BBQ Country Style Ribs

When setting out to grill or BBQ there is always the question of what to cook and how to do it. Do you want to slow cook on low heat? Do you want something quick and easy? Do you sauce first or after  or even at all? Depending on what part of the country you are from will also greatly determine if you choose to cook pork or beef. Since I grew up on the east coast I tend to lead more toward pork BBQ which goes against everything you hear out in Texas where I live now. Everyone has their own way of doing things on the grill and I am no different, I just happen to think mine tastes a little better than most. I have spent a lot of time over the years developing a specific taste to my BBQ. I have taken tips from the way my Dad does his BBQ as well as taking things from several other places I have tried over the years and have come up with my own unique flavor that is not to sweet, not to spicy and doesn’t have that over powering vinegar taste to it either. My BBQ has just the right amount of all of that. Its kind of like an amalgam of all of the best tastes around the US.

I was doing some grocery shopping over the weekend and came across a great deal on country style boneless pork ribs and knew exactly what I was going to do with them as soon as I saw them.  Boneless country style ribs are a great thing to BBQ. They don’t take that long to cook and just have a great flavor. They have a great meat to fat ratio which is important when grilling. You want something that has a little fat in it to keep from drying out when cooking. But enough about that. Lets get down to cooking these bad boys up.

You can use off the shelf sauces for this but I tend to use my own homemade sauces.

What you need:

1 large pack of boneless country style pork ribs

1 bottle of mustard based BBQ sauce (you want a really tangy sauce for this one)

(My mustard sauce consists of the right amount of yellow mustard, white vinegar, sugar, black pepper and margarine)

1 bottle of tomato based BBQ sauce (you can use your favorite but a good sweet and spicy one is the best to counter the tang of the mustard sauce)

Salt

Black pepper

Prep and cooking

photo 1

Rinse the ribs under cold water and pat dry. Then salt and pepper them all around. Place them in a large bowl and cover with the mustard sauce. Let them marinate for at least two hrs.

Whether you use gas or charcoal is up to you. Either way you will need medium to medium high heat. Something that will give a good sear to the outside while not drying them out when cooking. I know a lot of people complain if they see even a hint of black on their meat but to me it just doesn’t taste right unless you get a little char on the outside. That’s what BBQ is and why people like “burnt end sandwiches” so much (if you’ve never had a burn end sandwich, stop reading and go find one now). It tastes good so trust me. You want to cook these covered for about 7 to 9 minutes on either side depending on how thick they are. Then remove the lid and turn the heat up just a little. With a BBQ brush you now want to coat the ribs with the more traditional BBQ Sauce. You always want to wait until the end to put on most tomato (and brown sugar) based sauces due to them burning easier. Turn the ribs over a couple of times with that sauce on them until it starts to thicken up and get darker. It will create a nice messy,gooey coating that screams BBQ.

photo 2

Now they are ready to go. Pull them off the grill and let them cool for a few minutes. You are now ready to enjoy some of the best BBQ you have ever tasted. I hope you enjoy.

Thanks for reading,

JMW

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Pulled Pork Sandwiches

Growing up on the east coast I was introduced to pork BBQ at an early age and grew up with that being the norm anywhere you went to eat. You walk into a restaurant and the menu showed items like pulled pork, sliced pork, pork ribs etc. Now you can imagine my surprise when I moved to Texas and walked in to my first Texas BBQ restaurant only to look at the menu and not see pork listed anywhere. Everything is beef, Brisket, ribs, chopped BBQ and on and on, its all beef. Now don’t get me wrong, I love a good smoked brisket and have even come up with my own rub and method of doing it myself but its just not the same as the BBQ pork I grew up with. Another odd thing about Texas BBQ joints is the cole slaw. Every where you go they have cole slaw on the menu but what you get is a scoop of shredded cabbage soaked in vinegar. This is not cole slaw people. Cole slaw needs to be thick and creamy with hints of vinegar and sweetness. Oh and did I mention the creaminess? for this you need mayo and not just any mayo, you need Helmann’s mayo. It is the perfect consistency and flavor for making a good southern cole slaw. So I took matters into my own hands and came up with my own pulled pork recipe. Now the one I am posting differs slightly than the one I usually make because it is Hatch Chili pepper season, so just about everything I make is getting Hatch peppers added to it.

Lets start off with the ingredients you will need.

Pulled Pork

1 pork loin (about 3 to 4 pounds)

Chili powder

Garlic powder

olive oil

hatch chili peppers, about a pound (optional)

BBQ sauce (regular Kraft works great)

Cole Slaw

1 large bag shredded cabbage

sugar

apple cider vinegar

garlic powder

chili powder

Mayo (Helmanns)

Black Pepper

Salt

And for the sandwich you will need Garlic Toast (or Texas Toast). This is not optional. You have to have it for it to taste like it came from the east coast.

