Order BBQ Sauce Online

 

Jake's Famous Really Hot
BBQ Sauce

At Jake's Famous Foods giving you a chance to order bbq sauce online could not be easier.  We’ve bbq rubs and sauces for sale for more than 15 years now. We started in central California just off a world tour to gather information from Chefs and BBQ experts across the globe. We toured China, Hong Kong, Guam, Hawaii, Japan, France, Ireland, Paris and a whole host of Scandinavian countries all with one focus…how do you really make a great bbq sauce?

That focus turned into a driven focus on making natural bbq rubs and sauces for sale. In our travels we've met some of the greatest and most well know bbq experts acroos the country. These experts had much to tell us and we learned.  However, the time we spent with our customers was the more telling of all.  We talked with customers in Memphis, Texas, Georgia, Florida, Kansas, Chicago and just to add a little flavor our customers in Kentucky. It’s safe to say we covered quite a few bases when it comes to talking about barbecue and barbecue sauce.

One of the key things we learned from our customers is that you want more choices.  You want better offerings that are not only value focused but product mix focused in that you want to see more sauce and dry rub packages.  And you want to see more dry rub package multiples.  Along with the Specials you want to have more recipes that are easier to read and use.  When you order online you want to get right to the business of getting the products you want.  You don't want a lot of alternate material that might affect the order.  Along with the mix when you order bbq sauce online you want to know that it will deliver in a timely method and won't be stuck in some transit system or warehouse.

Now to order bbq sauce online

we access our website, go to the key areas of interest then select the products you want. We've given you the option of making with order with or without your email information. In the long run it is better to provide the information as order information and receipts are passed through the email. As fate does happen sometimes an order can get lost or data packet fails delivery within email. And for a critical item like bbq sauce we would not want to see you disappointed. After the order process, walk through the shipping information making all necessary selections. Once completed finalize your personal information and cover the payment area. And for reading this post we're going to give you our active 10% discount code. Use this code to secure that discount when you order and when you checkout of the website. Once triggered the discount is applied and the order processed. It's just that easy to order bbq sauce online with Jake's Famous Foods.

We built a number of products that are focused on smooth, rich flavors and high quality taste. We've prepared mild, medium and hot barbecue sauces along with our more direct blends of maple, bourbon, and habanero. We knew that our customers would want sauces that are savory with hints of sweetness and balanced flavors but all in all they wanted a sauce that was tasty. We decided we’d create a product that was not only savory and subtle with hints of sweetness but one that was natural and good for you as well. Too often we hear talk about the carbohydrates and the sodium content of products but what does that really mean to the average barbecue eater that might at best have bbq 3 times a year during the summer months. No matter we set out to take the worry out of our bbq sauce and not only made it natural but also made it gluten free. Now everyone can have the taste of barbecue anytime they want to without the concern related to gluten or the bloated feeling that comes from corn syrup.

Barbecue and barbecue sauce is mostly about memories and the experiences that we had when we were younger.  We remember the warm sun on our necks, the rich smells of woods and charcoal smoke in the air and the taste of those prime cuts of ribs and chicken.  So many of us remember the red barbecue sauces and it coated our fingers and seemed to permeate the very essence of our fibers and our beings.  We love barbecue sauce and mostly the meats that are drenched in it.  We spend vast amounts of time try to get back to that one point in time when things seemed simpler and foods smelled and tasted better, richer, fuller and more flavorful.  This one focus is what drives us at Jake's Famous Foods, the simple desire to get back to the natural taste of barbecue.

When we started our Barbecue sauce line back in the early 2000's the task seemed daunting, how do you capture a memory?  How to you get back to that point at which childhood meets current reality?  Our best answer was to create a new reality focused on the experiences of our past.  And with that focus we pushed forward to create an award winning barbecue sauce right out of the gate.  Our Righteous brand Original Mild Barbecue Sauce was voted first place winner in the International Taste and Quality Awards in Paris, France.  This is a prestigious win for our company and we wear that acknowledgment with pride.

But beyond the accolades is the work, the work of building barbecue sauces we can be proud to represent.  Driven by a desire to keep our products natural we began expanding with sauces that were spicier or richer in flavors.  On came our Medium Hot BBQ Sauce followed by our Really Hot Inferno type barbecue sauce.  Branching out even further we created sauces that could be used at the dinner table on a daily basis.  Thus came our Ball Park ketchup along with Chipotle Mayo, Buffalo Wing Sauce and our Memphis Style Barbecue Sauce.  We've rounded out of line of barbecue sauces with about 15 total products each with a driven focus toward naturalness, flavor, or primarily taste.  So when we hearken back to our memories of large grate wheeled barbecues with giant sized chunks of Tri Tip, Steaks and Ribs we think often about our ability to pair our products with those memories and believe we have achieved what we so many years ago set out to do.  To achieve real working flavors against any meat or vegetable that bears our name.

We named our first bbq Jake’s Righteous Original Mild and later deemed it Southern style based on its characteristic use of molasses. Today based on the volume of comments we receive we call it Jake’s Famous Really Good Mild BBQ Sauce. It is a welcomed addition to our balance of natural bbq rubs and sauces for sale.

We know there are lots of products on the market with all kinds of names. We however, focus on some straightforward terms to make it easier on our users. Below we’ve listed our key natural barbecue sauces. These all represent our basic stable of barbecue sauces for sale.

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq sauces for sale are available when you order bbq sauce online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale today.

Here's a great recipe for Barbecue Chicken Breasts
Ingredients

• 1/4 Cup Cilantro - Chopped
• 1/4 Cup Green Onion - Chopped
• 2 T Ginger - minced
• 1/4 Cup Orange Juice
• 1/4 Cup Oyster Sauce
• 1/4 Cup Rice Wine
• 2 T Honey
• 2 T Sesame Oil
• 2 T Chili Sauce
• 1 Cup Jake's Original Barbecue Sauce

Chicken and Mushrooms

• 4 Chicken breasts - Whole with Skin,
• 1/ Pound Mushrooms - Shiitake or Portabello
• 12 Tortillas - Corn or Wheat
• 1/4 Cup Hoi Sin Sauce

How about some great recipes for Steaks and Marinades.

