6/25  World Class Ribs

2013-06-09 17.54.11

Thursday 6/25 was a special day at Palmetto Outdoor Kitchens.  We had the largest attendance for a class yet and Jack delivered as promised with some World Class Ribs! Here is a summary of the process.

Set up your grill to cook indirect, light the fire and let the temperature settle as close to 250 as you can.  Remember, cooking is a time vs. heat relationship.  The higher the temperature, the quicker meat will cook.  Rule of thumb is to get your grate temperature below 300 and above 225 for ribs.

We are going to follow the 3-2-1  method as our guide, and the entire cook from seasoning to eating is going to take about 8 hours.

Buy fresh whole spare ribs.  Jack bought fresh 3 down spare ribs for the class.  In other words each rack will weigh 3 pounds or less.  Look for nice straight bones, the meat should be a nice deep pink, and look for thick leaner ribs.

Break the ribs out of the package and rinse them under cold water, drain and pat dry with a paper towel.

Put the ribs on a cutting board and trim them St Louis Style.  For this cut, you are going to remove the breast plate.  Here is a great video on how to achieve this style of rib from my friend Malcom Reed

After trimming the ribs, clean up a bit and put the ribs on a cookie sheet or shallow pan.  It’s time to apply seasoning. Make sure you are starting at least 8 hours prior to your eating time.  Seasoning can lay on meat as long as you wish.  Sometimes, ribs will pick up a “hammy” taste if you leave a rub sit for longer than 2 hours.  Not to say “hammy” is bad, but Jack prefers the taste of fresh pork spare ribs, not ham.  Of course, the flavor of any dish is always up to the cook.


  • Ribs
  • Cheap Yellow Mustard
  • cayenne pepper
  • A quality BBQ Rub
  • Salt
  • Honey
  • Light brown sugar
  • Apple Juice
  • Melted butter or Liquid Margarine
  • Flavor layers like jelly
  • Your favorite BBQ sauce

Apply a light coating of cheap yellow mustard to both sides of the ribs.  The mustard acts as an adherent for the rub and will not bring any flavor to the finished product.  If you want to bring heat or another layer of flavor use hot or flavored mustards.

For this class, Jack started the seasoning with a very light coating of cayenne pepper.  He used the cayenne pepper because the rub he was using, which was Memphis Mud from Pork Mafia, doesn’t have the heat he likes so he has to add a little on the base.  Next, apply your rub.  Any rub sill do, but be careful.  Ribs are a little delicate and a rub with too much salt can be overpowering.  Look for a flavorful rub, a little on the sweet side.  Sweet ribs are always delicious.

After applying a nice coating of rub to both sides of the rack, wrap in clear wrap or place the ribs in an unscented tall kitchen bag and let them sit, refrigerated for at least 2 hours.

Fire up your grill.

After at least 2 hours put the ribs on the grill, bone side down and allow them to cook in moderate smoke for 3 hours.  Check the ribs after about 2 hours and make sure the color is nice and you aren’t cooking too fast.

After 3 hours in good smoke, it’s time to wrap the ribs in Heavy Duty Foil.  Tear enough foil off to comfortably wrap the ribs.  Lay the foil flat, and squeeze about 2 or 3 tablespoons (the amount  varies and might go as much as 1/4 cup)  of  honey on the foil about the same length as the ribs.  Sprinkle about 1/4 to 1/2 cup of brown sugar directly on to the honey.  Take the ribs off of the grill and lay them meat side down directly on the layer of sugar and honey.

Bring the edges of the foil together to form a kind of boat, and add about 1/4 to 1/2 cup of apple juice to the entire package, pouring the apple juice down the side of the foil, not directly on the ribs.

Gather the edges of the foil and fold them together to create a nice wrap.

Put the ribs back on the grill, at the same temperature, for about 2 hours.  The ribs have to be done before they come out of the foil.  Start checking  them after about an hour or an hour and a half for doneness.  Jack likes to pick up the rack and use the bend test.  Grab the rack at the 1/2 way point with both hands.  Use a pair of hot gloves or hot pad.  The ribs are hot!  If they are extremely flexible and bend without breaking then they are done.  If you are using a thermometer the ribs will be about 190 – 200 degrees.  Another test is the toothpick test.  Insert a tooth pick in between the bones and if it slides in with no resistance, the ribs are done.  This step requires the most practice.  After a couple of cooks you will be able to tell whether the ribs are up to the required done point or not.  Practice is a good thing, it means you will be eating ribs!

