, peaceful trail a few meters into dappled woodland which reveals a swimming hole with warm, crystal shallow waters and a smooth rock floor. A tiny set of rapids babbles upstream. The air is fresh and sweet and the temperature drops slightly to a bearable degree.

Our next stop will be our last before lunch. Meriweather Lewis, of Lewis and Clark fame, died and was buried on this spot along the Old Trace. His death remains a mystery but it was messy and possibly self inflicted. In 1848 the government erected a monument to commemorate a life cut short. Curiously, he is buried in the middle of a small pioneer cemetery full of tiny flat markers of which no mention is made.

The memorial spot takes us off the modern Trace and leads us into Hohenwald, a little dusty town. As we follow Stella’s instructions we agree it does not look promising for lunch.

Rob struggled last night to find a place worth visiting for lunch off the Trace. After much research he decided that Big John’s Pit BBQ (listed on the town government’s website as one of a dozen places to eat in town including fast food joints) is our best bet. Worst case we have actually passed a McDonald’s and a Sonic. We pull up at the BBQ and there are a number of pickups in the parking lot. A good sign.

A few people are finishing up lunch as we order off hand written menu boards at the cash. We want to try a few things so we order three sandwiches to share, smoked turkey, pulled pork and smoked pulled ham and cheese, deep fried okra, potato salad and coleslaw. The three sandwiches come wrapped in white paper.

All are on soft, white, well made buns and have fresh tomato slices, leaf lettuce, sliced onion and ridge cut dill pickle. They are piled generously high with meat. The ham sandwich has cheddar cheese and the turkey a little mayo. A sweet BBQ sauce in hot or mild is provided in a squeeze bottle. We apply some to our sandwiches and dig in but we know just by looking: these sandwiches are going to be awesome. And they are.

The meats are hickory smoked and they are pull-apart-melt-in-your-mouth juicy. The ham and turkey are my personal favorites and they are one of the best sandwiches I’ve had anywhere. Sandwiches range in price from $1.75 to $3.50. The fried okra is well made and not greasy, but indistinguishable from fried zucchini. It came without sauce and was great dipped in their house bbq sauce. The small side of potato salad was good, eggy and had a little sweet vinegar taste. The coleslaw was of my personal favorite variety. Vinegar based and finely cut and diced green cabbage.

Why would you go to McDonald’s when you have this kind of food two driveways away? What an awesome discovery, especially when we expected nothing from this lunch except to fill our tummies. Big John’s is so unknown it does not have a web presence and does not appear in any food review sites that we could find. You heard it here first! A real treat.

Big John's Bar-B-Q on Urbanspoon

Back on the road to Nashville where the midday temperatures are a relatively cool 97 degrees (it’s all relative after you have experienced 106 degree weather)…our next stop is Fall Hollow. Here you follow a path a little way into the forest and you come upon a pleasant waterfall with a twenty food drop.

We finish our drive on the Trace on the winding roads through the hills of Tennessee. The road terminates at mile marker 444 and conveniently at the Loveless Cafe. We stock up on their lovely peach preserves and head to the hotel to relax before heading to a friend’s home for dinner. Good to be back in Nashville.

The Old Natchez Trace is still present along stretches of the parkway and serves as a constant reminder that this road has been used for over a thousand years.
Local flora and fauna
The hills get bigger on the approach to Nashville.

 

 

RT5: Natchez & The Trace

Pecan pie for breakfast! We are in the deep South and that is what they do, right? Our hostess at The Pig Out Inn sent us on our way last night with two of their homemade mini pecan numbers. As we opened them this morning the wrapping released the sweet BBQ smoke adhering to it. Deep breath… aaahh! The pie is sweet and nutty and the perfect breakfast size.

As we walk to the river to embark on a horse drawn carriage ride through this genteel town, we sniff their wood smoke on the light breeze once again. Could get used to that. We are heading to Jackson, MS later today but first we want to see a little more of Natchez and we think a 45 minute tour by horse and carriage with a guide will be the best way to accomplish this.

