SHOULD Grill Vents be OPENED or CLOSED for grilling?

Questions on BBQ Vents

We've been asked this question in so many forms that it begs an answer. 

And that answer is YES!  BBQ Vents should be Open when grilling. 

But after that question usually comes the next question, By How Much? 

To answer this question we really need to understand a few things namely your grill type, what you're grilling, when you are grilling it and where you're grilling it.  So, let's get you the information you need so you can get on with your barbecue.  My personal experience before and during  Jake's Famous Foods extends from small 10 inch Weber grills to even smaller Hibachi units all the way up to Ugly Drum Smokers and half barrel grills with pull handles.  I've even acted as Pit Master on large door units that you shovel wood and coals into making chicken for 300 plus guests.  So, I have some personal familiarization with the topic but best of all I like my standard every day of the week 18 inch Weber.  The unit is easy to use, doesn't take a lot of work and always delivers excellent results as long as I keep it clean.

So, onto the question SHOULD BBQ Grill Vents be Opened or Closed for BBQ making.  Since we need a meal to trigger the question let's say we're going to make Beef BBQ Ribs.  Good Beef Ribs take time and these make an excellent practice item.  You'll know you've achieved success when the ribs are juicy from top to bottom and literally melt in your mouth with each bite.  Now, on to the grill. My standard Weber is black with a half dome-shaped lid.  The lid has a circular steel vent system with 4 holes and a tab for adjusting the grill in one direction or the other.  Since our question is about before and during the grilling process well concentrate on startup and a degree of management.  

On Start Up, we suggest that you open the top and bottom vents as wide open as you can get them.  What you're looking for is the classic wind tunnel and draw effect.  The air around the bottom of the grill is drawn into the unit and used to assist in the burning of the charcoal.  The spent air or carbon is expelled through the top of the grill's vents.  This top vent is the key to managing the process of grilling.  So, once you've started your charcoal the draw effect takes over pulling in the air which is then used to aid in the burning of the charcoal. 

The temperature of the coals will depend on how much air is made available to the charcoals along with just how many charcoals you have on the grill.  Also, the temperature will adjust over time especially when you lay burning charcoal on top of non-burning units.  The non-burning units will shortly begin to burn and thus increase the overall combined temperature. 

Vent management is simple at this stage.  If you want the maximum amount of temperature for say broiling then allow both the bottom and top vents to remain completely wide open.  For broiling, you'll want to ensure that you have a minimum of 40 or more coals connecting or overlapping each other so that they can all burn at the same rate to deliver maximum heat. Placement of the coals may not be as critical but what is important is that the coals are connecting in some way and overlapping is an excellent way to maintain contact. 

For slow smoking, we'll want to have just as many units of charcoal but we'll want to lay them out so that the burning process is managed and that cooking occurs over time.  Try this method to manage a long period of burning.  Layout charcoal units in a 3 unit pyramid shape with two units on the bottom and one unit on the top.  Lay out the pyramids so that they are touching bottom and top.  Follow that pattern around the circular base of the grill.  With your charcoal laid out start 8 units in a charcoal chimney.  These will be the units that get everything going.  If you don't have a charcoal chimney just place the 8 charcoals in a stack on top of some heavy paper or newspaper.  Light the paper and allow the charcoals to burn until they are practically ashed gray.  

As a heads up if you have questions on smoking or bbq recipes you can get to our website  Jake's Famous Foods.   You'll get some good information and some killer recipes on the site.  And for additional questions just go to our BBQ Questions FAQs.  section.  On our BBQ Questions section, we tackle some of the critical and burning barbecue questions.

One the charcoals have reached their desired level place them at the head of the charcoal semi-circle touching the first pyramid.  These burning charcoals will create a domino effect burning through the pyramids one by one delivering heat to your ribs.  Beef ribs want to be slow smoked at 225-250 degrees.  Keep in mind if you decide to use wood in the smoking process you may need to adjust the vents to compensate for the additional heat that takes place as the wood is burned.  

