Monthly Archives: July 2010

BBQ Back Ribs on the Weber

These were the best ribs I’ve ever cooked. I walked into the grocery store looking for spareribs but they didn’t have that nice of a selection. My only other option was pork back ribs. Pork back ribs are taken from the top of the rib cage between the spine and the spare ribs. These did not say “Baby Back Ribs” though. The designation “baby” means that the cuts are from market weight hogs, rather than sows. I have found that pork back ribs or baby back ribs have more flavor than spareribs but both types are delicious. So for this recipe I cut slits into the membrane on the backs of the ribs (remove the membrane if you want to be “proper”). One of the slabs was covered in yellow mustard and then coated with my homemade rib rub. The other slab was coated with rib rub only.

After you have your ribs prepped, go outside and fire up your grill for indirect heating. If you are using a weber grill like I do, wait until the charcoal has turned white or covered in ash. If you put the ribs on while the charcoal is still black they are going to taste like charcoal.

The ribs go on the opposite side of the heat source – – meat side up! Close the lid and come back in an hour to add more charcoal. You want to keep your grill at a 250 degree temp.

The video will show you step by step how to make this all happen. Enjoy!

St. Francis blesses my BBQ

And the subject lines get more professional
by the day 🙂
This new video actually relates to my classy
subject line.
AND …it shows you how to grill an amazing sirloin steak.
Dont miss this. * I am putting it all on the line*
Highly recommended 🙂
Talk soon,

Babyback Ribs, London Broil, and Making Me Look Bad!

Bob, Pops, Matt O, Joeski, Mike S

Every now and then one of my fellow grill masters just plain “raises the bar”. Which is totally cool and all… except the part where *I* have to work that
much harder from now on  just to look like I know what I’m doing.

Mikey S & Barski's London Broil

And that’s what ‘ole Mikey Shugrue and Barski’s Dad (Pops) did this weekend when we all got together for the 4th of July.

Pops' Ribs

Thankfully, this is the LAST public video that I’ll be including them in for a while.

That’s good… because I’ve had about ENOUGH of
this “raising the bar” stuff.

So go check out the video below before I pull it down.

Grilled Beef Roast

Have you ever grilled a beef roast before? If you are like me, I always used to cook roast beef in a croc pot or in the oven. I hated the croc pot method because the beef tasted like it belonged in a soup. The oven method was ok but I always seemed to over cook the roast. What a conundrum!

The solution?

Grill it!

I grilled my first beef roast a month ago and it turned out awesome! It was cooked perfectly, had tons of flavor, and only took about an hour to cook.

Compare that to the croc pot method where it has to sit all day long.

So let’s get to it.

You will need the following ingredients to pull this off:

4 – 5 pound bottom round beef roast
Extra Virgin Olive Oil
Garlic Pepper Salt
Finely chopped fresh Dill (or herb of your choice)

Worcestershire Sauce

A1 Steak Sauce

A tin foil pan or oven safe pan that you can put on the grill

Rub the beef roast with all of the seasonings that you chose.

Put the beef in a bag or container and pour in a little bit of Worcestershire sauce (you want enough to coat the beef but not so much that it is swimming.)

Add an equal amount of extra virgin olive oil.

Let the beef roast sit in the cooler for about 2 to 3 hrs.

When the beef roast has marinated for 2 to 3 hours, go outside and fire up your grill. You want to use the indirect heating method here so only put the charcoal on one side of the grill.

When the coals are ready (gray and covered in ash) place the beef roast directly over the coals. You want to sear each side for about 2 minutes. Make sure you develop a nice crust.

After all sides have been seared, move the roast into your pan and to the other side of the grill. I like to put  about a ¼ cup of water mixed with some A1 Steak Sauce in the bottom of the pan.

Close the lid and leave it alone for approximately 30 minutes. After 30 minutes flip the roast over so that the top side can sit in the juice at the bottom of the pan.

Put the lid back on for another 30 minutes.

After this time, grab a meat thermometer and make sure your internal temperature is between 135 – 140 degrees (medium rare).

If it is at the temp that you like, take it off and let it rest for 5 – 10 minutes before slicing the beef.

There you have it! Watch the video and you will see how it’s done.