Mike introduces himself as our driver and nods to his horse Mac. He tells us that if this is confusing we can have Jack and Jake instead. We are his only customers on this fine but very hot morning. As we head out at a very slow clop, Mike tells us to hold on because Mac has ” the pedal to the metal.” As we tour through this pretty southern town which has an incredible sense of civic pride, we are introduced to the homes of cotton barons, which are the founders of this town, Natchez, the oldest city on the Great River.

We meet William Johnston, a slave freed at the age of 11, who goes on to become a plantation owner… and owner of 23 slaves. We pass by enormous live oak trees and quaint home after quaint home. When we clop by the City Hall we ask Mike for Tripod’s story. We saw his headstone on the front lawn last evening. Tripod the cat had three legs and the run of City Hall. He attended council meetings and was featured on the TV show, “PM Magazine” at which point, he became a celebrity. People sent him money and food. Tripod died with $42 in the bank which was donated to the Humane Society.

We continue along the tour route and past Hotel Eola where we spent the night. Mike tells us this is where Elizabeth Taylor and Montgomery Clift stayed in 1953 while filming in town. Further along we see the grand house actor George Hamilton once owned and Magnolia House, the finest example of the Greek Revival style in town. After a delightful tour, Mike and Mac lead us back down to the river way station where Mac is very happy to join Jake and have a long drink in the shade.

Time to hit the road for Jackson. We have decided to stop by Fat Mama’s for tamales first. Yes, tamales. In Mississippi. These are rooted in the influx of Mexican migrant workers coming to work the cotton fields after the freeing of the slaves. Today, however, African Americans are the keepers of the tamale flame in Mississippi.

Fat Mamas is a pretty little spot with a beautiful outdoor patio, artfully planted up with Agave and an ornamental pear tree. Lights are strung and there is a glass bottle tree in the courtyard. Inside Mama’s is clean, colourful, and…empty, although we are through the door the minute they open. We order up a half dozen tamales and a gringo pie to share. Tamales are corn husks stuffed with a masa mixture and ground meat and spices, then steamed to cook the masa. These tamales are simple, flavourful, and of medium heat. They are unadorned with sour cream or guacamole. Hot sauce is not necessary. They are plenty spicy.

The Gringo Pie is basically three tamales unwrapped and smothered in beef chili, cheddar, onions and jalapenos. The chili is a nice saucy accompaniment to the tamales. Here is where we run into some technical difficulties. Rob took most of the photos at this stop and they disappeared somewhere, somehow between a fancy camera and powerful software and an operator who is neither fancy nor powerful.

Fat Mama's Tamales on Urbanspoon

We get back in the car and allow Stella 3000 to take us to the Natchez Trace, a 444-mile road that will take us to Jackson, then on to Tupelo and then into Nashville, Tennessee, where it terminates by the Loveless Cafe. The Trace is an ancient trail over 1,000 years old and rife with history. It was walked by Indians, trod by horses, followed by armies, and terrorized by bandits. In modern times, it has become a lovely way to get from here to there. The National Parks Service maintains it. Never have we seen such a pristine roadway. In the 100 miles we covered today, we saw not one piece of trash. The restrooms are near spotless.

The Trace is a two lane road, paved in the reddish-peach asphalt you see through out the state. Well maintained grass butts up to the road. Pines and other forest greenery travel along side. Each mile is marked and when sites of historical importance or natural beauty are approaching, you are warned by a sign a half-mile in advance. We have a detailed book about the road and decided to stop at two places of interest, the Springfield Plantation and the Windsor Ruins.

We chose the Springfield Plantation because we had not yet visited and toured a real Southern Plantation home. Springfield boasts original interiors. After a false start due to poor signage and directions in our guide book, we find the Plantation. The gates are closed. The sign tells us the plantation is open Mondays and Wednesdays on the first Sunday of any  month with a J in it and the moon is in its crescent phase, or some such nonsense. Oh well, back on the road.