Now as I write this I am actually running the barbecue for some Beef Ribs.  I'm using my 3-2-1 process with a twist.  I've been into the barbecue process for about 2-1/2 hours and just as I thought the temperature has crept up on me from 225 degrees to about 290 degrees.  This creep usually happens when wood is introduced into the process.  If you're using wood chips then you can easily compensate for the rise by adjusting the vents closing them slightly.  This will burn less oxygen and will reduce the overall temperature.  The adjustment process may take up to 8 or 10 minutes.  So, once that happens and you've adjusted your vents just keep an eye out as the temperature slowly comes back in line.  

I must also say only adjust the top vent.  Do not adjust the bottom vent until you see that you upper adjustments have little to no effect.  If it's required that you adjust the bottom vents then only adjust them 1/4 of the way.  It's very hard to restart a charcoal burn if the coals have all but gone out.  Restarting the charcoals and achieving maximum temperature can take as much as 40 minutes.  

My adjustment after 10 minutes has yielded a decrease of about 15 degrees.  I will need to adjust the vents again keeping in mind that once the wood is burned through I will need to open the vents to allow faster burning.  

Let's cover the question how much should you adjust or more like how do you determine the rate of adjustment.  I'm going to show you an easy method for creating adjustments for your grill.

Adjustment 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 leftmost 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 leftmost 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 total of the degrees 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.

Gather all the readings on to a spreadsheet 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 are why we wait until the charcoal has ashed white.

I've checked my ribs and pulled the lid to confirm that the raised temperatures was in fact due to the addition smoking wood.  My temperatures are now leveling off by another 15 degrees and with time will be right where I want them in that 225-250 degree zone.  

Now since I'm using the 3-2-1 process with a twist in about half an hour I will be wrapping my ribs in foil but first I'll include a nice liquid mix of pomegranate syrup, honey, brown sugar and some orange juice.  This will flavor and help tenderize the ribs.  Once tender I will turn them over then allow then to barbecue for a half an hour meat side up.  Then I will remove them and allow them to rest for 30 minutes to complete the process.  

Summary:  You may have noticed in my barbecue process that I had to adjust my vents.  As I said with the addition of wood the temperature will creep upward and greater management will be required.  But by using the 3 unit pyramids placed side by side you can easily achieve the 225 - 250-degree temperature for sustained periods.  

One of the easiest ways to truly gauge your grill is by performing a dry run.  That simply means setting up your grill without having the purpose to cook something.  You may have to sacrifice about 50 or 60 coals in the process but you'll really get a good grasp on managing temperatures.  In a lot of ways, the preparation process for barbecue is like golf.  Most everyone that plays golf will go out to the practice range and hit golf balls to determine how far each club will normally take a ball.  Well, the same can be said about the test process for the grill.  Make the setup process fun and when you've gained enough information put on a couple of steaks and relax.

I hope you've found this information helpful.  If you need barbecue sauces or dry rub seasoning to help in your grill process please check out our products below. 

To help satisfy they bbq urge we’ve built a boatload of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs for sale 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 order natural bbq sauce online today.

Grilling Up Juicy BBQ Pork Chops - The How To Guide

Grilling juicy BBQ Pork Chops can be a daunting task especially if you've never done it before.

Grilled BBQ Pork Chops

  With our guide we're going to walk you through this process and the steps necessary to make this happen.  Let's get started.

Pork products have changed over the years especially the butchering and curing processes.  Pork at one time was considered taboo on the grill especially when cooked at today's minimum temperatures.

Pork chops are most favored by chefs for their ability to be roasted or grilled or fried.  And at special occasions pork chops or just "chops" as they are commonly known are sliced along the horizontal length of the chop and stuffed with elegant ingredients like roast vegetables or potatoes and in some cases oyster stuffing.  Pork chops are traditionally cut between 1/2 and 2 inches making them somewhat thick and juicier for smoking recipes.

Pork has been on menus for thousands of years and in the United States, pork chops are cut from the pork loin section.  Pork chops are extremely popular and make an excellent choice for grilling.

The pork loin has a section known as the center and from that centermost chops are taken.  That center area also includes a section in which T-bone sections similar to T-Bone steaks are taken.  Rib chops come from the lower loin portion and are sliced accordingly.

There are a number of names for pork chops such as "Bacon Chop" and "Iowa Chop".  These cuts are derived from the shoulder end segment.

Pork chops are best when they are fresh and seasoned perfectly.  Some prefer to have their chops marinated with various ingredients while dry marinating makes for quick grilling.

