The Art of Barbecue Sauce: A Louisiana Twist

Now we've got a little, little tart, and now we're going to also add the star to show whiskey. Don't worry, I had my shot before we started filming. And then you always have to have a little bit of sweetness. Today, we're going to go ahead on, because I'm a Louisiana boy, and that's some beautiful sugarcane syrup. Feel free. If you can't find sugar cane syrup, just use a little honey or agave, give it a nice little whisk.

Cut your heat on high, and we're going to bring this up to a full boil. And then we're going to simmer it for about 20 minutes and let it get nice and thick. Classically, you will find brown sugar or sugar, honey, or agave in your barbecue sauces, but here in Louisiana, since we're a sugarcane producing country, we love to put our sugarcane syrup wherever we can. So I thought it would be a great pairing to use the sugarcane syrup with that natural caramelization that happens as they burn the sugar cane topair very well with the Oak flavor that you'll get from your whiskey.

So our sauce has reduced. You can see the lines on the outside and look at how thick this is. Mm mm mm. Give it a little taste. Don't burn your mouth on camera. Nice. Sweet. Smokey. And you get a little back tang just from that Worcestershire sauce and that whiskey playing friends together. This is going to be phenomenal on top of our ribs.

So it's been about 4 hours since our beef ribs have been cooking, and look at how beautiful they are. The first thing I noticed is how nice and brown that this back end is getting, I see that the meat is pulling away from the bones, but I can also see how we have this little pullage on the side. So what I'm going to do is just when I see that, I'm just going to rotate these ribs right fast. Very important key for this recipe here, because we're using beef short plate ribs. We're not using those little bony ribs that you'll find in your local grocery store. You have to ask your butcher for these because he has the secret on these beef short plate ribs.

That's the kind that looks like Fred Flintstone would appreciate. That's the kind of we're using in this here. We can see our box starting to form. I'm going to cover the lid and close this for another two hours and let it cook, check it and see how beautiful our bark is and check and see if these beef ribs are ready to serve.

So it's been the last two hours and look at how pretty that is. I wish y'all had smell-o-vision. Now I have a little knife and I'm going to poke right by the meat closest to the bone, and you see how easy it inserts. That's what we're looking for. That's a good sign that these ribs are ready to go in your belly.

Well, the time has come to see if I made Fred Flintstone nice and happy. Let's break this bad boy off the bone. And all you want to do is just cut right along that bone. And it should cut just like butter. Look at that. Nice juicy fatty. I can remember, like it was yesterday, the very first dish that I ever made, it was kind of a Russian roulette type of situation. Our chef instructors said pick out a recipe, cook it at your own will, and then we'll all do a taste testing as a group.

Now I grabbed the one recipe that seemed familiar. I had no idea what I was doing. And it was at that moment that I realized what chefs really understand is a quiet room is a pleasing room. It's almost like as silent standing ovation, because if you can silence a room full of teenagers, who's tasting your food and everybody gets quiet. You're really doing a great, remarkable job.

And now even as I cook now, that's what I'm looking for. I still want people to enjoy the whole experience. But if I know after that first and second bite, the room went from clamoring, everybody having a conversation, presenting the dish, and then they try and then everybody got kind of get that, you taste that too. Yeah. You taste that too.

Yeah, that's when I know I got a good job, you know, and I actually call that deliciousness. Nice and tender, beautiful bark on it. Good and juicy, well-cooked meat. And the sauce just brings all those flavors together. We got a winner right here. But don't take my word for it. Follow this recipe and do it yourself. See y'all.

