Making BBQ for my Employees

As a manger, I’m often thinking of ways to show my employees how much I appreciate their hard work. Recently, while watching a Meathead video, I saw his quote at the end that cooking for someone is an act of love. And love is not far off from appreciation so I figured I’d ask my employees if they’d like it if I made them some smoked baby back ribs for the cost of raw materials. We settled on a half rack per person, salad, and bread for $6. So then I just had to pick a date to make the food. Thanks to my mom getting me the Weber Kettle for my birthday this year, I had enough room to smoke to the ribs across both my BBQs as long as I used rib racks. So I used the Weber 6605 rib racks (which you saw in the featured image and will see again below)

6 Racks of Ribs before applying the rub
With Meathead’s Memphis Dust rub

I was already a pro with Meathead’s recipe for baby back ribs, having done it about 3 or 4 times now. But it was my first time using both the gas and charcoal grill to make 6 racks at once. I offered people the option of less smokey taste and more smokey taste. On the charcoal grill I used what I’d learned with the pulled pork to do a snake method with the charcoal.

Baby Back Ribs on the Weber kettle
Baby Back Ribs on the Weber kettle
The wood ignites on the Weber Spirit

I wanted to offer an option for anyone who couldn’t eat pork. So I offered Simon and Garfunkel Chicken and one guy took me up. He got 4 thighs. And he loved it because he loves the herbs used in the rub.

Simon and Garfunkel rub on chicken thighs
Salad – tomatoes, lettuce (romaine and iceberg), cucumbers, onions, and bell peppers.

After about 3 hours the ribs were ready (a process that began at 0600 with lighting the coals) and I sauced them so I could carmelize the sauce on the BBQ. It’s easiest to ramp up the temp on the gas grill, so they were all carmelized on the Spirit.

Charcoal ribs being sauced

Then it was time to roll it in pink butcher paper and put it in the cooler to keep it warm until I got to work.

Ribs and chicken in the cooler

It was a big success. Someone said it was the best baby back ribs they’d ever had. Others didn’t go that far, but enjoyed it it well enough. The question is – what do I make next time?

BBQ Ribs

Ever since I bought my house and got a BBQ/grill I’ve learned that most of what I thought of as BBQ growing up was actually grilling. The key difference is that you BBQ at a lower temperature (typically around 225 F) and that BBQ is cooked via indirect heat. Grilling is cooking directly over a fire and, typically, done at the highest heat your BBQ/grill can provide (at the very least starting around 350 F and higher). Although I’ve been cooking ribs successfully on the BBQ/Grill for the past 6ish years, I’ve never really been BBQing them. So I looked around on the web and I found the recipe for Last Meal Ribs.

Ribs and wood chips
Ribs and wood chips for smoking

I thought about the best ribs I’ve ever eaten and one of the aspects that adds a lot of the taste is smoking. So I bought some hickory wood chips. I’d usually done Danielle’s family ribs marinade, but this time I wanted to make it American Style. So I put together Meathead’s Dust rub to dry rub the ribs before I put them on the BBQ.

Ribs on the grill with the thermometer probe
Ribs on the grill with the thermometer probe

When I BBQ this new way, it ends up being just juicy enough without falling off the bone

One thing that was essential for BBQing that’s not really needed for grilling – a thermometer. BBQ built-in thermometers are just not accurate. Also, they’re measuring temperature up where the lid is, not by the meat. I couldn’t get a photo (with my phone) where both thermometer were in focus, but this one shows the BBQ in focus and the numbers on the external thermometer are large enough to read, even if it’s out of focus.

Inaccuracy of BBQ thermometer
Inaccuracy of BBQ thermometer

Another reason you need the thermometer (even if you’re BBQing on a gas grill) is that weather and humidity affect the heat. For example, when I took these photos, this was the setting to maintain 225 F:

225 F setting in May
225 F setting in May

Only one of the burners on this setting with the others off. But when I BBQed yesterday, I had to turn the knob to the bottom setting.

Everything needed, including the sauce
Everything needed, including the sauce

So, having now done this twice, what are my lessons learned?

  1. I need a bigger BBQ if I’m going to feed more than just my immediate family. I can only make about 2 racks of babyback ribs on my BBQ.
  2. I need to work on getting the wood chips to smoulder/smoke better. I’ve gotten some flavor out of them, but not exactly what I’m looking for. Next time I’ll have to remove the grate and put it right on the fire to see if I can get a better amount of smoke.
  3. I always preheat the grill first – all high at 15 minutes. That’s supposed to help get the grates into a good state and help some of the fat or anything that remained on the grill melt off. I always wash them before use, but I can’t get everything off without risking ripping off some of the anti-rust coating of the grill.

Overall, I like the texture of the ribs better when I cook it this way. It tastes good when I cook it the old way where I was finishing in an hour, but it’s a bit tougher. When I BBQ this new way, it ends up being just juicy enough without falling off the bone (which is overcooked and probably pre-boiled). Next up for me is to try a Brisket. I’m slightly intimidated by the 10ish hours of cooking time, but I’d definitely like to try it.

Waiting for the cooking to be done
Waiting for the cooking to be done