How to Clean Pork BBQ Ribs

Clean ribs is a primary requirement prior to barbecue.  But before you add dry rubs, marinades and seasoning, we'll need to spend some time getting the ribs prepared and ready.  The process is somewhat simple but can be daunting if you've never been exposed to the preparation process. 

We'll take you through the simplest form of preparation and cleaning before you fire up your grill for amazing ribs.  So let's get the ribs ready as you will need the proper amount of time to ensure they are cooked for serving.

There are a couple of methods for cleaning and flavoring ribs prior to barbecuing on the grill.  We'll show you what has worked for us. 

To get your ribs ready for grilling you'll need to do a couple of things.  The first requires removing the silvery membrane followed by thoroughly washing.

Steps on How to clean ribs

1. Place the BBQ ribs on a large platter or tray.

2. It's a good idea to have the ribs cold but not completely frozen or at room temperature.  You'll need to remove the back silver membrane (The membrane is like a fibrous skin that will block the flavor of spices and marinades from penetrating the meat). If you aren't comfortable trimming it yourself, ask your butcher to remove the membrane while it's pliable but not frozen.  If the film is frozen it will tear prematurely before you've completely removed it and thus you will extend more than the average amount of work necessary to remove the film. 

The best way to start the film removal is to use a section of paper towel or a small butter knife.  With the paper towel find a corner section of the film and pull toward the opposite end of the ribs.  Pull evenly and slowly so the film will remove in as large a section as possible.  If using a butter knife slip the knife underneath the film as you make contact with the meat. 

Pry the film upward to create a gap between the film and the meat.  Afterward slip a finger just beneath the loosened film then pull upward until you feel the film pulling away from the ribs.  Continue lifting and pulling slowly until the film is removed.  Repeat the process as necessary to expose the back of the ribs. 

3. After the film is removed gently wash the entire surface of the ribs.  Dry the ribs with a paper towel or lint free cloth.

4. Coat the clean ribs with the BBQ rub (Dry rubs use a combination of herbs and spices to impart an added level of flavor to BBQ ribs). It's at this point that we discuss an alternative to directly applying the dry rub. Some say that they apply a little olive oil or some neutral liquid to the ribs to create the needed contact to the ribs.  I've used both processes many times and I find if I want to pre-marinade the meat I will use a simple addition such as yellow mustard.  Rub completely with the mustard then allow the meat to site for about 1 hour then apply the dry rub.  The mustard adds a little tartness to the meat and nicely adds a level of tenderizing you really don't get from oil.  So, consider the mustard if you're so inclined.  To help you after cleaning the ribs Jake's provides a wonderful set of BBQ dry rubs that make grilling ribs simple and easy. The steps to grilling ribs with dry rub are as follows, cover with plastic wrap or aluminum foil and refrigerate for 1 - 3 hours to marinate the ribs.

5. Once the clean ribs have marinated in BBQ dry rub, remove the wrap and allow the ribs to rest on a kitchen counter for about 20 minutes.  This will bring the meat somewhere near room temperature.  Place the ribs on the grill to start the cooking and grilling process.

Once done, remove and set aside for 5 - 10 minutes, BBQ ribs will generally continue cooking for a few minutes as they cool to just the right temperature for eating. Now that you've learned the rib cleaning process why not take a look at the barbecue sauce and dry rubs used at Jake's Famous Foods to enhance the flavor of these meats.  Use code Barbecue10 to take 10% off at checkout.

Friends and Rib Cleaning

A close friend asked me how to best to clean ribs, especially since he was fond of those Dino style ribs.  He also asked if it matters the way different ribs types are cleaned. Should you spend more time or manage the process differently when it comes to baby backs versus spare ribs versus plate or beef ribs?  The difference comes when you change the type of meat that you will barbecue.  In fact, when you plan on grilling beef ribs you'll find that there is a heavy layer of fat on the underside of the ribs.  Each rib type, no matter what it is beef ribs, or pork ribs both should be cleaned.  When it comes to baby back, spare ribs or country-style ribs the method of cleaning is generally the same.  

First ensuring that the ribs have reached room temperature so that they are pliable.  

Second, making sure that the ribs are dry and not moist.  So, to ensure the ribs are dry you'll need to use paper towels to remove the moisture.  

Third, you'll need either fingers, a flat butter knife or some other item to begin pulling up the membrane.  

Fourth, start from the point of the ribs farthest away from you and pull the membrane toward you.  Slowly pull the top most edge of the membrane toward you and away from the meat.  Be careful the membrane may strip apart which is OK.  Just remember to grab a new edge and keep pulling toward you.  If you prefer to start at the bottom nearest you and pull upward that's OK too. We start from the top, because we found that the membrane will shred more when pulled from the bottom.  

After clearing away all or as much of the membrane as you can next you can begin washing the ribs with cool water.  If you have gloves you can put them on now.  If not, then press on and wash vigorously on the top and the bottom of the ribs. One complete dry the ribs with paper towels.  You'll want to remove as much water from the ribs as possible.  You'll be doing the drying in preparation for the marinade or dry rub.  Personally, at this stage we like to provide a little extra flavor and tenderizing by coating the ribs with yellow mustard, but of course you can you whatever works for you.  When coated or seasoned place the ribs in a container or plastic bag and store them in the refrigerator until about an hour before the planned grilling. At that time you'll want to pull them out and allow them to rest on your kitchen counter as they get close to room temperature.   

On beef ribs you'll apply the same clean methods as before except for one very important step.  You'll find with beef ribs the fat layer is almost impossible to pull off by using a butter knife or finger tips.  At this stage the best method is to use a sharp knife and remove as much of the fat as possible.  Try to get as close to the bones as possible. Once done you can start the cleaning process.  Once done washing towel off the ribs and at this point you can use mustard or seasoning to prepare the ribs before storing. 

We hope this information helps as you plan your steps for this and every other barbecue going forward.  
 

For additional information on Clean Ribs see our BBQ Tips BBQ Tips

Enjoy!

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We couldn't resist the opportunity to create a basic video on How To Clean Your Pork Ribs.  Follow these simple steps to clean and remove that silvery film from your ribs. 

 

 

 

 

Can or should a tri-tip be seasoned the night before?

 

The short answer is YES.  The long answer is you really don't have to but to improve the flavor of the tri tip it should be at room temperature for grilling or roasting preferably seasoned and ready to go.  Now, seasonings can come in some pretty basic forms like salt, or salt and pepper in equal part mixes.  We prefer the more elaborate mixes that we make such as our Jake's Famous dry rubs. 

Now we know that not everyone will rush right out and get these amazing dry rub seasonings even though you should.  But for those who don't want to exert the effort we've added what we consider to be some pretty good seasoning recipes below.  Whether you like the more savory or the sweeter combinations you'll want to try any or all of them. 

And for this post we'll add what we consider to be the top 7 dry rub mixes we use often...and that's of course if we don't use our own blend of dry rub seasonings which you can get right here  or on Amazon and if you have Prime you can expect them the next day.  OK enough of the grift let's get to the recipes.

Brown Sugar Spicy BBQ Dry Rub Ribs Recipe

• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 2 tablespoon Hungarian paprika
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cayenne pepper
• 4 tablespoon brown sugar
• 2 teaspoons granulated garlic
• 1 tablespoon Kosher salt

