Ribs with E. Waldo Ward BBQ Sauce


1) Use charcoal for the best, natural smokey flavor

 You can opt for regular charcoal briquets or add wood chips to the fire after soaking the chips in water 1-2 hours. Throw a handful or two over the charcoal once the coals are hot. 

2) Pre-clean your grill             

Use a wire brush and wet cloth to clear any debris on the top and bottom of the grate.  Empty the ashes from your previous grilling session. 

3) Use direct heat for fast cooking/indirect to slow things down   

 Use direct heat when grilling steaks, burgers, and hot dogs. Use indirect heat for chicken, ribs, and fish to ensure a slow and steady heat. Place your hot charcoal over one side of the grill with the meat placed on the grate on the opposite side away from the hot coals for the indirect method. 

4) Preheat grill 10-20 minutes prior to cooking 

 The best way to start your fire is with a chimney style fire-starter. Crumble a page or two of newsprint, place in starter, then add charcoal. Light from the bottom. Dump the hot coals into the bottom of your grill once they turn ashy. 

5) Great tools for great cooks   

 A quality pair of tongs and spatula will be your most reliable tools to handle most meats and vegetables. Thoroughly clean all tools that handle uncooked meats before using again. Try to turn your food only once or twice to keep in the juices. Never press down on meat with the spatula. You will lose the delicious juices. 

6) Our favorite part - basting with sauces  

 Save until the last 2-5 minutes of cooking to avoid burning. Use a brush to evenly apply the sauce. You may choose to marinate your meats instead. Most marinades require several hours in the refrigerator. Let the meat sit at room temperature for an hour before grilling. We can recommend our delicious Honey Glaze Sriracha BBQ Sauce for the perfect blend of spicy and sweetness. Take a look at all of our sauces here.

7) Test for doneness with a meat thermometer  

 Insert the thermometer into the thickest part of the meat away from the bone. Poultry should read 165°F, pork and fish 145°F.  Beef ranges from 140°F (rare) to 170°F (well done). Make sure you’re using a thermometer that’s made for meat and poultry.  Let meat rest 15 minutes before serving so juices can set.

A great recipe to try at your next barbecue

Why not get the entire family involved for your next outdoor barbecue. The weather is starting to warm up and summer is just around the corner. Here is a great, easy recipe that your friends and family will love:

Grilled Sriracha Barbecued Ribs


 4 pounds pork ribs   

 2/3 C Water   

 1/3 C Red Wine Vinegar   

 1 Bottle Honey Glaze Sriracha BBQ Sauce

Preheat oven to 350 degrees.  

Place ribs in two 12x16 roasting pans. Season as desired.  Combine the water and the vinegar and pour into the roasting pans.  Cover pans with foil. Bake in the oven for 45 minutes, basting the ribs with the the juices at 15 and 30 minutes.    

Preheat grill for medium indirect heat.    

Transfer ribs to grill, discarding the cooking liquid.  Grill for about 15 minutes, turning once. Brush on Honey Glaze Sriracha BBQ Sauce and grill for 8 minutes, turn ribs and baste again. Grill for an additional 8 minutes.  Pork Ribs are safe to eat with an internal temperature of 145°F, but cook to desired doneness.

Let rest for 15 minutes before serving. Enjoy.

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