David Rosen, long time resident of New York City, raised in the metro area, had just finished standing in a very long line for a plate of Memphis style pulled pork from Ubon’s Barbeque at the 2007 Big Apple Barbeque Block Party in Madison Square Park. He commented to one of the guys pulling pork, "This is terrific." Allen Campbell, member of the Ubon's cooking team, replied, “You know, you’re eating that all wrong….” David responded "then I'll get back in line and do it the right way." After all, he wanted to experience barbeque the way it’s intended. Instead Allen brought David up onto the trailer, within arm's length of Ubon's smokers, and taught him - everything on the plate, goes on the bun - especially the cole slaw. David and his family spent the next 4 hours visiting with Allen, Garry Roark, Leslie Roark Scott, and Brian Campbell. And so, an obsession began.
Ubon’s Barbeque was invited to join Danny Meyer’s Big Apple Barbeque Block Party in 2004. Danny's dream was to help New Yorkers come to love the kind of BBQ he grew up on by inviting top pitmasters from across the country to the Madison Avenue festival. “We were completely honored and totally unprepared for what we were getting into,” says Pitmaster Garry Roark. Roark’s Ubon’s Restaurant, in Yazoo City, Mississippi, had been open for almost a year when Garry and his daughter Leslie headed to the Big Apple for the first time. “We were so nervous about how we would be received. It’s hard to explain a serious relationship with barbeque to people who think cooking a hot dog on a grill is barbeque,” says Leslie Roark Scott, “but from the very start we were treated like rock stars!”
David, Allen and Leslie stayed in touch and the Ubon’s family invited him to bring some friends to the Memphis in May World BBQ Championship in 2008. The New York boys booked hotels and got their airfare; they were coming to Memphis. But, they didn't know what to expect. They actually made back-up plans just in case they felt uncomfortable or "in the way." What they found was the complete opposite! The hospitality extended past a friendship and into the realm of family.
Three weeks after MIM 2008, on a sunny, hot NYC June day, David and his future teammates: Brian Jay, Adam Rosen and Bob-O Livingston, suited up in cotton and disposable gloves and joined Ubon’s on Madison Avenue for the 2008 Big Apple Barbeque Block Party. “You entertain friends…you make family work,” said Garry. David and his friends found that their passing interest in the art of barbeque had turned into a passion for smoke.
Over the next year, plans were made for Jubon's (David and his friends) to enter Memphis In May’s 2009 “Patio Porkers Division” and cook ribs to be judged. They chose the name Jubon’s in honor of their mentors and their heritage. First, t-shirts were made, then, the rub and ribs were developed and perfected. Ubon’s helped get a smoker, tent, tables, fence, Ubon's BBQ Sauce and raw ribs to Memphis. Jubon’s weathered rain, wind, mud, heat, humidity, and a new smoker, not to mention putting together a blind-box for the first time. They had great ribs, but didn’t make it to the Finals. They missed being in the top three by 0.3 of a point (which they would learn after the awards ceremony).
Ubon’s, cooking in the Professional Shoulder Category, made Finals! This would be their 3rd trip to the Finals in 18 years. Their Finals' presentation began and ended with hoards of people wearing Ubon's and Jubon's shirts cheering, yelling and clapping on the muddy walk out in front of the booth. Ubon’s made it to the big stage with a 3rd place win.
Then, out of nowhere, a little bird brought great news for those four Jewish kids from NYC, Jubon’s would get up on stage too. The boys from NYC received a 4th place trophy! When asked what a Jubon's is, David replied “We’re four Jewish kids from New York City cooking barbeque in the Deep South -- At least the salt is kosher!"
With MIM 2009 still fresh in their memories, Ubon's focus has already turned to packing up the trucks and trailers and making the long drive back to the 2009 Big Apple Barbeque Block party the weekend of June 13-14. Its just around the corner. Aside from getting to see their new family and friends, Garry Roark says, “Come on, we’re a bunch of Mississippi Rednecks cooking barbeque in the big city This is what barbeque is all about.”
Showing posts with label ubon's sauce. Show all posts
Showing posts with label ubon's sauce. Show all posts
Monday, May 18, 2009
Saturday, October 27, 2007
Well it's about Barbeque time!
I was thinking. I've given myself the title of "Mississippi Barbeque Princess" and I have yet to give a barbeque recipe. I've yet to discuss how-to or given a good tip for producing great Memphis style barbeque. In 1992 I wanted to be more involved with our cooking team. My sister and I would show up and we'd be gate guarders. For those who compete on the Memphis circuit, you know what a gate guarder is. It's important in that that person is responsible for keeping out spectators when there's a judge present. It's also the job you give to the new person who shows little signs of being adept at anything 'Que. My dad thought we were pretty and we were little more than decoration in a team shirt. I got fed up with being the girl at the gate. (Even if I was hung over!) Soon after we started cooking ribs in 1992 I talked my dad into believing that I could give a rib presentation. Back in those years ribs were different. All the cooking methods we use now were developed over time. (Maybe I should say that our ribs were different and not assign this to everyone.) In the early 90's we did a straight forward cooking method: skin ribs, marinate ribs, season ribs, cook ribs over a 220 degree fire for 6 or more hours. sauce ribs. serve ribs.
