Big Bob Gibson Bar B Q Vinegar Sop Mop Recipes

BIG BOB GIBSON BARBECUE RIBS

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 GIBSON BBQ RIBS

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 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.

EIGHT-TIME WORLD CHAMPIONSHIP PORK SHOULDER

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
• When the heat reaches 225°F, place the pork shoulder, skin side down, on the void side of the grill and close the lid. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225°F. Two small wood chunks should be added every hour to increase the smoke flavor. When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195°F.
• Remove the pork to a cutting board and let it rest for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bonesby hand. Pull off and discard all visible fat.
• Injection is optional, but when done right, it delivers flavor all through the meat right to the bone. Keep in mind that you don't want to overpower the natural flavor of the pork. For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.
• Indirect heat
• Pignut hickory

BIG BOB'S COMPETITION SWEET SAUCE

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 HEAD OF BEEF

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

BIG BOB GIBSON'S WHITE BBQ SAUCE COPYCAT

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.

VINEGAR BASED BBQ SAUCE

Steps:

• In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.