Our next stop will be the Windsor Ruins. We leave the Trace at the appointed mile marker and travel through 11 miles of Mississippi back roads, just long enough to start to get creeped out. We almost stumble upon it. Windsor Ruins are basically what’s left of a gigantic antebellum mansion destroyed by a devastating fire in 1890 – 23 columns and a balustrade remain. A house guest accidentally burned the place to the ground. A Union army soldier sketched the place at one time and it is the only visual record of this grand home. The columns, nestled among stately trees are truly magnificent and the setting eerily quiet but for the occasional bird call. Worth visiting.

The Trace is hardly traveled this day. We see seven fellow travelers, two ladies on horseback picking muscadines, three maintenance workers, one cyclist, perhaps thirty cars passing in the other direction and possibly one Sasquatch. Rob thinks it was a deer… a verrrry big deer. There are no cars in our field of view, front or rear, for the majority of our trip. At last we have to pop onto US 80 for 20 minutes to take us into Jackson. Back into big box territory. Very jarring after the peaceful solitude of the Natchez Trace.

We roll into Jackson, the capital city of Mississippi around 3 pm. We settle into our hotel and are happy to be greeted once again by Antonio, our bellman from our last trip to Jackson, and BBQ connoisseur who put us on to E & L BBQ, still our favorite reason to be in Jackson. We have planned this ahead of time. We wish to be in Jackson early in daylight so we can grab dinner at E & L which resides in a rough section of town and bring it back to the hotel. We order the exact same things as last time: Rib tips with sauce on the fries, wings, dipped, and links. Everything comes with fries so we end up with three orders of fries.

For more detail on E&L, refer to our Happy Mouth Classic review here.

We rush back to our hotel room, with our precious cargo in the back seat. We scurry up to our room and lay out the spread. Wow. I’m almost scared to dig in – sometimes the memory is better. Nope…exactly as I remember. Fabulous. The link is coarse-ground and spicy. Chunks of pepper are visible. We roll it in the soft, squishy, utilitarian white bread and chow down. The beefeater cut fries are smothered in sweet bbq sauce that has little or no smoke. The rib tips are meaty, sweet, melt-in-your-mouth succulent. The chicken wings? I do not know where they get wings this size. They are deep fried and then dipped in bbq sauce which just soaks in. Luscious. AND there are leftovers in the hotel fridge ;). Well played.

Amazing links – coarse and spicy.
These wings are huge…

 

As shown against a piece of bread for scale. These are BIG wings.

E & L Barbeque on Urbanspoon

RT4: NOLA to Natchez, MS.

It’s Monday and our Road trip hits the highway today. We check out of the Monteleone at 11-ish and spend some time getting the car wired….GPS (here on in referred to as Stella 3000 as it’s a significant upgrade from GPS models used on previous trips) and iPod. Warren Zevon comes on and we are off. We hope to be in Baton Rouge for lunch and in Natchez before dinner. It is already 93 degrees.

Rob made some executive decisions last evening while programing Stella 3000 for today’s trip. He opted to not take the Great River Road because it is massively circuitous and would add half again as much time to the trip. Other roadies recommended Highway 61. Stella is optimized for scenic routes and she does take us briefly off 61 to the River Road.

The first part of 61 or Airport Rd is a dusty, haze covered, divided highway, lined with billboards for hurricane shutters, seafood and po’boy vendors, gas stations, food marts, storage units, motels and fast food. After leaving the city the road runs alongside algae coated swamps filled with elegant ibis.

Stella 3000 takes us on a scenic detour at this point, past neat little homes and more seafood and BBQ shacks. We avoid another stretch of strip malls. We are on the River Road now but the river is hidden by huge levees. The detour is only a few miles long and she returns us to 61. We stop at a Roadrunner for drinks, ice and a cooler. A sign in the window advertizes “Hot Boudin,”  a cajun sausage specialty. Boudin is a white sausage made with pork and rice. We order one to go to share. It is hot, medium spicy, course ground in texture, and loosely packed. Very tasty and holds us over until lunch. We wonder at the advisability of buying a home-made hot meat product at a gas station, but it is true road food. We’ll let you know in about 12 hours if it was a huge lapse of judgement.

