1. Great Meat

2. Great Spices

3. Great Tools (smoker, grill, tongs, thermometers, etc...)

4. Heat Control

5. Timing

6. Smoke

​

Historically, "barbecue" is meat roasted slowly over hardwood coals, with low heat, and a constant exposure to the aromatic smoke. "Grilling" is cooking at high heat for a shorter period of time, and is often confused with barbecuing.

​

The "Cookin' Cousins" barbecue (low and slow, with indirect heat) to attain the same incredible, smoked wonders that they charge a small fortune for at the "barbecue joints".

​

Beef ribs are inherently tough to chew when cooked too quickly. They are full of sinew, the tough connective fibers that hold meat to the bone, and require an extended cooking period to make tender. Then there is the meat...

​

We always prefer the "choice" grade of beef for all of our barbecue, as the additional marbling of fat greatly enhances the flavor, and tenderness. However, the "select" grade, generally offered at most stores, are wonderfully tender, and full of smoked, beefy flavor, when barbecued low and slow! 

​

Credit: the-greatest-barbecue-recipes.com