What are the Best BBQ Rubs Money Can Buy?

Some say that BBQ Rubs are the actual heart of the barbecue.  For many years the most standard of seasoning formats was simply salt and pepper.  Salt a natural preservative added to this tree born complement pepper to heighten the taste and sensation of standard meats.  Most meats hundreds of years ago were heavily coated in salts to prevent spoilage.  And it wasn't until the upper classes of society moved away from laboriously produced meat products into alternative grain and vegetable products that peppers made their way into the pantheons of culinary faire.  True high end sauced foods and culinary preparations were borne in France under the watchful eyes of Elisabeth Brassart a master at converting simple cooking style in elegant fanciful creations worthy of Michelin stars.

But our topic and interest today is in the area of BBQ Rubs or as some more aptly put it Barbecue Seasoning Rubs.  The term "Rubs" is simply a short affectation for the slang use of Barbecue.  And as most of us know that real term Barbecue is derived from the Spanish word "Barbacoa" meaning to cook foods slowly over and open flame.  The cooking foods slowly part is the true adaption of barbecue however, with today's modern appliances in the collective area of barbecue the key focus is toward slow cooking with some sort of smoke application.  The BBQ Rub is seen more as a necessary evil that leads to the ultimate and final form of cooking which is grilling at a reasonable rate with the addition of some tenderizing agent.  Although mistakenly applied smoke is not a tenderizing agent but rather a flavor coating that can lend to a sense change in the ways meats or vegetables are consumed.

BBQ Rubs for their worth are concocted and applied in a multitude of formats. 

The differences of the Rubs being either "Wet" or "Dry" which will add to or detract from the taste of the meat.  For our discussion and subsequent products reviews we will focus on the Dry application of these Rubs.

As one famous author commented "Always begin with the end in mind".  Truer words could not be said when it comes to barbecue.  Too often the unskilled may set off to create a masterful effort cooking ribs, chicken and steaks without considering the time element required in the preparatory phases as well as the cooking time or the marinating time required to complete the task. So, let's set off on this road of discovery.  Consider first the requirement of time in marinating or preparation.  Let's also focus on some form of meat and for this discussion we'll use Pork Ribs.  Ribs come is varying cuts, Baby Back, St. Louis, Spareribs, Loin backs and more.  We'll us the general version Baby Backs or in many circles Loin Backs which are collected somewhat high up on the back of the pig.  These Baby Backs are most closely associated with the bone-in-pork chops but just don't have that continuing loin muscle attached.  Baby Back ribs are delineated by the fairly obvious curvature of the bones with meat spread between the bones and over the top surface.  The curved underside is primarily the lining containing fat that separates the bones from the stomach of the pig.

To marinate or not to marinate versus injection.  This three segment discussion has plagued the barbecue competition world for the last 30 years where marinades and dry rubs are concerned and the last 10 years where injections are concerned.  I've used all three methods in various settings with varying results.  The wet marinade I believe works best for meats like steaks and chops which will be seared or grilled at relatively high temperature for a somewhat short period of time.  Dry marinades are meant to be added to the cleaned and prepared meat with plenty of time on hand.  The marinades can take from 2 hours to 20 hours to properly deliver the desired flavor to the meat.  When we say desired flavor that's where the real concern lays considering how much sugar or salt is within the marinade will determine the end result and flavoring of the meat.  Also considering applications of such elements as Rosemary, Oregano, Tarragon or other root vegetable elements used to flavor the meat.

In the case of injection a device is used to directly drive a liquid marinade within the confines and pockets of the meat.  The hope is that the liquid when delivered within the confines of these pockets will actually balloon up capturing and containing the liquid while it softens the area in which it is held.  The injection process requires multiple injection sites sometimes upwards of 20 or 30 to ensure the meat is fully marinated.  The issue at this point is with so much injected marinade are you really barbecuing or simply flavoring meat much like the flavoring of candy.  Also, when injecting it's best to have a proven marinade that will deliver the flavor.  Experimentation of marinades is best left to the experts so consulting some documentation or online guide is a good way of safeguarding the end results for both you and your guests.

