BACON WRAPPED SHRIMP:
12 large shrimp. Get the big ones, don't skimp
12 pieces hickory smoked bacon
BBQ sauce (your favorite kind, I prefer Carnivores)
6 long bamboo skewers, soaked in water
Remove shell and devein the shrimp. Marinade in the Italian dressing in a ziplock bag
in the fridge for an hour or so. Wrap the shrimp with a piece of bacon on each piece, making
sure that the entire shrimp is wrapped with nothing exposed. Place 4 of the shrimp on a double skewer. At this point, I like to add a lite bit of fresh black pepper.
Set grill at medium high and place shrimp on the hot grill. You want to cook till the bacon is done, turning only once. Baste once on each side, using your favorite BBQ sauce. Again I must say that at this point, I prefer carnivores sauce.
You don't want to cook the shrimp too long as you will lose the tenderness of the shrimp.
KANSAS CITY STYLE RUB
This is one of my more common rubs, I enjoy this on ribs, pork butts, chicken. It does well on beef, but I usually use a different rub for brisket.
1/4 cup turbinado sugar. I like to use the fine ground turbinado sugar, but it can be difficult to find.
1/4 cup packed, dried, dark brown sugar
1/4 cup seasoning salt
1/4 cup sweet hungarian paprika
2 tbs granulated garlic
2 tbs BBQ spice
2 tbs fresh black pepper
2 tbs chili seasoning
1 tbs granulated onion
1 tbs celery seed
1 tsp himalyan pink salt
1/2 tsp rubbed sage
1/2 tsp fine ground allspice
1/2 tsp cayenne pepper
You can store rub in an airtight glass jar in a cool dark place for 6 to 8 months before the spices become dull.
RIBS COOKED IN THE OVEN, FINISHED ON THE GRILL:
Full rack of babyback or St. Louis style ribs with the membrane removed.
2 ounces your favorite rub, or use my recipe
1 cup frenchs yellow mustard
1/4 cup turbinado sugar
a little bit of stale beer
dash tabasco or franks red hot
Mix the mustard, sugar, beer and tabasco, and paint the rack of ribs with mixture. Sprinkle the rub over the slather painted ribs. Wrap meat in a piece of saran wrap, be sure that you seal it well, and place in fridge overnight.
The next day, place in a preheated oven at 240 degrees for about 4 hours, making sure that the meat temp is about 170 degrees.
Make sure that you remove the saran wrap first, but I bet you already did that. Get the grill to a medium temp and place the rack of ribs on a high rack and baste and turn the ribs about every 10 minutes to the desired level of messiness that you prefer. While this is not a true smoke rack of baby backs, my wife loves it and I guess that makes it all worth it. I like to use the turbinado sugar over the cane sugar because it has a higher carmalization point. I will also add a little bit of fine ground hickory smoked salt to the rub to get a little smokey flavor in the meat.
MEMPHIS STYLED RUB
1 cup sweet hungarian paprika
1 cup fine turbinado sugar
1/2 cup chili powder
1/4 cup kosher salt
1 tbs yellow mustard powder
1 tsp cumin
1 tsp granulated garlic
1 tsp granulated onion
1 tsp fresh cracked black pepper
1 tsp cayenne pepper
1 tsp fine ground dutch cocoa
1/2 tsp hickory smoked salt (optional)