For Marinade

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/2 cup vegetable or olive oil
• 1/2 cup burgundy or dry red wine
• 2 tablespoons ketchup
• 2 tablespoons molasses

Marinated Rib Eye or Flank steak makes the perfect summer time meal

Ingredients

1-1/2 to 2 pounds of sirloin, rib eye or flank steak

1/4 cup of either bourbon (inexpensive is fine) options sparkling cider, sparkling grape juice

1/4 cup Dijon mustard

4 teaspoons Worcestershire sauce

1/2 teaspoon kosher salt

Tex Mex Steak Marinade

1 tablespoons ancho chili powder
1 teaspoon cumin
1 teaspoon coarse kosher salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano


North African Steak Marinade

1 teaspoon cumin
1 teaspoon coriander ground
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon coarse black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons cooking oil
1-11/4 flank steak or rib eye steak

Spanish Steak Tapas

3 cloves garlic crushed
1 tablespoon chopped parsley
1/3 cup lemon juice
1/2 teaspoon black pepper

Whisk together and marinate steaks 

Brazilian Steak Recipe

6 garlic cloves
1/2 teaspoon Kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons Canola or cooking oil
2 Oz unsalted butter
1 tablespoon chopped parsley


Rib Eye Porterhouse Steak Marinade

2 tablespoons ground chilies

3 teaspoons kosher salt

1 tablespoon coarse ground black pepper

6 garlic cloves mashed

3/4 cup fresh orange juice

1/2 cup lime juice

2 tablespoons tequila, beer, or sparkling cider

1 tablespoon chopped oregano

1 cup chopped cilantro

Combine all ingredients in a bowl and stir well, Marinate for 30 to 45 minutes. 

As long as we're talking about steak recipes we might as well discuss some of the many ways to make a steak.  We tend to prefer the Quick and Dirty method although somewhat quick and not really dirty.  This method requires that you use a charcoal grill with about 1/4 to 1/2 a bag of the untreated charcoal.  Place the charcoal on one side of the grill creating a somewhat stacked area.  Meaning we are going to create a hot zone and a not so hot zone.  The hot zone will have charcoals that are stacked two high while the not so hot will have single layer charcoals.  Keep in mind each section of charcoal should be touching another section of charcoal.

The two zones will allow us to create a grilling zone and a roasting zone.  Take a section of the charcoal and light that section.  If you have a charcoal chimney you can use it to first start about 20 briquettes then once lit spread them over the remaining charcoal.  This lighting process will take about 35 to 40 minutes to complete.  If you don't have a chimney then place segments of newspaper under the charcoal then light that to get the briquettes started.  Do your best not to use lighter fluid as we don't want the flavor of the fluid to permeate the meat when cooking.

After the charcoals are lit and the briquettes are almost white hot place the steak on the grill hot section.  Allow the steak to grill for at least 2 minutes then turn the steak 1/4 turn.  This turning will create the all too famous grill marks.  Once turned leave the steak to finish cooking approximately 4 minutes.  Turn the steak over and repeat the process.  If you want your steak medium or rare decrease the grilling time significantly.  For rare to medium steaks reduce the time on the grill to 6 minutes.  The 6 minutes is divided as 3 minutes per side which includes the turning of the steak for grill marks. 

Once completed grilling remove the steak and let rest at least 3 to 5 minutes before serving.  

Interested in Grilling Chicken and Fish? Try Jake's Famous California Chicken Rub.
Formerly Jake's Righteous Seasoned Salt our new version Chicken Rub is perfect for flavorful, golden chicken. And this seasoning is just the right blend for tasty fish dishes, get it today.

Active 10% discount code: 1707200910 use at Checkout.

Memphis Barbecue Sauce Takes Center Stage

Memphis BBQ Sauce 

Over the last few years Memphis Styled Barbecue Sauces have reached new heights. Our Memphis Barbecue Sauce for baby back ribs is the culmination of many months of travel and constant focus.   Living in California we knew that it was difficult to get a traditional Memphis barbecue sauce in our state.  So, after weeks of planning we set out to create a true Memphis inspired Barbecue Sauce.  We traveled, stop and talked with the brothers in the professional trade and along the we learned what truly makes a Memphis Barbecue Sauce great.  Memphis barbecue sauces are great not so much for their ingredients but for their single minded focus on creating a truly great experience for their customers.  We can all get just about the same ingredients but what we can't all get is the secret bits and pieces that the most inspired creators have come up with.  Well folks we are here to tell you that we have cracked the code.  Through our association with Memphis pitmasters and sauce creators we have confirmed what is the traditional Memphis BBQ Sauce for sale for baby back ribs.  While we'll keep the secret ingredients to ourselves what we will do is offer the best, authentic, inspired Memphis Style Barbecue Sauce for baby back ribs West of Colorado.  Although you may not be able to go to Memphis In May each year you can have our outstanding, inspired, traditional Memphis Style Barbecue Sauce.  The barbecue sauce is sweet and tart with subtle hints of celery seed, garlic, mustard, molasses and more. When you pair it with baby back ribs you get hints of Old Memphis combined with sparks of pepper and touches of molasses.

Memphis is known for the great notables who lived and traveled through its great land.  And while they focused on music and perspectives close to each of them there was always one prime uniter...food.  Memphis BBQ has a long and storied history that dates way back to the 1800s with its keen eye focus on driving the Southern style of living and lifestyle forward through it culture and its people.  Our Memphis BBQ Sauce captures the essence of true Memphis BBQ Sauce.  A sauce that is a hint spicy, a hint sweet and of course a great deal flavorful.  Pour our Memphis on Brisket or Pulled Pork or lather it on BBQ Ribs and chicken.  This is a sauce that marinates and reaches deep down into the meat to deliver flavor and taste.  Put just a bit on sandwiches or burgers.  Add it to chili or just plain hold it over for dips.  Keep it on the table for the all to enjoy.

We've experimented in many different ways with this wonderful Memphis Barbecue Sauce. We found that the sauce is excellent on ribs and really stays on the meat working to get deep down into the muscle fibers. The Memphis barbecue sauce never disappoints and always delivers rich smooth flavor to every item we've ever tried. A few weeks ago we decided to give sweet potato fries a try. We used the double fry method. But before we get into the double fry method, our friends practically swear by the standard fry method. That method involves slicing the Sweet potatoes into thin long slices. They hand wash the slices then place them in a large bowl to which they add cold water. The fries are allowed to rest in the water for about 30 minutes. Following the cold water bath they dry the fries completely on paper towels. The fries are then placed on a cooking sheet and baked in the oven for about 20 minutes at 350 degrees. Once done the fries are removed and oil is then allowed to reach a temperature of 350 degrees to which the fries are then placed. The fries are then cooked for about 6 minutes due to their softness after coming out of the oven. Once out of the fryer the fries are allowed to drain for about 2 minutes then they go directly to the Memphis Barbecue sauce. They actually reserve half of the fries coating them in the Santa Barbara Smoked Rub then join those with the other half for the barbecue sauce. They enjoy the somewhat cleaner cooking process although they still use the oil to finish the fries. I found the fries to be very crispy but still prefer my double fry method.

