Archive for the ‘pork’ Category

Memphis-style Smoky Barbecue Sauce

Saturday, June 9th, 2007

This smoky sauce is great on ribs.  We’re trying it on pulled pork, as well.

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Winter Sizzler Pulled Pork

Tuesday, May 29th, 2007

Pulled Pork
BBQ pulled pork with smoky bbq sauce.
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Baby Back Ribs

Tuesday, May 29th, 2007

Dan with Ribs

This recipe took first place at the 2007 Winter Sizzler.

BBQ ribs with smoky sauce.

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Cape Cod Classic Pulled Pork

Tuesday, May 29th, 2007

BBQ pulled pork with vinegar sauce.

Ingredients

  • 1 pork picnic, bone in
  • 1 1/2 cups vinegar sauce, recipe follows
  • 3/4 cups Perfect Picnic rub, recipe follows

Vinegar Sauce

Adapted from Smoke and Spice, p 292

Combine, dissolve, shake…

  • 3/4 cup cider vinegar
  • 3/4 cup white vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon turbinado sugar
  • 1 tablespoon smoked kosher salt
  • 1 teaspoon fresh ground pepper
  • 1.5 teaspoons cayenne pepper (this was probably too much!)

Perfect Picnic Rub

Adapted from Smoke and Spice, p 62

  • 5 tablespoons ground black pepper
  • 1/4 cup turbinado sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon wasabi powder
  • 1 teaspoon smoked chipotle powder
  • 1 tablespoon dried onion flakes, slightly ground

Directions

Trim away major fat from pork. Inject pork with 1 cup sauce. Dust with butt rub. Wrap and return to cooler for as long as possible.

8:00PM: Start smoking the beef brisket over oak wood smoke, at 215 degrees, measured at upper grate.

10:30PM: T-14:30 0:00 elapsed Add pork picnic on bottom rack, fat side down. Add apple wood.

6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.

9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.

12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with remaining vinegar sauce in squeeze bottle.

12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”

BBQ Pork Spareribs

Tuesday, May 29th, 2007

BBQ ribs with chipotle-tamarind sauce.  These came in dead-last at the Cape Cod Classic in 2006.  Nasty!

Ingredients

  • 2 racks fresh pork spareribs, 3lbs each, trimmed St. Louis style
  • 1/2 cup powderpuff rib rub, recipe follows
  • 1/3 cup chipotle-tamarind sauce, recipe follows

Powderpuff Rib Rub (1/2 recipe)

Adapted from Raichlen’s Barbeque Bible - Sauces, Rubs & Marinades, p 25

  • 1/8 cup celery seed
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1/8 cup paprika
  • 1 tablespoon black pepper, coarse-ground in a molcajete

Chipotle-tamarind sauce

  • 1 frozen chipotle pepper in adobo
  • 1/4 cup tamarind extract
  • 1 tablespoon honey

Directions

Trim ribs to St. Louis style if needed. Peel membrane. Cut out middle 8 bones (for turn-in). Dust with rub, cover with plastic wrap, put on ice.

5:30AM: T-7:00 Use a dry, foil-lined waterpan. Start a full chimney of Kingsford briquettes. Dump after 30 minutes, add 2 chunks apple wood. Target temp is 215 at upper grate, 230 lid.

6:00AM: T-6:30 Lay one slab flat, bone-side down, on the center of each grate, with extra bones kept away from edges.

11:30AM: T-1:00 5:30 elapsed Check for doneness. Baste with apple juice. If nowhere near done, foil and return to cooker.

12:15AM: T-15 6:15 elapsed Baste and taste one end-rib from each rack. Pick a winner.

12:20AM: T-10 6:20 elapsed Place ribs meat-side down on cutting board. Slice each rib with a single long, slow pull of the knife. Reassemble rack. Flip meat-side up and brush with chipotle-tamarind sauce.

12:25AM: T-5 6:25 elapsed Fill turn-in box - 6 bones back to front, angled slightly to show top and cut edge.