Q: Dear Dr. BBQ: I am looking for something that I can add to my ribs to make them a sweet-hot. I have the sweetness part down (I think) but don’t know what to add to make them spicy. Could you please help me in this area? Thank you, Roger A: Hi Roger, Like …
Cooking Up a Business
Hi Dr. BBQ I am from Utah and I love to barbecue for family events. I smoke ribs and pork shoulder quite often. I just returned from a business trip in Arkansas and finally ate at some restaurants with true authentic BBQ. A business like that would interest me since the only access to brisket, ribs or shredded pork in …
Tender Spareribs
Q: Hello Dr. BBQ: I cater and cook at bluegrass festivals. We serve rib chops and pulled pork. I would like to serve spareribs but they always are too tough to serve and sell. What can I do to tenderize these to where I could offer this on our menu? Do I marinate and if so what in and how long? …
How to Cook a Ham
Dr. BBQ: Do you have a good recipe or good advice on cooking a fully cooked ham or maybe a green ham? Thanks, Steve Hi Steve, For a fully cooked ham, you can’t use a salty rub because the ham is already salty. I use a little pepper and chili powder and cook it with a little smoke at …
Weber Performer Grill Gets a Thumbs Up
Hi Dr. BBQ: I was going to get the Weber Performer grill. The charcoal is started with propane so there’s no lighter fluid involved. I have a gas grill now and wanted to switch back to charcoal, now more than ever with this built-in convenience. Any opinion? Thanks, Ed Hi Ed, I won a Weber Performer a couple years …