Let's discuss the types of dry marinades we use at Jake's Famous Foods to improve and enhance the flavor of our barbecue.  Let's start with the basics and when we say basics we're talking about application on one of the most common meat types, steak.  Depending on the type of steak either, filet mignon, chuck steak, porterhouse steak, round steak, rib eye steak, cube steak or other then desired end result is to actually taste the flavor of the meat without overpowering it.  We've found that some key combinations of sugars like brown or natural brown or turbinado work best in combination with elements of Kosher level salts.  The Koshered salts appear in almost flake like forms concentrating in particular segments of the meat with overpowering the steak with a too salty format.  In addition to sugars and salts we've found that a combination of plant and vegetable elements like Oregano, Turmeric, Tarragon along with Garlic, Mustard and Onion powders allow the marinade the ability to adhere to the capillary regions of the steak providing a pathway for the remaining ingredients to enter and thus tenderize while flavoring the meat.

As you might expect naturalists prefer that a truly good cut of meat receive little if no seasoning at all and should only be seared on a hot cast iron pan for less than a minute per side.  Steaks of this nature can cost well into the double digits approaching a triple digit cost level.  While we agree that higher choice and prime steaks are better cuts of meat we find it almost impossible for the average person to afford to enjoy this level of quality on a daily basis and thus the addition of BBQ Rubs to enhance the flavors of everyday average person steaks that range in the moderate to medium double digits at the checkout counter.  To achieve this everyday level of steak perfection we offer our Tri Tip, Steak and Rib BBQ Rub.  This BBQ Rub is complemented with all the well known table ingredients like rich brown sugar, Kosher smoked salt, turmeric, tarragon, mustard, coarse ground black pepper and hints of garlic and onion.  This is the poor man's bbq rub marinade that can easily be used as simply as the name implies on tri tip, steaks and ribs.  Easy application with little to no fuss in the marinade cycle at a minimum two hours and further good to excellent absorption into the capillaries of the meat to aid in tenderization.  This is sheer BBQ rub perfection that is meant to be used sparingly or generously depending on your level of taste preference.

In addition to our Tri Tip, Steak and Rib BBQ Rubs we've built a superior version Memphis BBQ Rub termed Memphis Blues Dry Rub "Sugar Free".  Memphis being known over the last hundred years for it's direct relation to music halls and performance stages featuring the "Blues" we created a BBQ Rub that captures the essence of that spirit.  Our Memphis BBQ Rub is a true complement to the authentic natural style recipes of Memphis.  Recipes that did not focus on high levels or in many case zero levels of sugar.  And when we spent time in Memphis understanding the culture and heritage of these historic avenues we set out to build a product that would honor and aptly frame the city for it's brotherhood, kindness to fellow man and their drive to deliver good times and quality results to all who visit their hallowed locations.  We believe our Memphis dry rub is a kissing cousin to some of the most famous BBQ Rubs to ever come out of Memphis.  Garnered with rich, smoky Paprika, smoked salt, essence of celery salt, chili power, black pepper and hints of garlic this Memphis style BBQ Rub will have you singing your praises as it performs it's magic on your ribs, chicken, steaks and more.

And finally for this discussion what would a good BBQ Rub be without a Tri Tip rub?  It's funny that in so many states we've found that many have never even heard of tri tip.  While so many others know it simply as a steak related roast cut.  We here on the Central Coast of California know that Tri Tip is King in these parts.  Tri Tip is a triangular cut taken from the lower front section of the sirloin of the cow and is most cases considered to be an almost muscle like segment. Which overall explains the fact that tri tip requires some peculiar treatments which result in an almost buttery like texture when properly cooked.  The tri tip when aptly seasoned and marinated is seared on all sides then set off away from the main flame and allowed to roast indirectly until the meat reaches an almost medium rare to medium cooked state.  The tri tip then is allowed to rest for a minimum half hour then is sliced perpendicular to the grain of the meat and when all these steps are followed correctly the end results is tri tip heaven.  The meat is reddish in color, uniform in appearance, juicy and slightly complex with no aftertaste just plain beefy goodness.  And that's why we made our Pure Santa Maria Tri Tip BBQ Rub.  This Tri Tip BBQ Rubs' only desire is to improve the flavor of your meat.  It does that job by delivering fresh levels of Kosher Smoked salt, Coarse ground black pepper, fresh sprigs of Parsley, hints of garlic and almost imperceptible amounts of mustard and onion.  This is the BEST BBQ Rub money can buy and delivers premium flavors at average prices without all the hype but with all the action of a true BBQ Rub.

