Barbecue season is upon us! I often see Billy Smyth preparing a meal on his barbecue so, naturally, I asked if he had any special recipes to share. Billy, his wife Jessica, and their two small children reside in York, and he is the owner of Smyth’s Custom Exteriors. I first met Billy when he and my son, Eric, became friends in high school. He would often “just happen to drop by” our home at supper time, and quickly became a member of the family. I guess that’s when our “food connection” started!
The barbecue that Billy owns is a Pellet/Smoker BBQ. He assures me this recipe can be made using a regular barbecue, it just won’t have the same smoky flavour. He has shared his “3-2-1 Ribs”, which is a recipe he found online and has tweaked to his taste. Billy wanted to highlight a few key points to consider before you start grilling:
- Membrane removal is key to good ribs.Internal temperature of the meat is more important than the length of cooking.
- A meat thermometer is your best friend.
- Wide, heavy duty foil trumps regular tin foil.
- Let the flavour of the meat be the star of the show. Don’t drench your ribs in the barbecue sauce you found at the back of your fridge.
Enjoy!