In the Double Fry method First we slice the sweet potatoes then we wash them thoroughly. We put the sweet potato slices into a water bath and placed them into our fridge for about 5 hours. The water helped stabilize the fries and remove any starchiness that might remain if not cooked properly. Second we used about 1-1/2 quarts of clean cooking oil. We used vegetable although many have said that peanut oil is cleaner and delivers a better flavor to the fries. We brought the oil up to 360 degrees making sure to have a lot of air movement to draw off any smoke so we turned our fans up to high and opened out doors. We also drained the fries while the oil was warming. You can do this by placing a couple of paper towels in the bottom of a large bowl. When you think you've removed most of the water by hand wringing simply toss the fries into the bowl on top of the paper towels. Shake the bowl from side to side which allow them to turn and dry within the container. Now with the washing done and the oil ready we moved to step three.

Step three we slow place the dried sweet potato slices into the hot oil and allow them to fry for about 4 minutes. After 4 minutes we remove the fries and place them on a rack so that excess oil will drip off. We them allow the oil to rise back up to temperature. This time we will allow the oil to rise to 400 degrees. Once the temperature is reached we take the fries and place them back into the oil. We cook the fries and additional 6 - 8 minutes. This will allow the fries to cook thoroughly and to crisp nicely in the oil. After frying we remove the fries and place them back on the drainage rack. We let the excess oil drip off for about 2 minutes them we sprinkle with Jake's Famous Santa Barbara Smoke Rub. At this point we filled a small bowl with Jake's Famous Memphis Barbecue Sauce then we set that next to the fries as a dipping sauce. We love the tanginess of the Memphis Barbecue sauce paired against the Santa Barbara Smoked Rub and the subtle sweetness of the Sweet Potato Fries....Excellent.

Our Memphis BBQ Sauce has received numerous awards for originality and taste.  We recommend that you get your hands and your grill on this BBQ Sauce for baby back ribs by clicking add to Cart.

Here's what people are saying about Jake's Memphis BBQ Sauce for sale:

Phil Marlowe wrote: "Having traveled to Memphis many, many times for business with of course the diversion for BBQ I've had my fair share of Memphis BBQ Sauces, the good, the bad, and the ugly. Jake's this is definitely the good! Great flavor, wonderful taste makes this an exceptional sauce. I made Crockpot pulled pork following your recipe and it came out perfect. Thanks Jake for making another fine product. For those on the fence I recommend Jake's Memphis BBQ Sauce...."

Sherman Honline wrote: - "I buy many different types of BBQ Sauces but I must say I like Memphis the best. Jake’s sent me his latest creation and I've got to say, it fantastic. It’s wonderfully rich, and full of flavor with just the right balance of vinegar, molasses, mustard, garlic, onion and more. I use it on pork ribs, chicken and steaks. Great Job Jake."

Are you ready to break from the monotony of bad sauces and try something truly great?

The long and short of this conversation is what kind of steak are you going to cook and how do you want it to turn out. The best steaks are planned especially where the cooking/grilling process is concerned. The best marinating bbq sauces have a decent level of vinegar and mustard to break down muscle fiber. Most chefs and grill masters typically don't marinate steaks in bbq sauce but actually prefer salt and pepper shaken onto the steak about 5 minutes before grilling.

Along with our Jake's Famous Memphis BBQ Sauce we've made some really nice Barbecue Sauces that are excellent on steak. Follow these links to get your favorite Steak Barbecue Sauce:

Really Good Mild Barbecue Sauce
Really Nice Medium Hot Barbecue Sauce
Really Hot Barbecue Sauce
Maple Bourbon Barbecue Sauce
Texas Style Inspired Barbecue Sauce
Asian Style Barbecue Sauce
Sriracha Ketchup Spicy Sauce

Get one or all of these great bbq sauces Today!  Don't hesitate to get ahead of the pack by choosing the right sauce for you.  When it comes to making steak for you and your friends, do you want to experiment or deliver proven results?  Right, you want to deliver proven results.  We've taken all the guesswork, efforts and time loss out of the equation.  Just use our code: 1707200910 now to get an extra 10% OFF at Checkout.

Learn more about Memphis and Memphis Style Barbecue

Are you ready to break from the monotony of bad sauces and try something truly great?

Learn more about Memphis and Memphis Barbecue

Here's a quick way how to make ribs using our Memphis Barbecue Sauce

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, Memphis Blues BBQ Sauce, and Thyme.
12. Cook on High heat and reduce the liquid to a syrupy consistency.
13. Pour the syrupy sauce over the ribs.
14. At this point you can use your grill or your broiler to create a glaze on the ribs. If using the grill bring it to a medium high heat then place the ribs on the grill for 10 minutes until grill marks show up. If using your broiler turn it to the broiler setting and place the ribs in the pan under the broiler for about 5 minutes. Check to ensure that the sauce does not burn.
15. After your perfect slow cooked ribs have completed cooking let rest for 3 minutes.

16. Serve.

OUR STANDING GUARANTEE: At Jake's Famous we guarantee you an exceptional barbecue experience. We promise to treat you like friends and family and to serve you our products that have been prepared with focus, uncompromising quality and our thorough standards. If you are not completely satisfied, just let us know, and we will honor our guarantee.

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Steak Marinade Recipe - Jake's Famous Foods

Steak Marinade

Steak is and has been a key ingredient in popular barbecues.  We've collected our best Steak Marinade recipes along with a video to help you better perform when it comes time to make your favorite steak.   Steaks can exist in many forms, ribeye, porterhouse, New York, Sirloin, Filet Mignon and more.  Whether your steak exists in one of the buttery smooth forms or the more common almost shoe leather forms our steak marinades will help you improve the texture (softness) and flavor of your steak.  Let's get started with some basic but very tasty recipes.  

This Marinated Steak Tip recipe is delicious with the subtle flavor of bourbon marinated throughout the steak tips. 

Recipe: Bourbon Steak Marinade:

Ingredients:

• 1-1/2-2 pounds of sirloin, rib eye or flank steak trimmed of excess fat
• 1/4 cup of either bourbon (inexpensive is fine) sparking cider, sparkling grape juice
  1/4 teaspoon fresh ground black pepper
• 1/4 cup Dijon mustard
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt

1. Combine bourbon, sparking cider, or sparkling grape juice, mustard, Worcestershire, salt, and pepper in a dish mixing well.
2. Place steak in container with lid and cover with marinade mixture.
3. Let meat marinate at room temperature for about 30 minutes. Typically steaks can be marinated for as little 2 hours or as much as 24 hours.
4. Once steak has marinated to your desired timeframe, start your grill bringing it to medium high heat.
5. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
6. Cut steaks into 1-1/2 to 2 inch cubes slicing against the grain of the meat.
7. Season with additional salt and pepper and serve.

This Marinated Steak Tip dish is excellent with Caesar salad, oven rolls, garlic mashed potatoes, asparagus and creamed spinach.

Recipe: Teriyaki Steak Marinade

Marinating meat can be one of the simplest and easiest ways of bringing flavor to foods. The only real limitation is "time". Planning ahead is crucial to determining the tenderness and impartation of flavor that meats experience. 

