'Dega, 'Cue and Camping
The spring Talladega race, fast cars and a campsite in the infield go together just like smoked ribs, finger-licking sauce and side of slaw. Combine them all, and it’s the perfect Southern BBQ experience.
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Whether you’re heading to ‘Dega or just driving to the lake for a cookout, you can create a great BBQ that will win you friends and make your neighbors jealous. It just requires a little planning, the right equipment, plenty of supplies and lots of race fans to enjoy the fruits of your labor.
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There are a few important decisions to make:
Smoke or Grill?
You can create excellent BBQ with a smoker or a portable grill. The key is to pick something that is easy to transport and set up but yet large enough to handle the food for your guests.
The Brinkman Charcoal Grill/Smoker offers durable design and convenient campsite cooking. Just add a mix of charcoal and hickory wood chips for a balance of heat and smoked-in flavor. It’s perfect for ribs, barbeque chicken and more.
If you like your BBQ with grilled-in flavor, consider the
Weber Q 120 LP Gas Grill. The portable design allows for tabletop cooking with a large cooking surface to accommodate a rack of ribs. For BBQ on a budget, try the Char-Broil Gas Tabletop Grill. It offers durable steel construction and enough space for eight pieces of BBQ chicken. Be sure to pick up extra propane canisters at your local Lowe’s so you don’t run out before your slow-cooked BBQ is ready.
Pork or Beef?
It’s an ongoing debate among BBQ enthusiasts whether pork or beef is better. And whether ribs rule, or pulled or chopped BBQ is king. What ever you choose, you should take some shortcuts at home to prepare your selection for easy racetrack cooking. You can pre-marinate with a rub for great flavor – try the recipe based on Memphis’ famous Rendevous Ribs.
Ingredients
Dry Rub
1/2 cup salt
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder
Marinade
4 cups white distilled vinegar
4 cups water
1/3 cup dry rub
2 slabs
pork loin
back ribs (approximately 2 pounds each)
Directions
Mix vinegar, water and seasoning together to make your basting sauce.
Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.
Start ribs bone
side down, until bone side is golden brown. Baste two times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
Baste again and sprinkle with dry rub seasoning and you are ready to serve.
Or, you can order your ribs pre-smoked and ready to go from Alabama’s famous Dreamland Drive-In. The original is located in Tuscaloosa, with second restaurant in Birmingham. You can order ribs, sauce, beans and slaw, all delivered to your door, from www.dreamlandbbq.com. Just heat and let the celebration begin.