At Possum Town Pig Fest in Columbus Mississippi in 1992 my dad let me do the table presentation for our ribs. I'd heard his presentation and thought I could replicate it. Keep in mind that in 1992 barbeque was like the "Little Rascals" club the "he-man-woman-hater's" I can't be positive of it but from what I can find out, that table presentation was the first uttered by a chick. We went on to win that contest with those ribs and boy I was hooked! I noticed in 93 that no one would look me in the eye when I presented facts about the cooking process and would go so far as to ask my dad questions because they didn't buy my knowledge of the process. In 93 I started getting my tired and hungover butt up and going out with dad to cook those ribs so that he could in good concience say: don't look at me she cooked them.
In that time we had a huge problem with burnt ends. the ends of our ribs were always over done due to lack of protection. We came up with a way to help our ribs along, ensure that the ends were not only edible but also fabulous. If you're cooking at home, this is a great way to get ribs ready for a party the next day:
Start with a 1.5-2 lb BABY BACK RIB. This will work for as many slabs as you'd like to cook and will also work with a less expensive ST. LOUIS CUT RIB. (I don't know about spare ribs, my eletism won't allow me to try). Remove the membrane from your ribs. It's found on the underside close to the bones. If you use a knife or better a screw driver to slide along one of the bones you'll find the membrane and it's easily removed. *this is called 'skinning' your rib. (side note: this is why people boil their ribs to make them tender, removing this membrane eliminates that horrid and very non-barbeque step). After ribs are skinned it's your choice: to marinate or not to marinate. If you decide that you want to here's a marinade suggestion:
EQUAL PARTS UBON'S MEAT MARINADE AND APPLE JUICE with a cup of UBON'S SEASON T'UP. If those aren't on hand try SOY SAUCE, LEMON JUICE, APPLE JUICE, BALSAMIC VINEGAR and your favorite cajun seasoning.
If you decide not to marinate that is ok too. We've won and lost championships both ways. If marinading remove from marinade after 4 hours-24 hours. Lay out your ribs meat side down. I use UBON'S SEASON T'UP but you could use any of 1000 rib rubs. My suggestion is that you find one that doesn't start with salt as an ingredient. If your favorite starts with salt as an ingredient use 1/2 rib rub mixed with 1/2 paprika, garlic, black and red pepper mixture. Season your meat thoroughly, the ribs should be orange with seasoning. Flip and repeat. Rub to coat. Flip bottom side up again and coat with GRANULATED BROWN SUGAR . Flip and repeat. Rub to coat. The brown sugar helps mellow the rub and works well with pork. it won't burn or make the ribs too sweet. Let your ribs sit at room temp while you are fiddling with your fire. Get your smoker or grill to at least 200 degrees. I'd suggest a little higher. If you're using a barbeque grill, I'd suggest that you place a water pan under your grill to help with moisture. When you put ribs on to cook, make sure you rotate them in and out of your grill's hot spots. Every time you look at the ribs us a mist bottle with apple juice to soak them down. this also helps with moisture and color. Don't forget that old addage "if you're looking you're not cookin" BUT if you're forgetting about your ribs, they are burning right up. After 1.5 hours on 220-250 take ribs off. Lay out foil and place rib meat side up on foil. here is a great spot to get creative. Add HONEY, BARBEQUE SAUCE, APPLE JUICE, PINEAPPLE JUICE, PEACH PRESERVES, APPLE JELLY anything that you want that will melt and join with the juices from the ribs. Wrap in the foil and return to the grill for another 45 minutes. After 45 minutes place the ribs in a dry ice chest and close the lid. Do not open for an hour or two. If you're serving ribs the same day unwrap and put back on the 200 degree grill. When you unwrap, these ribs will be almost too tender. putting them back on the grill with help firm them up. You'll discard the juice that's in the wrap or add it to your water pan. Go ahead and add the sauce of your choice. After about 20 minutes your ribs are ready to eat.
My sauce is based of course with Ubon's. I take UBON'S SAUCE, HONEY, PRESERVES (any kind), AND BROWN SUGAR and run them through the food processor until smooth. A simple barbeque sauce if you don't have Ubon's as a base (you poor dear!) is: 1 Cup KETCHUP, 1 Cup VINEGAR, 1 tbsp YELLOW MUSTARD, 1/4 cup BROWN SUGAR, 1/4 cup HONEY, 1/4 cup HOT SAUCE. Cook this with preserves of your choice, and allow to thicken before adding to ribs. You will mop your sauce on your ribs several times. If the sauce is warm it will make the ribs a shiney red.
