Distinctly Montana Magazine

Here's a basic and versatile dry rub for brisket, chicken and pork: ¼ cup kosher (coarse) salt 1 Tbsp. ground black pepper 1 Tbsp. smoked paprika 2 tsp. cayenne pepper 2 tsp. dried oregano 2 tsp. garlic powder 1 tsp. ground cumin Mix everything together and apply all over the meat and place on rack on a rimmed baking sheet, lined with foil, and cover with plastic wrap or foil and refrigerate at least 4 to 6 hours. Wet rubs frequently start with brown sugar, Worcestershire sauce, honey, beer or whiskey and then they get the additions of some or all of the ingredients of the dry rub. DISTINCTLY MONTANA | DIGITAL For step-by-step photos of Chef Jim's BBQ, go to: www.distinctlymontana.com/bbq133 30 Here's a basic wet rub recipe: 3 Tbsp. packed dark brown sugar 2 Tbsp. sweet paprika 1 Tbsp. cayenne pepper 1 Tbsp. kosher salt 1 Tbsp. onion powder 1 Tbsp. freshly ground black pepper 1 Tbsp. cumin ½ tsp garlic powder 4 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco sauce Optional liquids include honey, distilled spirits (like bourbon) and molasses, among others. The finished plate. Yum! Combine everything, adjusting the amount of Worcestershire and Tabasco sauces (or other liquids you're using) to achieve the consistency (and spice level) of a paste. Massage the paste into the meat, place on rack on a rimmed baking sheet lined with foil and let marinate, covered, in the refrigerator for at least six hours or overnight. Soak about four or five ounces of wood chips for at least an hour — choose your flavor. I like hickory or apple wood. Get your grill heated. If it's charcoal, wait until the briquettes are covered with ash and move them to one side of the grill. If you're using gas, heat only one set of burners on high, then turn the burner all the way down to the lowest setting. The art of successful barbecue can be distilled into one phrase: Low and slow — a reference to the heat — under 250 degrees Fahrenheit and anywhere from three to six hours, and sometimes even longer. For either dry or wet rubs, uncover the meat after marinating, lift the meat from the rack, remove the foil lining the bottom and spread the soaked wood chips on the bottom of the rimmed sheet. Place the rack back on the sheet, replace the meat and cover tightly with aluminum foil. Place the baking sheet on the "cool" side of the grill — off the heat. Cover and cook for five to six hours. No peeking! D I ST I N CT LY M ONTANA • SU M M ER 2 013

• Cover