IE 11 is not supported. For an optimal experience visit our site on another browser.

BBQ recipes from the pit

Mouth watering pineapple-marinated ribs and barbeque bacon-wrapped shrimp.
/ Source: TODAY

Chef, or should we say pit-master, Chris Lilly, of Big Bob Gibson BBQ, shares his mouth watering pineapple-marinated ribs and barbeque bacon wrapped shrimp. Check them out here:



2 cups hickory or other wood chips

4 pounds (2 slabs) pork loin back ribs (also known as baby back ribs)

Dry rub

2 tablespoons granulated sugar

2 tablespoons packed dark brown sugar

2 tablespoons garlic salt

2 tablespoons paprika

1/2 teaspoon ground red pepper (cayenne)

1/2 teaspoon ground black pepper

1 1/2 cups unsweetened pineapple juice

Honey-Garlic Tomato Glaze

2 tablespoons chopped onion

2 cloves garlic, minced

2 tablespoons olive oil

2 cups catsup

2/3 cup packed dark brown sugar

1/2 cup apple juice

1/2 cup vinegar

2 tablespoons honey

4 teaspoons Worcestershire sauce

4 teaspoons liquid smoke

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground red pepper (cayenne)

1/2 teaspoon ground black pepper


At least 1 hour before cooking, soak wood chips in enough water to cover. Drain before using. Place ribs, meaty side up, on work surface. Using a sharp knife, separate corner of thin membrane from bone. Using a paper towel, grasp and pull off entire membrane. For rub, combine granulated sugar, brown sugar, garlic salt, paprika, red pepper, and black pepper in small bowl. Sprinkle about two-thirds of the rub over both sides of ribs; rub in with your fingers.

In charcoal grill, place preheated coals around drip pan for low, indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over coals. Place ribs, meaty side up, on rack over drip pan. Cover and cook for 2 1/4 hours.

Remove ribs from grill. Place each slab of ribs, meaty side down, on large sheet of heavy foil. Pour half of the pineapple juice over each slab; wrap and seal tightly. Return to rack. Add more preheated coals and wood chips. Cover and cook for 1 hour.

Remove and unwrap ribs. Sprinkle remaining rub evenly over meaty side of ribs. Return to rack, meaty side up. Cook, uncovered, until ribs are tender, about 30 minutes. Remove ribs.

Meanwhile, for glaze, cook onion and garlic in hot oil in large saucepan until tender. Stir in catsup, brown sugar, apple juice, vinegar, honey, Worcestershire sauce, liquid smoke, salt, celery seed, red pepper and black pepper. Heat until bubbly, stirring occasionally. Cool slightly. Brush some of the glaze over both sides of ribs. Cook, uncovered, until glaze is caramelized, about 15 minutes more. Serve remaining glaze with ribs.

Serves 6


In gas grill, preheat grill. Reduce heat on one burner to low, and turn off other burner(s). Place drip pan directly on lava rocks, ceramic briquettes or flavorizer bars on burner that is turned off. Cook ribs on rack over drip pan as above, except add drained wood chips following manufacturer’s instructions.

Nutrition Information Per Serving: Calories: 823, Fat: 37 g, Saturated Fat: 12 g, Cholesterol: 157 mg, Sodium: 2,261 mg Carbohydrates: 75 g, Protein: 49 mg, Fiber: 2 g.



32 fresh or frozen large shrimp in shells

Basil Stuffing

32 basil leaves, coarsely chopped

2 teaspoons freshly grated Parmesan cheese

2 cloves garlic, minced

16 slices bacon, cut in half

3/4 to 1 cup bottled barbecue sauce


Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.

For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.

Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.

Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

Serves 6 (appetizer)

Nutrition Information Per Serving: Calories: 155, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 72 mg, Sodium: 601 mg, Carbohydrates: 5 g, Protein: 12 mg, Fiber: 1 g



3 28-oz cans baked beans

1 cup chopped green bell pepper

1 cup chopped onion

1/2 cup packed brown sugar

1/2 cup bottled barbecue sauce or catsup

1/2 cup Worcestershire sauce

2 tablespoons prepared mustard


In 5- to 6-quart slow crockery cooker, combine beans, bell pepper, onion, brown sugar, barbecue sauce, Worcestershire sauce, and mustard. Cover and cook on high-heat setting for 4 1/2 hours.


Heat oven to 350 degrees F. In large shallow roasting pan, combine all ingredients. Bake, uncovered, for 45 minutes. Stir. Bake, uncovered, for 30 minutes more.


Serve the baked beans inside red bell peppers. Cut the top off of several red bell peppers making bowls and lids. Hollow out the peppers removing all of the stems and seeds. Preheat oven to 375 degrees F. Lightly coat the outside of the peppers with olive oil. Place pepper bowls and lids side by side on a cookie sheet and bake for 6 minutes. Remove and fill peppers with cooked beans. Cook for an additional 6 minutes.

Serves 6

Nutrition Information Per Serving: Calories: 541, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 2,100 mg, Carbohydrates: 108 g, Protein: 22 mg, Fiber: 23 g.