BARBECUE RECIPES

Here are some great Barbecue Recipes to try on your smoker from across the United States and the Islands.

Barbecue can be the act of cooking food, or the get-together of friends and family, or the style of food you make. There are somany different styles of barbecue recipes to choose from, each with their own special savor and flavor that makes them specific to an area, and so different to the taste buds. Many times, areas are distinguished by the particular meat type or meat cut they use. Other times it is the different sauces or the rubs that are used. Beef briskets are favored in Texas, pork shoulders in North Carolina, ribs in Kansas, chicken in Louisiana. Much of the regional favoritism is due to the type of animals raised in the area.

One thing is certain, however. All these places have great barbecue recipes that are sure to please.

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Texas Style * Kansas City Style * Memphis Style *

St Louis Style * North Carolina Style *

South Carolina BBQ Sauce * Hawaiian Style *

Cuban Barbecue Recipes * Jamaican Jerk Chicken *

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Texas Style Barbecue Recipes

Mounds of sliced beef brisket, German sausage, and meaty ribs, that's Texas style. Texas barbecue sauce is spicy, tangy tomato- based sauce, usually served on the side or lightly spooned onto the meat after cooking. Side dishes at any Texas barbecue are pinto beans, coleslaw, potato salad, fried okra, and pickles.

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Basic Brisket Rub

INGREDIENTS:

4 tablespoons salt
1/2 teaspoon ground cumin
3/4 teaspoon dried coriander
2 teaspoons dry mustard
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons onion powder
1/2 teaspoon dried savory
1 teaspoon black pepper

DIRECTIONS:

Put all the ingredients in a ziplock bag, seal and shake well. Use all but a 1/4 cup of the mixture to rub all over the brisket. Rub it in well. Store the brisket overnight in a shallow baking pan sealed well with aluminum foil.

Texas Smoked Brisket

Start your charcoal fire on one side of your pit or, if using a smoker, in the fire box. Add mesquite wood chips pieces that have been soaked in water at least an hour. When coals are ready, control the heat by closing the air vents to the pit. Place brisket, fat side up, on pit grill away from the direct heat of the fire and close the top of the pit. Temperature inside the pit should be kept as close to 300 degrees as possible. Brisket will be done in about 10 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.

Remove any excess fat and slice brisket across grain 3/8 inches thick.

Note: Basting with a "mop", or light marinade, is advised to keepmeat from getting "hard". Just use your rub as seasoning, and add to vinegar, Worcestershire sauce, onion, garlic, lemon or lime juice, and a bottle of your favorite beer. Baste every hour.

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Kansas City Style Barbecue Recipes

Kansas City Style BBQ is about the techniques used for various meats. The sauce is probably the most distinguishing feature. It is so thick, that in Kansas City they say it is thick enough to stay on the meat and not fall to the bottom of the pit. These barbecue recipes are a staple Kansas City Style for ribs and sauce.

BBQ Pork Spareribs

INGREDIENTS:

3 tablespoons Kosher salt
2 tablespoons paprika
1-1/2 tablespoons ground cumin
1 tablespoon ground oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon3 to 4 slabs pork spareribs, about 2 pounds each

BBQ Sauce

INGREDIENTS:

1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup ketchup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper

DIRECTIONS:

In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs inresealable plastic bag. Close bag and marinate in refrigerator 2hours. Place ribs in center of cooking grate using the lowest heat setting. Grill 1 to 1-1/2 hours or until tender.

While meat is cooking, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Brush ribs with Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired.

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Memphis Style Barbecue Recipes

Memphis Style BBQ primarily uses baby back ribs cooked with various tangy and sweet dry rub recipes, is very seldom cooked with barbecue sauce, and their sauce is thinner and usually usedfor dipping.

Memphis Style Dry Rub for Baby Back Ribs

INGREDIENTS:

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper

DIRECTIONS:

Rub seasoning using about 2 tablespoons per slab of ribs. Use more if you like them hot. Put on grill in single layer away fromdirect heat. Cook on low heat for 1 1/2 to 2 hours. After cookingwrap the ribs in foil and let them rest for at least 30 minutes to let the juices redistribute.

