Marinate on this. Good barbecue is tender and juicy, but achieving that can be tricky. Marinating the meat allows it to soak up the flavor from your spices and the moisture from the marinade. While salt, pepper and water will work just fine, Beckham says Worcestershire sauce is a great option. But he stresses that there’s more to it than just placing the beef or chicken in the marinade. “Take a knife and poke holes in the [meat]. Season with salt, pepper or steak blend seasoning. Let it marinate,” he says. “The holes allow the marinade to soak into the meat.”
Smoke ’em. If you have a smoker, use it. If not, there is still a way to achieve that smoky flavor, especially for ribs. After the ribs have marinated for two to three hours, Beckham recommends putting the ribs on the grill for 35-40 minutes over indirect heat, flipping them every 10 minutes. He suggests a charcoal grill with the addition of chips of apple or cherry wood. “If [you] don’t have wood, chop up some onions, garlic and maybe a few bay leaves in water,” he says. “Soak them and put them right on the fire, right on the charcoal. The seasoning will come up through the smoke.”
Slow down. After marinating and smoking, it’s time to turn on the oven. For brisket, turn the temperature to 350 degrees and cook for five hours in a deep pan covered in tin foil. “The brisket will come out tender and seasoned,” Beckham says. At the five-hour mark, pour barbecue sauce on it, then put it back in uncovered with the sauce and bake for another 30 minutes. For ribs, Beckham suggests wrapping them in foil, and baking for one hour at 350 degrees. After that, take the foil off, glaze it with sauce and finish it off in the oven for a few more minutes. “Baking in the oven is what really tenderizes it the most,” he says.
8:00 AM EST
May 13, 2020