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The Frankest Ribery

Award-winning chefs Andy Husbands and Chris Hart “eat, live and breathe barbecue”. Having dominated the competition barbecue circuit in the US for the past decade, they’ve penned an impressive new meat bible to help you graduate from backyard beginner to seasoned pro. Pitmaster: Recipes, Techniques, And Barbecue Wisdom covers everything from buying equipment to smoking a whole hog and knocking up complimentary cocktails.

If your mouth’s already watering, here are a couple of Hart and Husbands’ favourite recipes to try… 

CENTRAL TEXAS BEEF RIBS

Hart and Husbands say:
“There is nowhere to hide with this recipe. There are no 15-ingredient dry rubs or aluminium foil here to save you. The simple ingredients allow the pitmaster’s skills to shine. Burn a clean oak, pecan, or hickory fire, and you will be justly rewarded by the barbecue gods.”

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Ingredients: (serves 2–6)

  • 1 three-bone rack of beef plate short ribs (about 2.3 kg) 
  • 60ml Worcestershire sauce 
  • 3 tbsps kosher salt 
  • 3 tbsps medium grind black pepper

Method 

1. Trim excess fat and silver skin from the ribs. Massage Worcestershire sauce into the meat side of the ribs then sprinkle with the salt and pepper. Press the rub into the meat. Let the ribs sit at room temperature while you fire up your pit.

2. Prepare your pit for a 140°C eight-hour cook.

3. Once the pit is settled in, stable,
and burning a clean fire (almost no smoke), put the ribs on the smoker, meat side up.

4. Cook for 7-8 hours until a meat thermometer probe will slide into the thickest part of the rib with no resistance. The internal temperature should be about 95˚C when done.

5. Let the ribs sit on your chopping board for 15 minutes. Flip the ribs meat-side down and remove the centre bone.

6. Cut the rack in half and serve these brontosaurus-sized ribs immediately, basking in the glory of one of the best barbecue dishes we know.

Pro tip: It’s best to cook these ribs in a smoker, which is a type of BBQ designed to cook low and slow. Wood chips are used to flavour the smoke. Weber’s Smokey Mountain Cooker will set you back £296.

 

JAKE’S COWBOY BEANS

Hart and Husbands say:
“These beans were inspired by Texas barbecue tradition and are often served late at night on the streets. It’s hard to go wrong with a base of flavours that includes cane syrup, coffee, bourbon, and barbecue brisket.”

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Ingredients: (serves 6-8 as a side dish)

  • 455g dry pinto beans 
  • 500g barbecue sauce 
  • 320g cane syrup 
  • 235ml brewed coffee
  • 120ml bourbon 
  • 455g chopped barbecue brisket
  • 4 tbsps chilli powder 
  • 2 tbsps ground cumin 
  • 2 tbsps red pepper flakes 
  • Kosher salt, to taste

Method

1. Soak the pinto beans overnight in cold water. Strain and place in a large saucepan.  

2. Cover the beans with water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until just tender, about one hour. 

3. Drain the beans and return to the saucepan. Add the barbecue sauce, cane syrup, coffee, bourbon, chopped brisket, chilli powder, cumin, and red pepper flakes. 

4. Simmer for 30 minutes. Taste and add kosher salt as needed.

Pro tip: Make plenty. You can refrigerate leftovers in an airtight container for up to a week.

 

Pitmaster by Andy Husbands and Chris Hart is published by Fair Winds Press, an imprint of The Quarto Group (£17). Out now.

Photos Ken Goodman Photography

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