There are a few more BBQ Rubs in our stable of dry rubs however, we wanted to focus only on those that we classify as true steak, rib, and tri tip BBQ Rubs for this go round.  In addition to our BBQ Rubs for Steaks, Ribs and Tri Tip we've got some killer BBQ Rubs that support your health while delivering enormous flavor.  Our San Ysidro BBQ Rub is a complex yet completely natural dry rub without the weight of sugar and yet it inspires the taste buds with right complements of Paprika, Cumin, Garlic and onions.  This is the perfect dry rub for your vegetables, for rice, eggs, soups and salads.  Along with the San Ysidro dry rub is our Santa Barbara Smoked Seafood BBQ Rub.  Our Santa Barbara Rub was actually our first dry rub designed to give our family and customers options when grilling and frying seafood.  We noticed an inadequate supply of products in the market that support fish focused diets so we set out to create stellar products that deliver the flavor without immense calorie loads that some products provide.  In addition to our Santa Barbara Rub is our California Chipotle Dry rubs a sweet heat centric dry rub that capitalizes on Southwestern level flavors with a combined spiciness that make your mouth water.  And last but not least is an all time favorite our California Chicken BBQ Rub.  This inspired dry rub focuses as you might expect on Chicken. This is a superior quality dry rub that delivers the most succulent chicken you've ever tasted.  The rub is perfect leaving a golden brown to medium yellow tint on the meat and has just the right amount of spiciness to make your chicken mouthwatering.  This is an all time favorite and a BBQ Rub you should get immediately.

We hope we've answered some questions regarding what are BBQ Rubs and what do BBQ Rubs do. 

For more information on our BBQ Rubs please consult our BBQ Rub page and also see our direct links to each BBQ Rub.

Thanks for your time and Happy Barbecuing.
Jake

Tri Tip, Steak and Rib BBQ Rub
Memphis Blues BBQ Rub
Pure Santa Maria Tri Tip BBQ Rub



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BBQ Ribs Recipe for Perfect Slow Cooked Ribs is it Possible?

BBQ Ribs Recipe Slow Cooked

Have you ever wondered why your ribs come out either dry or under cooked each time you make them. You use the same charcoal or gas and yet you get different unsatisfying results each time. Well, this is the best BBQ ribs recipe for Ribs out there. It's easy to follow and gives you specific ingredients that you need to make this a successful process every time in some very easy steps. No more tough, dry, under cooked ribs. Just meaty juicy results that come out with the same texture and quality every time. Here's what you'll need and the steps you'll need to follow.

Preparation time: 25 minutes

Total Cooking time 2 hours 15 minutes

Serves 5-6 people

Things you'll need to Make Perfect Slow Cooked Ribs

• 1. Aluminum Foil
• 2. 1 Rack of Ribs, beef or pork whichever suits you.
• 3. Oven that can maintain 300 degrees
• 4. Barbecue grill with charcoal or gas
• 5. Oblong metal baking pan
• 6. 1 Cup Orange Juice
• 7. Barbecue Sauce (preferably Jake's Famous)
• 8. Dry Rub (preferably Jake's Famous)
• 9. 2 Tablespoons Honey
• 10. 2 Tablespoons Teriyaki or Soy Sauce
• 11. 2 Tablespoons Thyme

Steps How To Make Perfect Slow Cooked BBQ Ribs Recipe:

• 1. Clean ribs and remove the white membrane from the back of the ribs. Tip: Use a paper towel to grip the edge of the membrane and remove with a slow steady force.
• 2. Season the ribs generously with the seasoning.
• 3. Wrap the ribs and let rest in your refrigerator for a minimum of 2 hours and not more than 8 hours.
• 4. Preheat the oven to 275 degrees.
• 5. Place a layer of foil in the baking pan to catch juices from the meat.
• 6. Remove the ribs from the wrapping and place on the layer of foil.
• 7. Add the cup of Orange Juice to the bottom of the pan under the ribs.
• 8. Seal the ribs in the pan so that the meat will braise in the liquid.
• 9. Cook in the pan for 2 hours.
• 10. Collect the liquid from the ribs into a cooking pot.
• 11. Add the Honey, Teriyaki or Soy Sauce, Thyme and 4 Tablespoons of Jake's Famous BBQ Sauce.
• 12. Cook on High heat and reduce the liquid to a syrupy consistency.
• 13. Pour the syrupy sauce over the ribs.
• 14. Grill or your broil to create a glaze on the ribs. Use medium high heat then place the ribs on the grill for 10 minutes until grill marks show up. For broilers use a 5 minute setting.
• 15. After your perfect slow cooked BBQ ribs have completed cooking let rest for 3 minutes.
• 16. Serve.

