"That Good Old Bar- B- Que"

Dr. BBQ does BBQ and grilling classes all over the country at cooking schools, kitchen stores, private homes, and sometimes in a parking lot. Check the calendar page to see if there’s a class near you or email Dr. BBQ if you’re interested in hosting a class.

Dr. BBQ’s Backyard Championship Ribs

- 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
- 1/2 cup Turbinado sugar
- 1 cup Big Time Barbecue rub (recipe follows)
- 1 cup honey
- 1 1/2 cups apple juice
- 2 cups your favorite BBQ sauce

About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side.

Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.

The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)

Transfer the cooked ribs to a medium hot grill. Brush with BBQ sauce and flip for a just a few minutes. Cut in to pieces and serve.

Yield: 6 to 8 servings.

Founder Of Tiffany's Meal Makeover

Big Time BBQ Rub                                     

- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

Yields 1 1/2 cups

Sweet Barbecue Beans                                                              

- 1 55-ounce can Bush Beans
- 1 cup brown sugar
- 1/2 cup Thick and Sticky Barbecue Sauce (p. 00)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon Big Time Barbecue Rub (p. 00)
- 1 tablespoon hot sauce of choice
- 1 cup chopped cooked pork butt or beef brisket (optional)

Preheat the oven to 350°. Pour a little of the liquid off the top of the can and discard. Pour the beans and the remaining liquid into a foil pan or a casserole dish. Add all the remaining ingredients and mix well. Put the beans in the oven for about 1 hour or in the cooker for about 2 hours. Just be sure they are warmed through.

Yield: 8 to 10 servings

Bonesmokers Cornbread Casserole

- 1 1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick melted butter
- 1 cup milk
- 4 eggs, lightly beaten
- 2 cans creamed corn

In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Serve warm or at room temperature.

Yield: 6 servings

Dr. BBQ’s Sweet Potato Pie with Jack Daniel’s

-2 quarts sweet potatoes, peeled and quartered 
-3 eggs lightly beaten
-1/2 cup sugar
-1 cups heavy cream
-1/2 cup butter, melted
-3/8 cup Jack Daniel’s
-1/2 tablespoon vanilla
-1 teaspoons salt
-2 deep pre-made pie crusts, defrosted

Boil the sweet potatoes in salted water until tender. Drain and mash. In another bowl cream the eggs and sugar together. Add the cream, butter, Jack, vanilla, and salt. Mix well. Add the mashed potatoes and mix until well blended. Put the pie shells on a baking sheet. Divide the filling evenly among the pie shells. Bake at 350 for 45 minutes or until firm.

Yield 2 pies or 16 servings