Be very careful when you work the ribs out of the foil.  The liquid will be very hot!  Remove the ribs from the foil and put them back on the grill, meat side up.  In this step you are going to sort of dry the ribs off and “tighten” them back up.  Right out of the foil, coat the ribs with a coating of butter or margarine on both sides.  This will keep them from drying out too fast.  Leave the ribs meat side down and let them rest on the grill at the same temperature for about 10 minutes.

After 10 minutes it’s time to test them for salt.  Cut a small piece off of the end of the ribs and taste them to make sure you have enough salt.  The foiling process will sometimes wash off a lot of the salt and we want to be sure our ribs taste great.  If you need some salt, add it at this point. Start with a light sprinkle.  The type of salt is up to you.  Jack sometimes uses a seasoning salt or salty rub to bring more flavors, but plain old salt out of the shaker is fine.

After the salt adjustment has been made, it’s time to layer on the flavors.  Start with a nice layer of honey, then a layer of a fruit jelly like cherry, peach, or apricot.  If you want to add a layer of heat, use a jalapeño pepper jelly.  Here is a great link to a site that sells jellies just for BBQ nuts like you: Texas Pepper Jelly

After each layer of flavor that you add let the ribs set on the grill for 5-10 minutes.  Jack likes to do the bone side first through the whole process up to the final 2 layers of sauce, then flip the ribs meat side up and layer that side.  On last 2 layers of sauce, start with the bone side, add a couple of thin layers of sauce, then flip and finish with the bone side up. We used the Cherry’Potle glaze from Nephew’s BBQ Sauce Line that is available at Palmetto Outdoor Kitchens.

When you are done layering on the flavors, remove the ribs from the grill, let them rest for about 10 minutes on the counter, cut in between the bones and serve with your favorite sides.  Yum!

These ribs were fantastic.  If you have any questions, or need further information please do not hesitate to contact Jack at jack@palmettooutdoorkitchens.com.  He will be happy to answer any question you might have about cooking World Class Ribs!

Palmetto Outdoor Kitchens offers cooking classes every Thursday night from 6-8 pm at the showroom.  Click on the events tab and check out the calendar for more great classes.  Subscribe to our Newsletter and get promo codes to save money at registration.  These classes are informative, and delicious!  Sign up for a class today!

Patio Pit Master – Everything on a Stick


Kaboom!  Kabobs!  This class was about Shish Kabobs.  Jack cooked a variety of foods on a stick.  Recipes and tips for cooking Meats, vegetables, and fruits on skewers and wires were all explained with simplicity and maximum flavor in mind.

The process is fairly simple.  Get some bamboo skewer, let them soak for about an hour so they don’t burn up and start stabbing.  Jack does not recommend mixing skewers.  Meats and vegetables cook at different rates, so to be sure you are getting your food cooked to proper temperature and great texture out of the vegetables it’s recommended that you cook like foods on like skewers.


In the image above you can see that Jack has skewered steak, chicken, mushrooms, peppers and squash on a stick.

For good information, tips and tricks on Shish Kabob Click Here

The XL Big Green Egg was fired up to about 350 and set up for direct heat.  You can use a plate setter if you wish.  It’s a choice.

The meats were cut into bite sized pieces and coated with a generous coating of Mohave Garlic Blend.  Then skewered.  The vegetables were cut, coated with Extra Virgin Olive Oil then coated with the same blend.  Notice that the mushrooms and peppers are double skewered for easy flipping.  Brilliant!!

2 glazes were prepared for the dinner skewers.  The first was a Soy Ginger Glaze the second a store bought sesame glaze from the Lawry’s company

Soy Ginger Glaze:

  • 1/2 cup soy sauce
  • 1 Tablespoon ginger paste

The Sesame Ginger Glaze:


The Soy Ginger Glaze was brushed directly on the Steak and Mushrooms a minute or two before they came off of the Egg, and again brushed on while the skewers cooled.  The Sesame Ginger Glaze was brushed on the chicken and other vegetables in the same manner.

The meat was prepared first, since they needed the most time on the grill.  Vegetables followed.  While we were enjoying the dinner, Jack prepared Grilled Pineapple chunks with a honey cinnamon glaze and Balsamic Grilled Watermelon for dessert.

The Pineapple grilled for about 10 minutes and Jack brushed on this Glaze

Honey Cinnamon Glaze

  •  1/2 cup honey
  • 1 teaspoon ground cinnamon

Allow the mixture to heat on the grill in a small disposable loaf pan until heated and the mixture is viscous.  apply with a brush several times before removing the skewers from the grill.

