Texas-Style Barbecue with a Christmas Island Twist

Ingredients

In this Christmas Island adaptation of Texas-style barbecue, we incorporate the island's signature spices, such as cinnamon, cloves, and nutmeg, to infuse the meat with a festive twist. Additionally, we use local ingredients and techniques to enhance the flavors and create a unique fusion of American and Christmas Island cuisines. We alse have the original recipe for Texas-Style Barbecue, so you can check it out.

• 3 pounds (1.4 kg) beef brisket or pork ribs 3 pounds (1.4 kg) beef brisket or pork ribs
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 g) brown sugar 2 tablespoons (30 g) brown sugar
• 2 tablespoons (30 g) paprika 2 tablespoons (30 g) paprika
• 1 tablespoon (15 g) salt 1 tablespoon (15 g) salt
• 1 tablespoon (15 g) black pepper 1 tablespoon (15 g) black pepper
• 1 tablespoon (15 g) garlic powder 1 tablespoon (15 g) garlic powder
• 1 tablespoon (15 g) onion powder 1 tablespoon (15 g) onion powder
• 1 teaspoon (5 g) cinnamon 1 teaspoon (5 g) cinnamon
• 1 teaspoon (5 g) cloves 1 teaspoon (5 g) cloves
• 1 teaspoon (5 g) nutmeg 1 teaspoon (5 g) nutmeg
• 1 cup (240 ml) barbecue sauce 1 cup (240 ml) barbecue sauce
• 1 cup (240 ml) pineapple juice 1 cup (240 ml) pineapple juice
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) Worcestershire sauce

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 7g)
• Protein: 45g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Preheat your smoker or grill to 225°F (110°C).
2. 2.
   In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cinnamon, cloves, and nutmeg to create the dry rub.
3. 3.
   Rub the olive oil all over the meat, then generously coat it with the dry rub mixture.
4. 4.
   Place the meat on the smoker or grill and cook it low and slow for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for beef brisket or 190°F (88°C) for pork ribs.
5. 5.
   While the meat is cooking, prepare the barbecue sauce by combining the barbecue sauce, pineapple juice, soy sauce, and Worcestershire sauce in a saucepan. Simmer over low heat for 10-15 minutes.
6. 6.
   Once the meat reaches the desired temperature, remove it from the smoker or grill and let it rest for 15-20 minutes.
7. 7.
   Slice the meat against the grain and serve it with the warm barbecue sauce on the side.

Treat your ingredients with care...

• Beef Brisket — For the best results, choose a well-marbled cut of beef brisket. Trim any excess fat before applying the dry rub.
• Pork Ribs — Use baby back ribs or spare ribs for this recipe. Remove the membrane from the back of the ribs for a more tender result.
• Christmas Island Spices — Ensure the spices are fresh for maximum flavor. Grind whole spices, such as cloves and nutmeg, for a more intense aroma.

Tips & Tricks

• For a smokier flavor, use wood chips or chunks from fruit trees like apple or cherry.
• Baste the meat with the barbecue sauce during the last hour of cooking for a sticky glaze.
• Serve the barbecue with traditional Christmas Island sides like coconut rice or grilled pineapple.

Serving advice

Serve the Texas-style barbecue with a Christmas Island twist on a platter, garnished with fresh herbs like cilantro or parsley. Provide extra barbecue sauce on the side for dipping or drizzling.

Presentation advice

Arrange the sliced meat on the platter, showcasing its smoky exterior. Place a sprig of fresh herbs on top for an elegant touch. Serve the barbecue sauce in a small bowl alongside the meat.