Lets get started on the pork first since it takes a while to cook in a crock pot.

First you will want to heat up a large frying pan with a couple table spoons of olive oil in the bottom. Once the pan is heated you will put the pork loin in and sear it on all sides making sure to season it pretty heavily with chili powder and garlic powder. Now we are not cooking it all the way through here, just searing the outside. Once that is done you want to drop it in the crock pot. Add enough water to cover it only about a quarter of the way. Cover it and let it cook on high. We will be adding something else very soon.

Now lets move on to the Hatch peppers.

You will want to roast the hatch peppers on the grill or in an over close to the broiler. You want the outside of the peppers to turn black. once they are black you will immediately put them into a plastic storage bag so that they can sweat. This makes it much easier to remove the outer skin. Let them sweat for about 20 minutes then remove them from the bag and start peeling the skin off. Once all the skin is removed you will cut the top stem off and remove all of the seeds. Then chop the peppers into about half an inch pieces.  After all of the peppers are chopped you will add them to the crock pot with the pork.

And now it is time for the cole slaw. Yes you do need this even if you think you don’t like cole slaw. That is probably because you have never had it done right and I am now going to show you how to do it right. mmm…mmm…

In a large mixing bowl you want to dump in the cabbage and then pour in about half a cup of apple cider vinegar. no spoon in about 4 tablespoons of sugar and then sprinkle in about 2 tablespoons of garlic powder. 1 tablespoon of chili powder, 2 teaspoons of black pepper and a pinch of salt. Go ahead and give that a stir and then add about to cups of mayo and stir it all together. You will want to taste it to see if it needs a little more of anything. Some people like it more sweet and some like it less. Once you get the flavor where you like it put it in the fridge to cool while the pork is cooking.

about 4 to 5 hours later…

Check the pork to see if it is ready. You will want to use a spatula or long handled spoon and press down on the pork. If it starts to come apart pretty easy then you are ready to go. Turn the heat off and move the pork to a large mixing bowl to cool. Once it has cooled you can start pulling it apart into smaller chunks with your fingers. Now use a slotted spoon and scoop out the peppers (making sure to let the excess water drain) and add them to the pork. Add about two cups of BBQ sauce and stir it all together until everything has been coated in sauce.

Now its time to assemble the sandwich.

Heat up the garlic bread and place two pieces on a plate. Now on one piece add a big scoop of pork and spread it around to cover the whole thing. Add a nice coat of BBQ sauce and then a big scoop of cole slaw on top of it (trust me on this, you will love it). Now put the other piece of garlic bread on top. You may want to cut it in half because it is going to be messy, but that is part of the fun. All that is left to do is grab a hand full of napkins and sit down and enjoy.

Thanks for reading

JMW

BBQ Baked Beans

When it comes to food I am not as picky as most. I will be the first to try just about anything and have a wide array of likes but one of my favorites is good old fashioned BBQ. I am talking BBQ from the southeast where they know how to do it right and you can walk in to most restaurants and get a pulled pork sandwich served on garlic toast with a side of baked beans and creamy cole slaw. Don’t get me wrong. I like all kinds off BBQ from all over but there is just something about the BBQ from the southeast that hits the spot like no other. This brings me to one of my favorite and simplest recipes. Living in Texas now you can’t hardly find a BBQ joint that does good old fashioned BBQ beans, which is a shame because everyone I have made them for has gone nuts over them and always comment on how they have never had anything like them before. You here me TX BBQ joints??? You could make a killing!!!

So here is a very simple yet effective way to make a hearty side that everyone will love.

This recipe can be made with or without beef. I personally prefer it with the beef but I will leave it up to you to decide how you like it.

Ingredients

1 large can of Bushes home style baked beans

1 lb lean ground beef

1 18oz bottle BBQ sauce (I use Kraft classic)

½ cup brown sugar

Prep

In a large skillet or pot brown the ground beef adding just a little salt and black pepper while it browns to season (make sure to get the edges a little crispy) and then add the beans to the pot. Reduce the heat to medium, Now stir in the entire bottle of BBQ sauce and let it simmer for a few minutes to get heated back up. Once it has heated back up you will want to start adding the brown sugar, making sure to stir it in as you add it to make sure it is good and blended. Reduce the heat a little more so that it will simmer and meld the flavor but not bubble over and burn. Let them cook like that for about 15 to 20 minutes stirring every now and then to keep from sticking. If you want to add a little something extra, a few sprinkles of garlic powder can be added to give it just a little something extra.

Now all that is left to do is serve and enjoy. Let me know what you think.

Thanks for reading

JMW