The recipes include spare ribs, succulent chicken skewers and 'competition-style' chicken thighs. Grillstock's South Carolina-inspired BBQ sauce is a key component to each of these recipes. The BBQ sauce is a tangy, bright yellow, mustard-based mixture that goes well with just about anything!
With the summer season in full swing, there is no better time to try out these smokin' recipes and discover why BBQ tastes just right in South Carolina.
Grillstock Spare Ribs
Ingredients (serves 4):
· Two racks of spare (belly) ribs
· Grillstock Rib Rub
· 250ml South Carolina BBQ Sauce
Grillstock Rib Rub:
· 3 tbsp paprika
· 2 tbsp sea salt
· 2 tbsp brown sugar
· 1 tbsp garlic powder
· 1 tbsp chilli powder
Method:
Mix all the rub ingredients together in a bowl and store in an airtight container. Remove the membrane from the bone side of the ribs, using kitchen roll to get a good grip. Coat the racks with rib rub and allow to rest for 1-2 hours.
Set up your BBQ to cook indirectly at 110°C. Add a solid handful of wood chunks to the coals then place the ribs onto the grill, meat side-up. Keep an eye on the BBQ temperature and add more coals if it starts to drop.
Wait around 4-5 hours and check the meat – aim for an internal temperature of 88°C. The meat should have retracted back up the rib bones a little and ’bark’ should start to crack if you bend the rack of ribs. Once the ribs are at the right internal temperature remove from the grill and brush with the BBQ sauce to serve.
Grillstock Chicken Skewers
Ingredients (serves 4):
· 4 large chicken breasts, skin removed
· 1 batch your favourite BBQ rub or Grillstock Chicken Rub (recipe below)
· 250ml South Carolina BBQ Sauce
Grillstock Chicken Rub:
· 2 tbsp sea salt
· 2 tbsp brown sugar
· 2 tbsp paprika
· 1 tbsp garlic salt
· 1 tbsp celery salt
· 2 tsp chilli powder
· 1 tsp black pepper
Method:
Mix all the rub ingredients together in a bowl and store in an airtight container. Slice the chicken breasts lengthways into thin strips – around 0.5cm – and thread them concertina-fashion onto metal skewers, then dust with chicken rub.
Set your BBQ up to cook directly at a medium heat – 160°C or so. Grill the skewers, turning often for around 10 minutes, until golden brown and cooked through (internal temperature 70°C). Brush the skewers with South Carolina BBQ Sauce to serve.
Grillstock 'Competition-Style' Chicken Thighs
Competition-style BBQ is all about making sure the judges are presented with identical-looking portions of succulent, smoky meat to judge. Packing the thighs into a foil tray helps the thighs keep a uniform shape while locking in stacks of moisture.
Ingredients (serves 4-6):
· 12 Bone-in, Skin-on Chicken Thighs.
· 1 batch of your favourite BBQ rub or Grillstock Chicken Rub (recipe below)
· 250ml South Carolina BBQ Sauce
Grillstock Chicken Rub:
· 2 tbsp sea salt
· 2 tbsp brown sugar
· 2 tbsp paprika
· 1 tbsp garlic salt
· 1 tbsp celery salt
· 2 tsp chilli powder
· 1 tsp black pepper
Mix all the rub ingredients together in a bowl and store in an air tight container.
Method:
Dust all chicken thighs with the chicken rub. Roll the thighs so the skin is taught then pack tightly into a disposable foil roasting dish, skin side-up. Dab a knob of butter on the top of each thigh and sprinkle on more rub. Set your BBQ up to cook indirectly at 110°C and smoke the thighs in the tray for around 1.5 hours, then remove and place gently onto the bars of your smoker for a further hour. Pour BBQ sauce in to a pot and dunk the thighs, shaking off any drips before serving.
If these recipes have left you wanting second helpings, click here and check out how you can get your hands on Grillstock's Bar-B-Q Book.
For the chance to experience South Carolina's mouthwatering BBQ dishes first-hand, enter our competition to win a holiday with The Internet Traveller here.
