Sous Vide BBQ Country Style Ribs – Keto – LCHF

sous vide country ribs
sous vide country ribs

Sous Vide BBQ Country Style Ribs - Keto - LCHF

Sous vide actually means in French “under vacuum”. The French developed this cooking technique to put food in a plastic bag, remove the air and then put the bag in a hot water bath for a long time. This is the ultimate low and slow and makes a pit master cooking at 225F for 6 hours look like a short order cook. To give you an idea of how long sous vide takes. To cook a steak medium it is at least an hour, Chicken thighs take at least two hours to cook. A Brisket up to 48 hours. Yes, two full days. This recipe takes 8.5 hours but do not worry it is simple and your actual work time is about 30 minutes, max.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordcountry style ribs, sous vide, sous vide bbq
Prep Time30 minutes
Cook Time8 hours 30 minutes
Total Time9 hours
Servings8
Calories440kcal
AuthorWiley

Instructions

Preparation

  • Lay out a couple of paper towels then place country style ribs on top with plenty of space between. Now season with Montreal Steak Seasoning. Be generous and season both sides of these ribs (actually steaks). Next season the steaks with Go-Go Green Seasoning if you like the flavor of New Mexico green chile like I do.
    season country ribs
  • Put 3 season ribs into a vacuum seal bag and using vacuum sealer remove air and seal. Do that two more time until all 9 ribs are bagged and ready for the sous vide bath.
    vacuum seal ribs
  • Now put country style ribs into sous vide bath for 8 hours with the temperature set for 140F.
    sous vide 140F for 8 hours
  • After the 8 hours remove the ribs from the sous vide cooking bags but be sure to retain all the juices. These juices will be used to make out basting sauce.
    remove ribs from sous vide bag
  • Using paper towels make sure the ribs are completely dry. Try not to run the ribs or the seasoning is going to come off so just an easy pat is all you need.
    pat dry ribs
  • With all the juices you kept from the cooking bags move to a mixing bowl. Add the Garlic Aioli sauce, Worcestershire sauce, and Olive Oil Mayo and mix well with a whisp.
    mix basting sauce
  • By the time you have the sauce ready the ribs will have been on the grill or smoker for about 15 minutes. Now bast the ribs with sauce making sure they are completely covered. When done let the ribs cook for another 15 minutes and then remove.
    basting ribs with sauce
  • The ribs are now done and the fact that they really are a steak and not a rib it is best to eat them with a fork and knife.
    eat with fork and knife

Video

Nutrition

Calories: 440kcal

Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience

sous vide barbecue

When I was young I always had a craving for barbecue. Meat cooked outside on a grill or smoker always tasted better than anything cooked in an oven or on a cooktop. As I tried to understand what I realized is the following. The combination of smoke, low and slow cooking and the unique texture that an open flame has on the outside of the meat actually changes the flavor and texture of the meat. That is what we call the sear. If you look at the steps of how a pitmaster cooks ribs versus how someone in a kitchen does it here are the  Continue reading “Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience”

Best Ever Country Style Ribs – 2 Hour Cook

country ribs
country ribs

Best Ever Country Style Ribs - 2 Hour Cook

Every-time I make these ribs the family says why don't you make this more often. Country style ribs are really not even ribs but are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.
Print Recipe
CourseMain Course
CuisineAmerican
Keyword2 hour, best ever, country style ribs
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings8
Calories440kcal

Instructions

Preparation

  • Rub Killer Hog Rub all over ribs. Place in glass dish; cover and refrigerate several hours or overnight.
  • Stir together ketchup, water, vinegar, Worcestershire, mustard, brown sugar, oregano, basil, thyme and pepper in a medium-size bowl.
  • Transfer ribs to 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.)
  • Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
  • Cook ribs over medium coals or broil until crispy and browned about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook for 5 minutes more.
  • Combine all ingredients in a small bowl. Store unused dry rub in an airtight container in cool dark place.

Video

Nutrition

Calories: 440kcal

Know Your Meat Temperature and be Happy

meat temperature

Why do I need to know?

So you got that new grill and the wife wants you to cook a couple of whole chickens. As you put the chickens on the grill you find yourself asking when am I going to know when they’re done? Well, that’s why you need to know your Continue reading “Know Your Meat Temperature and be Happy”

Indirect Cooking on a Gas Grill

indirect cooking

So you have that new gas grill and you want to cook ribs or a whole chicken. Well before you turn on that grill here is the golden rule of grilling.

