Does it get any better than smoked pork? I mean really. I wanted to demonstrate with this video that making great restaurant quality BBQ ribs is possible without any fancy equipment, or even nice weather (as demonstrated in this particular video).

If you learn anything from this video, learn this:

- DO NOT BOIL RIBS. EVER. Well, that is unless you like eating flavourless gray mush grilled at the last minute and drowning in store bought BBQ sauce. But I guarantee once you try these, you’ll never go back.

Okay, I’ve talked enough, watch this will ya? By the way, I apologize in advance for the questionable video quality and lighting, it’s BBQ, it’s outside, and it’s all about the end product anyways!

Now for recipes and method:

Drew’s BBQ Rub

1 cup Lawry’s Seasoning Salt
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup brown sugar
2 tablespoons fresh ground black pepper
1 tablespoon chinese 5 spice powder
1 tablespoon chili powder
1 tablespoon cumin
1/2 tsp cayenne pepper

Mix all ingredients well and store in an airtight container.

Method for Great BBQ Ribs on Any Grill

1. Prep ribs by trimming excess fat, and removing the membrane along the underside. Use a butter knife to lift the corner and a paper towel to help you grip the membrane and pull it off in one piece.
2. Apply a thin coat of yellow mustard to the exterior of the ribs (as stated in the video, there will be no mustard taste left, but if this still freaks you out, use olive oil)
3. Liberally apply the BBQ rub to both sides of the ribs to coat evenly.
4. Heat BBQ on indirect heat (completely off on one side, low on the other side, shoot for an internal temperate between 225 and 275F if you have a gauge)
5. Place ribs on unheated side of the BBQ along with a foil pouch of wood chips and let smoke for 2 hours.
6. Remove ribs from the grill and wrap loosely in heavy duty aluminum foil. Place back on BBQ for approx. 2 more hours
7. Remove ribs from foil place back on BBQ unfoiled for an additional 30 minutes to 1 hour, or until ribs are crispy and tender to the touch

Remove and enjoy with your favorite BBQ sauce! Or try making one of mine

Sweet and Smoky BBQ Sauce

Ingredients:

- 1/4 cup apple cider vinegar
- 2 cloves garlic, finely minced
- 1 small onion, finely diced
- 1.5 cups ketchup
- 1/4 cup brown sugar
- 1/2 cup molasses
- 1 tablespoon instant espresso powder
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon worcestershire sauce
- 2 tablespoons water
- 1 tsp tobasco

Simmer all ingredients except water for approximately 15 minutes. Add in the water and stir to bring sauce to desire consistency. Pour sauce through a fine strainer into air tight container and refrigerate any unused sauce for up to 2 weeks.

For those who love a tangier sauce with their BBQ (like me), here is a mustard and vinegar based sauce that goes great with ribs and pulled pork especially:

Tangy Mustard Vinegar Sauce

3/4 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic finely minced
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Simmer all ingredients together for about 20 minutes over low heat. Strain throw a fine sieve just like the other sauce and enjoy! Refrigerate that leftover sauce (if there is any) for up to 2 weeks.

So there we have it! And lastly, for the BBQ purists, I am well aware that “true” BBQ is cooked over wood or a combination of wood and charcoal and not a tiny propane grill on a rainy patio. My point with this video was simply to show that great tasting ribs with smoke flavour CAN be cooked on a small condo grill, where bylaws often forbid charcoal and wood burning BBQ pits. Hey, anything’s better than boiling right?

Enjoy!

If you eat red meat, odds are you enjoy a steak as much as the next person. Some of you may have mastered the grill, or can rattle off stats about the fat content and flavor levels of various cuts, or have a shed in your backyard with hundreds of pounds of steer dry aging to obtain optimum flavor. Okay, maybe not that far.

But I’d be willing to bet most of you couldn’t tell me much about a hanger steak without rushing off to google.

Just so we’re clear, this is not an alternative name for another common cut, this is an often-overlooked cut of beef that very recently is starting to creep its way back onto some menus. Here are some fun facts:

- Perhaps my favorite fact, there is only one hanger steak per steer. That’s right, one cow, one hanger steak weighing about a pound.

- It is unbelievably flavorful. Cut from a section of the plate, between the  brisket and the flank, some believe its close proximity to the kidneys give it a unique and delicious flavor.

- It has a very unique texture. Almost stringy, but in a good way. It is almost a necessity to have this cut cooked rare or medium rare at most. Anything more and it can become a little tough.

Are you sold on trying one yet?

If you have a good butcher, odds are he can get you one, though they can be tough to find. Luckily, I’ve come across a great place that serves them in our beautiful city.

The Hamilton Street Grill serves a terrific grass-fed organic hanger steak. Go check it out and try something new.