Balsamic Grilled Watermelon

This preparation was simple.  Cut the watermelon into chunks, skewer, add the chunks to the grill and grill for about 10 minutes; 5 minutes per side, just to get char marks.  Remove the skewers to a bowl and sprinkle with balsamic vinegar and a pinch or two of salt.  Delicious!!

Pinapple & Watermelon



Patio Pit Master – Plank Cooking


Plank Cooking is easy and fun!  This week Jack took us for a culinary ride on planks.  Salmon, a vegetable medley that included squash and asparagus, and a simply delicious planked loaded mashed potato were the highlights of the evening.

The salmon was delicious.

The first step was finding great Salmon.  Shop better grocery stores with a solid reputation for quality fresh seafood.  The salmon can be skin on or skin off.  Jack prefers skin off, but that’s only because he doesn’t really like salmon skin.  You choose to your liking.  The fish filet should be a bright and deep orange and have almost no odor.

When you are ready to season the fish, place it on your counter on a sheet pan.  Run your hand gently over the fish against the grain to detect any pin bones that your seafood monger might have missed.  Remove the pin bones with your hands or for stubborn bones, use a pair of needle nosed pliers.

Wash the fish and pat dry.  Our filet was coated with a fairly generous sprinkle of John Henry’s Mohave Garlic Pepper Blend, a little salt.  Your choice of seasonings may vary.  Choose something light because the fish has a delicate flavor and you do not want to overpower it.  Allow the seasoning 15 minutes or so to rehydrate and soak into the meat.  Add some lemon wheels on top and place on the plank of your choice.  Jack  used Cedar Planks, it’s a classic!

The vegetables were prepared simply as well.  The squash was cut into coins and the asparagus was cut into manageable lengths, and we added some grape tomatoes cut in half for color and texture.  All were added to a bowl, coated with Extra Virgin Olive Oil, seasoned with the John Henry Mohave Garlic Pepper blend and put on an alder plank.

The mashed potatoes were the highlight of the meal.  Jack used a loaded instant mashed potato package and just piled the potatoes high on a maple plank.  The result was a little unexpected.  The mashed potatoes were infused with the gentle maple smoke.  They were delicious.

The XL Big Green Egg was fired up and set up for direct cooking.  425 – 450 was the target temperature.  The meat took about 20 – 25 minutes and the vegetables took about 15 – 20 minutes to finish.  The potatoes were already cooked, so it only took about 10 minutes for them to heat up.

The meal was a huge success!  The fish was tender and tasty, the vegetables were cooked to perfection, and the potatoes – simply delicious!


Cooking Classes take place at the Palmetto Outdoor Kitchens show room in the Queensboro Shopping center in Mount Pleasant every Thursday evening from 6 – 8pm.  Click on the events calendar and enroll today.  The classes are informative and delicious!

Patio Pit Master – Pizza


Pizza on the BGE

Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today.

In fact, the Big Green Egg bakes and roasts better and quicker than these wood fired ovens ever could … because heat from the natural charcoal radiates within the thick ceramic walls of the dome, allowing your food to bake quickly and evenly.

No need to buy a high-priced pizza oven … you can bake and roast your way to culinary perfection by cooking with indirect heat using the ConvEGGtor™ Plate Setter and Pizza/Baking Stone. You must try this to believe it … you may never cook indoors again once you experience how your Big Green Egg achieves better results — with more intense flavor — than your kitchen oven!

In this lesson we fired up the Large Big Green Egg placing in the plate setter when the grill reached about 350 degrees.  We continued to run the vents wide open and got the Egg up to about 650 degrees.  Pizzas took about 4 1/2 minutes to cook to perfection.

Big Green Egg Pizza Recipes

Big Green Egg Eggcessories

Patio Pit Master – The Whole Bird


We had a great time learning about Whole Chickens in this weeks class.  Attendance was great and the weather was Perfect!

The Class in a Nutshell

Proper selection was first on the itinerary.  There is quite a difference between “natural” and “enhanced” chicken.  Characteristics of both and their respective uses was thoroughly covered.

Jack demonstrated Beer Can (pedestal) Chicken, spatchcocking, and a whole cut up chicken.

The discussion then led to brining, marinating and seasoning.  A simple brine was developed, and Italian dressing was used for the marinade and Big Green Egg Whirly Bird seasoning was the seasoning of choice.

Preparation, trimming and a demonstration on how to cut up a whole chicken delighted the guests.  Jack showed just how easy it was to cut up a whole chicken with the proper tools.