Tri Tip Roast Rub Recipe Santa Maria

• 1 tablespoon fresh ground black pepper

• 2 teaspoons salt

• 1/2 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried rosemary

• 1/4 teaspoon cayenne pepper

• 1/2 tsp Dijon mustard

• 1/3 cup red wine vinegar

• 1/3 cup vegetable oil

• 4 cloves crushed garlic

Citrus Style Tri Tip Rub Recipe

• 4 teaspoons Garlic Powder

• 2 teaspoons Paprika

• 2 teaspoons Dried Orange Peel

• 1 teaspoon Chili Powder

• 1/2 teaspoon Black Pepper

• 1/2 teaspoon Kosher Salt 

Homemade Cajun Tri Tip Rub Recipe

• 8 tablespoons paprika

• 3 tablespoons cayenne

• 6 tablespoons ground black pepper

• 4 tablespoons garlic ground

• 3 tablespoons onion ground

• 6 tablespoons sea salt

• 2 tablespoons ground cumin

• 4 tablespoons dried oregano

• 4 tablespoons dried thyme

Santa Maria Tri-Tip Rub Recipe Basic

• 3 Tablespoons Granulated Garlic

• 2 Tablespoons Salt

• 2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rub

• 1 teaspoon ground black pepper

• 2 teaspoons ground cumin

• 1 tablespoon Hungarian paprika

• 1/2 teaspoon ground coriander seed

• 1/2 teaspoon cayenne pepper

• 1 tablespoon brown sugar

• 2 teaspoons granulated garlic

• 1 tablespoon Kosher salt

Santa Maria Brown Sugar Rub Recipe Basic Garlic

• 3 Tablespoons Granulated Garlic

• 2 Tablespoons Salt

• 2 Tablespoons Brown Sugar

• 2 Tablespoons Coarse Ground Black Pepper

Garlic Dominant Tri-Tip Roast Rub Recipe

• 5 tsp granulated garlic

• 2 Tbsp Kosher salt

• 1 Tbsp ground black pepper

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 2 tsp mustard powder

Now these are great rub recipes.  So to answer the question about seasoning or marinating overnight we course say YES.  Keep in mind that seasoning overnight will mean that the first layer of seasoning will be absorbed quickly into the tri tip. Our solution for that is to layer the meat with standard yellow mustard.  Following the mustard let the meat rest for two hours to absorb and aid in the breakdown of muscle fibers. One done coat the meat with the seasoning mix.  This coating process should be much easier with the yellow mustard.  Keep in mind it's a good idea to re-coat the tri tip about 4 hours in.  This will layer in the seasoning again and will help reduce dry out and drop off of the seasoning. 

Now just before say 1 hour before grilling add one last layer of seasoning.  By doing this the seasoning won't easily burn up if you leave on the hot part of the grill too long.  Keep in mind there is a specific process to grilling tri tip.  If you are on your first tri tip or would just like to know more about how to grill tri tip the right way follow our link 1 and link 2 to directions to aid in grilling your tri tip.  One other thing these links are geared toward charcoal grills so you can easily adapt the process to gas or wood grills.  

The seasoning dry rubs are excellent for tri tip, as well as chicken, roasts and even fish.  Give them a try.  

Practical Experience.  

A friend of ours Jim always wanted to learn how to season meats.  So, we traded some of his delicious special recipe chocolates for our process of seasoning and marinating.  He had a new grill one of those pellet types or as they say "set and forget it".  He told me he tried the process but for some reason it just didn't come out the way he liked.  I saw the problem right away...and pointed out those pellet grills introduce moisture into the meat so if you like your ribs or tri tip to be really juicy and liquidy (OK maybe not the best word, but it works) then a pellet grill is the thing for you.  But if you enjoy meat the way you grilled it when you were a kid using just plain charcoal and hardwood then it would be pretty near impossible to replicate the process using a pellet grill.  I told him to ratchet up the heat and reduce the amount of pellets that would drop in the chamber.  With some adjustments the process worked like a charm.  The only real downside is that the meat could not be seared as least effectively the way you would using a charcoal or wood grill.  He now loves the process and we are the benefactors of some pretty sweet chocolate.  I think we both made out in this deal. Given the chance we know that you can achieve just as good or better results than Jim.  In fact if you follow these steps and order our dry rubs you will end of with amazing results.  

We hope you enjoy the rubs, seasonings and the process of barbecue.  

Ya know when you're done with the tri tip and while the world is beginning to open up again it might be a good time to consider taking a trip.  Use our travel link to get to some pretty fantastic travel sites.  And of course we get a small stipend when you choose to opt in and take a trip...I know I am.

The Best Dry Rub for Ribs Recipe

Its Time to Make Your Best Dry Rub for Ribs Recipe

A long time ago I would never consider myself so arrogant as to say "Hey, I know what the Best Dry Rub for Ribs Is".  Man, that's a "bold statement".  Truth is there are literally hundreds of Rub and Rub Recipe Rib types that can meet your fancy.  So, I'm a little leary when I see some website or blog taunting the fact that they know what the best this is or that is when in fact most have no idea at all.  I've been in the business of Barbecue and Barbecue production production for over 20 years now and some days I find myself wanting to know more about the career choice and the products I've made.  But in reality when you compare our knowledge against so many of those bloggers I guess you find out that we might actually know something about the topic.  So, we'll take a shot at giving you the best of our experience and work toward heading you in the direction that would serve you best.  Or at least what we believe will serve you best.  Keep in mind dry rubs vary just like people's preferences for spicy and non-spicy foods, it's all relative and cultural.  I've been some place across the globe that you couldn't pay me to eat some of the things I saw but when properly conditioned folks eat them like there's no tomorrow.  So, on to the topic of what is the Best Dry Rub for Ribs.

We'll focus on pork ribs and the application process necessary to make them tender and juicy.  As a proctor in the field true barbecue should not be so tender that the meat falls of the bone.  Think of picking up a rib bone with a clean shirt on only to find half of it on your clothes.  You want to have a degree of firmness in the meat while giving the best chew texture possible.  A good rib is moist and meaty, a great rib is tender, moist, meaty, juicy, and firm exhibiting an amazing meat flavor all at the same time.  So if you're going to season the meat then you want to focus on the end first which ultimately is the desired taste you want out of all the effort you put in.

We believe in properly marinating the meat beforehand.  That means if the meat is frozen you'll need to thaw it out.  If the meat is old you'll probably want to throw it out and start over.  You'll want to give yourself the best chance possible at achieving the best taste possible so starting with a good fresh cut of meat is just about the beginning of the process.  As for seasonings and marinades you'll want to ensure your seasonings are fresh.  So, if you decide to make the seasoning mix at home you'll need to check the expiration dates on your peppers, paprika, onion, garlic and all the other elements that will go into your Dry Rub for Ribs.

One thing I focus on a whole lot which not too many people talk about is the use of Yellow Mustard.  I can't say enough about something so simple that will deliver a really nice flavor to the meat. I like meat to have a subtle tartness during the marination process. Yellow Mustard adds that bit of tartness that I just can't seem to get from brines or a submersion in liquids.  So, first clean the meat, wash it thoroughly pat it dry then follow with a nice coating of the Yellow Mustard.  Here's a key to the process allow the mustard to do its job properly.  That means allow the mustard to remain on the meat for at least 2 to 3 hours.  That will help break down the muscle fibers and tissues in preparation for the application of the dry rub.

Once marinated begin the application of the dry rub.  The dry rub must be applied evenly that means that we want to see the meat coated on all sides.  I like to be able to see the redness of the meat through the dry rub.  If you have so much rub that all you see is rub on all sides of the meat then you've applied too much dry rub.  You can start over by washing the meat to remove the excess dry rub.  Keep in mind you will not have to begin the mustard process over as the meat is already marinated and ready for seasoning application.  Add about 4 to 6 tablespoons of the dry rub over the meat.  If the rub has sugar in it keep in mind sugar will begin to caramelize once it nears the 275 degree mark.  When you get past the 275 degrees sugar can start to burn so a good temperature for grilling or cooking the meat is around 250 degrees.  We want the meat to rest in this temperature for a long period of time usually about 2 or more hours.

Now at about 2 or more hours the meat is approaching the desired finishing temperature.  But we want the meat to be tender and juicy so we're going to keep grilling. You may notice that as the process continues longer the increments of cooking Temperature may slow down.  What this means is that is the temperature goes on the internal heat of the meat may drop down from 5 degrees per 15 minutes to 1 or 2 degrees per 20 to 25 minutes.  This is very common and means that you have reached what is called in the business the "stall" period.  It's the point in which the application of heat will no longer cause the internal temperature of the meat to rise without some other process involved.  Well we have just the deal to resolve the stall.  Some call the process the "Texas Crunch" an odd sounding name which I tend to think is the result of the materials used to get past the stall point.  Essentially you take a large piece of aluminum foil and completely wrap the meat sealing it in the foil.  It is at this point you'll decide if you want to flavor the meat even more or if you'll simply complete the cooking process.

