BIG BOB GIBSON'S WHITE SAUCE
Steps:
- Combine all ingredients in bowl and mix well.
BIG BOB GIBSON BAR-B-Q VINEGAR SOP MOP
Steps:
- In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks at room temperature.
BIG BOB GIBSON BBQ RIBS
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or the oven to 250 degrees F.
- Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
- Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.
BIG BOB GIBSON BARBECUE RIBS
Make and share this Big Bob Gibson Barbecue Ribs recipe from Food.com.
Provided by gailanng
Categories Pork
Time 4h30m
Yield 1 slab ribs
Number Of Ingredients 23
Steps:
- To prepare the rub: Combine all rub ingredients in a bowl and stir to mix.
- Preheat a grill or the oven to 250 degrees F.
- Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.
- Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Pour 1 cup apple juice over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with another 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
- In the meantime, mix together the barbecue sauce ingredients in a saucepan. Stir to mix and bring to a simmer and cook 10-15 minutes. Let sauce cool.
- To finish: Remove ribs from the grill or oven, paint with finishing glaze and cook for another 15 minutes. Cut and serve with additonal sauce.
BIG BOB'S COMPETITION SWEET SAUCE
In my years of cooking at barbecue competitions, I've noticed that judges' barbecue taste preferences follow trends. In the 1990s, barbecue coated with semisweet tomato-based sauce or even a vinegar sop mop appealed to the average judge. As the years passed the consistent winners on the circuit were using a very sweet tomato-based sauce. These rich glazes started a new trend in competition, whereby most all competitors started sweetening their sauce. The following recipe is one of my favorite sauces, which I still use in competition as a sweet glaze for pork ribs. This glaze falls in line with the "sweet" trend but still delivers a flavor that doesn't overpower the pork.
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Combine the ingredients in a small bowl and blend well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks in the refrigerator.
BIG BOB GIBSON'S WHITE BBQ SAUCE COPYCAT
This is not the EXACT recipe. However, it is hard to tell the difference in taste! Adjust the ratios to make the spice and/or consistency to what your taste buds prefer. Great for BBQ, drizzled on shrimp tacos, sandwiches, etc!
Provided by sanjose_hockey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 10.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 224.8 mg, Sugar 1.8 g
BIG BOB GIBSON'S HEAD OF BEEF
"Head of beef" is a term that Big Bob used to describe his favorite cut of beef, the top round. This lean cut is taken from the top portion of the back leg and weighs around thirty pounds. When Big Bob began serving top round in the restaurant, he raised his pit lids to the ten-inch clearance needed to fit this enormous hunk of beef into his cooker. With a sixteen-hour cook time, Big Bob's head of beef roasts slowly overnight on the pit next to the pork shoulders. This gives the simple seasonings time to meld with the natural flavor of the beef. Two things are needed when trying Big Bob's original beef recipe at home: a sturdy grill and a large crowd!
Yield serves 60
Number Of Ingredients 4
Steps:
- Double a large piece of aluminum foil and place the beef in the center, fat side down. Pour 2 cups of water over the beef while lifting the edges of the foil to trap the water. Season the beef generously with salt and pepper. Wrap the aluminum foil tightly to cover the beef. Cut a three-inch square hole in the top of the foil (this will allow the smoke to flavor the meat while the foil traps the moisture and juices).
- Build a fire in the cooker with sticks of hickory. Burn the wood until a bed of coals is created. Add logs to the coals as needed to reach and maintain a temperature of 250°F. Place the wrapped beef in the cooker and cook over indirect heat for 16 hours. When the beef is tender and reaches an internal temperature of 190°F, peel the top of the foil back and mop the beef with Big Bob Gibson Bar-B-Q Vinegar Sop Mop.
- Let the meat rest undisturbed in the foil for 1 to 2 hours before serving.
- Placing whole logs on top of a bed of coals is referred to as "banking the fire." This extends cook times at a low temperature and especially comes in handy when no one will be around to tend the fire. Laying logs directly on top of coals prevents air from circulating under the wood and creating large flames, which would make the wood burn too fast. Banking the fire will cause the logs to smolder and hold a steady low temperature all day or night.
- Indirect heat
- Hickory
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- In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
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