"WEBVTTKind: captionsLanguage: en- Blacken beef ribsIs something that youwon't find anywhere else.This is one of thosethings that Louisianans do.We understand everybodyelse do what they dowith their beef ribs,but we got to put ourown little twang on it,and blackening, is exactlywhat we're going to do. Yes.We're going to achieve a nice bark.We're going to achievea nice meaty flavor,but most importantly,with that juicy beefy rib,we're going to have that beautifulblackened Cajun seasoningthat has penetratedthis beef rib for hours.So let's make our homemadeblackening seasoning.We're going to take some salt,paprika,some of that cyan,some onion powder,garlic powder,white pepper,black pepper,some dry thyme,and some dried i-re-gan-i.You might call it a oregano.And then we're just goingto whisk that all together.If you want to be super fancy,you can put this into a food,blender and pulse it untilit gets nice and even,but all you need is a bowl in a whisk.Now that this is good and blended,I'm going to take out two teaspoonsfor our whiskey barbecue sauce.So maybe, maybe a little bit more.All right.Now that this is nice and ready.Look at that. All ofthis beautiful season.All right, now it's timeto rub down our meat.So what we're going to do nowis we're going to clean offthe silver skin. Now it alldepends on how you get down.You can clean it or youdon't have to clean it,but since I'm classically trainedand I see this silver skinright here,which will get into your teethand you will also need some,two pics after you finish. All right?So the main thing is you just want to getright underneath it.You don't want to get too muchof that silver skin with meatmixture. Okay?You don't want that issue.And soI just go, go ahead onand cut that on out.And unfortunately,this beautiful piece offat that was right there,is nothing but silver skin.So now we're just going toclean off this last little pieceof silver skin,get it all up and out.Now let's get to seasoning.So I'm going to flip them overand I'm going to season theback of the bones liberally.Like if you think it'senough seasoning put More.And this beautiful blackeningseasoning is going to dowork, okay.You want to see us in a bowl.We're not eating the bones,but we want every part of thisto be nice and rubbed down.All right.So now we're going to flipthem back over in a trueblackening fashion. We havesome melted butter here.And what we're going to do iswe're going to brush this bigole beef rib with some butterso that this fatcan hold our seasoning and lock it in.as it cooks low and slow foreternity.Blackening happens toconfuse a lot of people,but I would say there's threemain things that they alwaysneed to keep in mind. Youneed some type of fat,whether it's butter or oil,you need the seasoningand you need high heat.Now, obviously with these beef ribs,we're not going to see them firstand then we're going to cookthem over a 500 degree oven.But what we're going to do iswe're going to brush them downwith some melted butter.Then we're going to coatit with our homemadeblackening seasoning,and then we're going to letthese things cook low and slow,and since beef, as itcooks, it gets browner,we're going to create thisblackening profile over time,and that's how we're goingto make this a blackened beefrib.So now what we're going to dois we're going to let this sitout at room temperature.We're going to cover it forone hour and let it marinate.And wireless is doing what to do.We're going to go aheadon and get a smoker,smoking in our grill.Traditionally, when you get smoke ribs,people think you have to smokeit for five to six to eighthours.But the real impact of thesmoke flavor happens within thefirst 30 to 45 minutes.So that's why we're only goingto smoke these ribs for about45 minutes.I'm going to pull off the boxso it doesn't have to interactwith it anymore.Or you can kind of just gethells lazy and just let it justsit there.You do not have to refreshyour smoke wood because all ofthat smoky flavor that we're looking for,it's going to immediatelyimpact it within the first hour.I've started a base of somepaper towels with a little bitof oil on it to help jumpstart this fire.Hickory. Hickory.Hickory. Hickory.Do not be an amateur and use mesquite.And I was just going to go aheadon and get this lit to helpjumpstart this fire.And I'm also going to cutmy burner on to medium high,to even help it both ways. All right,we're not going to depend on one fire.We're going to trust two fires.Now you can see we'vegot a good fire goin.Now all I'm going to dois just close this lid,cover my grill and letit get up to 300 degrees.You can see our smoker is gone.I went on head and threwin some wood chunksjust to even out the wood chips.And now I'm putting these ribson the indirect heat with thelarge bone, closest to the heat.And now we're going to goahead on and close thisfor