"Brian Baumgartner dishes out a lifetime of barbecue experience that’s taken him around the country in search of the nation’s best barbecue recipes. In similar fashion to his fictional counterpart, Kevin Malone, in the Emmy-winning TV show The Office, Brian appreciates the significance of creating memorable dishes from perfectly curated recipes. In Seriously Good Barbecue Cookbook, Brian had one sole focus: find the best barbecue recipes possible. From appearing on podcasts to taking out billboard ads, he turned over every stone to find the best barbecue secrets each region had to offer. Fueling his passion for perfectly grilled dishes, Brian has assembled 100+ can’t-miss, finger-licking-good, barbecue masterpieces!"
Ribs:
2 racks baby back ribs
Rub:
8 tablespoons sweet paprika
5 tablespoons brown sugar
3 tablespoons kosher salt
2 tablespoons black pepper, freshly ground
1 tablespoon ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon mustard powder
½ teaspoon hot cayenne pepper
Rub:
- Combine the ingredients in a bowl and mix well.
Ribs:
- Wash the ribs in cold water and pat dry. If possible, have your local butcher remove the membrane. If not, remove the membrane before continuing.
- Liberally place rub all over the ribs.
- Preheat your grill to 225°F. (I like to smoke my ribs with hickory chips.)
- Place the ribs bone down on your smoker/indirect heat. Cooking time will vary but expect the ribs to smoke for 5–6 hours. I like to put apple cider in a spray bottle and occasionally spray the ribs as they cook to keep them moist. It will also help the smoky flavor adhere to the ribs better. You can also spray the chips with apple cider to extend their life and replace chips with fresh soaked chips as you go if needed.
- Test the ribs using the “bend method.” Pick up one end of the rack and allow the ribs to bend. If the meat cracks and starts to separate, they are finished. The meat should not fall off the bone.
- That’s it! After the bones pass the bend test, let them rest for 20 minutes and serve as is, or with your favorite barbecue sauce!
Hot Tip
The day before, soak the chips or pellets in apple cider overnight. This will give your ribs a delicious, sweet, and smoky flavor.
The Best Tri-Tip
The best tri-tip I have ever had comes from Seaside Market in Cardiff-by-the-Sea, California. Their Burgundy Pepper Tri-Tip is so good, the locals call it “Cardiff Crack.” This local market now ships their “Crack” coast to coast to those addicted to its unique, delicious flavor.