Since pork chops come trimmed we'll start our barbecue process by ensuring that the chops have been thoroughly cleaned.  Run the chops under a cool faucet rubbing your hands over the chops.  Check to ensure that no bones or grit remain on the chops from the cutting and trimming process.

We'll be using our basic and most versatile seasoning, our Tri Tip Steak and Rib Rub.  This is an excellent seasoning because the ingredients were designed to handle the deep marinating requirements of pork ribs, pork chops, steaks, and Tri-Tips.

After washing pat dry the pork chops with a paper towel or something that will not leave lint behind.  If you use any kitchen towels in the process be sure to immediately drop those towels in the washer or store them in the hamper until the next washing cycle.  DO NOT clean your counter surfaces with the towels after you have dried your pork chops.  In fact we like using a bleach and water mix that follows the clean up process.  This ensures that any potential bacteria is killed off in the process and also ensures the health of you and your guests.

Rub the pork chops with a little yellow mustard.  The mustard as a light bit of tartness and will give the dry rub an additional foothold when it is added to the chops.  Place the chops in a plastic bag or container and allow them to marinate in the mustard for about an hour.  Once marinated remove the chops and sprinkle them generously with the Tri Tip Steak and Rib Rub.  Coat both sides of the pork chops as evenly as possible.  Now place the chops back in the plastic bag or container and allow them to rest in the refrigerator for at least an hour.  I like the two-hour time frame which allows the meat to sweat a bit and aids in the absorption process.  So in total, the meat will marinate for three hours.

While resting the chops you can begin setting up your barbecue grill for the cooking process.  Much like steaks, we will want to have hot and cool zones on the grill.  Since pork chops cook fairly quickly we'll be adding about 40 charcoal briquettes laid out to one side of the grill.  You can use non-light briquettes because we want to grill the chops without the smell of lighter fuel.

To get the charcoal started I suggest using a charcoal chimney.  If you do not have one you can take about 10 briquettes and place them on the opposite side of the grill away from the charcoal you put in earlier.  Now the base of the charcoal should include newspaper or some form of starter kindling.  If you don't have either of these then I would suggest grabbing some lint from your dryer.  The lint is an excellent alternative to newspaper and generally is readily available since most people just throw out their lint.

Start the charcoal and let them burn for about 20 to 25 minutes until they appear almost ashed white.  Once the ashed state appears to use a set of long tongs and move the burning charcoals onto the 40 briquettes that are already there. This addition and burning process will take about 30 minutes.  So it's a good idea to calculate the grill start up time into the marinating time so that everything comes out right.

Now's the perfect time to add wood for smoking.  Choose your desired wood then add about 6 ounces.  If you have wood chips spread them evenly over the coals.  Since the temperature will be fairly high it's a good idea to soak the wood chips beforehand for about 20 minutes.  The soaking process will slow down the burning so that the chips aren't burned up in the first 5 minutes of grilling.

With the charcoal and wood ready and the grill grate on open ensure the vents are wide open on the top and bottom on your grill.  Now place the lid on the grill and allow the temperatures to normalize for about 5 minutes.  Check the temperatures with a remote thermometer or a standard metal kitchen thermometer realizing that kitchen devices may not be as accurate as the remote types.

We're after a grilling temperature of about 400 degrees.  We'll be using the medium heat to cook the pork chops.   Now comes the critical parts of this process.  Bring out the pork chops and place over the medium heat portion of the grill.  Allow the chops to grill on one side for about 2 to 3 minutes depending on the thickness of the chops.  Then rotate the chops 1/4 turn and allow them to continue cooking for another minute.  We turn the chops to achieve those great grill marks that you often see in the photos.  After the minute is up, turn the chops again on the medium section of the grill.  Allow them to grill on that side for 2 minutes.  Then rotate the chops and allow them to grill for an additional two minutes.  It's important to remember that each time you turn the chops you're removing and replacing the lid of the grill.  The focus is to cause not only a grilling effect but a combined roasting effect as well.

