Posted on 10/11/2011 at 12:00:00 AM
1 4lb slab of spareribs
1 cup brown sugar
1 tbsp black pepper
1 tbsp salt
1 tsp paprika
1 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
1 cup malt vinegar
2 tbsp stone ground mustard
1/2 cup ketchup
1 tbsp crushed red pepper (optional)
Remove the membrane from the back of the ribs. Combine half of the brown sugar with the black pepper, onion powder, garlic powder, salt, paprika and chili powder. Use this combination to rub the ribs thoroughly. Place ribs open, hot grill and allow both sides to sear thoroughly before adjusting heat. On a Read the rest of this entry »
Posted on 10/10/2011 at 12:00:00 AM
Pork can make for a delicious appetizer for any occasion; be it a holiday get together, or some football fun. Here are a couple of recipes to enjoy!
Smokey Bacon Wraps
1 pound of sliced bacon
1 package of mini smoked sausage
1 cup brown sugar
Before you begin, warm the oven to 400 degrees then cut the bacon strips in half. In a foil lined, non-stick, oven safe dish, place each of the sausage wrapped bacon bites and cover them with brown sugar. A little bit of butter may be Read the rest of this entry »
Posted on 10/9/2011 at 12:00:00 AM
Boneless Pork Ribs Versus Bone In Ribs
The summer is waning, school is back in session, and I say there never was a better time to
barbecue! One of my ultimate favorites is pork ribs. There is nothing like getting a little sticky with barbecue sauce while enjoying good company. Having said that, sometimes you want a little more civility in your outside dinning experience. Perhaps even a fork and knife! When I know I may have some guests dining with us for barbecue that may not want to “eat like savages”, a trip to the butcher sets me Read the rest of this entry »
Posted on 10/8/2011 at 12:00:00 AM
A common argument when it comes to grilling or cooking is which works best; boneless or bone-in pork chops. There are pros and cons for cooking both, but the discretion on which to use is usually left up to the cook. For those cooks who choose boneless, there are a few advantages. One advantage to boneless chops is that they cook more evenly and can be used for stuffed pork chops if they are cut at least one inch thick. Boneless pork chops also tend to have less fat, which can contribute to their lack Read the rest of this entry »
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