Jose Mier Touts America’s Beloved Food From Sun Valley , CA
Chef Jose Mier loves BBQ, even though in Sun Valley, CA and not, say, Tyler, Texas! That said what kind of BBQ is on his menu? Think you know all there is about BBQ in the U.S.? Think again!
Barbecue, a beloved culinary tradition in the United States, is as diverse as the nation itself. While it might seem like a simple act of grilling meat, barbecue is a deeply rooted cultural phenomenon with distinct regional styles that reflect the history, geography, and tastes of different areas. In this exploration of barbecue, we’ll delve into the unique styles found across the United States, from the smoky allure of Texas to the sweet and tangy flavors of the Carolinas.
- Texas Barbecue
When it comes to barbecue, Texas stands out as a true barbecue haven. Texas barbecue is all about beef, and the Lone Star State boasts some of the finest brisket in the world. The primary cooking method is low and slow, typically employing a simple rub of salt and pepper. The star of the show is the post oak wood used for smoking, which imparts a distinctive smoky flavor to the meat. Texas barbecue joints are legendary for their beef ribs, sausage, and tender brisket, often served without sauce to let the meat’s natural flavors shine.
- Kansas City Barbecue
Kansas City, Missouri, is famous for its barbecue sauce, known for its rich, sweet, and slightly tangy flavors. In this style, you’ll find a variety of meats, including pork ribs, pulled pork, and burnt ends (the flavorful, crispy tips of smoked beef brisket). Kansas City barbecue sauces often feature a tomato and molasses base, with ingredients like brown sugar, vinegar, and spices. The sauces are used liberally, brushed onto the meat throughout the cooking process and served alongside for dipping.
- Carolina Barbecue
Carolina barbecue is known for its pulled pork, typically made from whole hogs cooked over open pits. The meat is seasoned with a vinegar-based sauce that varies in taste from region to region. Eastern North Carolina barbecue sauce is sharp, tangy, and thin, made primarily with vinegar and red pepper flakes. In contrast, Western North Carolina (or Lexington) barbecue sauce incorporates ketchup and a touch of sweetness. South Carolina, on the other hand, offers a mustard-based sauce, known for its bold and zesty flavor. Regardless of the region, Carolina barbecue is a celebration of pork, often served with coleslaw and fluffy white buns.
- Memphis Barbecue
Memphis barbecue is synonymous with pork ribs, particularly the succulent and meaty spare ribs. Dry rubs are a hallmark of this style, featuring a blend of spices that can range from savory to spicy. Memphis pitmasters slow-cook their ribs until they achieve a tender texture, often finishing them with a mop sauce (a basting liquid) to keep them moist. The city is also famous for its pulled pork sandwiches, which are typically topped with slaw and served on a bun.
- Alabama Barbecue
Alabama has its own unique barbecue style, highlighted by the white sauce. This creamy, tangy concoction is made with mayonnaise, vinegar, lemon juice, and a dash of horseradish. It’s primarily used on chicken, but you can find it gracing other meats as well. Alabama barbecue is known for its open-pit cooking method, where whole chickens are slowly rotated over smoldering coals, resulting in tender, smoky, and flavorful poultry.
- California Barbecue
California’s barbecue scene is as diverse as the state itself, with influences from various cultures. Santa Maria-style barbecue, in particular, is well-known. It revolves around tri-tip beef seasoned with a simple rub of salt, pepper, and garlic, then grilled over red oak wood. The smoky, charred flavor combined with the savory rub makes for a deliciously distinctive taste. This style of barbecue often includes side dishes like pinquito beans and salsa.
- Pacific Northwest Barbecue
In the Pacific Northwest, barbecue takes on a more eclectic and often innovative approach. The emphasis here is on fresh, local ingredients. While you’ll still find classic barbecue staples like ribs and pulled pork, Pacific Northwest barbecue often incorporates seafood, like salmon, and uses the region’s abundant fruit and berry harvests to create unique barbecue sauces and glazes.
- Florida Barbecue
Florida’s barbecue culture is heavily influenced by its coastal geography. Seafood, particularly smoked fish, plays a prominent role, alongside the more traditional meats. You’ll find a variety of barbecue sauces in Florida, ranging from sweet and smoky to tangy and spicy, catering to the diverse palates of the state’s residents and visitors.
Recipe: Classic Barbecued Ribs
Now that we’ve explored the diverse barbecue styles in the United States, let’s dive into a recipe for classic barbecued ribs, which draws inspiration from different regional influences.
- 2 racks of pork spare ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup barbecue sauce (choose your favorite regional style or make your own)
- Prep the Ribs:
- Start by removing the membrane from the back of the ribs. Use a small knife to lift a corner of the membrane, then grip it with a paper towel and peel it off. This step helps the seasonings penetrate the meat.
- Prepare the Rub:
- In a bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
- Season the Ribs:
- Sprinkle the dry rub generously over both sides of the ribs, pressing it into the meat to ensure good adhesion. Let the ribs sit at room temperature for about 30 minutes to allow the flavors to penetrate.
- Prepare the Grill:
- Preheat your grill for indirect cooking. If you’re using charcoal, place the coals on one side of the grill and leave the other side empty. For gas grills, turn on one burner and leave the others off.
- Slow-Cook the Ribs:
- Place the ribs on the cooler side of the grill, bone side down. Close the lid and cook for 2.5 to 3 hours at a temperature of around 250°F (120°C). The low and slow cooking will make the ribs tender and flavorful.
- Add Smoke (Optional):
- If you have a smoker box or use wood chips wrapped in aluminum foil, add a small amount to the hot coals or the burner that’s on. This will impart a smoky flavor to the ribs.
- Baste with Sauce:
- During the last 30 minutes of cooking, start basting the ribs with your favorite barbecue sauce. Apply a thin layer and let it caramelize on the meat. Repeat this process every 10 minutes or so to build up a flavorful glaze.
- Check for Doneness:
- To check if the ribs are done, use a meat thermometer. The internal temperature should reach about 190-203°F (88-95°C), and the meat should be tender but not falling apart.
- Rest and Slice:
- Remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy final product. Then, slice the ribs between the bones and serve with extra barbecue sauce on the side.
This recipe combines elements from various barbecue styles to create a mouthwatering and flavorful dish. You can adjust the seasoning and sauce to match your preferred regional barbecue style or experiment with different flavors to create your unique twist on classic barbecued ribs. Enjoy the delicious journey through the diverse world of American barbecue!