Recipes of the Month
Pork Baby Back Ribs
(best tasting and easiest casual rib to use)
1. Rub ribs with spice rub (preferably Award Winning Bull City BBQ Rib Rub) – don’t cake on, just sprinkle liberally and rub around. Be sure to do the ends of the bones to.
2. Ideally wrap in plastic wrap and tinfoil for up to over nite. This let’s the rub sweat in a bit. (but it’s just fine to rub and go immediately on the grill)
3. Set grill to medium heat (300-325 – no hotter). Open Beverage of choice
4. Put rib on grill (meat side up) – cook for 25 minutes.
5. Take ribs off grill and put in tinfoil meat side up (enough to completely cover them) – pour 1 cup of apple juice on ribs in the tinfoil – don’t let it drip out. Wrap completely and put back on the grill for 50 minutes.
6. Open the tin foil and pour ¼ bottle (maybe a bit more) of Award Winning Grillin’ Sauce (the blue label one) on the top of the ribs brush to cover completely – close tinfoil again and let cook for 15-20 minutes. Beverage refill
7. Take ribs out of tinfoil and place directly on grill (meat side up), brush more sauce (I pour then brush it around) on the top of the ribs, turn over immediately and pour and brush again on the bone side (be sure to brush on bone tips). Cook meat side down (which they already should be) for 8-10 minutes (watch them though and make sure they don’t burn)
8. Flip one last time (right before you flip brush a little more sauce on the bone side) to the bone side and brush meat side one last time with sauce (not too much… just enough to coat). Close lid and cook for 3 min… just enough time for last set of sauce to heat and caramelize a bit.
9. Take off and cut completely through on each bone and serve
Crock Pot Pulled Pork
4 – 6 lb Pork Roast (Shoulder or Butt) 2 large onions, sliced (optional)
Bull City BBQ Award Winning Pig Rub Bull City BBQ Award Winning BBQ Sauce / Grillin’ Sauce (2 bottles)
Hamburger Buns or Rolls
1. “Rub” pork shoulder with Pig Rub. Marinate overnight.
2. Place 1st sliced onion in crock pot. (optional). Add Pork Shoulder and cover with 2nd sliced onion (optional). Add 16 oz bottle of Bull City BBQ Sauce.
3. Cover and cook on low for approx. 8 hours (depending on crock pot) , turning at least once during cooking.
4. Remove the meat, strain all liquid and save the onions. Shred the meat and return it and the onions to crock pot.
5. Stir in 16 oz bottle of Bull City Grillin Sauce.* Continue to cook another 1-2 hours on low/medium. Serve with hamburger buns or rolls. Enjoy!
*Note: For more heat, substitute 16 oz Bull City BBQ Saue in step 5.