Regarding the actual time needed for marinating that time is usually determined by the type of meat to be marinated and the size of the cut. Typically it can take from two hours for chicken, and as long as eight hours for pork or beef. The focus being that the pork or beef has not been sliced into thin strips. When the meat is sliced into strips the marinade can cover and coat more of the surface area of the meat and will require less time to do its job.

There are some basic common sense rules that one can use to ensure that you get the maximum use out of your marinade.

• First consider the type of container to be used when marinating. Marinate meat in a glass, heavy plastic or heavy plastic bags. Using metal aluminum and copper containers may cause the marinades' acidity to react with aluminum or copper and cause both the metal and the meat to darken leaving behind a metallic taste.
• Remove the meat after marinating and discard the leftover liquid.
• Use about 1/4 cup of marinade per pound of meat. For example, for 2 pounds of beef or chicken strips, use 1/2 cup of marinade.
• Make extra marinade and set it aside if you want some of the mixture for basting.
• Planning ahead by starting the marinade in the morning before work or school will ensure that the meat is properly marinated by the end of the day.
• Once the meat is prepared and covered with the marinade place the meat covered, in the refrigerator.
• Don't leave meat in marinade longer than 12 hours. Over marinating can make meat mushy.
• Never allow marinating meat to sit out at room temperature -- even for a short period of time.
• Discard all marinade that has touched raw meat. Do not use it in cooking.
• DON'T use marinade from raw meat or fish as a sauce.
• DON'T reuse leftover marinade for other food.

Try teriyaki marinade for an Asian dish, a red-wine based marinade for steak or a yogurt-based marinade for a Middle-Eastern dish.

Over the years we've used Teriyaki Steak Marinade in a hundred different ways especially in the barbecue business.  Most of my friends at one time or another have purchased teriyaki sauce or teriyaki steak marinade from some purveyor.  So to make things easier we've decided to produce the recipe we commonly use to give our meats that decidedly Asian / Hawaiian flavor.  The process is quick and easy and relatively painless.  Most people can make this recipe right in their kitchens probably without having to head to the market.  So, follow this recipe to see how we do it.  As for just plain old easiness I've added our video on making the sauce to this website. 

The first things we want to do is assemble all the ingredients necessary to make this wonderful sauce.  You'll need the following:

• 1 Clove Minced Garlic
• 1/2 Teaspoon Ground Ginger Powder
• 1 Tablespoon Honey
• 1/4 Cup Soy Sauce
• 5 Tablespoons White Sugar
• 1/2 Teaspoon Corn Starch
• 1-1/2 Cups Tap Water
• 1/4 Teaspoon Red Pepper Flakes (If Desired)
• 1/2 Teaspoon Onion Powder (If Desired)

Mix thoroughly and let rest in a sealed container for about 2 hours to mature.  Recipe can be rested in a container overnight which will improve the blending and maturity of the flavors.  If you desire a thicker sauce you can bring the ingredients to boil in a container on your stove then quickly reduce the heat to simmer until you've achieved the desired thickness. 

Here's our quick and easy Asian Teriyaki Sauce Recipe video:



This Canadian version Steak Marinade is rustic and earthy and gets down to the heart of true steak marinades.  

Recipe: Canadian Steak Marinade

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons water
• 1 Tablespoon red wine vinegar (or substitute balsamic vinegar)
• 1 Tablespoon Canadian/Montreal steak seasoning

Recipe: Louisiana Style Bourbon Steak Marinade

Ingredients

• Bourbon Steak Marinade Ingredients
• 1/4 cup Bourbon whiskey
• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 1 tablespoon minced fresh ginger optional
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons freshly ground black pepper

This Cuban marinade delivers a Latin cross mix of flavors.  The Steak marinade is most commonly used on pork but is also excellent for steaks. 

Cuban Steak Marinade Ingredients

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped 8 garlic cloves, minced
• 1 tablespoon minced oregano (2 teaspoons dried oregano)
• 2 teaspoons ground cumin Kosher salt and pepper
• 3 and 1/2 pounds boneless pork shoulder, in one piece*

Blend and cover your steak and let rest for a minimum of 2 hours.

Recipe: New York Steak Marinade

Ingredients

• 3 Cloves Garlic
• 1 Tablespoon Worcestershire Sauce
• 3 Tablespoons Soy Sauce
• 2 Green Onions Chopped
• 1 Tablespoon Jake's Famous Tri Tip, Steak and Rib Rub
• 1 Fresno Chili chopped
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 Tablespoon Olive Oil
• 2 New York Steaks

Blend the ingredients and place in plastic bag.  Insert the steaks into the bag and let marinate in the fridge for a minimum of 2 hours.  Remove the steaks and grill or barbecue.  Discard the marinade after removing the steaks.

Recipe: Carne Asada Steak Marinade

Ingredients

• 2 Limes Juiced
• 4 Cloves Garlic Crushed
• 1/2 Cup Orange Juice
• 1 Cup Cilantro Chopped
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1 Jalapeno minced
• 1/2 Cup Olive Oil
• 2 Tablespoons White Vinegar
• 1 - 2 Pounds Flank Steak

Blend all ingredients and place in container or bag.  Insert flank steak and let marinate overnight.  Remove steak from marinade and barbecue.  Discard marinade after use. 

Learn more about the Marination Process Here:

BBQ Chicken Recipe

BBQ Chicken Grill

 

Superb BBQ Chicken Recipe in Tangy Mustard makes this gourmet dish a joy for all chicken lovers......

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3/4 cup yellow mustard
• 3/4 cup brown sugar, packed
• 1/3 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 2 T Jake's Santa Barbara Smoked Rub Seasonings

Directions
Our BBQ Chicken Recipe in Tangy Mustard Sauce starts with boneless, skinless Chicken breasts. Some say that boneless breasts will dry out faster than bone-in breasts and this may be true but not in our recipe. We’ll be preparing the chicken by first ensuring that is it clean and ready for our premium ingredients. Secondly, we’ll ensure that the chicken is moist and ready to receive our preparatory coating. We’ll be using a marinade of yellow mustard, apple cider vinegar, brown sugar and Worcestershire sauce. We’ll make a nice blend of the ingredients then we’ll coat each breast thoroughly with the mixture.

Following that we’ll leave the breasts to rest in the mixture for about 1 hour. After the 1 hour resting period we’ll be bringing the chicken up in flavor by adding one of our Famous dry rubs. We like the contrast between the mustard, Worcestershire combination and our Santa Barbara Smoked Rub. The dry rub is natural, blended with copious amounts of Hungarian Paprika, Chili Powder, Smoked Kosher Salt and Maple Sugar not to mention all the other spices and ingredients. This is a perfect dry rub that adds an enormous amount of flavor to the meat with a very satisfying pinch of heat. Once the natural dry rub has been added to the BBQ Chicken Recipe we’ll let the chicken rest for another hour. The hour will further confirm the addition of the dry rub by layering in the taste. Now comes the fun part, the bbq cooking.