As for overall cooking temperature, we are looking for an internal temperature of at least 145 degrees which the FDA (Food and Drug Administration) considers safe.  After the temperature is reached place the chops in a container and place a paper towel or some foil over the container.  Allow the chops to rest in the container for at least 5 minutes.  As with most every other meat, it will continue cooking until it stabilizes.  After the resting period, you can serve and slice as desired.

This is a wonderful recipe with process steps that will undoubtedly improve the results of your pork chops.  But we know that we are not the only recipe for grill pork chops that exists.  We think we have a great recipe option that you will love.  Check out this recipe on Jens Reviews for Seared Pork Chops with Creamy Garlic Sauce Recipe just the words "creamy garlic sauce" makes my mouth water. Give this recipe a spin and take a look at our products below.

We know there are a boatload of products on the market with all kinds of fancy names. We, however, focus on some straightforward terms to make it easier for our users. Below we’ve listed our key seven dry rubs and our standing of natural barbecue sauces. Each of these is excellent in Pork Chop recipes.  Get these amazing BBQ rubs and sauces for sale today.

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 today.

The 3-2-1 Beef Rib Process *Exposed* With A Twist!

BBQ Beef Rib 

The 3-2-1 Process *Exposed* and How You can make Professional Barbecue Beef Ribs with A "Twist" thrown in. Well just about everyone in the US has had their hands on a beef rib at one time or another with the exception of vegetarians. And at least 50% of them has had the opportunity to make beef ribs or be at a barbecue or some restaurant serving beef ribs.  We all know that beef ribs done right takes time to make.  In fact they can take two to three times what it takes to make exceptional pork ribs.  And unlike pork ribs which can be cajoled into better taste beef ribs are less forgiving.  Sometimes it seems as if they have a mind of their own. 

Well today I'm here to demystify that process and to teach you an amazing step that will blow the roof off the 3-2-1 process.  Some say life changing and life affirming and even stupendous but I wouldn't go that far.  In fact what I would say is once you work this process you'll never want to have beef ribs any other way.  

Now lets get to the basics of beef ribs.  Almost everyone knows that beef ribs come from the ventral section of a cow.  That's a mouthful and actually means that ribs are taken from the lower mid section of the cow from about the 6 to 10 rib segment known as the plate.  And since the plate only consists of about 10 ribs they are commonly called short ribs. The short part having more to do with the length of the ribs as opposed to the quantity of the ribs available.  

Since you can get two segments of the best sections of ribs that being that the cow has two sides then the ribs are segmented and displayed usually in sections of between 4 and 5 rib bones per segment.  Beef ribs are fatty and by that we mean that they are usually left with the inner bone fat on the ribs.  Unlike pork ribs where one pulls back the silvery membrane to remove the layer of fat film beef ribs require cutting and shaping.  I find the best time to trim beef ribs is when they come out of the standard part of the refrigerator.  The beef ribs are cooled and firm whereas if they were warm they might feel greasy and slick and harder to trim.  So consider temperature if you decide to trim your ribs. 

Regarding the trimming process and the fat actual trimming is relatively unnecessary.  You might want to trim away some of the overlapping fat at the top end of the bones and maybe just a little of the fat on the inner curve of the ribs.  Because the cooking process is not high heat grilling then one does not need to remove a large portion of fat as in the case of the pork ribs or other spare ribs.  We will be taking our time with these ribs so you might want to consider that when purchasing beef ribs. 

To the process of grilling which term is basically a misnomer since grilling refers to high heat and barbecue refers to slow time and low heat cooking we will actually barbecue this ribs.  And since we're going to use the 3-2-1 process with a twist one must be prepared to spend at a minimum 6 hours in the process not including the time it takes to get your charcoal up to speed or the movement time in the process. 

By the way this 3-2-1 process with a twist as discussed will apply to charcoal barbecue.  Yes, you can easily use your gas barbecue for beef ribs but in this discussion we're going to use a smoking method that is usually easier in the charcoal barbecue method.  

Let's talk rib preparation.  Let's say you've trimmed some fat from the ribs and have cleaned and washed them thoroughly to remove any bits leftover. Now what?  Well if you seen any of the online videos there's lots of discussion about how you prepare your ribs.  Some say just add good quality kosher salt and coarse ground black pepper.  Some say add a little onion powder, black pepper and table salt and some say just put the ribs in a container with a marinade.  Now of course the quality of the ribs you buy will probably determine just how you prepare them.  If you buy ribs that are in the $5 to $8 range for a rack then you might want to prepare them in some basic marinade.  If the ribs run $10 to $30 for a rack then you're getting the better section of ribs that don't need as much preparation and a nice dash of kosher salt and pepper will do. 

