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Barbecue cooks like low, slow technique

Staff photo by Fritz Busch Barbecue cook Alex Moreno of Sleepy Eye heats up racks of ribs at the Turner Hall Fall Rib Feast Sunday. He cooks unwrapped ribs for six hours at 225 degrees and sprays them with apple cider vinegar and apple juice at the end.

NEW ULM — Alex Moreno of Sleepy Eye said cooking barbecue ribs is just a hobby but he takes it pretty seriously.

Moreno and a barbecue cooking friend, Jeremiah Mallard of Mankato, began cooking ribs at home Friday morning at 225 degrees in preparation for the Smokin’ at Schell’s Backyard BBQ Rib Contest Saturday at the brewery and the Ribbin at Turner Hall Fall Rib Feast Sunday.

“It’s just a hobby for me, but I’m happy to do it. Anytime I’m outside barbecuing, I’m interested in barbecuing with people,” Moreno said.

A laser cutting mechanic in New Ulm, Moreno said he enjoys participating in barbecuing contests. Several weeks ago, he competed in a large contest in North Branch.

He and Mallard were heating up their ribs in Turner Hall Park Sunday morning in preparation for the Ribbin at Turner Hall Fall Rib Feast.

Moreno said an important ingredient to add to ribs before they are done is spraying them with apple cider vinegar and apple juice. He uses a large, wood fire grill for the cooking.

“The secret is to cook them low and slow, for 6 hours without wrapping them,” he said.

A fundraiser for Turner Hall, the event featuring St. Louis style smoked ribs with sides of bacon mac and cheese, coleslaw, smokehouse beans or German potato salad and apple crisp. Hot dogs were available for children.

The feast was sponsored by Christensen Farms, Schwartz Farms, Wakefield Pork, the Minnesota Pork Producers Association and Gary and Joleen Koch.

The beer garden featured traditional Schell’s and Grain Belt favorites, new Schell’s Peanut Butter Porter and Orange Mimosa beer plus 1919 Root Beer.

Live music was provided by the Brandt/Larson duo. Merchandise and pull tabs were available outside.

Starting at $4.38/week.

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