RECIPES: Pete Daversa's Take on Ribs, Brisket and More

May 22, 2009 -- Pitmaster Pete Daversa learned his craft through endless experiments on his backyard grill, throwing barbecues for family and friends. His talent with the tongs eventually led him to quit his day job in information technology and head to cooking school. After a stint at Danny Meyer's Blue Smoke, Daversa joined forces with Hill Country, where every night he serves up honest Texas barbecue with his own personal touch.

Check out Chef Daversa's take on a few barbecue favorites below. On page 1: Beef Ribs. On page 2: Beef Brisket. On page 3: Beer Can Chicken. On page 4: Pork Ribs

Beef Ribs

Recipe courtesy of Pete Devarsa/Hill Country

Dish ingredients:

Hill Country rub ingredients:

Instructions:

Evenly coat the beef ribs on both sides with Hill Country rub. This can be done up to a day in advance.

Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to Low. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to Low. Once you have achieved the correct temperature place the ribs on the grill. Keep a constant eye on the temperature to make sure it does not climb over 225F or below 215F.

Cook for approximately two hours.

Hill Country rub ingredients:

Instructions:

Evenly coat the beef brisket on both sides with Hill Country rub. This can be done up to a day in advance.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to Low. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to Low. Once you have achieved the correct temperature place the brisket on the grill. Keep a constant eye on the temperature to make sure it does not climb over 215F or below 200F.

Cook for approximately 14 hours.

Chicken rub ingredients:

Instructions:

Preheat oven/grill or smoker to 300 degrees.

Rinse the chicken under cold running water, inside and out. Drain and blot, both inside and out, with paper towels. Evenly coat the chicken inside and out with Chicken rub. This can be done up to a day in advance.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Using a "church key"-style can opener, make additional holes in the top of the can. Pour out a small amount of beer (about one inch), then spoon 2 tablespoons dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss half of the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the chicken.

Cover the grill and cook for about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Using tongs, lift the bird to a cutting board or platter. Caution: Be careful not to spill hot beer or soda on yourself. Let stand for 5 minutes.

Hill Country rub ingredients:

Instructions:

Evenly coat the pork ribs on both sides with Hill Country rub. This can be done up to a day in advance.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to Low. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to Low. Once you have achieved the correct temperature place the ribs on the grill. Keep a constant eye on the temperature to make sure it does not climb over 225F or below 215F.

Cook for approximately 4 hours.