To complete the cooking process you'll allow the meat to continue cooking for about an hour.  If you apply a meat thermometer you'll notice after about a half hour the meat's temperature has risen and gotten closer to the desired finish point.  Once you achieve the desired temperature of about 200 degrees you'll test the meat by simply pulling on one of the bones.  If the meat is firm then you've done your job and are to be congratulated.  If the meat is break apart then you may have overcooked the meat but not to worry there is a way to fix this.  Simply leave the meat on the grill and open the foil down the entire rack. The meat will continue cooking on the foil with topside open.  Allow the meat to rest on the grill for about 30 minutes this will dry up any moisture and will firm up the meat.

Now we can't say enough about the finishing steps needed to complete the ribs.  The ribs MUST rest appropriately. What does that mean...it means that the ribs must be held in a location that is contained either a large cooler or an oven where no additional heat is applied.  The ribs will give over their heat and continue some internal cooking for that period of 30 to 45 minutes.  Do not worry about them remaining warm as I think you'll find when they are properly rested the meat will exhibit the perfect degree of warm during the eating cycle.

Optional flavoring the meat.  If you desire to flavor the meat you can do the following which I've done often.  Take 3 to 4 1/4 in pats of butter and lay them on the foil underneath the ribs.  Then add about 1/2 cup of liquid either Apple juice, Guava juice, Pomegranate juice or if you're really daring some form of soda pop like Dr. Pepper or Coca Cola.  Seal the foil and allow the ribs to steam in the mix.  Keep in mind if the liquids were cold then you will probably add another 25 minutes to the cooking cycle.  Allow the meat to reach the desire cooking temperature of about 200 degrees.  Once reached open the foil and allow the meat to continue cooking for about 30 minutes.  Your meat at this point has reached the fall off the bone stage however, we want to firm them up by drying out the ribs with the foil open.  When all is done move the ribs to a container such as a cooler or oven and wrap them so that they will rest for at least 30 minutes to an hour. 

Now to the Best Dry Rub for Ribs Recipe  

The Best Dry Rub for Ribs must contain some key elements such as Paprika either Spanish, Indian or Hungarian, Black Pepper, preferably coarse ground, salt either smoked or kosher or if adventurous celery salt, Onion either ground or coarse and dried, Garlic the same as Onion, for spiciness you can use cayenne pepper an old standby or dried jalapeno and if you just want basic heat then bump up your levels of coarse ground black pepper.  I also use a nice round amount of mustard flour which gives an amazing tartness all the while delivering a little pucker to the rub.  Last but not least I use white sugar or some form of sugar.  In most cases I will use Brown sugar.  The Brown sugar has a more mellow flavor that pure white and will caramelize nicely on your ribs and chicken.  And for those who like a little bit of chili imitation in their dry rub I use cumin ground.
 
So let me collect all those Dry Rub items for you below.

• 3T Paprika 
• 1T Black Pepper
• 1T Salt or Celery Salt
• 1T Onion Powder
• 2T Garlic Granulated
• 1/2 T Cayenne pepper or Jalapeno Dried
• 1-1/2T Mustard flour
• 4T Brown sugar
• 1/2 T Cumin

With this recipe you will create your Best Dry Rub for Ribs that you've ever made.  And as a friend of mine once said, "it's not so much about the ribs and the rub that make a great barbecue, but really the friends that you're able to share it with".  I hope you have great friends and family to enjoy your results.

And after all that if you find you'd rather get your Best Dry Rub for Ribs pre-made then by all means visit our website at Jake's Famous Foods and go directly to our dry rubs page or visit our BBQ Deals page for some great specials use code: Barbecue10 and 10% off your purchase at checkout.

20 All Time Favorite Tri-Tip Rub Recipes

So many have heard about this delicious, succulent and almost delicately flavorful tri tip roast or steaks.  For those who have not heard about tri tip we can help with a somewhat short explanation. Tri-Tip for the most part is a triangular section primarily located in the front quarters of a steer or cow.  The section resides primarily between the breast and the legs of the animal.  The tri-tip is sometimes known as the "Newport Steak" or "Santa Maria Steak".  The cut of meat is extremely popular in the Central California Coast region where Santa Maria Style barbecue has become synonymous.  We know that there are as many claims regarding how Santa Maria tri-tip came into being as there are recipes for making the desired cut of meat.  Most of the stories start with a butcher and an unwanted cut of meat sometime in the mid to late 1950s. In addition we've heard stories over the years about the cut of meat and it origins in foreign locations such as Germany, France and Spain.

While we believe that the initial idea for the cut of meat will always be in question we also believe that the results of grilling or roasting the cut will not be in question.  This is an amazing cut of meat that when properly grilled or roasted produces phenomenal results.  How often can a cut of meat produce the characteristics of a roast, a steak, a loin cut and more?  Tri-tip is that cut of meat that is so extremely versatile and yet the way in which it is cooked is among the most basic almost "caveman" styles of cooking.

For those who know tri-tip this may be merely a rehearsal of facts and information.  You've already had the pleasure of direct introductions and most likely have produced a few if not many tri-tip meals.  And as for cooking, whether it be grilling, roasting or barbecue there is not 100% correct format.  The format depends on your needs and the results you wish to capture.  If your limited by the confines of your space such as an apartment or shared living quarters then the outside grilling process may never enter into your discussions.  If your in cold or rainy confines then the same may be said of your location. However, if you have access to some method of cooking external to your kitchen stove then the results you produce will be just as good if not better than what everyone else can produce.  I myself have tried oven roasting, direct grilling, barbecue, and smoking.  The primary difference in the cooking methods is "time and heat source".

Oven roasting will produce wonderful results but searing of the meat may not be as easily done unless a secondary grill plate is introduced.  Smoking is a wonderful format that produces incredible results however, one must have time and the correct amount of heat to produce those cherished results.  The beauty of smoking is the introduction of woods and the richness that each type of wood produces.  Keep in mind that the smoke is not cooking the meat, rather the smoke is flavoring the meat for the end result which of course is eating the results.

PURPOSEFUL TRI-TIP RUB RECIPES

Our purpose here in this post is to provide a new listing of tri-tip rub recipes that one can use to produce exceptional results.  We've tried every recipe we list here and can easily tell if the results were decent or epic.  The recipes for tri-tip rubs are not listed in degrees of preference one over another.  The tri-tip rub recipes are listed similar by form.

A word about the true nature of a decent tri-tip rub.  Tri-Tip Rub Recipes are meant to enhance the final taste of the meat.  All that means is that when you bite into the cut portion you are able to taste the beef and the flavoring that you've added.  Now, since tri-tip is a fairly thick cut of meat it can be hard to introduce flavor directly in the center portion.  We know this because over the years we've tried many different ways to achieve internal flavoring.

The most basic method we used to enhance the internal flavor was by direct injection.  We took our tri-tip rub recipe and mixed that in with some liquid ingredients like Apple or Guava juice concentrate then directly injected the mixture into the meat.  In addition the external part of the meat was coated with a basic yellow mustard to assist in the microscopic level of tissue breakdown while also acting as a carrier for the seasoning.  But first we allowed the injected and coated tri-tip to marinate in the refrigerator for about an hour.  Afterward we applied our tri-tip rub generously then put the meat in a container and continued resting the meat for an additional two hours.  After a total of 4 hours of marinating the meat was brought out at least 1/2 hour in advance and allowed to rest in the container on the kitchen counter to achieve room temperature.  Following that marinating and resting effort we prepared our grill and began the process of producing an exceptional tri-tip.

For those of you who don't know we prefer the sear first then roast method.  This method is easy to do and produces exceptional results.  Just sear your marinate tri-tip on each side for about 4 to 6 minutes then move the seared meat to receive indirect heat.  More simply said, move the seared meat away from the primary heat source either to a cooler section of the grill or a section in which one of your burners is turned off if barbecuing outside.   For those who are roasting their tri-tip after searing simply moderate your temperature to around 225 degrees.

There are two schools of thought regarding searing of Tri-tip.  The first says one should sear the meat prior to grilling, barbecue.  The second school of thought says that one should sear the meat after the roasting process.  Searing is the direct effect of the Maillard process and is intended to create a texture differential between the outer surface of the meat and the inner softer material.  Direct searing will produce a brown or brownish crust sometimes known as caramelization and will as many call it "lock in" or "seal in the juices" of the meat.  Reverse or the second form of searing is intended to all the roasting of the meat first so that the internal meat is balanced in cooking.  Afterward the reverse searing method is applied and the is cooked at a high temperature to achieve caramelization.  We opt for the first method because as a practical matter the charcoals may have burned down to such a level that little if any charcoal is left to produce the high heat required.  In fact to get the level of heat necessary you may have to add additional segments of charcoals which after the sear process will be wasted and unused.  Your choice of searing method is dependent on how evenly you want to achieve the doneness of the inner roast.

