Hasty-Bake Charcoal Oven

Pork
Recipes

The Renowned Mr. Brown (Smoke & Spice Cookbook)

6 to 8 pound Boston butt Southern Succor Rub ¼ cup ground black pepper ¼ cup paprika ¼ cup turbinado sugar 2 Tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne Southern Sop (optional) Remaining Southern Succor Rub 2 cups cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before...

September 05, 2011

Pork
Recipes

Lone Star Spareribs (Smoke & Spice Cookbook)

3 full slabs of pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less Barbecued Rib Rub 1/3 cup ground black pepper ¼ cup paprika 2 Tablespoons sugar 1 Tablespoon salt 1 Tablespoon chili powder 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder Basic Beer Mop (Optional) 12 ounces beer ½ cup cider vinegar ½ cup water ¼ cup oil, preferably canola or corn ½ medium onion 2 garlic cloves, minced 1 Tablespoon Worcestershire sauce 1 Tablespoon Barbecued Rib Rub The night before you plan to barbecue, combine the...

September 05, 2011

Jerked Pork Tenderloin with Orange-Red Onion Salsa

2 pork tenderloins, 10 to 12 ounces each Marinade: 4 green onions, chopped fine 4 cloves garlic, minced 2 serrano chiles, chopped fine 1 teaspoon salt 2 Tablespoons jerk seasoning 2 teaspoon cider vinegar ¼ cup vegetable oil To make marinade: Combine all ingredients and mix well. Salsa: 1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces 1 red onion, diced small 1 teaspoon minced garlic 5 Tablespoons lime juice (about 3 limes) 1 teaspoon minced free red or green chile pepper of your choice 1 teaspoon ground cumin 2 Tablespoons chopped fresh cilantro 1 teaspoon...

September 05, 2011

Slow-Grilled Baby Back Ribs

1 Rack Baby Back(LOin Back ) Ribs 1 Stick Butter (Unsalted) 3 Small Lemons (Juice From 2 Lemons -1/4 Cup) 1/4 Cup Wostershire Sauce 2 Tablespoons Lousiana Hot Sauce Hasty Bake BBQ Rub Remove membrane from back of ribs. Cut one lemon in half and rub on both sides of ribs. Sprinkle Hasty Bake rub on ribs. Grill over direct heat for 30 minutes. Start with bone side down and turn them a few times. Keep firebox between sear and bake.(250 to 300 degrees). Fuel should be lump charcoal. (Hasty Bake or Royal Oak brand). Get some grill marks on...

September 05, 2011

Myers Rib Recipe

Food Ingredients Babyback pork ribs--OR--Pork spare ribs BBQ-Rub 1-bottle per 2 sides Italian Dressing 1-lg bottle BBQ Sauce 1 bottle 2-cups beer, cola, or apple juice Ingredients Reserved for Baste 3-4 tablespoons Hasty Bake Rub 1-cup Italian dressing 3-4 tablespoons Hasty Bake BBQ Sauce 2 cups Beer/cola/juice Other Aluminum foil Paper Towels Basting brush and bowl Smoking wood Preparation 1. Take each side of ribs and put them meat side down on a cutting board or prep surface. The bones should be visible beneath the membrane. 2. Take a medium knife and place it flat against the fourth rib bone...

September 05, 2011

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Hasty-Bake Charcoal Oven

Pork

The Renowned Mr. Brown (Smoke & Spice Cookbook)

Lone Star Spareribs (Smoke & Spice Cookbook)

Jerked Pork Tenderloin with Orange-Red Onion Salsa

Slow-Grilled Baby Back Ribs

Myers Rib Recipe

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YOUR SHOPPING CART IS CURRENTLY EMPTY

Hasty-Bake Charcoal Oven

Pork

The Renowned Mr. Brown (Smoke & Spice Cookbook)

Lone Star Spareribs (Smoke & Spice Cookbook)

Jerked Pork Tenderloin with Orange-Red Onion Salsa

Slow-Grilled Baby Back Ribs

Myers Rib Recipe

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Popular Posts

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