barbecue recipes

5 Recipes for Real-Deal, Slow-Cooked American Barbecue

Use your grill’s smoker box or a stand-alone outdoor smoker to make Baked Chicken Barbecue, BBQ Pork Loin, Barbecued Country Spareribs, and more.

By Amy Ahlberg

5 Recipes for Real-Deal, Slow-Cooked American Barbecue

True barbecue is slow-cooked, with meat flavored by a dry rub or tenderizing sauce.

RODALE NEWS, EMMAUS, PA—Sure, sometimes we refer to meat that we’ve grilled as “barbecued.” But true barbecue—tender, slow-cooked meat—is a whole 'nother animal. Though the U.S. boasts four different major barbecue regions (Carolina, Kansas City, Memphis, and Texas), all four involve low- and slow-cooked meats that are cooked over wood smoke for flavor and tenderness. Each region has its own barbecue recipes and uses its own signature style of meat and sauce to create different mouthwatering results. For example, Kansas City barbecue recipes are best known for hickory-smoked meat and a medium-spicy tomato-based sauce; the Carolinas specialize in slow-cooked pork and vinegar- and pepper-based sauces; and Texas is known for beef brisket and tangy, tomato-based sauces with the added kick of chile and cumin. Memphis-style barbecue recipes are defined by wet ribs basted with a mild, sweet sauce; dry ribs that have been rubbed with spices; and pulled pork sandwiches topped with slaw. In most cases, sauces are generally used after the meat is removed from the heat.

True barbecue is smoked—that is, cooked indirectly in the presence of smoking wood chips. Though smoking is done much more slowly than grilling, you can use your (covered) grill to do the job. If your grill has a built-in smoker box, fill the box with wood chips and light the burner on high heat until you see smoke, then lower the heat for cooking. If your grill doesn’t have a smoker box, make your own by wrapping water-soaked wood chips in heavy-duty aluminum foil. Poke some holes in the top, and place the pouch under the grill’s rack over a burner. Preheat on high until you see smoke. Or cook meat in a smoker, an outdoor cooker made especially for smoking foods. The temperature in the smoker should be maintained at 250 to 300°F for safety. Keep two thermometers on hand—one for inside the smoker, and a meat thermometer to gauge the internal temperature of the meat. The meat thermometer is key, as thoroughly cooked meat from a smoker can still look pink due to the way smoke interacts with meat. So not only does knowing the food's actual temperature protect you from foodborne illness, it also keeps you from overcooking.


Published on: May 27, 2010

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It is perfect time to make

It is perfect time to make some plans for the future and it is time to be happy. I've read this post and if I could I desire to suggest you some interesting things or suggestions. Perhaps you could write next articles referring to this article. I want to read more things about it!

Barbecue recipes

These Barbecue recipes certainly look very tasty. In Germany there are now many advertise grills and the buying of grills. There was on advertisement that said: kaufen sie jetzt ihren grill und bereiten sie sich perfekt auf das kommende Barbeque vor, mit einem paar guten holzkohlegrill ist das jtzt kein problem mehr und sie können sich schon sehr auf die grill saison freuen und endlich richtig losgrillen.

Now its time again for the new grill season and I already started to prepare the first BBQ meals.

Looks Amazing

Oh my. This looks absolutely spectacular. I like the way you define "barbecue" as well. It's so important that it's cooked slowly. My husband considers himself the Barbecue Master, and his motto is "The slower, the better." I'm not sure he's smoked it very often though. I will have to get some wood chips.
And thanks for the tips, Tori!

Betty L.
Mother of 2
Professional House Cleaning

Holiday BBQ Tips

I truely enjoy the Rodale articles brought to my mailbox. Research results about Food, pesticides, shopping advice. It would be desirable to have the Rodale News with a consistent approach.

Especially in the recent months there were several articles highlighting the importance in shifting to a plant based sustainable diet to protect our health and the planet. It all makes perfectly sense.

How come that for the holidays you get a relapse, writing about BBQ pork loins and Chicken drumsticks. This is what is killing this country anyway. Don't you read the research articles you publish?

I had hoped for some juicy but healthy recommendations when opening this article.

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