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Original Q, Issue #068 - BBQ all Summer Long
August 01, 2013

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*BBQ Chicken Recipes
*Chicken Marinade Recipe
*Kansas City BBQ Sauce
*Beer Marinade

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

BBQ Chicken Recipes

BBQ chicken recipes have something for everyone. Put your own touch on it for your next cookout.

BBQ Chicken Recipes

Chicken Marinade Recipe

Chicken marinade recipe times two, just for you. These are basic recipes and can be expanded upon or changed as necessary. Make them fit your taste. Then kick back and enjoy yourself.

Chicken Marinade Recipe

Kansas City BBQ Sauce

Kansas City BBQ sauce is a style of sauce that is thick, sticky and sweet. It is a very popular style of sauce that sticks to your ribs (literally).

Kansas City BBQ Sauce

Beer Marinade

Try a beer marinade for a change. If you haven't tried it yet... your due. Experiment with it. Some people really like the flavor of a dark beer.

Beer Marinade

Editor's Qs

Tom writes:

Got some beef ribs for the weekend, pretty chunky ribs. What is the smoking time for beef ribs vs pork ribs? (235 degrees for 7 hours) I removed the membrane and smoke them bone down)

Thanks in advance for advice.
Have a smokin 4th.

Thanks for the question Tom.

It sounds like you have it already figured out. Beef ribs should be smoked 6 to 7 hours. 225 to 235 is good. Maintaining a steady temperature is the key to a good result.

I like the idea that you removed the membrane. And bone down... just right. I would also suggest using a rub of your choosing. It really helps... especially if it's one you like.

During the last hour or so, try using a BBQ sauce that has a low sugar content (since sugar will burn). A Texas style comes to mind. But if you prefer a sweeter sauce, like a KC style, just put it on later in the smoking. Add it during the last few minutes (or even after you pull the ribs off).

It sounds like a great plan (and meal). I wish you happy smoking with a perfect result. You have a smokin' 4th too.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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