If you are cooking something longer than 20 minutes then you need to use indirect cooking.

So, what is indirect cooking? Best way to explain it is to understand direct cooking. Direct cooking is making a fire and then putting the food directly over the fire. A good example is cooking on top of your range. Turn on the burner and then put a Continue reading “Indirect Cooking on a Gas Grill”

Barbecue Carnitas Smoked Tacos

carnitas smoked tacos
carnitas smoked tacos

Barbecue Carnitas Smoked Tacos

If you like pulled pork then you are going to love carnitas. Not only is it easy to make but if you are on a budget it one of the cheapest way to feed your family. This recipe is for tacos but just change what you put it into and it could be burritos, enchiladas or just make a sandwich.
Print Recipe
CourseMain Course
CuisineMexican
Keywordcarnitas tacos, pulled pork
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings12
Calories250kcal
AuthorWiley

Ingredients

Ingredients

Instructions

Cut Up Meat

  • Cut up pork shoulder so it is in approximately 2-inch cubes and put into a half size foil pan.
    carnitas cut up

Add The Other Ingredients

  • Add Onion, Garlic, 12 oz (half a bottle) of Salsa Verde, Chipotle Powder and Orange Juice in with the pork.
    carnitas cooked

The Cook

  • Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer. When the pork is ready, slice up the Avocado, Tomatoes, Onion, and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas pulled apart
  • When the pork is ready, slice up the Avocado, Tomatoes, Onion, Cabbage and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas smoked tacos

Video

Nutrition

Calories: 250kcal

Barbecue Spare Ribs in a Pressure Cooker – 1 hour and 40 minutes

Pressure Cooker Spare Ribs
Pressure Cooker Spare Ribs

Barbecue Spare Ribs in a Pressure Cooker - 1 hour and 40 minutes

This is a simple and quick (1 hour and 40 minutes) BBQ spare ribs recipe that uses a pressure cooker and a BBQ or smoker. Also, a barbecue sauce made with Sriracha Chili Sauce and Baby Ray's BBQ Sauce It is very easy to follow and the results come out great. Your family and friends will think you spent hours cooking when you only spent about 30 minutes preparing and the rest of the time the pressure cooker and BBQ are doing the real work.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordpressure cooker, spare ribs
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Servings4
Calories669kcal
AuthorWiley

Instructions

Rib Preparation

  • If our spare ribs have not been trimmed you need to square off the ribs so they are an St. Louis style cut. Besides that they look better it also makes them easier to cook and eat. Next, you need to remove the membrane. I use a butter knife to get under the membrane and then pull it off using a paper towel to get a better grip.
    st louis style ribs
  • Now cut the ribs in half so that they can fit in the pressure cooker. This is when I also make sure that they can fit into a half size foil pan.
    cut ribs in half
  • Now apply Killer Hogs rub to the ribs making sure you do both sides. Now stack ribs into the half size foil pan. As the ribs sweat the rub will really sick to the meat.
    apply rub to ribs
  • Now using the metal basket stack the ribs around the inside so it looks like the picture. This will allow the ribs to get the full benefit of the pressure cooker. Now insert basket with ribs into the pressure cooker. Now you add one cup of water to the pressure cooker. Now if you want ribs that have a little tug then set the cooker for 20 minutes. If you want it so the meat is falling off the bone then set the cooker for 30 minutes. Note: not all pressure cookers cook the same so you might have to try different time until you get it right.
    stack ribs inside basket

Making the Sauce

  • While the ribs are cooking you now have time to make the sauce and it is really easy. Start by putting 4 to 5 oz. of Sweet Baby Rays BBQ (you can use whatever sauce you like) into a mixing dish. Then add about 10 drops of Sriracha Chili sauce. Again taste it as you add more drops until it has the heat you want.
    make bbq sauce

The Cook

  • When the ribs are done remove them from the cooker and put them into a foil pan. At this time you will lather up the ribs with the BBQ sauce you just made. Make sure you cover every inch of these ribs. Also get the smoker or grill (in indirect heat mode) preheated to 250F. I use hickory wood or chips but again you can use whatever wood you would like
    lather up ribs
  • Put the ribs on the smoker or grill and let them go for 30 minutes. The pressure cooker has already cooked these ribs so all the smoker or grill is doing is adding a little char and smoke to the ribs.
    smoked ribs
  • These ribs came out great. The only thing they lacked was a smoke ring but the texture was right on. Very tender and moist but still had a very nice tug.
    finished ribs

