In light of National Barbecue Day, we reached out to a World Champion BBQ Pitmaster, Danielle “Diva Q” Bennett, for her new favorite BBQ recipes that are sure to spice up your summer.
Presenting below: Diva Q Sweet and Sassy Chicken Lollipops with Jalapeño Bacon Cheese Dip, and Apple Jalapeño Ribs!
Ingredients: Sweet and Sassy Chicken Lollipops & Glaze
2 lb Chicken Drummettes
1/8 cup Butchers BBQ Honey Rub
1/8 cup Smokey Mountain Smokers Chipotle Rub
½ cup Sriracha Hot Chili Sauce
½ cup Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
With a paring knife, cut around the thin tip of each chicken drummette. Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a “lollipop.” Repeat procedure for the rest of the drummettes.
Generously sprinkle the drummettes with Butchers BBQ Honey Rub and Smokey Mountain Smokers Chipotle Rub.
For a Gas or Charcoal Grill: On medium high heat (approx 400F) grill the chicken wings for 15 minutes turning often. (Tip: you can wrap the ends of the lollipops with foil to prevent the bones from becoming dark and sticky. Remove foil pieces prior to serving).
After 15 minutes are up, glaze the wings with the Sriracha Hot Chili Sauce. Return to the grill (closed lid) for an additional 5 minutes to set the sauce.
Next, glaze the wings with Sweet Baby Rays Hickory & Brown Sugar BBQ sauce. Return to the grill for an additional 5 minutes to set the sauce (closed lid). Remove from the grill. Internal temperature of the wings should be at least 165F.
Ingredients: Jalapeño Bacon Cheese Dip
2 pkg Cream Cheese (16oz)
1 cup shredded aged old cheddar
1 cup shredded pepper jack cheese
½ cup finely minced cooked double smoked bacon
¼ cup finely minced chives
1 tsp Sriracha Hot Chili Sauce
1 tsp Smokey Mountain Smokers All purpose Rub
½ tsp black pepper
3 jalapeños seeded, membrane removed, finely diced
Mix all ingredients in a disposable aluminum pan. Place on the grill on medium-low heat, stirring often, until the cheese is melting, bubbling, and hot. Serve with chicken lollipops.
Ta-dah! Here you have it: Diva Q’s Sweet and Sassy Chicken Lollipops with Jalapeño Bacon Cheese Dip.
Diva Q Apple Jalapeño Ribs
2 racks Baby Back or St Louis Cut Ribs
3 cups Apple Jelly
2 cups Apple Juice
2-4 Jalapeños (sliced)
1 cup Brown Sugar
½ cup Unsalted Butter
As Needed DQ all Purpose Chicken Pork Rub
Preheat the grill to 225F. Remove membrane from the back of the ribs. (For tips on how to cut your ribs, listen to Diva Q’s instructions at the beginning of this video.)
Microwave 1 cup of apple jelly until melted. Using a BBQ brush, slather both sides of ribs with apple jelly. Then, season generously with rub. Lay slices of jalapenos on the meat side, and place meat on the grill bone side down. Smoke for 3 hours, spritzing [with water] every ½ hour.
When internal temp is 160-170F and bark is developed, lay a large, heavy-duty piece of foil on a counter. Spread ¼ cup of apple jelly on foil, ¼ cup of butter, and ¼ cup brown sugar. Place ribs on the ingredients: meat side down, bone side up. Repeat with remaining apple jelly & brown sugar on each rack.
Next, increase grill temp to 275F. Close up each packet of foil, leaving one end open to create a funnel. Pour ¾ cup of apple juice into each packet, and close up the ends to seal each packet. Return to the grill bone side up, meat side down, and continue to cook ribs until internal temp reaches 192-195F (tip: measure temp between two bones).
When ready, carefully remove ribs from their packets and place them on the grill bone side down. Glaze ribs with the remaining packet juices, and add on fresh jalapeño slices. Finish grilling until internal temp reaches 202-204F.
Remove from the grill and, after letting them rest for 10 min, slice and serve!