How to know if you're using the right amount of wood for smoke.  The use of wood and the amount of wood related to smoking tri-tip is critical. Over the years we've used all kinds of wood and wood types.  We've used red oak, and hickory, along with pecan, and alder and peach, apple and various other wood types.  The one thing we've come to know is just how much wood to use and when to introduce wood into the barbecue process.  The average person may get their charcoal source going then immediately add wood into the process.  There are a couple of reasons that you may not want to do that.  First, wood smoke is a coating, it does not cook the meat.  Only heat from the burning of wood or charcoal or other product will cook the meat.  So, when it comes to wood one must first determine what they want the end result meat to taste like.  You must also realize that all woods are not the same, especially in the rate of their burning and also the amount of wood smoke they can impart.

The simplest way to manage wood smoke is just by using a very small amount until your personal confidence rises.  Meaning, after two or three barbecues you will begin to learn just what it takes to properly use wood smoke.  We've found that using too much wood can produce an extremely strong almost acidic taste in the meat, so strong that it almost cannot be eaten.  And over time we learned that a very light use of wood produced the best results.  To help with smoke management and for those that are smoking at home the soaking of woods is a very good way to slow down the burning process and thus truly manage wood smoke.  If this was a commercial operation then by no means would it be possible to soak the wood beforehand.  But for those working out of their homes it may be possible to soak the wood in a container or kitchen sink.

As for the amount of wood we've found that 5 - 6 Ounces and no more is the right amount of wood.  If you should use 1 lb or more then you will most certainly over smoke the meat.  As for placement we've found that smoking will depend on the length of cooking time prescribed for the meat.  If you intend to cook the meat for 5 hours as in a set of baby back ribs then within the first three hours of the 3-2-1 cooking process is the best time for smoking.  We will arrange our soaked 5 Ounces of wood such that as the charcoal burns somewhere just after the first half hour our wood will begin to smoke.  The wood source will continue to smoke when soaked for about 40 minutes to an hour.  We've found that the application of smoke over that period will deliver the best natural wood smoke flavor to the meat. 

So, let's get to the tri-tip rub recipes we believe will produce some awesome results for you.

Brown Sugar Tri Tip Rub Recipe

• teaspoons Kosher Salt
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 1 teaspoons chili powder
• 1 teaspoons cayenne pepper
• 1/2 teaspoons dry mustard
• 1/2 teaspoons cumin

Herb Grilled Flattened Rolled Tri Tip

• 1/4 cup chopped onion
• 2 Tablespoons butter
• 2 hard-boiled eggs, chopped
• 1 cup sour cream
• 2 cups herb seasoned croutons
• 1/2 cup hot water
• 1 egg, beaten
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons hot vegetable oil
• 1/2 cup water
• 2 Tablespoons Jake's Tri-Tip, Steak and Rib Dry Rub
• Olive Oil

Mustard Glaze

• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Honey
• 2 Tablespoons Balsamic Vinegar
• 1/4 Cup Red Wine
• 3 Tablespoons Yellow Mustard
• 1 Tablespoon Rosemary chopped
• 2 Teaspoons Kosher Salt
• 2 Garlic Cloves diced
• 1/2 Teaspoon Black Pepper
• 1/4 Cup Orange Juice
• 3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Citrus Style Tri Tip, Dry Rub Recipe

• 4 teaspoons Garlic Powder
• 2 teaspoons Paprika
• 2 teaspoons Dried Orange Peel
• 1 teaspoon Chili Powder
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Kosher Salt

 Santa Maria Tri Tip Rub Recipe

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Coarse Ground Black Pepper

Spicy Sweet Tri-Tip Rub Recipe

• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 Tablespoon paprika
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon dark or light brown sugar
• 2 medium cloves garlic, minced
• 1 Tablespoon Kosher salt

Homemade Cajun Tri Tip Dry Rub Recipe

• 8 Tablespoons paprika
• 3 Tablespoons cayenne
• 6 Tablespoons ground black pepper
• 4 Tablespoons garlic ground
• 3 Tablespoons onion ground
• 6 Tablespoons sea salt
• 2 Tablespoons ground cumin
• 4 Tablespoons dried oregano
• 4 Tablespoons dried thyme

Chili Cumin Tri Tip Recipe

• 3 Tablespoons Worcestershire sauce
• 3 Tablespoons black pepper
• 3 Tablespoons salt
• 3 Tablespoons garlic
• 3 Tablespoons chili pepper
• 3 Tablespoons onion salt
• 3 Tablespoons ground cumin
• 3 Tablespoons ground cilantro

Red Wine Vinegar Tri Tip Recipe

• 2 teaspoon Salt
• 2 teaspoon Black Pepper
• 2 teaspoon Garlic Powder
• 2 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Rosemary
• 1 teaspoon Cayenne Pepper
• 1/3 Cup Red Wine Vinegar
• 1/3 Cup Vegetable Oil

Spicy Grilled Tri Tip Recipe

• 1/2 teaspoon Cayenne powder
• 1 whole tri-tip roast, about 2 pounds
• 1 Tablespoon olive oil
• 1 Tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme

Rosemary Garlic Tri-tip Rub Recipe

• 1 Tablespoon garlic salt
• 1 Tablespoon onion salt
• 1 tsp pepper
• 1 tsp rosemary
• 1 tsp paprika
• 1 tsp sea salt

Smoked Paprika Garlic Tri-Tip Rub Recipe

• 1 tsp salt
• 2 tsp pepper
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1/4 tsp cayenne
• 1 Tablespoon mayonnaise
• 1 tsp smoked salt

Chipotle Tri-Tip Rub Recipe

• 1 Tablespoon coarse salt
• 1-1/2 teaspoons chipotle chili powder
• 1-1/2 teaspoons oregano
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper

Coffee and Clove Tri-Tip Rub Recipe

• 2 Tablespoon finely ground coffee
• 1 Tablespoon kosher salt
• 1 Tablespoon granulated garlic
• 1 teaspoon black pepper
• 1 Tablespoon brown sugar
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon

Spicy Coffee Tri-tip Rub Recipe

• 2 Tablespoon finely ground coffee
• 1 ½ Tablespoon kosher salt
• 1 ½ tablespoons garlic powder
• 1 teaspoon freshly cracked black pepper
• 1 Tablespoonn brown sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper

Lime Citrus Tri-Tip Rub Recipe

• 5 cloves garlic minced
• 2 Tablespoon fresh squeezed lime juice
• 1 tablespoon liquid smoke flavoring
• 2 teaspoons onion powder
• 2 teaspoons sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• Splash apple juice

Rosemary Sage Tri-Tip Rub Recipe

• 1/4 cup Kosher salt
• 1/4 cup finely ground black pepper
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup baker's sugar
• 1/4 cup dried oregano
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dry rosemary
• 1 1/2 tsp dry sage

Brown Sugar Lemon Pepper Tri-Tip Rub Recipe

1. 1/4 cup brown sugar
2. 1/4 cup paprika
3. 3 Tablespoons cracked black pepper
4. 3 Tablespoons sea salt
5. 2 Tablespoons lemon pepper
6. 2 teaspoons chili powder
7. 2 Tablespoons garlic powder
8. 2 Tablespoons onion powder
9. 2 teaspoons celery seeds
10. 1 teaspoon cayenne pepper

Simple Tri-Tip Rub Recipe

• 2 tsp. freshly ground black pepper
•  2 tsp. white pepper
•  2 tsp. cayenne pepper
•  1 tsp. onion powder
•  4 Tablespoon. granulated garlic
•  5 Tablespoon. salt
•  1 Tablespoon Smoked Paprika

Rosemary Dill Tri-Tip Rub Recipe

• 1 Tablespoon Salt
• 1/2 teaspoon Garlic salt
• 1/2 teaspoon Celery salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Paprika
• 1/4 teaspoon Dill
• 1/4 teaspoon Sage
• 1/4 teaspoon Rosemary

Fantastic Santa Maria Tri Tip Rub Recipe cooking video

Our Tri Tip Rub Recipes for sale

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub Natural Sugar Free
Santa Maria Dry Rub
Memphis Dry Rub Full Flavored and Sugar Free

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See GREAT DEALS on our BBQ Sauce, Dry Rubs and Condiments, Use code: Barbecue10 on our Specials Page now and take 10% off any Jake's product.