Video

Nutrition

Calories: 669kcal

Barbecue Chicken Thighs – Super Easy – Keto – LCHF

Simple Chicken Thighs
Simple Chicken Thighs

Barbecue Chicken Thighs - Super Easy - Keto - LCHF

This recipe is easy and uses a championship rub that has actually won championships. If you want to impress your family and friends then this is the recipe for you. Also if you just got your new BBQ grill or smoker then this recipe will make you look good.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue chicken, chicken thighs
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings4
Calories260kcal
AuthorWiley

Instructions

Preparation

  • This recipe is very easy. First, you buy the rub so you do not have to make anything. The Rub is Plowboys Yardbird Rub and if you are trying to find it click on the name in the list of ingredients above. This is the rub from the team that won the 2009 American Royal Invitational. From the team of Todd Johns and his brother-in-law Randy Hinck (who compete as the Pork Pullin Plowboys) who bested 123 past grand champions to capture the overall crown. So it has actually won championships so it makes your job easy. I highly recommend you use frog mats and use installed food handling gloves. If you watch the video below you can get a good idea of how they all work together. The frog mats will allow you to handle eight chicken thighs at the same time and the gloves will totally eliminate having to use tongs or a spatula. Also, makes cleanup a breeze. I put eight chicken thighs on to one frog mat. I then apply the rub to the chicken thighs. This rub has a lot of salt so beware if you are salt intolerant. Also, you really want to make sure you cover all the skin. After applying the rub I spray the chicken with spray-on cooking oil. The oil does two things. First, it keeps the rub in place and second it will allow the chicken skin to crisp up.
    Chicken Thighs on Frog Mat

The Cook

  • While I am doing all the prep I preheat my smoker or grill (using indirect cooking method) to 350F. Do NOT cook at a lower temperature for the chicken skin will become rubbery. You also need to bring the internal chicken temperature up quickly and it has to cook above 165F to be safe. I do not pull the chicken until I read at least 165F in the thickest part of the thigh but not touching bone. This is usually at least an hour and on my smoker, it is one hour and fifteen minutes. Now with your insulated gloves you can now take the chicken off the grill or grate and let it sit for about five minutes and then serve.
    Chicken Thighs with Thermometer

Video

Nutrition

Calories: 260kcal

Thai Chicken Wings – Peak Gai Yang – Keto – LCHF

Thai Barbecue Chicken Wings
Thai Barbecue Chicken Wings

Thai Chicken Wings - Peak Gai Yang - Keto - LCHF

Gai Yang originated in Isan, Thailand's Northeastern region that is largely populated by Thai Lao people. It is one of those dishes that is so good it has spread to all corners of the country and the world.
Print Recipe
CourseAppetizer
CuisineThailand
Keywordchicken wings, gai yang, Thai Lao
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings6
Calories286kcal
AuthorWiley

Ingredients

Ingredience

Instructions

  • This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals using direct heat for 10 to 15 minutes on each side or 425F in a smoker for 30 to 40 minutes or until they are cooked through and golden brown. Serve with steamed sticky rice. Keto diet note: There is one tablespoon of light brown sugar in this recipe. That represents 13 grams of carbs for 1.5 pounds of chicken wings. If you eat 1/2 pound (a lot of wings) your carb intake would be 4.3 grams and If your carb limit is 20 grams a day (like mine) you can still eat some chicken wings and stay within the 20-gram limit.

Video

Nutrition

Calories: 286kcal

Melissa Cookston’s World Championship Baby Back Ribs

Melissa Cookston Ribs
Melissa Cookston Ribs

Melissa Cookston's World Championship Baby Back Ribs

Melissa Crookston has cemented her place as, not only a great southern delta chef but also as one of the preeminent pitmasters in the world. Four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and literally thousands of other trophies have proven her to be the winningest woman in barbecue. This is one of the recipes that allowed her to win the World Championship in Memphis, twice. Also in this recipe, you make everything from scratch including the rub and the sauce This is also a great recipe if you like Memphis Style Ribs.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, melissa cookston, world champion
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Servings12
Calories669kcal

Instructions

Preparation

  • For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin, and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
  • For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat on low. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well.
  • Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
  • For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
  • Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.

The Cook

  • Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
  • On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour 1 to 2 ounces of the grape juice into the bottom of each foil package, do not crimp foil to let steam out.
  • Return the ribs to the cooker for 2 hours, then test for tenderness. If they still have too much texture, leave them in for 20 to 30 more minutes. Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce.
  • Place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.

Video

Nutrition

Calories: 669kcal