We’ll be doing some open grilling of the bbq chicken breasts. We’ll need some standard no-light charcoal briquettes, some wood chunks and of course a charcoal bbq grill. I would suggest a chimney starter that can collect the briquettes and light them in preparation of the barbecue. In addition this entire process should take about 1 hour from start to finish. That essentially means once the chicken is marinated and rested we combine the time in which the charcoal burns and reaches it optimum temperature plus the time it takes to grill the chicken breasts.

In addition we’ll be making a Bourbon Glaze Sauce that can be ladled onto a plate along side the bbq chicken if desired. Even simpler is to heat some of our Jake’s Famous barbecue sauce and reserve that along side the finished bbq chicken.


Grill or broil chicken until done. Optionally you can baste the chicken with the reserved bbq sauce and cook for additional 10 minutes. The Chicken is done when no longer pink in center. You may now serve the chicken along with the reserved sauce.

Our BBQ Chicken recipes provide you the best in flavor and taste much like our popular mouthwatering savory dry rubs. Jake's Famous brand Pure Santa Maria Rub is excellent for chicken, tri tip, steaks, ribs and more. This key dry rub will build new levels of flavor onto bbq chicken recipes and is our go to at practically every barbecue our Tri-Tip, Steak and Rib Rub for sale are both superior blends of herbs and spices that improve upon the old standard Santa Maria Style BBQ Chicken Recipes.

Over the years our Chicken Rub has become a main line staple on the barbecue scene.  True BBQ Chicken recipes require time and patience and most people buy them because they understand the time and energy it takes to produce and exceptional tasting meal.  We season our Chicken with our then we let the BBQ Chicken preparation marinate in the dry rub seasoning for a minimum of an hour. The Chicken after preparation is covered and placed in a fridge on a middle shelf during the marinating process.

If we choose to smoke the chicken we complete the process by using wood fire (Red Oak) or Charcoal with smoking chips. If using smoking chips make sure you soak the chips in water for at least 2 hours. Then put a handful of chips on the coals or in a smoke box once you have reached the right temperature for smoking.  I take BBQ Sauce or our special recipe Bourbon Glaze warm that and hold for serving with the Brisket.  That warmed sauce becomes more of a condiment at this point and my guests are afforded the opportunity to lather on as much sauce as they prefer during their eating process.

If your time is critical we can give you more time more efficiently by reducing the amount of it you waste on non productive things especially during a barbecue. To that end we are listing some of the key dry rubs we use when making our bbq chicken recipe. We have also listed an additional barbecue chicken recipe to give you options on just how to use your sauces.

Tri Tip, Steak and Rib Rub

A full flavored dry rub recipe with bold hints of smoked hickory salt, rich brown sugar, savory granulated garlic, onions, coarse ground black pepper and the most perfect blend of tarragon and oregano.

Santa Maria Pure Dry Rub

How fantastic it is this straightforward, no frills, all action Santa Maria inspired dry rub.  Combining rich hints of wholesome garlic, coarse ground black pepper, smoked kosher salt, the freshest parsley and hints of onion and mustard.

Santa Barbara Smoked Rub

Life is better when the perfect blend of spices and herbs join together to improve your life and tastes.  This righteous blend of New Mexico Chili powder, cayenne, smoked hickory salt, golden brown sugar, granulated garlic, onion and more make this the quintessential dry rub.  A rub that not only delivers its best flavors to perfect brisket but increase peak flavor with the right hints of smokiness.  This is a keystone dry rub in our stable of rubs.  And right now this dry rub could be yours.

After seasoning and grilling your bbq chicken recipe allow the chicken at least 4 to 5 minutes to rest. Plate the chicken with baked potato, asparagus or broccoli combination. Also a rice pilaf is a nice compliment to the bbq chicken.

Serve

Brisket Rub Recipes

Brisket BBQ

 

Our Brisket Rub recipes provide you the best and most popular options for having your favorite style of mouthwatering slow cooked Brisket. Jake's Famous brand Pure Santa Maria Rub and our Tri-Tip, Steak and Rib Rub for sale are both superior blends of herbs and spices that improve upon the old standard Santa Maria Style Brisket Rubs.

Over the years Brisket has become a main line staple on the barbecue scene.  True Brisket roasts require time and patience and most people buy them because they understand the time and energy it takes to produce and exceptional tasting meal.  We season our Brisket with our  Jake's Famous Tri-Tip, Steak and Rib Dry Rub then we let the tri tip roasts marinate in the tri tip rub seasoning for a minimum of an hour. The roasts after preparation are covered and placed in a fridge on a middle shelf during the marinating process. In the setup smoking process we like using wood fire (Red Oak) or Charcoal with smoking chips. If using smoking chips make sure you soak the chips in water for at least 2 hours. Then put a handful of chips on the coals or in a smoke box once you have reached the right temperature for smoking.  I take BBQ Sauce or our special recipe Bourbon Glaze warm that and hold for serving with the Brisket.  That warmed sauce becomes more of a condiment at this point and my guests are afforded the opportunity to lather on as much sauce as they prefer during their eating process.

**When many people asked about what they would want more of in their lives.  At a rate of 8 out of 10 answer, they wish they had more TIME.  And while we can't give you more time, we can certainly reduce the amount of it you waste on non productive things.  Yes, you could write down these recipes and gather the ingredients, blend them and walk through the marinating process.  And yes, you could go through the motions of testing and marinating and testing and marinating to find out which one works best.  But, why would you when you have access to the best Smoked and standard Brisket recipes right here on this website.  That's right, we host 3 outstanding brisket rubs premeasured, pre-blended and pre-ready for you to use.  It might take you 3 days to collect the materials you need to get your tri tip rub together from one of these recipes. But, if you act now you could have your favorite of our three brisket rubs in your hands tomorrow.  That's right if your order any time between Monday and Thursday you could have the brisket rub of your dreams in your hands in handy right sized containers.  Take a look at these three dry rubs:

Tri Tip, Steak and Rib Rub

A full flavored dry rub recipe with bold hints of smoked hickory salt, rich brown sugar, savory granulated garlic, onions, coarse ground black pepper and the most perfect blend of tarragon and oregano.

Santa Maria Pure Dry Rub

How fantastic it is this straightforward, no frills, all action Santa Maria inspired dry rub.  Combining rich hints of wholesome garlic, coarse ground black pepper, smoked kosher salt, the freshest parsley and hints of onion and mustard.

