Gary Wiviott says everything you know about barbecue is wrong. He's the author of "Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons." He showed the Hungry Hound how to make some great ribs for the summer on the backyard grill.
Gary Wiviott's Rub
MAKES ABOUT 2 1/2 CUPS
- 10 tablespoons hot Hungarian or "half sharp" paprika
- 6 tablespoons garlic powder
- 6 tablespoons kosher salt
- 5 tablespoons freshly ground black pepper
- 3 tablespoons cayenne pepper
- 3 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 2 tablespoons chipotle powder
- 2 tablespoons ancho powder
- 1 tablespoon guajillo powder
Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.
Store leftovers in an airtight container for up to two months.
Tangy Seven-Pepper Sauce
MAKES 6 CUPS
- 4 cups ketchup
- 2/3 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 pound (1 stick) unsalted butter
- 2 to 3 lemons, juiced (about 1/2 cup juice)
- 4 limes, juiced (about 1/2 cup juice)
- 2 teaspoons freshly ground black pepper
- 2 tablespoons dried crushed red pepper flakes
- 2 tablespoons Búfalo Chipotle Mexican Hot Sauce
- 2 tablespoons Louisiana-style hot sauce
- 2 tablespoons Toasted Mexican Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles)
Combine all of the ingredients in a medium nonreactive saucepan.
Gently simmer the sauce over medium heat for 20 minutes, stirring occasionally.
Store the sauce in an airtight container in the refrigerator for up to one week.
Lexington Red Slaw
A pulled pork sandwich is not a pulled pork sandwich in
North Carolina without this tangy barbecue slaw thrown
on. As in the barbecue sauce or "dip" native to western
North Carolina, tomato (in this case, ketchup)makes an
appearance. And because it contains no mayonnaise, this
different breed of coleslaw is picnic-friendly.
SERVES 8 TO 10
- 1/3 cup vegetable oil
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons celery seeds
- 1 medium green cabbage, quartered, cored, and thinly sliced (about 8 cups)
- 3 large carrots, peeled and grated (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper, to taste
From
"Low & Slow: Master the Art of BBQ in 5 Easy Lessons"
by Gary Wiviott with Colleen Rush
