Category Archives: BBQ Sauces

BBQ Sauces, Pork, Rub, WSM

3-2-1 spareribs

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So, after playing around with my sous-vide machine, which makes making ribs very very easy, I decided to go old-skool and bring out the loyal Weber WSM. Fun addition this time, since I received my new Flame Boss 500, which was due for it’s maiden run.

I took out 2 racks of ribs yesterday, and defrosted them slowly. I took off the membrane on the bone side, just to make it easier to eat and season.

For the rub, I used the faithful Basic Barbecue Rub and dusted it nice and thoroughly. They already looked fine like this, but we still had some time to go.

3-2-1 stands for the times in the grill and the methods to grill it.
3 hours of plain grilling at about 105-110 degrees (I chose 107, because I can with the flame boss)
2 hours (although 1,5 was enough for these ribs) wrapped in aluminum foil with some moist, flavour and fat
1 hour of plain dry grilling to harden up the bark after the moist 2 hours in aluminum foil (and half of that, basted with BBQ sauce, as a finishing touch).

So, after the first 3 hours in, I wrapped them in Aluminum foil with some apple juice, whiskey, brown sugar and ghee butter. Awesome combi, as it turned out.

They came out (after 1,5 hours wrapped) like this.

Already looking tasty, but very soft right now, after the ‘steam session’.

So the weather in the Netherlands might not always play as nice as it should, but we can manage a prolonged session of rain. (btw, if it was just the OTP, I wouldn’t mind some rain, but I had some electronics connected to it with my FlameBoss 500)

Grilled them dry for 30 minutes and then basted it with my own home-made rib sauce and grilled for another 30 minutes.

Awesome result. Took me over 6 hours to cook, but they were gone in 15 minutes, like they should!

BBQ Sauces, chimichurri

Chimichurri recipe

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  • 100 ml olive oil
  • 4 clove of garlic (pressed / finely diced)
  • half a white union diced finely
  • 1 chili pepper chopped finely without seeds, or …. if you like spicy, keep them in)
  • 3 tablespoons of red vinaigrette
  • 2 tablespoons of fresh oregano
  • 10 grams of fresh parsly
  • salt and pepper to taste

mix it up and cool it down in the fridge. Best served chilled, but fresh (and not toooo finely chopped)

BBQ Sauces

BBQ sauce

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  • 450 ml ketchup
  • 50 ml worcestershire sauce
  • 5 ts brown sugar
  • 2 ts spicy french mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 branches of thyme
  • 450 ml of water

Cook very slowly all together for about 30 minutes. If necessary add water to get the right substance / thickness. Remove the 2 branches of thyme.

BBQ Sauces, OTP, WGA

Simple sateh sauce

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For this really simple, yet very good and tasty sateh sauce, you just need the following.

  • 200 grams of peanut butter ( I used the one with nuts in it)
  • 300 ml of simple water
  • 2 cloves of garlic
  • a big spoon of sambal, but hey, that’s just me….
  • about 2 tablespoons of soy sauce

For this to work, very simple, put the peanut butter in the pan. Add the water and start stirring until it cooks.

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Once it cooks, add the squeezed garlic, the soy sauce and the sambal to the party.

Keep stirring and keep stirring and let it cook until the desired thickness is reached. It’s a very simple process, but in return you will get a great sateh sauce!

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BBQ Sauces

Kansas style BBQ sauce

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I was planning on doing some ribs, this weekend, since we celebrate the kings day on monday and the weather was good. This relaxes me a lot, and I started out being in anticipation all weekend. Nice! Should do them more often, I guess.

To start out with the ribs, I needed some BBQ sauce first, and the true master of BBQ, Steven Raichlen, had a great recipe in one of his books, called Kansas Style BBQ ribs, with some great accompanying sauce.

How to make that sauce is described below, including some great pics.

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