If you've precooked your ribs for tomorrow, remove them from the dry icechest and lay them out on the table to cool. Once cooled, refrigerate until an an hour an a half before serving and put on the grill to rewarm and sauce. Make sure your sauce is warm when mopping it on.
At Possum Town Pig Fest in Columbus Mississippi in 1992 my dad let me do the table presentation for our ribs. I'd heard his presentation and thought I could replicate it. Keep in mind that in 1992 barbeque was like the "Little Rascals" club the "he-man-woman-hater's" I can't be positive of it but from what I can find out, that table presentation was the first uttered by a chick. We went on to win that contest with those ribs and boy I was hooked! I noticed in 93 that no one would look me in the eye when I presented facts about the cooking process and would go so far as to ask my dad questions because they didn't buy my knowledge of the process. In 93 I started getting my tired and hungover butt up and going out with dad to cook those ribs so that he could in good concience say: don't look at me she cooked them.
In that time we had a huge problem with burnt ends. the ends of our ribs were always over done due to lack of protection. We came up with a way to help our ribs along, ensure that the ends were not only edible but also fabulous. If you're cooking at home, this is a great way to get ribs ready for a party the next day:
Start with a 1.5-2 lb BABY BACK RIB. This will work for as many slabs as you'd like to cook and will also work with a less expensive ST. LOUIS CUT RIB. (I don't know about spare ribs, my eletism won't allow me to try). Remove the membrane from your ribs. It's found on the underside close to the bones. If you use a knife or better a screw driver to slide along one of the bones you'll find the membrane and it's easily removed. *this is called 'skinning' your rib. (side note: this is why people boil their ribs to make them tender, removing this membrane eliminates that horrid and very non-barbeque step). After ribs are skinned it's your choice: to marinate or not to marinate. If you decide that you want to here's a marinade suggestion:
EQUAL PARTS UBON'S MEAT MARINADE AND APPLE JUICE with a cup of UBON'S SEASON T'UP. If those aren't on hand try SOY SAUCE, LEMON JUICE, APPLE JUICE, BALSAMIC VINEGAR and your favorite cajun seasoning.
If you decide not to marinate that is ok too. We've won and lost championships both ways. If marinading remove from marinade after 4 hours-24 hours. Lay out your ribs meat side down. I use UBON'S SEASON T'UP but you could use any of 1000 rib rubs. My suggestion is that you find one that doesn't start with salt as an ingredient. If your favorite starts with salt as an ingredient use 1/2 rib rub mixed with 1/2 paprika, garlic, black and red pepper mixture. Season your meat thoroughly, the ribs should be orange with seasoning. Flip and repeat. Rub to coat. Flip bottom side up again and coat with GRANULATED BROWN SUGAR . Flip and repeat. Rub to coat. The brown sugar helps mellow the rub and works well with pork. it won't burn or make the ribs too sweet. Let your ribs sit at room temp while you are fiddling with your fire. Get your smoker or grill to at least 200 degrees. I'd suggest a little higher. If you're using a barbeque grill, I'd suggest that you place a water pan under your grill to help with moisture. When you put ribs on to cook, make sure you rotate them in and out of your grill's hot spots. Every time you look at the ribs us a mist bottle with apple juice to soak them down. this also helps with moisture and color. Don't forget that old addage "if you're looking you're not cookin" BUT if you're forgetting about your ribs, they are burning right up. After 1.5 hours on 220-250 take ribs off. Lay out foil and place rib meat side up on foil. here is a great spot to get creative. Add HONEY, BARBEQUE SAUCE, APPLE JUICE, PINEAPPLE JUICE, PEACH PRESERVES, APPLE JELLY anything that you want that will melt and join with the juices from the ribs. Wrap in the foil and return to the grill for another 45 minutes. After 45 minutes place the ribs in a dry ice chest and close the lid. Do not open for an hour or two. If you're serving ribs the same day unwrap and put back on the 200 degree grill. When you unwrap, these ribs will be almost too tender. putting them back on the grill with help firm them up. You'll discard the juice that's in the wrap or add it to your water pan. Go ahead and add the sauce of your choice. After about 20 minutes your ribs are ready to eat.
My sauce is based of course with Ubon's. I take UBON'S SAUCE, HONEY, PRESERVES (any kind), AND BROWN SUGAR and run them through the food processor until smooth. A simple barbeque sauce if you don't have Ubon's as a base (you poor dear!) is: 1 Cup KETCHUP, 1 Cup VINEGAR, 1 tbsp YELLOW MUSTARD, 1/4 cup BROWN SUGAR, 1/4 cup HONEY, 1/4 cup HOT SAUCE. Cook this with preserves of your choice, and allow to thicken before adding to ribs. You will mop your sauce on your ribs several times. If the sauce is warm it will make the ribs a shiney red.
If you've precooked your ribs for tomorrow, remove them from the dry icechest and lay them out on the table to cool. Once cooled, refrigerate until an an hour an a half before serving and put on the grill to rewarm and sauce. Make sure your sauce is warm when mopping it on.
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