four hours.We want our temperatureto be between 275 and 300for four hours.We're going to pull off thatwood box within the first hour,and then let that thingkeep going low and slow.Now it's time to make awhiskey barbecue sauce.So we're going to go aheadon and get our ketchup.Now, look,I don't know who was raisedand taught you all to makebarbecue sauce with tomatosauce, but today that stops.All right, you want that catchup to add that nice thick,rich base. All right.All of it.Then we're going to addsome Worcestershire sauce.I love adding this Worcestershire,because it just gives it anice umami flavor to go alongwith our meats that we're cookingand with then a little bitof vinegar balance. That's what you want.We got sweet. We gota little bit of umami.Now we've got a little, little tart.Now we're going to also addthe star to show whiskey.Don't worry. I had my shotbefore we started filming.And then you always have tohave a little bit of sweetness.Today, we're going to go ahead on,cause I'm a Louisiana boy, andthat's some beautiful sugarcane syrup. Feel free.If you can't find sugar canesyrup to just use a littlehoney or agave, giveit a nice little whisk.Cut your heat on high,and we're going to bringthis up to a full boil,and then we're going to simmerit for about 20 minutes andlet it get nice and thick.Classically. you will findbrown sugar or sugar, honey,or agave in your barbecuesauce, but here in Louisiana,since we're a sugarcane producing country,we love to put our sugarcane syrup wherever we can.So I thought it would be agreat pairing to use the sugarcane syrup with that naturalcaramelization that happens asthey burn the sugar cane topair very well with the Oakflavor that you'll get from your whiskey.So our sauce has reduced.You can see the lines on theoutside and look at how thickthis is.Mm mm mm.Give it a little taste.Don't burn mouth on camera.Nice.Sweet.Smokey.And you get a littleback tang just from thatWorcestershire sauce and that whiskeyplaying friends together.This is going to bephenomenal on top of our ribsSo it's been about 4 hourssince our beef ribs have beencooking and look at howbeautiful they look.The first thing I noticedis how nice and brown thatthis back end is getting,I see that the meat ispulling away from the bones,but I can also see how wehave this little pullageon the side.So what I'm going to do isjust when I see that I'm justgoing to rotate these right fast.Very important key for thisrecipe here at we're using beefshort plate ribs.We're not using those littlebony ribs that you'll find inyour local grocery store.You have to ask your butcherfor these because he has thesecret on these beef short plate ribs.That is the kind that lookslike Fred Flintstone wouldappreciate. That's the kindof we're using in this here.We can see our box starting to farm.I'm going to cover the lidand close this for another twohours and let it cook,check it and see how beautifulour bark is and check andsee if these beef ribsalready for serving.So it's been the last two hoursand look at how pretty that is.I wish y'all had smell-o-vision.Now I have a little knife andI'm going to poke right by themeat closest to the bone andyou see how easy it inserts.That's what we're looking for.That's a good signthat these ribs are readyto go in your belly.Well,the time has come to seeif I made Fred Flintstonenice and happy.Let's break this bad boy off the bone.And all you want to do is justcut right along that bone.And it should cut justlikebutter.Look at that.Nicejuicyfatty.I can remember, like it was yesterday,the very first dish that I ever made,it was kind of a Russianroulette type of situation.Our chef instructorsay, pick out a recipe,cook it at your own will,and then we'll all do ataste testing as a group.Now I grabbed the one recipe that seemedfamiliar. I had no idea what I was doing.and it was at that moment thatI realized what chefs reallyunderstand a quiet roomis a pleasing room.It's almost like asilent standing ovation,because if you can silencea room full of teenagers,who's tasting your foodand everybody gets quiet.You're really doing agreat, remarkable job.And now even as I cook now,that's what I'm looking for.I still want people toenjoy the whole experience.But if I know after thatfirst and second bite,the room went from clamoring,everybody having a conversation,presenting the dish,and then they try and theneverybody got kind of get that,you taste that too. Yeah.You taste that too. Yeah.That's that's when I knowI got a good job, you know,and I actually call that deliciousness.You know,when you sell it to everybody,that's deliciousness.Nice and Tinder, beautiful bark on it.Good and juicy, well cooked meat.And the sauce just brings allof those flavors together.We got a winner right here,but don't take my word for it.Follow this recipe and do it yourself.See y'all.\n"