How long to marinate pork loin with BBQ Rubs

Pork Loin Tenderloin

One of the best meals we've ever eaten is properly grilled Pork tenderloin. Our grilled pork tenderloin was masterfully cooked using one of our most famous dry rubs.  And before the tenderloin was even rubbed the loin was prepped with just the right amount of "secret" marinade.  Some say this isn't so much of a secret simply because we've touted the use of this simple technique many times before.  No matter to many they have not heard of using this process.  But to a few this is the "go-to" method for marinating pork loin, pork tenderloin, pork ribs, beef ribs, steaks, chicken and more.  But before we go there let's learn a little bit about our meat.
For those who didn't know there are two forms of loin, the pork loin and the pork tenderloin which sound the same but are really are very different.  The primary difference has to do with the location at which the loin segments are taken from the animal.  As many know the pork loin is sometimes called "the pork loin roast" and is a larger section of the loin which is most often roasted.  The pork loin usually comes in two forms either "bone in" in which the loin ribs are left attached, or "boneless".  The boneless segments are many times tied with butcher's twine to capture the loin holding it from falling apart during cooking.  The outer location of the loin is normally the section in which pork rinds are cut and cooked.  Regarding the tenderloin this section comes primarily from the major muscle section along the central spine of the animal.  This area is primarily known as the most tender portion of the animal because the location is used for posture and not for the central task of movement. 

Pork loin is lean and can be juicy living up to its name.  It is a versatile meat that can be marinated, rubbed, smoked, baked, boiled or cooked in just about any other way you can determine.  Because the meat is so lean the real issues toward cooking the meat revolves around cooking times and just how long one should actually cook the meat.  In this case Knowledge is the best weapon in the battle toward achieving success especially for cooking or roasting. 

Now comes the "secret" method for properly marinated your pork loin or tenderloin.  The simple secret method utilizes "mustard".  That's right, just plain yellow mustard which is one of the simplest forms of marinade.  The mustard will not only coat the surface of the meat but will permeate a layer of the meat acting to further tenderize a segment of meat that for the most part is already tender.  But when we add the mustard marinade we want it to do double duty as a flavor-ant and also a tenderizer.  The flavor-ant will match extremely well with our selected dry bbq rub.  So, now the question becomes after adding the mustard marinade how long do you keep it on the meat before adding the bbq rub?  For the best results in marinating we suggest a minimum 1 hour and at least 2 hours if possible.  For best results the mustard marinade must be added to a cleaned and dried segment of pork loin or pork tenderloin.  The meat must then be placed in a plastic bag or container and refrigerated in the average use section of your refrigerator.  The meat must be cooled but not frozen and further the meat must NOT be allowed to rest on the kitchen counter at room temperature for more than an hour.  Resting too long on the counter may promote bacteria growth and could result in illness. 

The dry bbq rubs we recommend are our very own Jake's Famous Pure Santa Maria BBQ Rub or our Jake's Famous Tri Tip, Steak and Rib Rub.  We've listed two dry rubs due to their innate characteristics.  The Pure Santa Maria BBQ Rub is a coarser ground version of dry rubs with its almost Montreal scale and size of ingredients using large flakes of Kosher smoked salt, coarse ground black pepper, and chips of coarse ground garlic all combined with hints of ground mustard and ground onion powder topped off with just the right amount of parsley.  The Tri Tip, Steak and Rib Rub is a savory yet subtle sweet dry rub the uses compliments of brown sugar, savory tarragon, and garlic layered with oregano and smoked salts.  Each when properly coated on your pork loin or pork tenderloin with produce epic results. 

Overall there are 4 key elements in this process, the meat, the marinade, the dry rub and the grilling process.  We need to pay special attention to the fact that even though the pork loin and the pork tenderloin are derived from entirely different sections of the animal the grilling, cooking and roasting process are somewhat similar.  Grilling can be done on a kettle grill like a Weber or aluminum grill with gas or radiant heat and so on. Grilling or in this case barbecuing can be done on a smoker grill first by searing the meat then smoking it until it reaches the desired temperature.  So let's get to the process of grilling the pork loin/pork tenderloin. 

Steps To Grilled pork loin tenderloin How long to cook Per Pound:

• 1. Select your Pork Loin or Pork Tenderloin
• 2. Clean and Wash, patting dry afterward.
• 3. Marinate the loin and let rest for a minimum 1-2 hours. 
• 4. Season the Pork Loin with Jake's Tri-Tip, Steak and Rib Dry Rub  or Jake's Famous Pure Santa Maria Dry Rub
• 5. Let rest for 1 hour in cool dry place (refrigerator). Remove and let rest for 10 minutes at room temperature before placing it on the grill.
• 6. Prepare your grill bringing the temperature to 325 degrees.
• 7. Oil the grill grates with Olive or similar oil.
• 8. Place the Pork Loin/ tenderloin over the cooler section of the grill and place the top on the grill.
• 9. Ensure the top grill vents are open and the bottom vents are at least half way open.
• 10. Begin grilling until the temperature is between 155 - 160 USDA which is the range at which the US Department of Agriculture considers the meat to be fully cooked and out of the zone at which the meat is unsuitable for consumption.
• 11. Checking temperatures every 15 to 20 minutes will ensure that the meat is grilled to peak temperature. Keep in mind though that each time the lid is opened you may need to add 5 minutes to the grilling cycle to adjust for heat loss. Focus on a temperature check every 25 minutes once your grill is running at the perfect temperature.
• 12. Once the internal temperature reaches the safe range 155 - 160 degrees Fahrenheit, take it off the grill.

Let it rest for 5-10 minutes so the juices absorb and redistribute throughout the meat.

See our Grilled pork loin Tenderloin Cooking chart below to help out.

Along with your Pork Loin Tenderloin get Jake's Special Dry Rubs and BBQ Sauces at Discount prices at purchase: Use Code Barbecue10 with any item and receive a 10% discount.

Temperature Chart For Meats

Pork Chops	Gourmet	USDA
Rare	N/A	N/A
Medium Rare	N/A	N/A
Medium	N/A	N/A
Medium Well	155-165ºF	170ºF
Well Done	175-185ºF	170ºF

40 Grilling Tips You Need to Know for 2019 and Beyond

40 + Grilling Tips You Need to Know

If you’re looking for key BBQ Grilling Tips…you’ve come to the right place. In this post I will show 40 Grilling Tips that I use which have helped achieve my customer’s massive results for cooking and grilling barbecue.

Bonus: I’ve added links to our most popular BBQ Recipes to get you going fast and to achieve BBQ Success right away.

Before you start reading this page about BBQ Grilling Tips I highly encourage you to head over to my Facebook page and join me and others as we discover together the world of barbecue.

The Barbecue cooking process can be divided into separate and distinct categories and actions:

• Before the Barbecue, planning…what to cook
• Preparation for the Barbecue, the grill, the meat, the sauces and seasonings
• Marinating, seasoning
• Tools and equipment for barbecue, containers and transport • Starting the grill, heat management, temperature control
• Managing the temperature and time continuum
• Confirming the ending of the cooking grilling process
• Resting and warming the completed barbecue
• Serving

My tips will center around these 9 categories each designed to help you achieve success on every level. Let’s Get Started!

A. Before the Barbecue, planning…what to cook

Tip: #1 Who Are You Grilling For,  yourself or with others? I know it sounds simple but if your are cooking for others you may have to consider whether someone has an allergy or dislike for some meat or food type. Focus on meats or foods that can be cooked or grilled within a 4 hour window.

Too often so many of the comments I get about BBQ cooking and grilling involve those who’ve had a bad experience or an unpleasant experience cooking a particular meat or vegetable. 90% of the time I’ve found that the reason the meat or vegetables did not achieve the success sought by the user was due to poor planning. So many see the latest cooking craze on one of the popular food channels then head out to their local market or butcher to pick up that rib roast or brisket with eyes on cooking the meat in 4 hours or less. Consider the meat, the grill or the stove, the heat used, the conditions for cooking and grilling either indoors or out, and realize the basics for every 1 pound of red meat it can take the average grill up to 2 hours to cook at 275 degrees. So, a 10 pound brisket will easily take 18 to 20 hours if slow cooked at 250 to 275 degrees to achieve perfect tenderness.