Memphis Rib Rub

A great rub for baby back ribs but works well with any barbecuedor grilled meats.

1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1½ teaspoons ground cayenne

Combine all ingredients in a bowl and mix well. Store any unusedrub in a sealed container in the freezer. Makes about 2/3 cup of rib rub.

Memphis Barbecue Sauce for Dipping

INGREDIENTS:

1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1 /4 teaspoon mustard powder
1/4 teaspoon salt

DIRECTIONS:

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your racks of baby back ribs.

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St Louis Style Barbecue Recipes

St. Louis Style barbecue pork ribs are distinguished by how the ribs are trimmed. The lower "fatty" portion of the rack of ribs is removed, leaving only the center portion of the rack.

St Louis Style Pork Ribs

INGREDIENTS:

4 racks pork spare ribs (6 to 8 pounds total)
2 cups firmly packed brown sugar
1/2 cup coarse salt
1/4 cup freshly ground black pepper

DIRECTIONS:

For the grill or pit use: 2 cups wood chips or chunks (preferablyapple), soaked for 1 hour in water to cover, then drained; rib rack. Remove the thin membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement under the membrane. Using pliers to gain a good grip, pull off the membrane. Repeat with the remaining racks. Place the ribs on baking sheets. Place the brown sugar, salt, and pepper in a bowl and stir to mix well. Use your hands to mix the spices as they work the best. Sprinkle the rub all over the ribs on both sides, patting it onto the meat with your fingertips. Cover the ribs with plastic wrap and let cure in the refrigerator for 3 hours.

Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, using damp paper towels, wipe the excess ruboff the ribs. Place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be browned and the meat will have shrunk back from the ends of the bones. Transfer the cooked ribs to a cutting board. Serve them as whole racks, cut the racks into sections, or carve them into individual ribs. Serve them with the St Louis style barbecue sauce below.

St Louis Style Barbecue Sauce

INGREDIENTS:

3 cups ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup Dijon mustard
1 small onion, grated
3 cloves garlic, minced

Combine sauce ingredients in a medium saucepan and simmer 15 minutes.

St Louis Style Pork Steaks

A great barbecue recipe for this often overlooked cut of pork.

INGREDIENTS:

4 pork steaks, about 1/2-inch thick
Garlic salt and pepper, to taste
1/4 cup Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

DIRECTIONS:

Prepare medium-hot fire in grill. Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes.

In small bowl stir together mustard, brown sugar and Worcestershire sauce. During last 5 minutes of grilling, brush sauce on all surfaces of pork steaks.

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North Carolina Barbecue Recipes

In North Carolina, pork shoulder is the meat of choice, and Pulled Pork is what this style is famous for. If you don't know, pulled pork is pork that is slow-cooked over a smoky fire to the point that it can be pulled apart by hand. The biggest difference in the two styles of barbecue is in the North Carolina Barbecue Sauce.

In Eastern North Carolina, it is a simple vinegar-based sauce with some red and black pepper and a few spices. Sometimes a little sugar is added to tone down the vinegar. With Western North Carolina barbecue, they take that same barbecue sauce and add ketchup to it. That makes it thicker and a little sweeter.

North Carolina Pulled Pork

INGREDIENTS:

For dry rub:

3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 lbs)

For mop:

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds 100% natural lump charcoal or charcoal briquettes
6 cups hickory wood smoke chips, soaked in cold water at least 30minutes
12 soft hamburger buns with seeds

Make dry rub:

Mix first 5 ingredients in small bowl to blend. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; Refrigerate at least 2 hours.

(Can be made 1 day ahead. Keep chilled.)

Make mop:

Mix first 6 ingredients in medium bowl. Cover and refrigerate.Following manufacturer's instructions and using lump charcoal and1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level. Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Top with Eastern North Carolina Barbecue Sauce.

Eastern North Carolina BBQ Sauce

INGREDIENTS:

2 quarts cider vinegar
1/4 cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce

DIRECTIONS:

1 In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

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South Carolina Barbecue Recipes & Mustard Barbecue Sauce

This barbecue sauce is the difference between the South Carolina BBQ and the rest of the Carolinas.

