TALLAHASSEE, FL (WTXL) - It's National Barbecue Month so it's time to fire up the grill and get cooking.
Tommy Ward from the 4 Rivers Smokehouse in Tallahassee is sharing rib and brisket recipes in honor of the month.
Here is a Brisket recipe from the restaurant that serves 20 or more:
1 whole brisket, from 10 to 15 pounds, untrimmed with full fat cap
- Mix all ingredients in a small bowl. Store in airtight container. Will keep indefinitely.
- Apply rub liberally on brisket, making sure to cover all sides and crevices. Refrigerate uncovered at least four hours, preferably overnight.
- Soak hickory chips or chunks for 1 hour before smoking. Soaking will allow the wood to smolder and smoke for longer periods of time versus catching on fire and quickly burning up.
- Place brisket, fat side up, indirectly over the smoking wood. Close the lid and get comfortable. Depending on the size of your brisket, smoking will take from 12 to 18 hours. A general rule of thumb is 75 minutes for every pound of brisket.
- When ready to serve, remove brisket from cooler and place in a baking sheet or sheet pan with a rim. Carefully cut open the plastic wrap, allowing the juices to spill out into the pan.
Serve with white bread, pickles, onions and sauce.
Here is a recipe for St. Louis style ribs:
Each type of meat served at the Smokehouse is cooked in a manner that reflects the best style I found during many years of traveling throughout the country. Whereas my pulled pork comes from Alabama and my brisket goes back to Texas, the best ribs I came across were in North Carolina. The combination of apple and pork is good on it own, but the finish with the sweetness of the honey and brown sugar is a treat you don't want to miss.
St. Louis Ribs Ingredients:
1 full rack of St. Louis-style ribs (about 4 pounds)
- Soak wood for 1 hour before smoking.
- Remove membrane on underside of rack of ribs (or score along the length of the rack with a knife, taking care not to puncture the meat).
Just before serving, heat a gas grill to medium-high. Remove ribs from wrapping and drizzle with BBQ sauce. Place ribs on hot grill, bottom side down, for 3 minutes. Flip only once, and grill the top side for another 3 minutes, until meat is slightly charred and sugar from the BBQ sauce has caramelized.
Just as baby back ribs have nothing to do with piglets, St. Louis ribs have nothing to do with St. Louis. They're the trimmed-up version of a sparerib after the tips and flap have been cut off (called a square cut). They wrap around the belly of the pig on the bottom of the rib cage, whereas the baby backs wrap the loin where the rib cage meets the spine. I serve St. Louie's exclusively at the Smokehouse because I like the flavor the moist bacon fat provides, plus my guests appreciate the additional amount of meat on the larger rib.