Main Dish Recipes

St. Louis Spare Ribs (can substitute Baby Back ribs)

2 racks of St. Louis Spare ribs
Dry Rub
1 Bottle "Just Leave the Bones" original bbq sauce
1 cup "Just Leave the Bones" eastern carolina style bbq sauce
1 cup light brown sugar
1/2 cup honey (we use Jim's Bees)
1/2 cup apple juice

Remove ribs from packaging and rinse under cold water. Pat dry with a paper towel and begin to trim excess fat or bone fragments. Remove the membrane from the back of the ribs with a paper towel. Apply a even coat of dry rub to both sides of the ribs and wrap in foil or place in a zip lock bag. Place in refrigerator or cooler for 2-4 hours.
Light your grill (if charcoal) by placing the bed of coals on one side leaving the opposite side empty. The empty side will be where the ribs will cook using the indirect method. I never light the entire bed of coals at one time, this will burn down too quickly. Light one side or both ends and allow the coals to gradually work toward the middle. Once grill/smoker reaches 225-250 deg place rack on grill and remove ribs from fridge or cooler.
Place ribs (bone side down) on grill/smoker opposite of the heat source and shut lid. After 1 hour at 225-250 deg baste both racks (top only) with the Eastern Carolina style sauce for added flavor and moisture. Depending on the size of your grill, you may need to rotate the racks if one seems to be cooking much faster than the other.
After 2 hours you will need to remove the racks and wrap in aluminum foil splitting evenly the brown sugar, honey, and apple juice between the two racks. Wrap tightly with these ingredients and put back on grill/smoker. Allow to cook for 1 hour and remove from foil. Be careful as the liquid inside the foil pack with be very hot and could burn. Put ribs on grill/smoker bone side down and begin basting with the Just Leave the Bones Original sauce every 15 minutes for 45min. Remove and enjoy!!!
*if substituting baby back ribs, then cut down first cook time to 1.5 hour and foil time to 30 minutes.
*may also be cooked in oven following the same methods above. I would suggest placing a cookie sheet or large basting pan below the ribs to allow for easy clean up.

BBQ Chicken

8-10 Pieces of chicken
Dry Rub
1 bottle "Just Leave the Bones" Original bbq sauce
*optional-I use the "Just Leave the Bones" Eastern Carolina style sauce for soaking/marinating.

Remove chicken from pack and rinse under cold water. Pat dry with paper towel and place in zip lock bag. Add the "Just Leave the Bones" Eastern Carolina style sauce to the chicken to cover and place in fridge for 1-3 hours.
Light your grill and allow to come up to 300-325 degrees. Remove chicken from marinade and rinse under cold water. Pat dry and evenly coat with dry rub. Place on grill (indirect or direct method) skin side up allowing to cook avoiding flare ups. Flip chicken approximately 45 minutes into cooking process. Allow to cook for 30 minutes. Lightly baste the the bottom of each peice of chicken with the "Just Leave the Bones" Original BBQ sauce and flip to skin side up. Baste the tops of each piece every 15 minutes for 45 minutes. Remove and allow to rest for 15 minutes. Chicken should be very juicy and flavorful. Enjoy!!

Perfect Pulled Pork

1 6-8 lb boston butt
2 bottle "Just Leave the Bones" Eastern Carolina style sauce
1 bottle "Just Leave the Bones" Original BBQ sauce
1cup apple juice
Dry Rub

Remove boston butt from packaging and rinse under cold water. Pat dry and trim excess fat and/or bone fragments from top only. Main fat cap on bottom should not be trimmed. Inject the apple juice throughout the butt, apply dry rub heavily, place in large zip lock bag and refrigerate 4-6 hours.
Light grill/smoker pre-heating to 225-235 degrees. Add apple and/or hickory chips for increase smoke flavor. Once grill/smoker has acheived this steady temp place the boston butt on using the main fat cap as a "heat buffer" if necessary. Baste every 30 minutes with the "Just Leave the Bones" Eastern Carolina style sauce until the internal temperature reaches 160 degrees. Remove and completely wrap in aluminum foil. I usually add a splash of apple juice and the eastern style sauce inside the foil for additional moisture and flavor. Place back on cooker until internal temperature reaches between 195-200 degrees. Remove and allow to rest in a room temperature cooler for 1-3 hours. Remove, pull/shred, and mix with 1/4 cup of eastern style and 1/4 cup of original bbq sauce. Serve leaving the remaining sauce on the side for additional use.
*total cook time should be approximately 6-8 hours

Beef Brisket

1 10-12 lb whole packer beef brisket
1 bottle "Just Leave the Bones" Original BBQ sauce
Dry Rub
1 box beef broth (reserve 1/8 cup)

Remove brisket from packaging and rinse under cold water. Pat dry and trim excess fat from top of the brisket leaving the main fat cap on the bottom. Inject brisket with beef broth evenly throughout. Coat top of brisket heavily with dry rub, wrap or place in XL zip lock bakc and place in refrigerator or cooler on ice for 4-8 hours. Overnight may be best. Remove from fridge or cooler allowing the brisket time to work towards room temperature. It may be necessary to add a little more dry rub if original coating washed off during the marinating time.
Light grill/smoker in indirect fashion and allow to come up to 250 degrees. Add hickory or oak chips to coals to increase smoke. Place brisket fat side down on smoker until internal temperature reaches 160 degrees. Once brisket reaches this temp wrap in foil adding the reserve beef broth. Place back on smoker and allow to reach 200 degrees internal temperature. Remove and allow to rest in room temperature cooler for 1-3 hours. Remove, lightly baste with bbq sauce, slice and serve your guest. The Aus Jus from the foil can be saved and separated for dipping. Serve remaining sauce on the side for guest to enjoy.

BBQ Shrimp

2 lbs peeled and deveined shrimp
1/2 cup "Just Leave the Bones" Original BBQ sauce
1/4 cup canola oil
skewers
salt and pepper
1 lemon sliced into wedges

If using wooden skewers place in a shallow dish and cover with water to prevent burning. After soaking, skewer 6-8 shrimp (I double skewer for easier flipping) until all are skewered. Light grill to a medium/high heat and clean grill grate to prevent sticking. Lightly coat shrimp with canola oil and sprinkle very lightly with salt and pepper. Place on grill for 3-4 minutes and flip. Leave shrimp skewers on grill for another 2-3 minutes and baste with bbq sauce. Remove to a platter and squirt 1-2 lemon wedges onto shrimp. Serve with remaining lemon wedges and enjoy.

BBQ Shrimp Tacos

10-12 taco shells or flour tortillas
Shredded lettuce
Diced tomatoes
Salsa
Shredded cheese
Diced avocado
Other taco fillings of your choice

Follow the above recipe to cook shrimp. Remove tails before cooking. Build tacos in a traditional fashion using 3-4 shrimp and toppings of your choice. This is a fun and quick idea for last minute parties that your guest can also participate in and enjoy.