South Carolina Barbecue Pork with Mustard Barbecue Sauce

INGREDIENTS:

1 3-4 pound boneless pork butt(shoulder)
2/3 cup regular yellow mustard
1/2 cup packed brown sugar
1/4 cup water
1/2 cup white vinegar
1 tablespoon worcestershire sauce
1/2 to 1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 lb. wood chips (use hickory or oak chips for this barbecue)

DIRECTIONS:

BBQ Sauce:
In small saucepan, combine mustard, brown sugar, vinegar, water,Worcestershire, garlic powder and hot pepper sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes or until desired consistency, stirring occasionally. Divide into twoportions; set aside.

Pork:

At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place meat on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours, until the internal temperature (measured with a meat thermometer) is 155 degrees F., basting meat with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove meat from grill. Cover and let rest for 15 minutes before slicing or pulling off. Serve second portion of reserved sauce with meat.

For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

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Hawaiian Style Barbecue Recipes

A Hawaiian Barbecue or Luau, is a celebration or party with friends, family, and great food, and is a tradition going back centuries. Although most Hawaiian barbecues are cooked in an open pit dug in the ground and use native foods, our grills and mainland ingredients can create a pretty close version.

Pork butt, known as Kahlua Pig, is probably the most essential type of meat in a Hawaiian barbecue.

Hawaiian Barbecue Kahlua Pig

INGREDIENTS:

1 8-10 pound pork butt
sea or rock salt
Banana leaves – enough to wrap each pork butt (available in Latinor Asian markets)
Aluminum foil
Charcoal – enough to keep your fire lit for about 10 hours
Mesquite wood chips

Due to the long cooking time, a smoker works best, but a barbecuepit or grill can also be used.

DIRECTIONS:

Load the smoker with unlit charcoal then drop in a load of lit charcoal (use a starter chimney) over the pile. This will burn down over time. Fill a pan with mesquite chips and soak in water for at least an hour. Put the lid on and pre-heated smoker for 10 minutes.

Prepare the meat:

Sprinkle salt on all surfaces, loosely wrap in banana leaves, then wrap in aluminum foil; this will the meat moist and allows in the smoke to give an authentic Kahlua pig flavor. Add some of the soaked mesquite chips onto the hot charcoal, then add the wrapped meat. Try to keep that temperature between 230-240 degrees. Watch for the first couple hours and make sure everything is doing well. Add wood chips every so often. After about 8 hours, check the smoker temperature and the charcoal. If the temperature has run low and there isn't much charcoal left in the smoker, use the chimney starter to add a new batch of hot charcoal to the smoker.

Line a tray with any additional banana leaves. Remove the meat from the smoker and let it rest in another tray for around 10 minutes. Remove the meat from the foil and leaves and place into the leaf-lined tray. Shred the meat with a fork and serve.

Hawaiian Barbecue Beef Short Ribs

Try these grilled spicy marinaded short ribs. Great basic recipe for any barbecue.

INGREDIENTS:

4 to 6 pounds beef short ribs
1 cup soy sauce
1/3 cup packed dark brown sugar
1 cup water
2/3 cup dry sherry
2 teaspoons cayenne pepper, or to taste
2 teaspoons Chinese five-spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic

SAUCE:

In a small saucepan combine all the ingredients except the ribs.Cook over medium heat until sugar dissolves. Do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

Barbecue Ribs:

Two hours before your Hawaiian barbecue, spread the ribs out in single layer in a roasting pan. You may have to divide the meatbetween two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub ribs with sauce every 20-30 minutes. No need to refrigerate the ribs.

When fire is ready, place the rack about 3 inches above the heat.Remove the ribs, and reserve the marinade in a bowl. Place the ribs on the grill and sear for 10 minutes each side. Baste with the reserved marinade after each turn. Cook for 5 minutes, turn and baste the second side. Turn and baste every 5 minutes until the ribs are done, 30 to 40 minutes. Meat should be slightly pink inside and crusty brown outside.

