BBQ is truly and art form that is relish and really basic.
Barbecue 101: The Basics by John Raven puts in all in perspective!
Barbecue (BR bi kyoo’): A method of cooking, the product of such cooking, or a gala featuring barbecue.
Whatever the definition, it’s great.
Barbecue is man’s oldest method of cooking his food. It probably began when some prehistoric man or woman wandered up on the remains of some animal that was the victim of a wildfire… “Hmmmm, this is better than raw meat.”
Today, the art of barbecuing has evolved into three basic methods, all called barbecuing. First of all we have the most popular method, grilling; food is cooked on a grill over a bed of coals. Next we have smoked viands that are dry cooked by the heat of smoke. Finally, the method of cooking that is accepted by most authorities is “meat or other foods, cooked in close proximity to a fire of coals or wood, usually with a sauce applied.”
We will concern ourselves here with the latter method. Whatever barbecue is prepared in is called a “pit.” That name derives from the fundamental barbecuing method of digging a hole in the ground to contain the fire and using a grate, grill or a platform of sticks on top to hold the meat or other foods. A cover of some sort serves to contain the smoke and heat.
So let’s get cooking Rob Rostron Style!
Spiced Rum Mop Sauce for Ribs and overnight wet marinade for Ribs
- 1 cup brown Sugar
- 1 T garlic powder
- 1 T onion powder
- 1 T oregano
- 1 T parsley
- salt and pepper to taste
- 1-2 cups spiced rum
- ¼ cup orange juice
- 10 peppercorns
- Mix together all ingredients. No cooking necessary.
This is the base you use to develop your own mop sauce. You can experiment by adding onion and your favorite spices. The mop sauce is applied to the meat with a brush or small rag mop at intervals during the cooking process. A good indicator of when it’s time to mop is when the meat begins to appear dry on the surface. Don’t overdo it. Every time you open the pit, you lose heat.