Pitmaster – Andy Husbands & Chris Hart
May 29, 2017 by Jenny
Pitmaster: Recipes, Techniques,
and Barbecue Wisdom by Andy Husbands and Chris Hart is the
definitive guide to becoming a barbecue aficionado and top-shelf
cook, whether you’re new to the grill or a seasoned vet.
Recipes begin with basics, like cooking Memphis-style ribs, and
expand to smoking whole hogs North Carolina style. Barbecue lovers
are equally inspired by restaurants with a commitment to regional
traditions, competition barbecue champions, families with a
multi-generational tradition of roasting whole hogs, and even
amateur backyard fanatics.
This definitive collection of barbecue expertise will leave you in
no doubt why expert chefs and backyard cooks alike eat, live, and
breathe barbecue sharing essays by the masters such as Steven
Raichlen, Elizabeth Karmel and more.
Not only are there recipes for delicious proteins, sides and
condiments – but tempting desserts such as the Old-Fashioned
Southern Caramel Cake, Meat @ Slim’s Tiramisu, and Gingerbread
Butter Cake. The book is full of photographs of the dishes and the
people behind great barbecue and also some recipes I’ve never come
across – Pig Skin Sandwich anyone? Andy Husbands has a few classes
scheduled and we have shared them on our
calendar.
Today unofficially marks the beginning of the summer and grilling
season for the northern hemisphere, all this week I’ll be posting
promotions for great barbecue and grilling cookbooks so be sure to
check back.
Special thanks to Fair Winds and the authors for sharing the recipe for that perfectly charred rib on the cover. Be sure to head over to our contest page to enter our giveaway for three copies of this book.
Central Texas Beef Ribs
Prep time: 30 minutes
There is nowhere to hide with this recipe. There are no 15-ingredient dry rubs or aluminum foil here to save you. The simple ingredients allow the pitmaster’s fire management skills to shine. A smoldering or choked fire will come right to the forefront of flavor on these ribs. Burn a clean oak, pecan, or hickory fire, and you will be justly rewarded by the barbecue gods.
INGREDIENTS
1 three-bone rack of beef plate short ribs (about 5 pounds, or 2.3 kg)
SPECIAL EQUIPMENT
This recipe is best suited to an offset-style barbecue pit using a blend of well-seasoned oak, hickory, and pecan splits. If using a water smoker or cabinet smoker, leave the water pan dry to best reproduce an offset pit-type environment.
Trim excess fat and silver skin from the beef ribs. Drizzle the Worcestershire sauce over the meat side of the ribs and massage it in with your hand. Sprinkle the ribs with kosher salt and then sprin-kle with the pepper. Press the rub into the meat with the palm of your hand. Let the ribs sit at room temperature while you fire up your pit.
Prepare your barbecue pit for a 275°F (140°C) 8 hour cook.
Once the pit is settled in, stable, and burning a very clean fire (almost no smoke should be visible coming out of the stack), put the ribs on the smoker, meat side up.
Cook for 7 to 8 hours until a meat thermometer probe will slide into the thickest part of the rib with no resis-tance. We find the internal temperature of the meat ranges in the 200 to 205°F (approximately 95°C) range when done. Optionally, after 4 or 5 hours, place a bit of aluminum foil on the now exposed bones to keep them from burning.
Remove the ribs from the smoker and let them sit on your cutting board for 15 minutes. Flip the ribs meat side down and remove the center bone. Cut the rack in half and serve these bronto-sized ribs immediately. We choose to forgo any garnish or side dish and simply bask in the glory of one of the best barbecue dishes we know.
This recipe serves two very hungry carnivores, or up to six people if they are sampling.
STORAGE: Wrap any leftover meat in butcher paper and refrigerate for up to 3 days.
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