Santa Barbara Smoked Rub

Life is better when the perfect blend of spices and herbs join together to improve your life and tastes.  This righteous blend of New Mexico Chili powder, cayenne, smoked hickory salt, golden brown sugar, granulated garlic, onion and more make this the quintessential dry rub.  A rub that not only delivers its best flavors to perfect brisket but increase peak flavor with the right hints of smokiness.  This is a keystone dry rub in our stable of rubs.  And right now this dry rub could be yours.

Get one or all of these dry rubs Today!  Don't hesitate to get ahead of the pack by choosing the right rub for you.  When it comes to making brisket for you and your friends, do you want to experiment or deliver proven results?  Right, you want to deliver proven results.  We've taken all the guesswork, efforts and time loss out of the equation.  Just use our code: 1707200910 now to get an extra 10% OFF your next purchase at Checkout.

Time is of the essence Order Today!

Texas Brisket Rub Recipe

• 1/3 cup/80 mL paprika (not smoked)
• 1/3 cup Brown Sugar
• 3 tablespoons/45 mL garlic powder
• 3 tablespoons/45 mL onion powder
• 2 tablespoons/30 mL oregano
• 2 tablespoons/30 mL salt

Easy Texas Brisket Rub Recipe

• 1/3 Cup Coarse Ground Black Pepper
• 1/3 Cup Kosher Salt

Ranch Style Brisket 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

Chipotle Brisket Rub Recipe

• 2 Dried Chipotle peppers
• 3 Tablespoons Black Pepper
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Dried Cilantro
• 1 Bay Leaf
• 1 Teaspoon Cumin
• 1 Teaspoon Onion Powder
• 1 Teaspoon Ground Orange Peel

Smoky Brisket 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

Brown Sugar Brisket Sweet and Spicy

• 1/2 Cup Brown Sugar
• 1/3 Cup Salt
• 1/3 Cup Paprika
• 1/3 Cup Chili Powder

Brown Sugar Brisket Sweet and Spicy

• 4 Tablespoons Dried Black Peppercorns
• 3 Tablespoons Paprika
• 2 Tablespoons Onion Powder
• 2 Tablespoons Sea Salt
• 1 Tablespoon Cumin Seeds Ground
• 2 Teaspoon Celery Seeds Ground

Santa Maria Brisket Rub Recipe

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

Coffee Brisket Rub Recipe

• 1 Tablespoons Ground Coffee
• 1 Tablespoons Kosher Salt
• 1 Tablespoon Brown Sugar
• 2 Teaspoons Smoked Paprika
• 2 Teaspoons Ancho Chile Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Black Pepper
• Coarse Ground Black Pepper

Although these Brisket Rub Recipes are perfect for Brisket, they can all be used on select pieces of beef, chicken, pork ribs, beef ribs and fish. Select one, mix and sample on your favorite meat.

**In our e Learning section we've added an ebook entitled 12 Days of Tri Tip Recipes . This is a great collection of Jake's 12 best Tri Tip recipes that we've used over the years. Keep in mind even though these are listed as Tri Tip Rub Recipes they can easily be adapted to support Brisket or Pulled Pork Shoulder.   The eBook is a limited edition series and is available while supplies last. Click the link to Order Now. Downloads will be emailed to your favorite email address. (Although shown note there is NO shipping cost as this is a download. Just click continue and follow to Checkout).

To help out our many customers requests we are including instructions on How To Brisket...see below:

Ingredients Needed:

-Yellow Mustard
- Jake's Dry Rubs (Tri Tip, Steak and Rib Rub, or Santa Maria Pure Dry Rub)
-Charcoal Grill
-Charcoal
-Red Oak Firewood soaked for 20 minutes in water
Sharp Knife
-Plastic bags or sealed container

We'll start with how we make Brisket here at Jake's Famous Foods.  We do a couple of things that maybe a lot of folks don't do but the results are always phenomenal.  So, let's get started.

1. Once you've selected your Brisket from either the grocer or butcher you'll want to thoroughly clean the Brisket.  Cleaning with just regular water is the preferred method that does not leave any residue on the meat.

2. You'll want to trim off any excessive fat.  When we say excessive what we mean is that a good Brisket requires some fat on the meat.  The fat breaks down in the cooking process and adds additional flavor to the meat.  So leave enough fat cap on the meat so that it will add additional flavor.

3. Prepping the meat is fairly simple but it does take some time.  After you've trimmed off the excessive fat and cleaned the meat a second time pat the meat dry with a paper towel.  Once the meat is reasonably dry take some standard yellow mustard in a squirt bottle and squirt that all over the Brisket.  Keep in mind the mustard can be just average style that you would find in a dollar store.  Once the meat is squirted rub the yellow mustard all over the meat ensuring that all of it is covered.  **A Note on the mustard process.  We add mustard to the meat because it adds additional strength in breaking down the muscle fibers of the meat.  The mustard will be absorbed into the meat and it will add a slight tartness to the meat which is highly desired when cooked.

4. Once the meat is covered with the mustard place in a container for resting.  You'll want to rest the meat for a minimum of 1 hour and a maximum of 12 hours.  Anything beyond 12 hours and basically the meat starts to turn to pulp.  So, rest the meat a good two hours if you can spare it.

5. After resting you'll want to add either one of our Famous Tri Tip, Steak and Rib Rub or the traditional Pure Santa Maria Dry Rub  Just click on either term and you will be transported to their respective pages.  Coat and / rub the meat with either dry rub and be a little generous with the rub.  This is a fairly dense meat and basically you'll just be delivering the rub into the first 1 inch layer of the meat.  After the rub is applied allow the meat to rest again in a cool dry place preferably your refrigerator for at least 1 hour and 2 if you can do it.

6. Now your cooking time is going to take at least two hours or more so we want to make sure you get your grill ready.  If using a charcoal grill you'll want to get the coals started in plenty of time ahead of the cooking.  Here a good step after the meat has rested remove it from the refrigerator and place it in a sealed container on your counter.  At the same time go out and start your charcoal grill.  Note, you're grill will take anywhere from 15 to 30 minutes to reach a peak cooking temperature and during that time the meat will be resting getting ever closer to ambient room temperature.  We do this so that the meat doesn't have to start on the grill flat cold which will take longer to cook and may actually deliver a poorer flavor to the meat.

7. Once the grill is ready add the soaked Red Oak Firewood onto the charcoals.  The Red Oak will deliver a really nice flavor to the meat in addition to the dry rub.  The fat cap should be on the upside of the meat.  Turning the meat this way will allow a melting effect and will increase the flavor of the meat.

8. Place the lid on the grill and allow the meat to reach its smoking temperature.  Remember brisket will take a fair amount of time to cook (approximately 6-8 hours) so plan ahead especially when smoking. After 30 minutes you'll want to check the temperature gauge to see if additional management is needed.  If the temperature looks steady just leave the grill alone and monitor at least once an hour.  If the temperature is too low or too high then adjust the vent down to reduce temperature and open it up more to add additional oxygen thereby increasing the temperature.

