Learn how to make restaurant quality barbecued meat at home – step-by-step photos below
G’day! Most know me as Booma. I have an obsession with food. I’m happy cooking a piece of meat for 20 hours, setting alarms throughout the night, trying to create beautiful BBQ food.
BBQ sums me up well. You will find me cooking on the deck, one of several Weber kettles roaring, or the offset pit smoking. I might have a problem!
Back on track, let’s show you how you can create great BBQ using a Weber (or similar – adapt as necessary).
The ever-growing popularity of this style of cooking is starting to pop its head up all over the place in BBQ restaurants, but you can do it in your own backyard.
Below is a simple recipe and method for beef ribs that I have learnt over the years cooking with fire, low and slow with a kiss of smoke. It may take six to eight hours, but it sure is worth it.
BBQ is a fine art, and a tasty one, that I have thoroughly enjoyed learning, and am still learning with each cook as time goes on.
So get the fires going and sit back and relax, because some great food is only a little while away.
I’m going to have to keep things simple and rely on yourselves to do a little research, but will base this cook around using a Weber with heat beads and a method called “Snake Method” (please Google for more info).
This involves layering the heat beads in a ring, and having lit ones placed at one end to form a fuse, resulting in long, slow cooks usually at 225 – 250f (107.22c – 121.1c). Sorry about Fahrenheit, it’s just a lot easier for BBQ.
I usually place two rows of beads on the bottom, one row on top, then light 15 heat beads for the ignition source. Wood chunks such as cherry, oak or ironbark are placed on top of the beads to create a pleasant smoke taste to the meat – it wouldn’t be BBQ without it.
KICKING IT OFF
Start with the top and bottom vent fully opened, if Weber temp is too high, gradually shut the bottom vent, then the top too if needs be, to achieve a temp of about 225 – 250f (107.22c – 121.1c).
I rub the ribs with salt and pepper, dry rub – this will turn into a lovely “bark” after hours of low heat and smoke.
Meat is placed away from the heat, indirect cooking, and the top lid vent is placed over the ribs to draw smoke onto them.
Now that the meat is cooking and the fire is stable, let the science of BBQ do its thing. Low and slow as they say, fat will start to render, bark will begin to form and meat will become tender. It can be a slow process so patience is key.
I usually spritz/spray the ribs with liquid (e.g. vinegar, water or beer) every few hours.
WHEN IS IT READY?
I test the ribs by sliding a thin metal skewer into them. I want no resistance – hopefully it feels like butter. Also you can check the internal temperature – you want it to be around 190f – 210f (87.7c – 98.8c).
My number one rule is this: learn to master the fire. Once you have done this, you are halfway there to creating some great BBQ food. Also, I like to keep it simple – salt and pepper rubs are the best way to start. Another tip is don’t keep opening the lid. Only check every few hours if needs be, or buy a wireless meat thermometer so that you can monitor the meat temperature.