Tip #2 Good quality meat relies on tenderness and flavor and is directly related to what part of the animal the meat is derived from and also how you plan on cooking it. Begin with the end in mind an old adage told to me by relatives and friends over the years not to mention professors. Your selection of meat will ultimately depend on the primary purpose for the cut as well as factors like color of the meat, marbling, fat content, age of the cut, and days until the meat will actually be used.

Tip #3 Buy the highest USDA grade available that is compatible with your budget. Be careful not to get caught up in the hype of supermarkets latest scheme of the day with names like “Butcher’s Cut” or "Five Star Prime”. The terms are focus on deception as they attempt to sell lesser quality cuts of meat for upper quality prices to an unknowing public.

Tip #4 Buying meats that are frozen can save money over fresh cut but it’s important to properly manage the thawing process before using the meat. Improperly thawed foods will cook similarly to properly thawed or fresh meats however improperly thawed meats will remain cold and raw in the center much longer than fresh or properly thawed thus during the cooking process you may receive inaccurate reading while cooking meats especially if you are measuring the temperature of the meats at the surface level. Follow the proper process for thawing meats to reduce the potential for production of bacteria especially when meats were left out to thaw on the counter.

Tip #5 Raw foods and meats should be stored and prepared separately, especially when the meats are not going to be reheated right away.
Limit your potential exposure to harmful bacteria and disease by preparing raw meats separately.  Once the meat is prepared wash down and sanitize the counters and surfaces with a solution of bleach and water.  This will ensure that your area is safe to continue the prep process and will act as a barrier toward transmission to other foods and people.

Tip #6 Always remove frozen meat from its packaging before thawing in the fridge. This will help speed up the thaw process especially with the Styrofoam insulator is removed.

Tip #7 Cleaning is essential to stall the growth of bacteria. Clean any surfaces that have come in contact with raw meats and thaw water or marinades used during or after the thaw process. Thoroughly wash usage areas with warm water and soap. A 25/75 mixture of bleach and water can be used the treat the area as a final step after cleaning. Spray the area with the mixture ensuring that all surfaces have been removed of dishware; food stuffs, packaging or obstacles then spray the area and wipe down. Let the wiped area air drive before future use. The preparation process is probably the most important step in barbecue. So many fail to realize the simple truth if you start out wrong you end up wrong. First visualize how you want your barbecue to turn out. Do you want mild or spicy seasoned meat or sauced meat that covers your fingers and gets all gooey? Are you just looking for a char on your hamburgers of grilled meats? Let’s spend some time on tips that will improve your preparation process.


B. Preparation for the Barbecue, the grill, the meat, the sauces and seasonings

Tip #8 Cleaning the grill before use can actually improve its performance and produce better meals.

Tip #9 Most grill manufacturers recommend cleaning your grill after every use. By cleaning the grill you actually allow the grates to heat to their intended temperature creating a better sear and grilling result. Caked on or charred on meats from previous grill sessions can actually distort the cooking temperature requiring more heat and time to cook your meal.

Tip #10 Cleaning for a gas grill: turn all the burners to “HIGH” and let the grill run for 15 minutes. This will cook off most of the debris. Afterward, use a long-handled grill brush to scrub the grate while it’s still hot.

Tip # 11 For a charcoal grill: Scrub the grate with a long-handles grill brush while the grill is hot taking care not to burn yourself or melt any plastic brushes. When the grill has cooled, empty the ash pan into a fireproof bag and discard.

Tip #12 Charcoal ash is actually good soil amendment for your garden. If you’re an avid gardener who enjoys barbecue consider using the leftover ash in your garden to help break up the soil and to add some essential minerals.

Tip #13 If cleaning the grill with cleaning fluids always ensure that the fluids have been washed off or completely dried before placing the grate over high heat.

Tip #14 Using high quality natural barbecue sauce, dry rubs and marinades can and do improve the taste of the meal but also can improve the satisfaction of your guests. Barbecue sauces and marinades are intended to tenderize and add flavor. Lesser sauces and dry rubs use ingredients sometimes considered unsafe and can actually collect leaving one feeling bloated or heavy. A good quality barbecue sauce or dry rubs like Jake’s Famous Barbecue Sauces and Dry rubs will not only help tenderize meats but will also help you stay in shape improving how you feel after the meal because they do not contain corn syrup, MSG, high amounts of sodium, artificial sweeteners, or strange chemical combinations. You get a better product with a better taste to improve your end results. See our link: Jake's Famous Natural BBQ Sauce, Dry Rub Seasonings and Marinades today.

Tip #15 Charcoal Briquettes must be used properly to give you the best chance at achieving success. Focus on using briquettes purchased in the same season as your usage. Briquettes that are over a year old may not hold together well or deliver heat well throughout the cooking and grilling cycle.

Tip #16 Calculating the right number of briquettes to use. To calculate the necessary number of coals, cover the fire grate with an even layer of charcoal briquettes, edges touching, the number of briquettes needed to cover the grate is the exact number you will need to get the fire started. A good rule is to add 5 to 6 briquettes every hour to maintain a constant temperature by placing them directly on the existing hot coals. If using an indirect cooking method space the briquettes on either side of the grill.

Tip #17 Preheated briquettes - You can get a jump on the grilling process when needing additional briquettes to an existing grill session. Take a chimney starter and add 8 to 10 briquettes. Light the briquettes the standard way using newspaper or any flammable paper. Limit the use of materials containing dies or inks or cloth simply because they can give off odors or transfer trace amounts of these items to the briquettes and onto your meal. Once the briquettes have cooked down for about 10 to 15 minutes take a long pair of tongs and remove the briquettes one by one and layer them on your existing coals.

Tip #18 There are 11 Essential items that support the 40+ Grilling Tips you may need for your next barbecue when having family and friends join.

1. Portable vented grill, cleaned grill grates
2. Charcoal, lighter fluid, matches (some manufacturers sell small bags of briquettes designed for one use: burn them, bag and all--no lighter fluid required)
3. Barbeque tools: tongs, metal spatula, grill rack, oven mitts, apron to protect against spatter and grill contact
4. Grill spray such as PAM or spray oil to assist in removing cooked foods from the grill
5. Games: Frisbee's, soccer balls, baseball bat, ball, gloves, kites
6. Chocolate bars and graham crackers for S'mores
7. Portable stereo
8. Insect repellent, sunscreen, first aid kit, sunshade or umbrella
9. White Vinegar, if barbecuing in a park with fixed tables wipe down the tables with White Vinegar 20 minutes before eating. Allow the vinegar to dry, which will keep flies and insects away from the table.
10. Baking soda or small fire extinguisher to tame grease fires
11. Transport Box to collect cooled grill and utensils after use
12. Garbage bags for trash and food removal


C. MARINATING, SEASONING

Tip: #19 Raw meat when cooked delivers very natural flavors. However, if you don’t enjoy meat that is simply cooked without seasonings then you should consider simple marinating methods with liquid marinades or dry spices. Let the liquids or spice rest on the meat for at least 1 hour or more then grill as you would normally. The dry spice or marinade will impart flavor to the meat enhancing the overall taste.

Tip #20 Never reuse a marinade once it has been on the meat. A tenderizing marinade contains food acids and tenderizing enzymes and can increase or speed up harmful bacterial changes that occur when meat is resting.

Tip #21 Marinades don’t have to be complicated to be effective. Take for example lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Marinades are generally used with less tender cuts of beef like chuck roast, round, flank, and skirt steaks.

Tip #22 Tougher cuts of meat should be marinated for a minimum of 6 hours but no more than 24 hours. Longer times will result in a mushy texture.

Tip #23 Dry Rubs make excellent meat marinades. Dry rubs use combinations of herbs and spices and impart an added level of flavor. The actual process is similar to capillary action in that the moisture or sweat of the meat as it warms actually draws the seasoning into the meat. Because dry rubs don’t contain liquids they can be shaken on multiple times to build layers of flavor. As the meat moistens simply add an additional layer until you feel that you’ve seasoned the meat adequately.