9. After about two hours you'll want to decide what you're final results will look like.  Do you want the meat medium rare, or medium and if you have to medium well.  I like medium so I tend to let the meat cook until it reaches about 200 degrees. Brisket grill temperature should average around 290 to 300 degrees.

10.  Rest the meat for no less than 30 minutes.  This will allow the juices to reabsorb in the meat making the Brisket even juicier.  Following the resting period place the meat on the cutting board and with a sharp knife you'll want to slice off sections that are at least 1/4 inch wide.  Another critical thing is direction for cutting the meat.  You'll want to ensure that you cut perpendicular to the grain of the meat.  The best way to describe it is if you stretch out your hand so that all your fingers are together then place your other hand on top so that your palm is facing you and it rests on all the knuckles.  If this was a knife this would be considered perpendicular.  The same applies to the meat because of where the meat originally comes from there is a degree of musculature that runs within the meat.  Cutting in a perpendicular fashion opposite of the grain of the meat will allow the meat to chew to perfection.  If you cut the meat with the grain where you'll be able to see lines formed in the meat the meat will be chewy so all that hard work will be for not.

That's how we make Brisket on a Weber grill.  If you have any questions don't hesitate to write us at jakesfamousfoods@gmail.com. Whether you're looking for Brisket Recipes like Tri Tip Dry Rub Brown Sugar recipe, Homemade Cajun Brisket Recipe, Santa Maria Brown Sugar Recipe, or more checkout all the recipes and ideas on our website: Jake's Famous Foods

Happy Brisket!

Use Code 1707200910 with any item and receive a 10% discount.

Learn More About What Makes A Spice Rub?

Charcoal Grill vents Open or Closed for BBQ?

We continue in our series of Learning How bbq vents work, Open or Closed.  Whether charcoal grill vents or gas grill vents air circulation is key to the grilling process. Even the largest pieces of food

Charcoal Grill With Vents

can be cooked just the way you like, because you control the fire temperature by opening and closing the top and bottom vents. If the food is cooking too fast, lower the heat by closing the top vents a bit. To raise the heat, open the vents to increase pass through air circulation. While preheating the grill, keep the bottom vents open to help start the fire. Many charcoal grill vents are equipped with a lever that can be pushed to sweep the bottom vents clear of ashes, which should be done occasionally throughout the cooking period. When you're finished cooking, close the vents completely to snuff out the fire (do not pour water into the grill). 

So, to cut to the chase should you adjust your bbq grill vents to support better grilling?  Yes.  Now, how do you adjust the vents to improve the cooking process?  We’ll go over the steps and processes necessary to help you get that bbq done below.

Although the above may seem simple there really is more to managing grill vents than just turning them.  Let's walk through how we've learned to manage the process and how we cook perfect barbecue every time.  Did you know that the end result of your barbecue can be affected by the outside temperature and time of year?  Yes, take this example.  It's a glorious day with temperatures around 78 degrees, almost no breeze and the sun fully peaked. This temperature is optimum for grilling. Very little time will need to be spent on managing the vents, however, just because the temps are optimum does not mean that one can simply avoid the process.

When the temperature is optimum one may have to manage the temperature more carefully because the external temperature adds to the internal temperature of the grill.  If the temperature were to be in the 30s, and yes people bbq in the 30s one might expect their barbecue to cook for a longer period as the external temperature and moisture in the air can act to retard the cooking process.  So, a 2-1/2 hour chicken might take 3 hours or more if the temperatures are not properly managed.  

We've put together a few great methods we use to manage the grill vents. I hope you read through this post and gather up all the nice bits that will help you become a better barbecuer.

Let’s first start with a target meal to establish the desired cooking temperature. We've decided that we'll be grilling smoked baby back ribs that are using our natural dry rubs.  We’ll concentrate on an average temperature between 225 and 240 degrees. There’s 15 degrees of adjustment and heat management which should not be too difficult on a Weber.

Setup Process:  This process will require some basic tools. You'll need masking tape, a dark marker, a metal thermometer, bbq grill with vents and about 10 minutes. Let’s first start with the bottom vents wide open. This setup will allow maximum draw of air across the charcoals. Second, let’s take some standard masking tape and circle the vent adjuster on the lid of the grill. Now with the vents fully opened, let’s take a marker and create a line out from the left most opening of each of the vents. Transfer that line down to the tape. Now, let’s move the adjuster to the right until the vents are fully closed. Transfer a line down from the left most opening onto the tape. These two lines represent the vent when it is fully opened. Now comes the really important part knowing how to segment the line. Let’s divide the distance between the two lines into increments just like you would see on a scale or thermometer. Each notch would represent 10 degrees on the scale. My notches would be about 1/8 inch apart and I would have approximately 5 notches representing about 5 degrees each. Even more important is to realize that if your vent adjuster has 4 holes then the degrees total is cumulative making a 1/8 inch adjustment equivalent to 20 degrees. Many ask, "is controlling the vents that critical and sensitive?" And the answer is, YES.

Since this is a learning process let's start with a dry test.  Get a bag of standard non-light charcoal and place that as you normally would in your grill.  Let's assume you're going to make ribs.  Only, you won't actually be making anything.  Because in this process we're going to be measuring heat not focusing on the actual cook process.  Now, with the vent gradients delineated start your charcoal and let it burn until it is ashed white.  This is the critical measurement time to determine how your grill performs.  Grab a sheet of paper or some method of collecting data.  You will also need metal cooking thermometer or some other method of measuring the temperatures in the grill. Now, with the charcoals at optimum and the vents both bottom and top wide open let's put the lid on the grill. We want to achieve maximum cooking temperature to measure how the adjustment of the vents will affect the overall internal temperatures.  Allow the grill to heat up for at least 10 minutes as we want an average unaffected temperature.  Now take your measuring device and collect your first reading.  We'll do the reading at the vent with the lid on.  If you have a metal thermometer or a grill with a gauge built in then simply write down the temperature.  Now adjust the top vent only to the first mark you delineated on the masking tape.  Wait 5 minutes them take that reading.  Now, take the second reading by doing the same steps.  Allow the charcoal to continue cooking with the lid on for 5 minutes each time you adjust the vent.  

Gather all the readings on to a spread sheet or make a simple graph and notice how the overall temperature was affected by the adjustments at the lid.  This will be your guide for future grilling.  Note, these temperatures are affected by what's happening around the grill.  If it's raining out and your grill is constantly being rained on then you can expect that the moisture both on the surface of the grill and in the air will affect the cooking process. It is important to realize that the temperatures will lower as we burn through the cooking cycle of the charcoal. So, readings at the start of the process and at the end of the process will vary. We are seeking the optimum temperatures that is why we wait until the charcoal has ashed white.

