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CONTENTS
FOREWORD 9THE ART OF BARBECUE 10
TOOLS AND TECHNIQUES 12
The Cookers
13
Charcoal and Wood
19
Barbecue Tools
21
SPICES AND SAUCES 26
Barbecue Rub #67
29
Barbecue Rub #68
30
Ray’s Supersweet Rib Rub
31
Chicago Ray’s Prime Rib Rub
32
Dr. BBQ’s Fired-Up Fajita Rub
34
Superchicken Wing Rub
35
Herby Rub
36
Real North Carolina Vinegar Sauce
37
Thick and Rich Barbecue Sauce
38
Thin and Spicy Barbecue Sauce
39
 Yellow Barbecue Sauce
40
Orange-Chipotle Barbecue Sauce
41
Dr Pepper Barbecue Sauce
42
Banana Ketchup
43
RIBS RULE THE WORLD 44
Memphis-Style Wet Baby Back Ribs
47
Memphis-Style Dry Baby Back Ribs
50
Asian-Sauced Baby Back Ribs
52
Spareribs with Yellow Barbecue Sauce
54
Roadside Barbecue Spareribs
56
St. Louis–Cut Ribs with Orange-Chipotle Barbecue Sauce
58
 Barbecue Championship Ribs
61
Country-Style Barbecued Ribs
63
Windy City Rib Tips
64
Korean-Style Barbecue Short Ribs
65
Smoky Braised Beef Short Ribs
68
PORK, GLORIOUS PORK 70
Low and Slow Memphis-Style Pulled Pork
73
Competition-Style Pork Butt
76
Spicy Smoked Pork Picnic
78
Cuban-Style Leg of Pork
79
Bacon-Wrapped Pig Wings
83
Sliced Pork Shoulder Roast
84
Smoked Maple-Brined Pork Chops
85
Smoked Pork Loin with Banana Ketchup
86
Smoked Pork Steaks with Whiskey Onions
89
Cilantro-Smeared Pork Tenderloin
90
Double-Smoked Ham with Apricot Glaze
91
CHAPTER
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CHAPTER
2
CHAPTER
3
 
The big-time cook-off guys do some pretty extreme things toget the attention of the judges. One thing almost all of the topcooks do is inject their briskets with a avorful liquid beforecooking. You’ll need a kitchen injector, which is available at anykitchen store and most supermarkets. The avor and moisturethat it adds make for a great rst bite of brisket when the judgedigs in. For the home cook, it’s a little more work but the resultsare pretty good. Injecting will help keep the brisket from drying out but it won’t save an overcooked brisket. Be sure to checkthe temperature often with your meat thermometer to get itdone just right.
To make the injection liquid:Combine the broth, Worcestershire, onionpowder, garlic powder, and cayenne in a medium bowl. Mix well andrefrigerate until cold.Trim most of the fat from the pockets on the sides of the brisket. Thencut along the outside edge where needed to get rid of any loose pieces.The fat cap should remain mostly intact. If there is an extremely thickspot, trim it to even things out.About 1 hour before you plan to cook, cover the brisket loosely with plasticwrap. With a kitchen injector, inject the brisket with the liquid in agrid pattern, injecting about 2 tablespoons every couple of inches.
COMPETITION-STYLEBEEF BRISKET
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