D. TOOLS AND EQUIPMENT FOR BARBECUE, CONTAINERS AND TRANSPORT

Tip: #24 There are several essential tools needed to assist you in your barbecue effort. First always have a good pair of tongs that can pick up meats at a good distance separating you and the fire of the grill. Always have a good set of gloves for handling hot items or hot implements. Also, always have a good meat thermometer for checking temperature and for determining the time it takes to cook your desired meat.

Tip #25 For charcoal grillers always have an acceptable ash can or a way to put out the charcoals after using them in the grill. Heat management works on the before and after the grilling cycle. Focus on managing the charcoals as if they were a camp fire in the forest.

Tip #26 Work Surfaces become almost forgotten for so many grillers. It’s important to have a work surface that can hold tongs, gloves, plates, or dishes and different things like marinades or aluminum foil.

Tip #27 One of the best tools I’ve used over the last year is a digital read out thermometer. The tool is excellent for allowing you to work on other things like salads and side items while visually managing and keeping an eye on the temperature at 60 or 80 feet away.

Tip #28 A good grill that can handle enough barbecue such that you don’t have to grill half at one time then remove and grill the second half. I find that an 18 inch round grill works wonders for most people. One does not need to be fancy when getting started grilling just have a grill that you can easily manage and that can be wheeled in and around the area that you’ll be working.

Tip #29 A spray bottle for flare ups. As one starts on the path of barbecue inevitably there will be flare ups. Of course as you grow in your understanding of grilling and barbecue the opportunities for flare ups will occur few and far between. At that point the cooking and bbq grilling tips process becomes one of heat management and with the right tools you may never see another flare up.

Tip #30 A stiff wire brush for cleaning the grill. This isn’t always needed but it’s a good idea to have one. Nowadays you can get a multi-sided plastic tool that has a brush on one side, a cleaning pad on the other and a wire brush on one side as well.

Tip #31 A good knife that is sharp and can be used to cutaway sections of fats on meats as you prepare them for grilling.

Tip #32 Plastic bags or a plastic container. We use plastic bags for containing meats just after we marinate or season the meats. The bags eliminate the need for additional washing and store easily in the refrigerator. Containers also work well but of course there is the clean-up that follows.

Tip #33 For Gas grills a backup source for gas. We’ve used a number of gas grills and it’s always at the most critical moment when you realize that you ran out of gas 10 minutes earlier. Keep an eye on the gas and an extra container to minimize disruption.

 Tip #34 A pan or a tray for cooking vegetables. Cook vegetables on the grill grates is the standard way but it helps to have a tray when you’ve got a lot of items on the grill that need to finish at similar times.


E. STARTING THE GRILL, HEAT MANAGEMENT, TEMPERATURE CONTROL

TIP #35 The key to any barbecue is getting the grill started. First things first, if using a charcoal grill the simplest way to get a lot of coal started is just plain old lighter fluid. However, the down side is the smell of lighter fluid and possible carry over to your meat. The second best way is to use a chimney lighter. The lighter is a simple device that works off old newspaper wherein the charcoal is added in the tube and lit from the bottom up. After about 15 minutes the charcoal is transferred to the grill ready to go. For Gas grills the process is simpler just ensuring that you have an ample amount of gas then after turning on the gas delivery lines depressing the igniter to create a spark and light a flame.

Tip#36 Never add lighter fluid directly to a flaming grill. This might seem obvious but believe me each year a number of people end of in the hospital because they didn’t follow this simple rule. Use a lighter chimney to save you time and personal injury.

Tip #37 Use the right amount of heat to grill foods. It’s always better to overestimate than underestimate the number of charcoal briquettes required to grill meats. Disappointment comes near the end of the barbecue when your meat is almost done at least 10 degrees from completion and your charcoal burns out and you realize you don’t have any more in stock. Keep a reasonable supply of charcoal on hand. The same goes for gas grills, keep a backup tank in store.


F. MANAGING THE TEMPERATURE AND TIME CONTINUUM

Tip #38 Grill vents can save your barbecue. Actually managing heat and temperature through the use of grill vents is critical to the success of your barbecue. Start charcoal grills with the vent wide open, then notch down the grill when the temperature exceeds the range you direct to cook. Keep in mind notching down too much can stifle the oxygen available to keep the coals going thus causing the cook cycle to slow down. Also, we want to ensure that meat cooks in a reasonable range somewhere around 225 to 275 degrees, not too low and not too high.

Tip #39 Gas grill vents are very similar to charcoal grill vents. The difference being that gas is delivered and managed through a primary source in many cases a tube underneath and in the center of the grill delivers the actual gas. If you close off the vents too much you can starve the grill of air which will eventually kill the flame. Note, gas will continue to flow but there will be no flame this is very dangerous and one must be careful to first open the grill to allow the excess gas to escape then re-light the grill. Lighting the grill after may cause a small explosion and can damage parts of the grill or ruin your meats.


G. CONFIRMING THE ENDING OF THE GRILLING PROCESS

Tip: #40 Some may be thinking that knowing the end of the cooking process is common sense but believe me it isn’t. Many people don’t actually know when their meats are done. The secret is to know what temperature you want before you start and to have adequate tools that will measure for that temperature when cooking. Get a good meat thermometer and check our cooking chart to ensure you know when your meat is done.


H. RESTING AND WARMING THE COMPLETED BARBECUE

Bonus 40+ Grilling Tips for BBQ 2019

Tip: #41 More critical for some meats is the process of resting. Too often people grill some luxurious roast or steak only to find that their meats are tough. The meats during testing on the grill seemed fine however, something miraculous happened which can’t seem to be explained. Well we have an answer, meats need to be rested. Larger meats require longer resting periods. Resting allows the juices of the meat to be re-absorbed and juices that remain in the meat add to the tenderness of the meat. If you cut into a steak or roast right after it has been removed from the grill you might notice a puddle of juices on your plate. That simply says you should have rested the meat longer. We suggest a minimum of 20 minutes for a roast and 10 minutes for a steak. Some roasts will be rested for up to 30 minutes or more depending on size.


I. SERVING

Tip: #42 Serve Barbecue when it is warm to hot. If desired warm some bbq sauce and have it in a container on the side much like the sauce for buffalo wings. Barbecue can be served with mashed potatoes or fries but the centerpiece is always the barbecue.

Tip #43 When serving barbecue, if your plates aren’t already warm you can do so by setting them in the oven at 150 degrees for 4 to 5 minutes. Remove the plates and place them on a counter top adding the barbecue directly to the plates. Do not place warmed plates on anything plastic as melting or warping can result.

Tips #44 Wood Chips – for better smoking results soak wood chips for about 20 minutes before you barbecue then place chips directly on coals. Gas grills have smoker trays that can be added or purchased to produce the same smoke effect.

Tip #45 The most common smoking woods are hickory, mesquite and alder. Start with basic hickory using just a few chips until you master the process.

Tip #46 When grilling steaks ensure that charcoal or your gas grill reaches a minimum of 500 degrees. Steaks should be seared first then allowed to finish indirectly if doing so on a barbecue grill.

Tip #47 Keeping food warm after the barbecue: To keep food warm afterwards use water coolers, hot water baths or chafing dishes. Each is specific to the task and can hold the temperature on barbecue for hours.

Tip #48 Cutting Tri Tip Roast: This meat is often labeled the “Santa Maria Steak” and is especially popular in California. The best way to cut the meat after grilling is cut it on a bias across the natural grain of the meat. Follow the grain and move your cuts with the changes of the grain. Cut the meat into ¼ inch strips which can be easily chewed. If you don’t intend to eat the entire portion of the Tri Tip, reserve the uncut portion and place it in a plastic bag and hold in the refrigerator. Tri Tip can be held for at least 5 days without concern.

Tip #49 Putting BBQ Sauce on Steaks: In most cases adding barbecue sauce to steaks is far preferred than adding the sauce during the cooking process. Most good steaks cook about 8-10 minutes per side when the temperature exceeds 500 degrees. You can add sauce sparingly to the steaks then place them back on the grill to charbroil in the flavor. Keep in mind the additional cooking time may make the steak tougher. Best bet is to add the sauce about 10 degrees before the finish of the steak to ensure that the sauce is warmed and the steaks turns out nicely.