We are going to focus on the $5 to $8 dollar ribs that almost everyone buys.  Let's start with the most basic of marinades.  We like Yellow Mustard.  Why because it really helps tenderize and break down the muscle fibers of the meat I know some will argue with that but we've done hundreds of racks and we've done them with and without and each time we used the mustard the end result and taste was always better.

So, let's get the mustard on the ribs covered completely front to back and side to side.  Now let's allow the ribs to rest.  I find that if I rest the ribs for at least 3 hours then the next step drives the flavor profile even higher.  After resting it's time for the dry rub.  Of course we'll be using our Jake's Famous Righteous Tri Tip Steak and Rib Rub.   We use it because it contains kosher salt, coarse ground black pepper, garlic, onion and some nice herbs to bring up the flavors of the meat.  So, let's get that on then allow the meat to rest at least another 2 or more hours.  Ideally if you prepared the meat in the morning at say 7 AM you could easily get the ribs on the barbecue by 12 Noon and have the result for dinner around 6:30. But if you can't do that then preparing the ribs the night before is the best bet.  

With the ribs all prepped and ready to go let's focus on the bbq grill.  We'll be using a standard Weber kettle about 18 inches across.  Since we're going to focus on the low and slow process we want to make sure that we manage the burning of our charcoal.  Now, again we've performed this process at least 150 times and we've learned how to manage charcoals and heat so follow along carefully.

The charcoal bbq grill is easy to use if you work methodically to ensure some basic action steps are followed.  First ensure that your bbq grill is cleaned and all debris removed. Second ensure that the bottom and top vents are wide open. Third we'll be using standard non-infused charcoal.  Get some of the traditional stuff in your local area.  We're going to make a charcoal ring inside the grill and by that we means we'll place charcoal cubes side by side following the circular shape of the bbq grill.  Layout your charcoal into two rows side by side then place one charcoal briquettes on top of the row all the way around until approximately 3/4 of the grill has a row of charcoal.  

Wood smoke which we have not covered but will cover here.  We like the flavor add of wood smoke and so we add about 8 ounces of wood chips spread evenly around the charcoal ring.  If you have small chips you can place them evenly.  But if you have larger segments like Red Oak then decide if you'd like the meat to receive the maximum amount of smoke at the front end of the cooking process or at the near end.  With larger segments of red oak we place those near the front when the meat is tender and receptive.  

On heat management we're focusing on a temperature range of 225 to 250 degrees.  A good digital or remote thermometer will help you determine the heat level but if you don't have one a decent kitchen thermometer will work as well.  So, how do we start this thing you ask? Easy and it all depends on if you have a charcoal chimney or not.  But no matter we'll go over the ways with and the ways without.  With a charcoal chimney we take about 10 charcoal briquettes and place them in the chimney.  We take newspaper or some other balled up paper and use that.  A really good item if you don't have either is to take lint from your dryer.  Get a big ball of lint and place that under the chimney which lights amazingly well. 

If you don't have a charcoal chimney you can place the paper or lint in the center or the grill.  Place the briquettes on top of the paper or lint pile leaving enough of it for lighting.  Then light the charcoal in either method.  Allow the charcoal to burn until most of the coals are ashed white.  This can take up to 20 minutes.  You must ensure that the vents are open in the bottom of your grill if placing the charcoal in the center ring.  After the charcoal has reached an ashy state place at the head segment of the charcoal ring.  Keep in mind the charcoal will create a domino effect burning charcoal around the grill as the cooking process continues.  Give the charcoal an additional 5 minutes to burn in the open then place the lid on the grill.  Allow the charcoal to burn at least 5 minutes then measure the temperature through the open vent holes.  If you've achieved your desired temperature around 225 to 250 then it's time to place the meat on the grill.  If the temperature has not been achieved allow the charcoals to continue burning for a few more minutes then check again.  In extreme cases if you've spread the coals too far apart they will burn out so you'll need to check them to asure they are touching.  

