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 charcoal grill, you may simply close the lid to keep the fire down. On a gas grill, adjust to about 300 degrees. Let the ribs cook over medium to low heat for an hour, turning and adjusting as needed to keep them from charring. Combine the other half of the brown sugar with vinegar, mustard, ketchup and crushed red peppers. Start basting the meat with the ketchup and vinegar mixture at the hour mark using a paint brush or barbecue mop. Baste every 10 minutes. After half an hour remove ribs from grill and serve with the remainder of the sauce on the side. One slab should serve 3 to 4 people.

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 a great addition as well to caramelize the sugar. Bake for 30-40 minutes or until the bacon is nice and crispy, and the sausage is cooked through.

Sweet Pulled Pork
1lb Pork Tenderloin
Garlic Salt
Root Beer
1 cup brown sugar

Sprinkle garlic salt along your pork tenderloin; you can slice it up so it fits easier into your crock pot. Place the tenderloin in your crock pot along with the brown sugar and fill with the root beer soda until it is covered. Cooking time depends greatly on your crock pot so it can take a couple hours till the meat is coked, but it will be delicious.

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 up with juicy boneless ribs. There will always be the purest out there who says bone in is the only way to prepare pork ribs, but I have had many successes with boneless ribs. I only have to make some small adjustments to the length of cooking time as boneless ribs are definitely meatier than bone in. You can find an enormous variety of recipes for BBQ sauces that suite your own personal tastes be it sweet or savory. So just dig into boneless pork ribs with fork or bone in ribs with fingers, because dainty or unrefined chowing down was never so good!

Bone-in pork chops have many more pros than boneless and are often found at a cheaper rate in the meat department at your grocery store. Chops that have kept the bone tend to taste better and keep more flavors while cooking. Bone-in pork chops also tend to be tenderer than their boneless counterparts; making them a better choice if you wish to keep more of the flavor in your meal instead of it cooking out.

So if you are looking for pork chops that cook more evenly and don’t mind spending a little more, then boneless pork chops are the way to go. If you are a cook who enjoys meat with the most flavor and aren’t scared of a little fat, then bone-in pork chops are definitely the way to go when you’re choosing a pork chop to cook.