While our process of making Slow Cooked ribs is a stellar one we find that sometimes a single recipe is just not enough. So, we've taken the liberty of adding additional recipes that you can use to make your very own creations of bbq rib recipe and barbecue ribs recipes. Adjust the ingredients as you see fit then continue the process of preparing your ribs. Since these are bbq rub formulations you will need to prepare the mix beforehand and apply so that the rub can do its job thoroughly. And once the bbq rub is applied we are sure you will enjoy the end results. See our bbq rib recipe below:

BBQ Ribs Recipe Instant Pot

BBQ Ribs Recipe:

Homemade Cajun Rib 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 Basic Rib Rub

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

Brown Sugar Sweet and Spicy Rib 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 Rib Rub Brown Sugar Recipe

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

Ranch Style Rib 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

Smoky Rib Rub Recipe

• 1/4 Cup Salt
• 1 Teaspoon Smoked Hickory Powder
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Paprika
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Dried Oregano
• 2 Teaspoons Granulated Garlic
• 2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

• 4 Tablespoons Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoon Smoked Paprika
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

• 1 3/4 cups white sugar
• 3 tablespoons brown sugar
• 1/4 cup Hungarian sweet paprika
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1/2 cup salt
• 2 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander pepper
• 1 teaspoon tarragon
• 1 teaspoon Turmeric

Greek Style Ribs

• 3 Lbs of Baby Back Ribs "uncooked"
• 5 Garlic cloves
• 2 Tablespoons Lemon Rind
• 1/2 Cup Onion
• 4 Tablespoons Oregano "fresh"
• 1/4 Cup Lemon Juice
• 1 Tablespoon Honey
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

• 8T Light brown sugar
• 3T Salt
• 2 T Jake's Tri-Tip Steak and Rib Rub Seasoning
• 1/2t Ground black pepper
• 1/2t Cayenne pepper
• 1/2t Jalapeno seasoning
• 1/2t Old Bay Seafood seasoning
• 1/2t Rubbed thyme
• 2t Onion powder

To help out we've added our temperature chart to ensure that your slow cooked ribs reach the perfect degree of doneness.

Following the cooking and grilling process it is more important that ever to rest the cooked meat properly.  Meat whether pork, beef, or chicken is mostly made up of water somewhere around 50 to 75%.  Combined with that water is protein and fats.  Deep within the recesses of the meat at the structural level is an area called Myofibril structures which are basically pockets that make up the muscle fiber of the actual animal.  When meats are grilled, baked or barbecued heat contracts the proteins which forces water out through the myofibrils ultimately causing the meat to shrink in size. 

When meat is allowed to relax after cooking the pockets will relax somewhat which creates and almost capillary action to reabsorb the released moisture.  The end result is what we are all familiar with known as juiciness.  After you've allowed meats to relax a few times after cooking you'll begin to develop an almost third sense about how long a particular piece of meat should relax before losing too much heat.  So, all in all relax your meat to achieve perfect juiciness.

Pork Chops / Pork Ribs	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

See all of our BBQ Rib Recipes on our Jake's Famous website.

Best BBQ and Grilling Tips for 2018 (40+ Expert Tips)

 

If you’re looking for the best hidden and highly

underutilized Barbecue Cooking and Grilling Tips, you’ve come to the right place. In this guide I will show you the top cooking and grilling tips that I use which have achieved me and my 700+ 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 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!



Tip: #1 First determine if you’re cooking 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 barbecue 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.

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.



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 all 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 All 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 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: Frisbees, soccer balls, baseball bat, ball, gloves, kites
6. Chocolate bars and graham crackers for S'mores
7. Portable stereo
8. Insect repellant, 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



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.



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 grilling 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.



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.



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.



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.



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.



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 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 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1/2 teaspoon prepared mustard

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




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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 these tips prove to be helpful but this post could be longer. We think listing around 100 tips in total is not a completely unreasonable goal.

Thank you for reading.....