The Thrill of the Grill



There is something elemental about barbequing; tending carefully to our food, experimenting with rubs, sauces and food combinations, all the while enjoying the delicious aromas and building our anticipation for the delicious meal to come.

Our Deli Manager, Chris Orr, knows a thing or two about barbequing and is excited to share some simple, successful steps with you to help kick off the BBQ season!

The ritual of cooking food outdoors over a fire is alive and well in the Kootenays!

Dry Rubs for Ribs

When barbequing I like using dry rubs. Not only are they easy to make, they also add a tremendous amount of flavours to the meat. Here is a basic, flavourful rub to get you started.  Have fun and add your own favourite herbs & spices.


1 cup brown sugar, dark
½ cup paprika
1½ tablespoon course sea salt
1½ tablespoon black pepper
½ teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder

bbq-rub300 in a jar

BBQ Ribs Recipe

This is one of my family’s favorite summertime feeds!  We can use either Baby Back ribs or Spare/Side ribs. We’ll use Spare Ribs for this recipe. (Spare ribs tend to be a little more economical as well as being very meaty and a bit fattier.)

Prepare the Ribs

Rinse ribs with cold water and pat dry.
Remove any excess fat and the membrane from the underside of the ribs.
Firmly massage in your dry rub and knock off any excess.
Wrap the ribs in cellophane and allow to marinate for a minimum of one hour.

Stage 1: Smoking

If you are lucky enough to own a smoker you’ll want to fire it up to 225 Celsius. While your smoker is warming, remove the ribs from the cellophane and allow to reach room temperature. Once you have reached the optimum temperature, place your ribs on the centre rack with bones facing down. Allow to smoke for 3 hours.

Stage 2: Baking

After the smoke, wrap the ribs in heavy aluminum foil and bake for two hours (at 225 Celsius) in either your smoker or your oven. This is when the ribs get really tender and should stay quite moist. Remove from the foil and let rest until ribs are easy to handle.

Stage 3: BBQing

While the ribs are cooling down, you can either fire up the BBQ or oven to 225 Celsius. Place ribs on the BBQ racks or a baking sheet for the oven. At this point you can apply your favourite BBQ sauce (this is called mopping in the southern US).  I like using BBQ sauces but some folks like a drier finish to ribs. Carefully allow ribs to glaze up, turning and monitoring closely. After about an hour, ensure that internal temperature of the ribs has reached 74 Celsius. Remove from the heat and allow to set for about 10 minutes. Cut and enjoy with your favourite side dishes and cold beverages.

BBQ sauce

Directions to smoke the ribs on your gas grill

Set up your barbecue for indirect grilling by placing a metal pan or tray under the grill where the ribs will cook. Fill the pan ¾ full of water. The water helps the ribs ‘slow cook’ and keeps the heat down.

How to make a smoker pouch

Make a pouch of aluminum foil and fill with damp wood chips. Close the foil pouch and poke a few times with a knife so the smoke can escape. Place the pouch under the grill in the barbecue but not right under where the ribs will be. Heat the barbecue to about 225 F. Place the ribs on the grill and close the lid. Cook for about 2-3 hours. If after the first 2 hours the ribs are looking well cooked and browning, it may be best to remove them from the grill. Proceed to the next two stages of the cooking.

GasGrillSmoking_1_1See delicious Recipe for Cedar Planked Sockeye Salmon With Maple Tamari Glaze   here