Recipes and Secrets From A Legendary Barbecue Joint
Chris Lilly, a world champion pitmaster and executive chef of Big Bob Gibson’s in Decatur, Alabama just published “Big Bob Gibson’s BBQ Book”. Loaded with beautiful photos and recipes, this is a must for any serious BBQ-er.
My Memorial Day weekend will include 2 recipes from this book – Memphis Dry Ribs and chicken with Big Bob’s White Sauce.
Memphis Dry Ribs
I’ve cooked dry rub ribs before, but they are always… well, dry! Then I saw Chris Lilly on the Today show, pulling his Memphis Dry Ribs off the grill, and dunking them into vinegar and water, and finishing them with more rub, and thought THAT’S what I’m going to do next. Here’s the video of Chris on the Today show – (the ribs are near the end at the 3:00 minute mark).
Big Bob Gibson Bar-B-Q White Sauce
Apparently, white bbq sauce is unique to Northern Alabama. I first found this recipe in Peace, Love and Barbecue by Mike Mills, but this version by Chris is probably more current. (He admits there are many versions of this recipe floating around.)
People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white… For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe… hundreds of cooks have passed through the pit-rooms of Big Bob Gibson’s Bar-B-Q, so I don’t think you can describe this recipe as “closely guarded” anymore… There is now a large number of “authentic” versions of Big Bob’s original secret recipe… this is one of my favorite examples. – Chris Lilly
Makes 4 cups:
- 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 tsp prepared horseradish
- 2 tsp ground black pepper
- 2 tsp fresh lemon juice
- 1 tsp (kosher) salt
- 1/2 tsp cayenne pepper
In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
MOINK Balls (Moo-oink)
We’re also doing a big batch of MOINK Balls. Cocktail size meatballs, wrapped in bacon, dusted with a favorite BBQ rub, grilled or smoked, then glazed with a pepper jelly at the end. Candy from the grill! More to come.
What are YOU cooking this weekend?