Back on 61 we pass oil refineries dotting the shores of the Mississippi and field after field of sugar cane, much like the corn fields back home at this time of year. Entering Baton Rouge we come into a sea of box stores, fast food outlets, auto malls and drive-thru daiquiri joints. Only in the South: Drive-thru liquor and road pops on ice.

As essential here as Kraft Dinner!

We don’t enter Baton Rouge downtown but remain on the outskirts where we have chosen Chimes East for lunch. Foodie buzz from a variety of sources rates it one of the top three lunch spots in the city.

Chimes is large and typical of a chain resto in decor. There are a couple locations in Baton Rouge but no where else apparently. The beer menu is extensive and we order small Blue Moons. They are refreshing in the now 100 degree heat of the day. We order up crawfish mac and cheese to share and a po’boy each. Rob gets shrimp and I choose catfish. The mac arrives nicely blistered and bubbling. The loose sauce is garlicky, cheesy and has a medium spice heat that is soaked up by large shell pasta. AND there is lots of crawfish.

Our  dressed po’boys arrive with good fries. Rob’s shrimp has a very light crisp batter which allows the delicate taste of the gulf shrimp to shine through. A previous complaint with other po’boys containing fried shrimp was the heavy handed batter treatment. Rob douses his liberally with Tabasco sauce, which results basically in Tabasco-infused mayo. My catfish po’boy contains a nice sized fillet and is also lightly battered. The bun is good, slightly crispy and chewy. The ridged pickles really make this sandwich. The only downside to Chimes is the water they serve. It tastes and smells chemically. Buy a drink (we’re sure that was the plan all along).

The Chimes East on Urbanspoon

Back on the road which is now being called Scenic Highway 61. This is pretty much a joke until about 25 miles from the Mississippi border, when the highway becomes peach coloured, the landscape turns to gently rolling grassy hills lined with soft pines and deciduous trees, and we start passing the entries to Antebellum homes. Last time we drove from New Orleans straight north to Jackson on a dull interstate which revealed none of Mississippi’s character or charm.

This is a restaurant in Natchez called, um, “Mammy’s Cupboard”. While the figure in whose hoopskirt visitors are supposed to dine, is more recently racially ambiguous, we can’t help but raise an eyebrow. It is known, however, to have very good reviews.

Highway 61 lead us directly into Natchez, one of the most adorable towns in the United States. We will explore it a little more this evening and tomorrow before heading up the Natchez Trace to Jackson.

We walk to dinner at “Pig Out Inn“, a BBQ joint on Canal Street, a stones throw from the Mississippi, and not far from the Eola Hotel where we are staying overnight. The streets of Natchez are deserted of both cars and pedestrians due to the stifling heat. We can walk in the middle of the downtown streets. It is almost eerie. The walk gives us a chance to see a little of this pretty Southern town, which imparts the slight scent of mildew on the still hot evening air. I would imagine that this place never quite dries and that is carried in the breeze. No matter, as we approach our destination the scent turns intoxicating: woodsmoke from a BBQ pit…aaahhhh.

The Pig Out Inn which advertises itself as “Swine Dining at it’s Finest” is all but empty as is the whole town it seems. The decor is an eclectic mix of old doors serving as table tops, junkyard finds, coke paraphernalia, a tag cloud on one wall about “Why I Love The South” and Elvis presiding over the whole place from a corner. While we’re there, a trickle of take-out and dine-in customers flow through the place.

It says: “What I Love About the South”.

We chat with one of the folks behind the counter about the town and what to see. She explains that it is a very slow time of the year due to the heat. As we are ordering at the counter, she tells us that everything is made in house. We both ordered a two meat combo so we could share a bit of everything. The dinners also included two sides. We shared a large orders of ribs, smoked chicken, beef brisket, hot sausage, beans, potato salad, coleslaw and of course soft, squishy white bread.

