Pitmaster Daniel Delaney gives tips on making BBQ ribs - New York News

Pitmaster Daniel Delaney gives tips on making BBQ ribs

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NEW YORK (MYFOXNY) -

Pitmaster Daniel Delaney stops by Good Day Café to give tips on making BBQ ribs. Delaney owns the restaurant Brisketown in Williamsburg, Brooklyn.

http://delaneybbq.com/

Here are his ingredients for making a rub for ribs and tips on cooking ribs

RIB RUB RECIPE

Salt, pepper, paprika, garlic powder, onion powder, chili powder, cayenne

GLAZE RECIPE

Apple cider vinegar, molasses, apple juice, brown sugar

TIPS ON COOKING BRISKET

Buying brisket tips...

- most grocery stores sell "first cut" brisket - which is cutting off the fatty part

- ask for "packer" brisket - keeps the fatty section. (you want both lean and fatty sides)

- choose "choice" grade black angus recommendation

- Daniel recommends buying hormone free meat. That's all they use in their restaurant

- Trim fat down 1/4 inch

Seasoning the brisket...

- Use big crystal kosher salt and black peppercorns to season the meat

Cooking brisket...

- start at a low temp - 225 degrees for 3 hours

- then raise temp to 250 degrees for 4 more hours

- then raise to 325 degrees for 5 more hours

- let brisket rest for

- how to slice properly

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