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BBQ Recipes



#1 Baby Back Ribs, Tri Tip And Fennel Style Recipe

Ingredients:

• 1 Jar Jake's Original Mild BBQ Sauce
• 1 5 oz container Jake's Tri Tip, Steak and Rib Rub
• 1 Tablespoons of ground Fennel
• 1 Rack Baby Back Pork Ribs
• 1 Appetite!

Directions:
Pour 1 Tablespoon of Fennel either whole or ground into a Cuisinart or similar blender. If using whole Fennel seed you may consider setting your blender to chop until the seeds have broken down to about 1/5 their size. Once the Fennel is blended open the 5 Oz container of Tri-Tip Rub and pour in with the Fennel. Continue blending the Tri-Tip Rub and Fennel together until thoroughly mixed. When done pour the Tri-Tip Rub and Fennel mixture back into the 5 Oz container. Shake on to the ribs and let rest 1 hour before grilling.

Recipe #2 Burgundy steak marinade brings out the tantalizing, full rich flavor of steaks.

Ingredients:

• 2 Rib Eye or New York steaks For Marinade
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/2 cup oil
• 1/2 cup burgundy or dry red wine
• 2 tablespoons ketchup
• 2 tablespoons molasses

Directions:
Combine marinade ingredients and mix well; Place mix in container and add steaks; turn to coat, Cover and seal. To make steaks tender marinate for no more than 2 hours. Steaks can be marinated for more than 3 hours if desired, however, steaks may become mushy and may lose their natural flavoring.

Recipe #3 Grilled Barbecue Pork Steaks are fantastic for grilling and make and excellent meal.

Follow the steps to achieve your 2019 40 BBQ Tips for grilling bliss.

Ingredients:

• 4 pork blade steaks, 1 to 1 1/4-inches thick
• 1/2 cup bottled barbecue sauce
• 1/3 cup honey
• 1 teaspoon garlic salt
• 1/2 teaspoon prepared mustard
• 1 tablespoon Worcestershire sauce

Directions:
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Double Bonus Video: Double Snake Method BBQ Ribs and Chicken by Jake’s Famous Foods

Double Snake Method BBQ Ribs and Chicken

TAKE A BREAK!!!


These are a lot of tips to take in…so sometimes it’s a good idea to just stop and smell the roses while your mind absorbs the material. There’s an actual study that taking a break or meditating can actually amplify your mental clarity. But when that’s over…just get back to the Barbecue.

We hope you've enjoyed our 40+ Tips on Cooking and Grilling Barbecue. If you have a Tip that you would like to add just click on our contact link below and send your Tip. We will include your Tip and name with this post. Contact Us

Summary

Overall our 40+ BBQ and Grilling Tips will prove to be helpful but this post could be longer. We think listing around 100 tips in total is not a completely unreasonable goal.

Now go out and make your Best Barbecue today!

Balsamic Tri Tip with Red Wine Mustard Glaze

Balsamic Red Wine Mustard Glaze

While making various Tri Tip marinated roasts we set out to create an entirely new version of our famous balsamic tri tip grill.  In this version we take the essence of red wine and pair that with tart, savory mustard to create a world beaters recipe called Balsamic Tri Tip with Red Wine Mustard Glaze.  This is an awesome combination of all the great things meat lovers love.  The salty acidic flavors of balsamic vinegar combined with the round body of red wine topped off with subtle but tart mustard all reduced down to a luscious coat worthy glaze.

Let's get down to making this wonderful treat using our spices and seasonings along with some everyday combinations of ingredients.

Ingredients Balsamic Tri Tip with Red Wine Mustard Glaze

1 Tri Tip Roast approximately 2 lbs
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
1/4 Cup Red Wine
3 Tablespoons Yellow Mustard
1 Tablespoon Rosemary chopped
2 Teaspoons Kosher Salt
2 Garlic Cloves diced
1/2 Teaspoon Black Pepper
1/4 Cup Orange Juice
3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Directions to cook Tri Tip:

1. Thoroughly wash and clean the tri tip roast.
2. Pat dry with paper towels or lint free towel.
3.  Rub Tri tip with Extra Virgin Olive Oil
4. Coat and Rub Tri tip with Jake's Tri Tip, Steak and Rib Rub.
5. Set seasoned roast aside in refrigerator to marinate.
6. Collect a medium sized bowl and combine all ingredients including the Balsamic Vinegar, Honey, Mustard, Red Wine, Kosher Salt, Rosemary, Garlic, Black Pepper, and Orange Juice.
7. Mix all ingredients thoroughly until blended.
8. Place blended ingredients in a pot on medium high heat.
9. Bring the ingredients to boil stirring continuously as material will stick to pot if not stirred.
10. Once boiling reduce heat to medium low and allow ingredients to reduce for 15 minutes until syrupy glaze forms on a large spoon.
11.  Once glaze is formed remove from heat and allow glaze to rest in pot.

Directions to Grill Tri Tip

We prefer the Santa Maria Style grilling method when making tri tip.  Having made hundreds of tri tips we find that this method is the easiest and best way to ensure the tri tip is grilled uniformly and the flavor delivered in a perfect way.

To get started with the grilling process first ensure that you've got two cooking zones on your bbq grill.  The grill should have a medium high to high heat zone as if you were going to grill a steak.  This will be the sear zone.  The second zone will be the indirect cooking or roasting zone.  In addition the grill must be able to have a lid that can close for the roasting effect.  If you want to use a smoking wood during the grilling process you can as a bit of red oak, hickory, pecan or mesquite will certainly enhance the flavor of your Balsamic Tri Tip with Red Wine Mustard Glaze.

After the grill is started and especially if you're using a charcoal or lump charcoal to grill the roast remove the tri tip from the refrigerator and place on a container on the kitchen counter.  This will allow the roast to bring itself as close to room temperature as possible.  It's best not to cook with a cold tri tip which will take longer to finish in the process.

With the tri tip relaxed and the grill ready, bring the tri tip first placing it on the medium high to high heat zone.  Allow the tri tip to sear on the zone for at least 5-6 minutes.  Rotate the tri tip and sear the opposite side for an addition 5-6 minutes.  Then rotate the tri tip again to sear until all sides are seared.  At this stage you can leave the lid open as the searing does not require the fully enclosed state.

Once the tri tip is seared move the roast onto the medium heat zone.  Close the lid and allow the tri tip to grill for 15 minutes.  Check the roast with a meat thermometer.  When checking the temperature always insert the thermometer from the side and never from the top.  Insert the gauge at least half way into the roast to get the most accurate reading.

See our range chart below to help you determine if you're roast is cooking too fast or too slow.  Now each time you check for temperature you will turn the roast on the opposite side until you've roasted the tri tip all the way around.  Pay special attention to the lid ensuring that the lid is closed after each measurement.

Once the tri tip roasted is grilled to the temperature you want remove the roast and place in a covered container.  DO NOT serve or cut the roast right away.  Allow the juices of the tri tip to reabsorb into the meat to increase the overall tenderness of the roast.  Allow the roast to rest for at least 15 minutes then serve.

To properly cut the tri tip ALWAYS cut across or perpendicular to the grain.  Cut segments at least a 1/4 inch thick.  Cutting in this fashion will ensure that the tender tri tip does not become chewy or stringy.

**Special tip: Before grilling cut off a 1-2 inch portion of the roast and cook in the same process as the larger roast.  This smaller portion will be a gauge as to how will the larger portion is grilling.  It's important to NOT cut into the larger portion during grilling.  If cut the moisture will drain out of the meat and the roast will become dry.

Using the Balsamic, Red Wine, Mustard Glaze

Once the tri tip roast is completed and rested and sliced take a medium size ladle and pour the glaze over the slice portions.  As an option you can coat the entire uncompleted roast about 5 degrees before finishing then simply roast the tri tip with the glaze on the meat.  If this method is chosen you will still need to REST the tri tip after grilling.  You can then ladle on as much Balsamic Tri Tip with Red Wine Mustard Glaze as you desire.


TEMPERATURE CHART FOR OUR MEATS

BEEF STEAKS	GOURMET	USDA
Rare	125-130ºF	140ºF
Medium Rare	130-140ºF	150ºF
Medium	140-150ºF	160ºF
Medium Well	155-165ºF	170ºF
Well Done	N/A