Grill, chill and get your hands dirty with some good, clean, summer fun.

by Randy Hill of Southern Krunk BBQ

photography Judea Robinett

Summer is here and nothing could be more satisfying than stunning your friends   At with a world famous, award winning rib recipe. Andy Allen won the rib category at the Jack Daniel’s World Championship a couple of years ago, and he would kill me if I gave you his recipe, so how about mine? No? What if I told you I used this recipe to beat Andy upon occasion? Okay then. You can make your own world-class ribs at home this summer with a few easy steps.

You need not be a certified pit master or “krunkologist” to make these eye popping, mouth watering, candy-sticks of joy. What you do need is a decent source of indirect heat. You can convert a charcoal grill by pushing half the charcoal to one side, but why not invest in an $80 barrel-type smoker with a water pan so as to hold a steady 225 degrees that will bring you barbecue utopia for years to come.

As for the ribs, any type will do, just as long as you remove that tough membrane on the back that acts as a barrier to all the smoky goodness. While you’re at it, you can concoct any type of rub to your liking– just raid your spice cabinet–but seeing that BBQ should be fun and devoid of most thought at times, I suggest a store bought rub: Woody’s is available at Sam’s. I also suggest Trim Tab Pig Powder, Blue’s Hog, or Killer Hogs Rub which are available via the inter webs.

After removing the membrane of disdain, apply the rub to your ribs. Next, place them upon your smoker. And speaking of smoke, for the sweet love of Jesus and a biscuit, don’t let that acrid, dark black smoke besmirch your meat! Smoke should be colorless, or as they say in the industry, like “blue steel.” At higher temps, smoke produces esters, those aromatic rings we learned about  in biochemistry. As for temperature, 225 degrees is  ideal, but anywhere in this neighborhood will do.

Next, wait a couple of hours or so. You’ll want to see the meat pull about a quarter inch away from the bone. Then its time to bring out the “Texas Crutch,” a.k.a. aluminum foil (seriously, do they still make tin foil?)  You will want to place  a generous ribbon of the Blue Genie (Parkay squeeze butter, which isn’t really butter, but rather butter flavored oil, but I digress) onto the foil. Next, squeeze out a generous amount of honey onto the foil. Then place brown sugar onto the foil. Next, add pepper jelly on top of that (try some Craig Sherry’s Texas Pepper Jelly, it is also on the web). Now place the ribs meat-side down onto this concoction.

Repeat the process sans the pepper jelly on the bone side of the ribs. Drizzle a thin ribbon of brandy or rum onto the ribs and then take a big swig and say three Hail Smoky’s. Foil the ribs tightly, and return to the smoker.

In about an hour or so, you can tell when the ribs are done by picking them up on each side and seeing how much “give” they have. Once done, be careful removing from the foil since it will be hotter than a Walmart parking lot in July. No need to add BBQ sauce, trust me! Finally, enjoy!