Sweet and Tangy Hawaiian Chicken Kabobs

INGREDIENTS:

6 Boneless, skinless chicken breasts
1 small can pineapple juice (6 oz.)
2 tbsp. teriyaki sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
Black pepper to taste

Cut chicken into 1" cubes and place in shallow pan. Pour rest of ingredients over chicken and marinate 24 hours in refrigerator. Remove chicken from marinade. Boil marinade to use as basting sauce.

Bamboo Skewers

Cubed vegetables: Bell peppers, any color; onions, mushrooms, pineapple, etc. Using bamboo skewers, make kabobs alternating chicken with pineapple chunks, sweet bell peppers, sweet onion, mushrooms, or any other vegetable of you like. Grill over medium heat, turning every three minutes and basting with marinade each turn until done. Do not overcook.

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Cuban Barbecue Recipes

Cuban Barbecue is different from all other barbecue, including those in other Caribbean Islands. It is a combination of styles from Europe, Africa, North and South America, and use ingredients that are plentiful and inexpensive. Chicken and pork, beans, rice, bananas and plantains, as well as spices like cumin, cayenne, and garlic are plentiful. Citrus fruits, like limes and oranges, are used in meat marinades. Pork roasts are commonly barbecued on a pit with a rotisserie. These barbecue recipes produce food with a distinct, original flavor that is unmistakably Cuban.

Cuban Pork Roast

INGREDIENTS:

2-3 pounds pork loin roast
1/2 cup orange juice
1/4 cup lime juice
1/4 cup sugar
1/4 cup extra virgin olive oil
2 tablespoons cup onion
2 tablespoons dry oregano
2 tablespoons minced garlic
salt and pepper to taste

DIRECTIONS:

Combine the orange juice, lime juice, sugar, onion powder, olive oil, garlic, and oregano. Mix well and pour over pork loin roast. Turn to coat, cover and refrigerate for at least 5 hours. Remove the roast from refrigerator and get your grill hot and ready to cook. Season with salt and pepper and place roast on hot grill directly over medium heat. Grill for about 10 minutes until browned. Move to a cooler spot on the grill for indirect grilling and cook for an additional 45 minutes. Remove from grill and allow to rest for 10 minutes. Cut into slices against the grain of the meat.

Cuban Barbecue Sandwiches

INGREDIENTS:

8 french rolls
8 tablespoons butter
8 sliced swiss cheese
8 slices deli ham
24 pickle slices

Cut open rolls, butter and toast on the grill for about 1 minute.Carve against the grain as thinly as possible. Assemble with sandwich ingredients. Serve while the pork is still warm.

Marinated Steak - Cuban Style

INGREDIENTS:

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons favorite steak seasoning mix
1 1/2 teaspoons oregano
1/2 teaspoon ground cumin
2 lbs sirloin steaks, trimmed

DIRECTIONS:

Mix all ingredients besides the steak in a large zipper bag or glass dish.Add and turn steak to coat well. Refrigerate for at least 30 minutes. Remove steak from marinade, reserving remaining marinade. Grill over medium-high heat 6-8 minutes per side or until done, brushing with reserved marinade halfway through.

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Jamaican Style Barbecue Recipes

Jamaican Jerk Chicken is the most famous food in the Caribbean Islands, and is popular for its range of spices and distinctive taste.

Jamaican Jerk Chicken

INGREDIENTS:

1 whole chicken, cut up or 4-6 chicken breasts
2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup vinegar
1/2 cup orange juice
juice from 1 lime
1 habanero pepper, seeded and finely chopped (optional, althoughoriginal for this recipe)
3 green onions, chopped fine
1 cup onion, chopped fine

DIRECTIONS:

In a large bowl, combine all of the dry ingredients. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the habanero pepper and onion. Mix well. Add the chicken pieces, cover and marinate for at least 1 hour. Grill the marinated chicken, turning frequently and basting with the marinade while cooking. When fully cooked (about 15 minutes total), take the chicken off the grill.

Boil the leftover marinade and serve separately for dipping.