Now with the charcoals ready it's time to place the meat on the grill.  Position the beef ribs so that they will be opposite the burning charcoals.  Keep in mind over the 3 hour cooking process the charcoals will burn in the circular pattern.  When positioning the ribs it's a good idea to consider where the charcoal will burn next then place the ribs so that they won't get scorched or part of them overcooked. 

Now comes the monitoring time.  A couple of things to keep in mind.  As the charcoal burns and as it starts to burn the wood chips the temperature will rise.  This is natural and if you've done it correctly once the wood is burned the temperature will drop down again until it reaches the next segment of wood.  Adjust the top vent only if the temperature exceeds 260 degrees and do that by adjusting the vent by a 1/2 inch turn.  This will reduce the airflow out of the grill which means that the entering oxygen from the bottom of the grill is burned up leaving carbon monoxide and when that happens it slows down the burning rate and thus the temperature is decreased.  The reaction happens quickly so since you are outside there is no effect as oxygen is constantly regenerated by trees, grass and plants.

Fantastic, three hours have gone by.  Now comes the *TWIST*.  Take a large segment of foil and lay that out on your counter.  Curve the foil inward as we will be adding some ingredients to the foil to complete the cooking process.  Now you can decide if you want your ribs to have a sweet flavor, salty flavor or savory flavor on completion.  We like to flavor our ribs.  We do this because over time ribs will just be plain old ribs if you grill them enough.  So to make the process exciting we experiment with different syrups and flavors.  We've found some killer combinations which take rib making up to a whole new level.  So, we'll take some concentrated pomegranate syrup like what they use at bars and restaurants.  We'll also layer some brown sugar approximately 1/4 cup along with 2 tablespoons of honey and 1/4 cup of orange juice.  You'll need to be careful when placing the ribs in so that you don't tear the foil.  In fact you might want to place two layers of heavy duty foil before adding the mix of ingredients.  Here's a key step in the process *remove the ribs from the grill and place them meat side down on the foil.*  

Now wrap up the ribs folding the foil over the top. The foil does not need to be hermetically sealed but seal enought to allow some steam to escape. Place the ribs back on the grill and close the lid.  After about 10 minutes check to ensure that the temperature of the grill is steady at around 225 to 250 degrees.  Now most in the barbecue world tell you to follow through with the two hour wrapped in foil process but we're going to change that step completely.

After 1 hour and 30 minutes open the foil and turn the ribs over so that the meat side is up on the foil.  There will be a lot of liquid below the ribs so be careful not to tear the foil when turning the ribs.  Fold the foil over the ribs again loosely.  Ensure that there are still some wood chips on the burning section of coals.  Now replace the lid on the grill and allow the ribs to smoke for about 40 minutes. 

After the ribs have completed smoking remove them and place them in a container.  Some have dry coolers that can take the ribs.  I just use my oven.  I've placed them in an aluminum pan as they were slightly sealed then I close the door of the oven but place some folded paper between the door and the frame to allow moisture and steam to escape.  This is the resting process so we'll allow the resting process to take a minimum of 30 minutes.  If you have more time you can rest the beef ribs for an hour.  But if you add up all the time used in this process it's now around 6 pm and believe me if you're not hungry by then I sure am. 

One thing I'm sure you've done while this cooking process is going on I've been making a side salad and some baked potatoes or while I was changing the ribs I place some asparagus on the grill.  Why not take advantage of some prime charcoal heat. 

Now if you haven't burned through all your charcoal a good way to save the left overs is to pull out a few of the charcoals between the burned and unburned section.  Once the charcoals are out close both the top and bottom vents so that the oxygen is burned up and the coals put themselves out. After about an hour the grill will be cool to the touch.

With the beef ribs properly rested they can be sliced and placed along side your dinner items.  Press lightly on the top of the ribs and notice how juicy they are not to mention the aroma of the ribs is just heavenly. 

This 3-2-1 Beef Ribs Process with A *Twist* is absolutely, hands down the best way I've ever made beef ribs.  Once you make them a few times you'll get the hang of it and it will become second nature

Enjoy your ribs! If you have questions on this process or comments please don't hesitate to let me know.  You can contact us with your comments at orders@jakesfamousfoods.com.

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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