The Pig offers some of the best BBQ we have had in the South. We both agreed that the sausage and beans were right up there with Austin’s Green Mesquite (sausage) and Famous Dave’s (beans). The sausage was firm and juicy and hotly spiced. You could see the chunks of red pepper. Excellent. The beans are of the sweet variety which are my personal preference, but at the Pig they smoke them along with the meat. These beans would be overly sweet if not for the smoke. The smoke cuts the sugar and creates a perfect balance in flavour. The potato salad was creamy with large chunks of potato and green onion. It was nicely dressed and not too vinegary. The coleslaw was perfectly serviceable and not overdressed. It was quite fine coleslaw by any standard but it was just outclassed by the quality of everything else on the plate.

The brisket was succulent and tender with a dark black bark and a rosy smoke ring that exceeded a 1/4 inch. The house BBQ sauce comes warm and is smoky sweet with a spicy finish which complimented the strong flavours of the brisket. The ribs were also excellent, meaty, juicy and with a nice amount of smoke. The smoked chicken was flavourful but slightly on the dry side. The BBQ sauce corrected that. After an extremely satisfying meal that found us picking at leftovers on our plates, our server brought us over a cob of corn to try. It is also cooked in the smoker along with the meat. I don’t order corn in a BBQ joint and if it comes with the meal I generally discard it after a bite. It’s the one thing BBQ places cannot cook. It sits in a pot all day, and is overcooked, mushy and waterlogged. Not so at the Pig. The corn is actually a treat here. It is toothsome, bursting with flavour and a delicate smokiness. Well done!

As we finished up dinner she also presented us with two of their homemade mini pecan pies which I cannot wait to try but am too full of excellent BBQ to contemplate right now.

Pig Out Inn Barbeque on Urbanspoon

Here’s a sampling of reasons why we like the genteel charm of Natchez.

 

Local Chicken Gets Beer Canned

Maureen:
In our quest to eat more local produce when possible, I discovered that Scott, one of the guys I play hockey with has a small operation, Winfield’s Farm (the foodie side of his and his wife’s horse farm, Capital Warmbloods, where he sells primarily chicken and lamb and some Angus beef. He is currently thinking of dabbling in Waygu. Wouldn’t that be awesome, a local source for Wagyu beef? The lamb and beef are pastured in summer months, fed a no-corn diet, and the chickens ($3.00 per pound)  are free-range. The Winfields have 350 acres just 15 minutes from Ottawa’s downtown core. You can reach Scott at the farm for meat by email. scott@palidia.com.

This Sunday the “kids” (Hannah and her SO Mike) are coming for dinner and Rob thought he’d like to do some beer can chicken. I’m not sure he has ever done one of these with “beer”. One of the more popular chickens he has prepared by this method is a tropical style, actually dreamed up by Hannah when she was a young teen. It involves ground banana chips (this is the only conceivable use for these nasty little hard buttons of banana in my opinion).

I thought this would be a great time to try some of Scott’s chickens. I ordered up two and he will deliver them to me at our hockey game on Thursday. Cost of delivery? For me? I have to give him a free pass in the defensive zone…once. So, I’ll let him get by but I’ll force him to the center where my defense partner Andrew can take him out 😉

Rob’s Approach:
I use this recipe from Michael Smith as a basic guideline for cooking times and technique, but that’s where it ends. We’re making a tropically-inspired bird today. I use a tropical drink, mango juice, instead of beer and add two special ingredients to the BBQ rub: brown sugar (just a bit, because it can burn on the chicken under medium heat) and banana chips. I also use a special beer can chicken apparatus and drip tray I got from a BBQ equipment supplier, because I don’t trust the drumstick tripod integrity of an un-aided chicken perched on a beer can.

It was Hannah’s brainstorm years ago during our first attempt at beer can chicken to grind up some leftover banana chips with a mortar and pestle to add to the spice rub. Combined with the mango juice infused meat, it provides a nice tropical blend of flavours.

