Well, it’s Labor Day and nothing like closing out the summer with a yummy BBQ dinner! BBQ doesn’t have to be unhealthy and full of sugar. This recipe for Brisket and Ribs uses a dry rub and it is free free of any refined sugars. Instead, I used coconut palm sugar to sweeten the rub and a mix of spices to balance the savory. The ribs and brisket cook for 45 minutes on 375 to get brown and crispy and then you reduce the heat, add liquid and cover and continue to steam for 2-3 more hours. The result is deliciously tender meat!
I also love that you can cook the ribs and brisket at the same time. Depending on the size of your brisket, it may need an additional time to cook, but the ribs can chill out under foil until the brisket is done. My brisket was only about 2 lbs, so it cooked in the same amount of time as the ribs. You can enjoy them with the dry rub alone or use some BBQ sauce for dipping. Check out my homemade BBQ Sauce recipe below that is Paleo and Whole 30 friendly!
Ingredients:
2 tbsp chilli powder
1 tbsp garlic powder
1 tbsp celery salt
1 tbsp paprika
2 tbsp dry mustard
1 tbsp salt
1 tbsp black pepper
1 beef brisket (choose the size depending on your crowd. Trim fat from the brisket before cooking if there is a large fat cap. You can also trim after it cooks)
2-3 racks of ribs
Directions:
Preheat oven to 375 degrees. Mix all dry ingredients together in a bowl. Place brisket and ribs each in a large tin foil pan. (I like the disposable for easy clean up but you can also use a large casserole dish.) Rub the dry rub all over both sides of the brisket and ribs. Bake in the oven for 45 minutes or until both are brown and slightly crispy. Reduce oven heat to 300 degrees. Add 1 cup of beef stock to each pan and fill the remainder with water until there is about 2 inches of liquid in each pan. Cover each pan tightly with foil. Bake an additional 2-3 hours on 300 degrees or until the brisket meat slices easily, and until the ribs are tender and falling off the bone. Serve with my homemade BBQ sauce (recipe below), and your favorite sides!
Homemade BBQ Sauce:
1 16 oz can tomato sauce (I like Trader Joe’s)
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1 tbsp Crystal Hot Sauce
1 tbsp dijon mustard
1/2 tsp garlic powder
1 tsp paprika
1 tbsp coconut aminos
2 cloves garlic, crushed
kosher salt and pepper
Combine all ingredients in a medium saucepan over medium heat. Let simmer for 10 minutes or so, stirring occasionally until sauce is smooth and slightly thickened. Serve with the BBQ Pulled pork or let cool and store in a mason jar and use for up to 1 week and use on anything!!
