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Michael P. Clive's BBQ recipes

Published Thursday, June 1, 2017 1:01PM EDT

Text:

Central Texas Beef Short Ribs

Serves: 6 to 8 | Prep time: 15 minutes | Cooking time: 6 to 7 hours | Resting time: 1 to 2 hours

Special equipment: water smoker; 4 large handfuls mesquite or oak wood chunks; spray bottle filled with water; instant-read thermometer; dry, insulated cooler

Rub

1 tablespoon plus 2 teaspoons coarsely ground black pepper

1 tablespoon kosher salt

2 teaspoons granulated garlic

2 racks beef short (plate) ribs, 4 bones per rack, each 4 to 4½ pounds and meat about 2 inches thick, trimmed of excess fat

1. Mix the rub ingredients, and then season the racks with the rub, putting almost all of it on the meaty side.

2. Prepare the smoker for indirect cooking with low heat (275° to 300°F). Fill the water pan about halfway with water. When the temperature reaches 275°F, add the wood chunks to the charcoal.

3. Cook the racks, bone side down, using the upper and lower cooking grates of the smoker, if needed, over indirect low heat, with the lid closed, for 6 to 7 hours. After the first 3 hours, spray each rack a few times with water and swap their positions, if using both grates, putting the rack that was on the top grate on the bottom grate and vice versa. Continue cooking over indirect low heat, with the lid closed, until the racks are so tender that the probe of a thermometer slides through the meat between the bones with very little resistance. When you press the meat with your fingertips, it should feel as soft as a marshmallow. The internal temperature in the thickest part of the meat should be about 200°F, but the tenderness of the meat is much more important than the temperature. Spray each rack one more time with water. Wrap each rack individually in three layers of plastic wrap, and transfer to a dry, insulated cooler for 1 to 2 hours.

4. Unwrap the racks and cut between the bones into individual ribs. Serve warm. (Texans serve them without sauce.)

Pineapple Upside-Down Cake

Serves: 6 to 8

Prep time: 30 minutes

WAY TO GRILL: direct and indirect medium heat (350° to 450°F) for gas grills only

GRILLING TIME: 46 to 58 minutes

SPECIAL EQUIPMENT: 12-inch cast-iron skillet

Topping

6 rings fresh (not canned) pineapple, each ½ inch thick, peeled and cored

2 tablespoons unsalted butter, melted

½ cup dark brown sugar, packed

¼ cup heavy cream

½ teaspoon ground cinnamon

Batter

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

⅔ cup buttermilk

2 large eggs

1 teaspoon vanilla extract

¼ pound (1 stick) unsalted butter, softened

¾ cup granulated sugar

1. Prepare the grill for direct and indirect cooking over medium heat. Brush the cooking grates clean.

2. Brush the pineapple rings with the melted butter. Grill them over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.

3. In a 12-inch cast-iron skillet over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the center of the skillet, and then arrange the pineapple halves around it. Set aside.

4. In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla.

5. In a large bowl, using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, add the buttermilk mixture and then gradually add the flour mixture. Blend until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the skillet.

6. Bake the cake over indirect medium heat, keeping the temperature of the grill as close to 350°F as possible, with the lid closed, until the top is golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Wearing insulated barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.

7. Before removing the cake from the skillet, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the skillet. Wearing insulated barbecue mitts, carefully invert the skillet and platter at the same time, and then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the skillet. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.