For a barbeque sauce, I use a sauce that’s lighter in flavour and sweet (even Diana Sauce for example). If I have it, I’d add a dash of pineapple juice and soy sauce to it. It’s important to wait until the last 15 minutes or so on the grill, to “paint” the chicken with the sauce blend, otherwise the sugars in the sauce will cause it to brown too much.

the chicken captures all of fthe moisture of the liquid from the can, producing a supremely juicy and moist chicken. The skin was candied perfectly.
Served with some of Piggy Market’s own pasta salad and a tropical green salad.

Rites of Spring: BBQ Ribs

Along with the greening trees and putting away the parkas and boots for the season, there’s nothing that makes me happier for change in seasons than getting to work with the BBQ. Don’t get me wrong, we use the BBQ year-round (heck, the only thing I shovel in Winter is the path to the BBQ out back), but that’s usually for grilling. I’m talking about BBQ (you know, as a noun) — low and slow over smoke.

This year on Mother’s Day, Maureen requested BBQ ribs and I was very happy to oblige. I was looking forward to trying out a new gadget: an iGrill. A temperature probe that works with an accompanying app that gets real-time temperature info transmitted to your iPhone or iPad. This enables less direct fussing over consistent heat as you can tell the heat at all times wherever you are and an alarm will sound if temperature gets to high or low. It certainly reduces the babysitting that real BBQ sometimes demands. I really only tended the BBQ all day for adding wood chips to my smoker drawer and spritzing the ribs with a mop mixture to keep them from drying out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For this recipe, I used trimmed baby back ribs and a clean-out-the-cupboard rub composed mostly of Renee’s Desert Rub (a southwestern favourite of ours made with ancho chiles, spices and brown sugar).  Also used was a clean-out-the-fridge-BBQ sauce with two main components, Piggy Market‘s Happy Goat Pig Slathering Sauce, made with Happy Goat coffee which added an earthy quality and Renee’s Desert Glaze, made with their rub mixture suspended in a thick prickly pear syrup.

While the rub is important and so is the sauce, neither come close to the technique in influencing the outcome: Tender, BBQ ribs that have sweetened with smoke and heat. This time around I used a mixture of cherry wood and alder wood smoke.

There’s no recipe here, but this is the basic technique:

  • Trim the ribs to clean up any loose flesh or fat.
  • Apply rub liberally and yes, RUB IT IN. it’s this action that helps to break down the tissue of the meat to soak in the flavour and smoke. I like to let the meat sit after applying rub for at least 30-60 minutes. It helps it to soak into the meat and ensures that there’s not a powdery coating on the meat.
  • I set the BBQ for approximately 275 degrees F and start the smoking process. I soak about 2/3 of the chips in water  and mix them with dry chips in the smoker drawer of the BBQ. This ensures that they just don’t catch fire and burn up. It also lets them provide smoke for a longer period of time. I replenish the chips about once every 40 minutes or so, as they reduce to ash.
  • I place the ribs, bone side down on the grill, on the opposite side of the heat source to ensure indirect heat only. I make sure to put my temperature probe on the side of the meat for accurate readings.
  • Whenever I replace wood chips I lift the BBQ lid and spray it with the mop liquid, made from cider vinegar, a little ketchup, some rub spices and some bread and butter pickle juice (yes, really!).
  • There’s no hard and fast rule here. The longer you do this, the more tender the meat will be, as long as the heat is maintained and kept from drying out. This time I let them smoke for about 4 hours, which is about an hour more than what I would consider the minimum.
  • Just when they are about ready, I use the sauce I prepared, and brush it on. I avoid the overly thick, strong and smoky BBQ sauces as the flavour should come from the meat and the sauce only embellishes it. I always favour a light glaze-style sauce.
  • I turn up the BBQ to high and get some grill marks on the racks and then bring them inside. I always cut them and serve individual ribs. They’re messy enough to eat without having the diners wrangle sharp knives with saucy fingers.

This time I served them with a red cabbage coleslaw and a fresh corn salad, made with scallions, red pepper and pickled jalapeno with an agave nectar and lime vinaigrette.