Dry Rub BBQ Beer Can Chicken

In my ongoing quest to grill as many different varieties of beer can chicken as possible, I realized that I haven’t really done a classic barbeque dry rub. This recipe is great on its own or with BBQ sauce (like my favorite Dr. Pepper sauce).

Ingredients:

1 whole chicken (about 4.5 pounds)
Approximately one tablespoon vegetable oil
Salt and pepper

Dry rub ingredients (these are all approximate. Add more or less of each to get the flavor you want):

2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon ground red pepper

Directions:

1.    In a small bowl, mix all dry rub ingredients.
2.    Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.
3.    Coat chicken with vegetable oil, and sprinkle with salt and pepper. Then cover with dry rub.

 
4.    Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other. Or, place the coals in a ring along the outer edge of the grill, with the drip pan in the center.

 
7.    Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.

 
8.    Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.
9.    Let chicken rest at least 10-15 minutes before carving.

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Fall-off-the-Bone Smoked Ribs on the Grill

Looking to make tender, juicy, fall-off-the-bone smoked baby back ribs on the grill?  Give this recipe a try - you won't regret it!

 
Ingredients (serves 4):

1 rack baby back ribs
Ketchup and molasses BBQ sauce (or whatever sauce you prefer)

Dry rub:
1 cup brown sugar
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon red pepper flakes

Directions:

1.    At least one hour (and up to 24 hours) before you’re ready to cook, apply the dry rub.  First you’ll need to remove the membrane (a thin layer of skin on the bone side of the ribs). The easiest way to do this is to insert a dull kitchen knife between the membrane and the bone, then move it around to loosen the membrane away from the ribs. Once its loose, pull it off using your hands in one large piece.  Removing the membrane will help more of the dry rub and the smoke flavors get into the meat.
2.    Combine all dry rub ingredients and rub generously over ribs.  Keep in refrigerator until 30 minutes before cooking time. Remove from fridge and let sit for 30 minutes to reach room temperature.
3.    While ribs are sitting, heat about 16-20 pieces of charcoal in a chimney starter (here's the one I use) and soak some wood chunks in water.  Place the coals on one side of the grill.  Add the wood chunks to the coals a few minutes before you’re ready to start cooking. Place a drip pan on the other side of the grill, below where you'll put the ribs.
4.    Place the ribs on the opposite side of the grill from the coals and wood chunks in a rib rack (like this one) or bone-side down. Cover the grill, with the holes in the lid open and directly above the ribs to get a good smoke flow.
5.    Cook for three and a half hours, adding about 8-10 coals and another pre-soaked wood chunk every hour of grilling time.
6.    After three and a half hours, brush the meat with the BBQ sauce. Close lid and cook another 10 minutes, then remove ribs from grill.
7.    Let ribs rest for 10 minutes.
8.    Using a sharp knife, cut through the ribs between the bones.

 
9.    Toss the ribs in the sauce, serve and enjoy.

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Oh Hells Yeah – Bacon-Wrapped Pork Tenderloin

Theory: everything tastes better grilled.  Corollary: everything tastes better wrapped in bacon.  Ergo, everything tastes better wrapped in bacon and then grilled.  Pork tenderloin is no exception.

 Enjoy!

Ingredients:

Pork tenderloin
1 cup brown sugar
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1 teaspoon chili powder
Bacon

Directions:

1.    The night before you’re planning to grill your pork tenderloin, mix the brown sugar and spices together to form a dry rub.  The measurements above are just approximations – you don’t need to break out the measuring spoon.  And feel free to deviate from that list.  You just want to make sure you get a lot of brown sugar, some salt, pepper, and then whatever other flavors you want.  Open the spice cabinet and go nuts.
2.    When you buy pork tenderloin at the store, it usually comes in two pieces in a single package.  Coat both tenderloins with the dry rub.  Cover and refrigerate overnight.

3.    Remove tenderloins from the fridge and bring it to room temperature.  Then wrap the tenderloins with bacon.  Use toothpicks to hold the bacon in place if necessary.

4.    Heat your charcoal in a chimney starter, then arrange the grill so that half the coals are on one end, and the other half on the other, so that the middle is clear.
5.    Place the tenderloins in the middle of the grill, so they cook over indirect heat.  Warning: bacon grease is very flammable.  Watch for flare-ups and do not attempt to cook over direct heat.  You will end up with flaming pork tenderloins that are charred on the outside and raw on the inside.

 
6.    Cook for approximately 20 minutes on each side.
7.    Remove from grill, tent with aluminum foil, and let rest for about 10 minutes.  Enjoy!

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