But with all this knowledge how do you use it.  So for this second step we are going to walk through the process of grilling ribs in wood smoke with you.  Ready, set, let's grill.

For smoked baby back ribs that are using our natural dry rubs we’ll concentrate on an average temperature between 225 and 240 degrees. There’s 15 degrees of adjustment and heat management which should not be too difficult on a Weber. Let’s first start with the bottom vents wide open. This setup will allow maximum draw of air across the charcoals.

Now, with the vent gradients delineated and your charcoal burning comes the time to start the bbq process. We'll assume that you've followed our process for Rib Preparation and Cleaning. You've rested your marinated and seasoned ribs and are ready to get grilling. This process will take about 4 hours minimum so let's also ensure we have enough time to achieve great results.

The charcoals are ashed white and placed on one side of the grill to create indirect cooking. Ensure that you've added about 4 oz of smoking wood on the charcoal. We like to use Red Oak so we'll place that on the grill. Place the ribs bone side down on the grill opposite the charcoal. Place the lid on the grill. Wait 5 minutes then take your first temperature reading. We want to cook the ribs at an average temperature of 225 degrees. Adjust your top vents down to manage the temperature to reach the optimum. When the grill has reached the optimum temperature range check it in 5 minute increments.  After about 45 minutes take your first temperature reading on the ribs. This will be your indicator as to how much longer you will need to grill the ribs. Also keep this in mind each time you remove the lid you will lose prime cooking temperature. So, it will take about 5-8 minutes to get the temperature back to the right cooking level. Add that lid off time to the overall time to cook the ribs. As a friend of mine always says "if you're looking you're not cooking". Limit the amount of time the lid is removed from the unit.

After about 2 hours check the temperature at the lid first. If the temperature is dipping open the vents up at least one notch. Check within 5 minutes to ensure the measurement adjustment is working. If you're in the cooking cycle and you realize you have more ribs left to cook than you have charcoal cooking time note it's ok to add a handful of charcoal. By adding charcoal you will restore the temperature of the grill. Keep in mind the restoration is not instantaneous as it will take at least 10 minutes to get a decent heat reading. Also, keep in mind you're at about 2-1/2 hours of cooking time at this point. Check the ribs for temperature. We are seeking an internal temperature of 170 degrees minimum. We like to cook our ribs closer to the 180 degrees but you can adjust as you see fit.

Now some have heard about the 3-2-1- process. We use that quite often and will describe it here.

The 3-2-1 process started about 15 or more years ago. It simply means grill openly for 3 hours, then grill in foil for 2 hours then rest for 1 hour. The grilling in foil adds your favorite mix of liquids because the process is designed to add moisture back into the meat. As an example we add brown sugar, honey, pomegranate juice concentrate and orange juice onto the foil then we place the ribs on top of the mixture meat side down. We wrap the foil over the ribs being careful not to tear the foil. Them we place the ribs carefully back on the grill in the same area that they were originally cooked. We close the lid monitoring the temperature. Remember our start out temperature was the target of 225 degrees. After 2 hours of temperature management we remove the ribs and place the foiled unit in an enclosed area like a dry thermos cooler or oven with just a slight vent. The vent is necessary to allow heat to slowly release from the ribs.

Following the 1 hour resting window we open the foil, remove the ribs and serve.

Let’s say you want to cook the very popular Dino sized beef ribs. Beef ribs of that size are going to take time and just the right amount of heat management. But no matter you’ve got your grill measurements marked, you have a good thermometer and you’ve properly seasoned your ribs with Jake’s Famous natural dry rubs for sale. Beef ribs require a higher cook temperature in the 275 degree range and will need to remain in that position for about 3 hours until their internal temperature reaches about 200 degrees. You’ll need an adequate amount of charcoal to cook for that long a period approximately 1/3 to a half a standard 15 pound bag of regular charcoal. To truly manage the vents and temperatures of any grill use only standard non treated charcoal.  Standard charcoal will allow you to evenly manage the heat cycle. That’s a lot to say, when actually what we mean is, if you use treated charcoal it burns faster and makes the heat harder to manage. Now, keep an eye on the vents and properly rest the meat once it has achieved the desired temperature. I think you'll find that the results are well worth the setup process

Managing the vents with wood smoke can require some skill. If you’re planning on using wood just keep in mind that the use will drive the temperature up for a limited period of time. Wood depending on the chunk size can increase the temperature somewhere around 10 to 15 degrees. The larger the wood chunk the longer the burn cycle and the greater the increase in temperature. I prefer using about 4 to 5 ounces of wood only. The small an amount of wood is enough to adequately smoke the meat without overpowering the taste. If you can get segments that are about 2 ounces each then spread them out across the charcoals.

Grill vents will traditionally work the same across all Weber grills. For those that do not have Weber grills the concepts are the same. The keys are just keeping an eye on the location of the vents, whether they are on the sides, or underneath only. If the vents are on the sides you’ll still want to focus on indirect cooking that allows the air to draw across the charcoal toward the meat. I would really perform a dry run with a chimney full of charcoal in the grill without meat. Just let the charcoal get to its perfect state with the coals completely ashed over. Then start adjusting the controller side vents using the marking method that I described above. The process should be to layout the degree increments, then adjust the grill, wait about 5 minutes then adjust the vents again. Record the measurements before and after each time you adjust the grill. Once all the measurements are recorded including how long the charcoal lasts in the grill then it’s time to work on actual barbecue.

Exceptions and adjustments in the heat management process. Sometimes try as we may we find that we just can’t get a handle on the management of temperatures around the grill. We believe we have the answer to the issue. It is entirely possible that somehow your lid or grill has either been damaged or warped and is not closing properly. An easy way to determine this is to add a piece of smoking wood to the charcoal then completely close the bottom vents. You’ll notice right away once the oxygen is removed the wood source will begin to smoke. Note the locations of the smoke as it comes from around the grill. If the smoke only pours through the top vents then perfect your grill is fine. If the smoke pours from two or three spots besides the grill vent then you may need to tap the grill lid to make sealing adjustments. Now using remote thermometers with wires will cause a gap at the mating sections of the grill. This gap will cause you to open the vents an additional 5 degrees but this should be nominal overall. Try to spread the wires apart to balance out the gap. Remember, once you’ve figured out where your air losses are then you can design ways to compensate for the loss.

To help satisfy the barbecue urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when you order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural barbecue sauces. These all represent our basic stable of natural bbq rubs and sauces for sale. 

Tri Tip Steak and Rib Rub

Santa Barbara Rub

San Ysidro Rub

Santa Maria Dry Rub

Memphis Dry Rub

California Chipotle Dry Rub

California Chicken Dry Rub

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Get our Special Offer: 10% OFF Jake's eligible products right NOW! use Jake's secret code 1707200910 at checkout.

See our video How BBQ Charcoal Grill Vent Work below: