Tag: Pork

Recipes

Grilled Country-Style Pork Ribs

Grilled Country-Style Pork Ribs

Grilled Country-Style Pork Ribs

Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook like pork chops with a few minutes on a hot grill.

Ingredients

  • 3 1/2 pounds country-style pork ribs
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Garlic Powder

Instructions

  1. Season the Country-style pork ribs with extra virgin olive oil, salt, pepper and garlic powder.
    Let the ribs sit at room temperature for 1 hour before grilling.
  2. Heat the grill to medium (about 350°F to 450°F).
  3. Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned on the bottom, about 5 to 7 minutes.
  4. Flip, cover, and cook until they are browned on the other side, about 5 to 7 minutes more.
  5. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned, about 4 to 6 minutes.
  6. Flip to the other thinner side, cover, and cook until browned or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more.
  7. Let rest for 5 minutes before serving.

By Gags

 

Recipes

Rotisserie Pork Loin On The Grill

Rotisserie Pork Loin on the Grill

Rotisserie Pork Loin On The Grill

There is something about rotisserie grilling that just keeps the meat so moist and juicy! A rotisserie is the perfect tool for a tender pork tenderloin.

Ingredients

  • Pork Loin (4 to 6 pounds)
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Rub the pork loin with extra virgin olive oil, salt, pepper, and garlic. Coat the entire roast and work the seasonings well into the meat.
  2. Tie the roast at 1-inch intervals.
  3. Set the grill up for indirect cooking at 350°F.
  4. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, about 15 minutes per pound.
  5. If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
  6. When finished, remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly.
  7. Serve hot, warm, or at room temperature.

Notes

Soak wood chunks or wood chips and place in smoker box in a corner of the grill for smoked flavor.

By Gags

 

Recipes

Pulled Pork

Pulled Pork

Pulled Pork

Serves 12
Pulled pork… An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun.

Prep Time: 30 min
Cook Time: 6 to 8 hrs

Ingredients

  • Pork butt (Pork Shoulder 5 to 6 pounds)
  • All-Purpose Rub
  • Apple Cider Vinegar
  • 12 hamburger buns

Sauce

  • 1/2 cup Dijon Mustard
  • 1/2 cup Honey
  • 1/2 cup Sriracha

Optional

  • Apple Tarragon Slaw

Instructions

  1. In a small bowl mix the rub ingredients.
  2. In another small bowl mix the sauce ingredients together thoroughly. Refrigerate until needed.
  3. Season the Pork butt evenly with the rub. Cover and refrigerate overnight.
  4. Set up your smoker to cook at about 275°F and try to maintain that temperature throughout the cook.
  5. When the temperature is where you want it, place the Pork on the smoker fat side up.
  6. After 5 hours check the Pork butt and spritz it with Apple Cider Vinegar. If the top of the Pork butt is split and you can see a line of fat it is time to wrap it in a double layer of foil.
  7. After about 3 hours, check the Pork to see if it is done. The internal temperature on an instant-read meat thermometer should read 195°F. If not, put the Pork back on the smoker and check the temperature every 20 minutes.
  8. If the Pork butt is done let it rest for about 45 minutes to an hour with the foil on. I place mine in a cooler with towels.
  9. While the Pork is resting heat up the Sauce using a Microwave or low heat. You don’t want to over heat it.
  10. After the Pork has rested, transfer the pork to a foil pan and pull the pork into pieces, discarding any bones. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and about 1/8 to 1/4 inch wide.
  11. Stir in 1 to 1 1/2 cups of the sauce, enough to keep the pork moist.
  12. To serve, put the pulled pork on the hamburger buns. You can add morel sauce if desired.

Notes

Serve these hearty sandwiches with homemade or good-quality coleslaw. Traditionally, coleslaw is served on top the pork in the sandwich.

By Gags



Recipes

Weber Smokey Mountain Ribs

Weber Smokey Mountain Ribs

Pork ribs are not hard to master, and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years, I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share.

Serves 5
Pork ribs are not hard to master, and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years, I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share.

Prep Time: 30 min
Cook Time: 4 hrs

Ingredients

  • Pork ribs (Spare Ribs or Baby Backs)
  • All-Purpose Rub
  • Apple Cider Vinegar
  • Mopping Sauce
  • 1/2 cup Dijon Mustard
  • 1/2 cup Honey
  • 1/2 cup Sriracha

Instructions

  1. In a small bowl, mix the rub ingredients.
  2. In another small bowl, mix the mopping sauce ingredients together thoroughly.
  3. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a paper towel to gain a secure grip.)
  4. Season the ribs evenly with the rub. Cover and refrigerate overnight.
  5. Set up your smoker to cook using the Minion Method. I use 20 lit coals dumped on top of a full ring of unlit charcoal with about 4 or 5 Hickory wood chunks. Follow this link if you need help setting up your Weber Smokey Mountain to cook ribs: How to light a Weber Smokey Mountain BBQ Smoker to Smoke Ribs.
  6. When the temperature is between 225 and 300 degrees, place the ribs on the smoker, meat side up. I always target my ribs to smoke at about 275 °F (135 °C). If they sound like they are sizzling, or it is cooking too hot, I back off on the heat a little.
  7. Check the ribs after 2 hours for Baby Backs and 3 hours for Spare Ribs. They should have a golden mahogany color. Spritz with Apple Cider Vinegar, then apply your mopping sauce. Spritz again after you put the mopping sauce on. Put the lid back on the smoker.
  8. After about 15 minutes, it is time to wrap the ribs in foil. Spray the foil with Apple Cider Vinegar, then coat it with the mopping sauce. Place the ribs meat side down on the foil. Spray the back of the ribs with Apple Cider Vinegar and coat with the mopping sauce. Wrap the ribs up real tight and put back on the smoker.
  9. After about 2 hours, check the ribs with a tooth pick. The ribs will feel loose, and the tooth pick should slide in with little or no resistance when done. Generally, the ribs are done when the meat is very tender, and it has shrunk back from the ends of the bones.
  10. Let rest for about 20 to 30 minutes.

By Gags

 

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