Chef de Cuisine Jesse McQuarrie’s and Robin Baggett’s Grilling Tips and Recipes

St. Louis Smoked Spareribs (Recipe follows)

What are St. Louis-style ribs?
This cut originated in the mid-20th century in St. Louis, where local butchers began trimming spare ribs into a more attractive and manageable rectangular shape by removing the rib tips and excess cartilage. Their even thickness and meatiness make them a popular choice for barbecue competitions.

What should you look for in a good rack?
Look for even thickness, straight bones, and a good amount of marbling (fat).

Can you use Baby Back ribs instead?
Yes! Baby Backs are a great substitute, though they’re smaller.

What’s in your rub?
Cane sugar, sea salt, dehydrated garlic and onion, bell pepper, and a variety of spices like chili pepper and paprika.

How do you cook the ribs?
We smoke them low and slow at 225°F for five hours.

What type of wood do you use?
Pecan, apple, cherry, and hickory.

What about sauces?
We like a range of regional sauces! Here’s a great article to explore: Food & Wine BBQ Sauce Guide

Ingredients:

• 3 slabs trimmed St. Louis-style pork spareribs (8–9 pounds total)
• French’s yellow mustard
• Big Poppa’s Money BBQ Rub
• 1 ½ cups apple juice
• 1 ½ cups water

Instructions:

1. Preheat your smoker to 270°F.
2. Trim the ribs into an even rectangle, removing excess fat and the chine bone. Remove the shiny membrane from the bone side using a paper towel for grip.
3. Lightly coat one side of each slab with yellow mustard—it acts as a binder for the rub.
4. Apply a generous but even layer of BBQ rub. Let the ribs rest (or “sweat”) for 15–20 minutes. Pat the rub down gently.
5. Flip the ribs and repeat the mustard and rub process on the other side.
6. Place ribs vertically in a rib rack in the smoker, with the larger bones facing downward.
7. Combine the apple juice and water in a spray bottle.
8. After the first hour of cooking, spritz the ribs every 30 minutes to keep them moist.
9. Cook until the internal temperature reaches at least 190°F—this usually takes 3½ to 4 hours.
10. Remove the ribs from the smoker, cover with aluminum foil, and let rest for 10 minutes before slicing.
11. The meat should pull cleanly from the bone with a gentle tug.
12. Serve with your favorite BBQ sauces.

Roast Pig

How big a pig should you use?
A 100-lb pig serves about 50–75 guests.

How do you cook it?
We use a pig roaster and cook it at 225°F for 1 to 1.5 hours per 10 lbs of weight.

When is it done?
It’s ready when the internal temperature of the ham reaches 195–205°F.

Do you season the outside?
After 5 hours of smoking, we lightly rub the skin with vegetable oil. At this time, we also cover the ears, face, and tail with foil to prevent over-browning.

Tri Tip

What should you look for in a tri-tip?
Look for a well-marbled, boomerang-shaped roast (2–3 lbs) with a fat cap. Cuts from the bottom sirloin are best. Prime or Top Choice grades tend to offer better flavor and tenderness.

What’s in the rub?
Simple is best—just salt and black pepper.

What wood do you recommend?
Oak wood is ideal, especially for Santa Maria-style BBQ, providing a subtle smokiness that enhances the
beef without overpowering it.

What’s the target internal temperature?
Cook to 125°F for medium-rare, then rest before slicing.

Best bread for sandwiches?
French garlic bread.

Sauces?
We like to offer options! Explore regional BBQ sauces here.

Makes 10 to 12 servings

When making his famous King City Pinks, Robin insists on two things: a heavy stockpot and authentic King City Pink beans. He sources his beans from L.A. Hearne Company.

Ingredients:

• 1 lb dry King City Pink beans or Santa Maria pinquito beans
• 3 ½ quarts water
• ½ lb sliced bacon, diced
• 3 oz loose Mexican chorizo (Cacique brand preferred)
• 2 tsp ground hot New Mexico chile (El Guapo brand preferred)
• 1 tsp red pepper flakes
• ½–1 jalapeño pepper, diced (optional)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 (14 oz) can petite diced tomatoes with green chiles, undrained
• 1 medium red onion, diced
• 1 medium yellow onion, diced

Instructions:

1. Place beans in a large pot with 3 ½ quarts of water. Bring to a low boil and cook for 1 hour.
2. Add bacon, chorizo, ground chile, red pepper flakes, jalapeño (if using), salt, and pepper. Continue to boil gently for another hour, stirring occasionally. (Do not drain the beans.)
3. Stir in tomatoes, red onion, and yellow onion. Bring back to a boil.
4. Keep at a low boil for 30 minutes, stirring occasionally.
5. Reduce to a simmer and cook for an additional 30 minutes, or until the beans are tender.

Pairs well with:

Cabernet Sauvignon Spring Mountain District Napa Valley 2022

Proprietary Red Atlas Peak Napa Valley 2022