Award Winning Beef Brisket by Pitmaster Brandon Manly from Rock -n- Rib Fest

Award Winning Beef Brisket

Ingredients

1 ea. 10 to 14 Lb. Choice or higher quality whole brisket

Slather

1 Cup Mustard

¼ Cup Teriyaki

¼ Cup Worcestershire

Wrap

1 Cup Margarine

1 Cup Agave Nectar

½ Cup Brown Sugar

Rub

½ Tbs. Season Salt

1 Tbs. Dry Brown Sugar

½ Tbs. Greek Seasoning

1 Tbs. Smoked Paprika

1 Tbs. Chili Powder

½ Tbs. Onion

½ Tbs. Chipotle Seasoning

1 Tbs. Black Pepper

1 Tbs. White Pepper

½ Tbs. Cumin

Instructions

Combine ingredients for slather, wrap, and rub in separate bowls. Cover and refrigerate as needed.

Rinse the brisket and pat dry. Remove as much of the excess fat as possible. Coat the entire surface with the slather and cover the entire surface thoroughly with rub mixture. Let rest for at least two hours under refrigeration.

Remove from refrigeration and preheat smoker with hickory wood to 250 degrees. Place brisket on indirect heat for four to five hours.

Remove from smoker and evenly distribute the wrapping mixture and wrap tightly in foil. Return to smoker for another four hours or until it reaches a 210 degree internal temperature.

Remove from smoker and let rest for 20 minutes before slicing. 

Enjoy!

Award Winning Baby Back Ribs By Pitmaster Brandon Manly from Rock -n- Rib Fest

Award Winning Baby Back Ribs

Ingredients

Three to Four Racks of Baby Back Ribs

Slather

½ cup Rice Wine Vinegar

2 Tbs. Mustard

2 Tbs. Apple Juice

2 Tbs. Pomegranate Juice

1 Tbs. Chipotle Pepper Seasoning

Wrap

1 Cup Margarine 

½ Cup Brown Sugar

½ Cup Honey

2 Tbs. Yellow Mustard

Sauce

2 Cups BBQ Sauce (Use your favorite – Rib Crib is best!)

¼ Cup Pomegranate Juice

¼ Cup Hot BBQ sauce

¼ Cup Apple Juice

Rub

1 Cup of Rib Rub (Use your favorite)

1 Cup Brown Sugar

¼ Cup Chipotle Seasoning

Instructions

Combine ingredients for slather, wrap, and sauce in separate bowls. Cover and refrigerate as needed.

Remove the membrane from the ribs and pat dry.

Evenly distribute the slather over each rib top and bottom.

Sprinkle with the rub and the Chipotle seasoning top and bottom. Wrap in plastic wrap and store under refrigeration for two to three hours.

Remove from refrigeration and remove plastic wrap. Sprinkle tops only with brown sugar.

Heat smoker to 250 degrees with either apple wood or hickory wood.

Smoke for two hours.

Remove and apply wrap mixture to top and bottom. Wrap in foil and return to the smoker for another two to three hours or until tender.

Remove from smoker and remove foil. Evenly apply sauce and grill on direct medium heat for four to five minutes per side.

Cut into individual ribs and enjoy!

The Rock -n- Rib Festival ...

The 3rd annual Rock -n- Rib Festival presented by Rib Crib starts next Thursday! This is a great event with awesome BBQ from vendors all over the nation including Rib Crib's Championship BBQ, yummy!  This festival is held outside the BOK center in downtown Tulsa.  Below is festival information you should know. Come see us at the Rib Crib hospitality tent and register to win some great prizes again this year!

 Thursday, September 15, 2011, 11:00AM-12:00AM
Friday, September 16, 2011, 11:00AM-12:00AM
Saturday, September 17, 2011, 11:00AM-12:00AM
Sunday, September 18, 2011, 11:00AM-3:00PM

Location:
Outside the BOK Center, Third Street and Frisco Avenue, Downtown Tulsa
BOK Center Address: 200 S. Denver, Tulsa, OK 74103

Admission:
Free Admission all days and hours of the festival

Thursday, September 15

11:30AM Joe Giles and the Homewreckers
5:00PM Phillip Zoellner Band
7:00PM Squeezebox
9:00PM Red Dirt Rangers

Friday, September 16

 11:30AM Charmers
5:00PM South 40
6:30PM Toby McBrooks starring Clinton Pickens
8:00PM Outlaw Son
10:00PM The Mike McClure Band

Saturday, September 17
11:30AM Brandon Clark Band
1:00PM Beacon Drive

2:30PM TWU/American Airlines Poker Run Awards Ceremony
4:00PM Voyager
6:00PM Eric Himan
8:00PM Mid Life Crisis Band
10:00PM King Cobra

Sunday, September 18

12:00PM The Spectrum BandThursday, September 15

12:00PM The Spectrum Band