The Seasoning: Big Green Egg Whirly Bird Seasoning

The Marinade: Great Value Zesty Italian Salad Dressing

The Sauce: Big Green Egg Carolina Style Bold and Tangy

The Brine Recipe

 O’reilly’s Chicken Brine

1 gallon water

3/4 cup salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon dried tarragon, thyme; and black pepper


Put water in a large non-aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine.  Refrigerate overnight.


Patio Pit Master – The Burger


We had a great first lesson with the Big Green Egg on Thursday April 28, 2015.  The weather was very cooperative and although class attendance was low, it served as a perfect way to work out the “bugs” for future lessons.

We focused on the hamburger.

The first thing we prepared was Pig Candy to use as a topping.  Easy to make on the grill or if you prefer in the oven. The main ingredient, of course is Bacon.  Choose Thick sliced bacon for this application, it works much better.  Lay the bacon flat on some aluminum foil and coat it liberally with rub, then brown sugar.  I like it spicy so I used a product from Oakridge BBQ called Habanero Death Dust.  Flip to the other side and repeat the process.

Preheat your grill to 350 and cook the bacon with the BGE lid down until it starts to crisp up, about 10 minutes.  Watch closely because it will burn easily with all the sugar.  Flip and continue until you get the right “crisp” on our bacon.  Please be cautious.  There is plenty of bacon fat on the grill and you don’t want to get a flare up!!  Remove the bacon and let it drain on a wire rack over a sheet pan with paper towels.  This Pig Candy makes a delicious topping for just about any sandwich.

For the Sliders we used this Ratio:

1 pound of 80/20 Ground Beef

2 slices of cheap white bread

1/4cup of milk

1 tablespoon of Garlic Pepper Blend

1 Egg

In a small bowl add the bread, then pour the milk over.  Let the milk absorb completely into the bread

In another bowl add the ground beef.  Add the bread mixture, then the egg, 1 tablespoon of Garlic Pepper Blend and mix well.

Form into patties and grill over a medium hot grill for about 10 minutes a side and the internal temperature is at least 145 degrees.

Bacon Wrapped Pineapple Burgers with BBQ Sauce

Easy and delicious.  Make a ground beef patty large enough to be able to support a pineapple ring.  Add the pineapple ring and wrap a piece of thick sliced bacon around to hold the pineapple ring in place.  Secure it with a couple of toothpicks and grill over a medium high fire until the bacon is cooked.  We added some Nephews Mustard BBQ Sauce.  Delectable!!

The Juicy Lucy

First thing you need is the Big Green Egg Stuff a Burger Press.  Here is what it looks like.


This press is available at the Palmetto Outdoor Kitchens Showroom.  It’s less than $15.  Follow the directions for use that are printed on the box and stuff a burger with whatever you want!  We stuffed it with seasoned mushrooms and swiss cheese.  It was Delicious!!

Make sure you head over the Event Calendar and sign up for our future events.  We are going to have a great Patio Pit Master Series of Outdoor Grilling Lessons for you to improve your Culinary Skills on the Patio.  Sign up Today!! Check out the newsletter for promo codes to save money on each class.

BBQ Chicken


Note that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it’s best to barbecue it with it on. The skin will protect the chicken pieces from drying out.

BBQ Chicken on the Grill3


4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
Vegetable oil
1 cup barbecue sauce, store-bought or homemade


1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.

3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.

4 By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

5 Paint with more barbecue sauce and serve.

Cowboy Cut Grilled Tomahawk Ribeye Steaks

Author: A Bachelor & His Grill

Prep time:  

Cook time:  

Total time:  
Serves: 1 Steak
http://aht.seriouseats.com/archives/2011/05/the-burger-lab-building-a-better-big-mac.html - 01
  • 1 bone-in cowboy-cut ribeye steak, +2″ thick
  • 2 tablespoons olive oil, plus additional for basting
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh thyme leaves, plus additional to garnish
  • 2 cloves garlic, minced
  • 1 tablespoon powdered sugar
  • Kosher salt and fresh ground black pepper, to taste
  • Cayenne pepper, to taste
  • Chopped green spring onions, to garnish
  1. Trim excess fat from steaks, pat dry, liberally rub-in dry seasonings and sugar, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
  2. Remove steaks and bring to room temperature, 20 minutes prior to grilling.
  3. Unwrap steaks from plastic and brush with olive oil.
  4. Meanwhile, preheat grill to hot.
  5. Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning ¼ turn after 2 minutes.
  6. Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
  7. Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
  8. Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
  9. To serve, top with tablespoon of butter, additional seasonings to taste, and thyme to garnish.
  10. Serve.

Had a great time meeting everyone and cooking on these great grills.   Here are some photos of the event.