BBQ season is officially here! Barbecuing aficionado, Kingsford Charcoal Ambassador and the Co-Founder and the General Manager of the Australasian Barbecue Alliance and the New Zealand Barbecue Alliance, Adam Roberts, shares the mouthwatering recipes of a Texas-Style Barbecued Whole Butterflied Turkey and Coffee Smoked BBQ Beef Short Ribs.
Coffee-Smoked BBQ Beef Short Ribs
Ingredients
- 2 racks beef short ribs (3–4 bones per rack)
- 2 Tbs peanut oil (or olive oil)
- 100g (31/2 oz) unsalted butter
Rub
- 2 Tbsp freshly cracked black pepper
- 2 Tbsp kosher salt
- 1 Tbsp freshly ground coffee
- 1 Tbsp brown sugar
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
Sauce
- 250ml (9 fl oz) tomato sauce (ketchup)
- 100ml (31/2 fl oz) water
- 2 Tbsp apple cider vinegar
- 4 Tbsp brown sugar
- 3 Tbsp honey
- 1 tsp finely ground freshly cracked black pepper
- 1 tsp finely ground kosher salt
- 1 tsp onion powder
- 1 tsp mustard powder
- 2 Tbsp hot sauce
- 1 chipotle pepper, finely diced
Method:
- Preheat a barbecue smoker to 140°C (275°F) using the Kingsford Original Flavour, which imparts an authentic smoky flavour.
- Remove the silver skin from the top of the short ribs and the membrane from underside of the beef ribs. Massage the oil onto all sides of the ribs to apply a light coating.
- Combine the rub mixture in a small bowl and evenly apply to oiled ribs. Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat are covered with the rub, concentrating on the top and sides of the meat.
- Place the ribs bone down in the barbecue smoker and add hickory wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke.
- Allow the ribs to cook for a further 1 hour, then remove from the smoker and double-wrap with foil placing the butter inside the foil wrap.
- Return the wrapped ribs to the smoker for a further 3 hours, placing the meat side down this time.
- Combine all the sauce ingredients in a pot, starting with the wet ingredients then the dry ingredients and bring to the boil. Turn the heat down and simmer sauce in a pot for a minimum of 30 minutes before removing to allow to cool. Remove the beef ribs from the foil and baste ribs with a basting brush twice over a 10 minute period, then slice to serve.
- Serve with sides including mac and cheese, grilled corn or cornbread in winter, or with a side salad or spicy coleslaw in summer. Can be served sliced off the bone or caveman style on the bone.
Texas-Style Barbecued Whole Butterflied Turkey
Ingredients:
- 1 whole turkey ( size 52, 5.2kg), butterflied.
- 60g Kosher salt
- 50g fresh cracked black pepper
- 50g brown sugar
- 300ml sweet spicy BBQ sauce to glaze
Method:
- Combine the Kosher salt, pepper and brown sugar in a bowl and mix well. Apply a liberal coating of the seasoning rub to all surfaces of the butterflied turkey and allow 20-30 minutes for seasoning to activate.
- Fire up your medium-sized BBQ smoker using the Kingsford Applewood Charcoal Briquettes, achieving an ambient BBQ temp of 300F.
- Place the whole, seasoned butterflied turkey away from the direct heat (google search ‘indirect smoking technique’ for more information).
- Using a digital thermometer to check the internal temperature of the meat, ensure all parts of the turkey of 165F at a minimum. Once the internal temperature of the meat reaches 165F, apply a coating of your favourite sweet spicy BBQ sauce as a glaze and allow the glaze to set for another 5-10 mins before removing the turkey to cool before slicing and serving or refrigerating.
Pro tip: keep refrigerated whole chunked pieces of turkey in a sealed container and slice only what you need at any one time for best results.
