Pork belly burnt ends and ribs with black currant and chili pepper bbq sauce. #bbq #food #kamadojoe
Pork Loin Rib Roast with Bourbon Pepper Jelly Glaze | Rotisserie Recipe on a Kamado | BBQGuys
What better way to kick off National BBQ Month than with a rib roast on a kamado grill? We asked video producer Paris to do just that with the Joetisserie accessory on her Primo kamado, and she predictably turned a humble rack of pork into a work of art. While any cut of meat slow-cooked over coals is enough to get our mouths watering, Paris took this dish to the next level with an orange pepper jelly glaze that brings a bit of heat in the form of diced serrano peppers. The bourbon-infused, orange glaze also harmonizes perfectly with the saltiness of the bone-in pork loin roast, though our do-it-all video producer thinks other jam flavors (such as strawberry) can work just as well. Then there’s the presentation of the rib roast, which is adorned with more pepper jelly, bacon bits, and rosemary sprigs. Adding orange wedges to the serving tray is the final touch that makes this juicy rack of pork shine during the most important month of the year.
Pork Rib Roast with Bourbon Pepper Jelly Glaze Rotisserie Recipe:
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Paris joined BBQGuys as a video producer in 2013, elevating the quality of our videos to new heights with each passing year. Now she’s taking a turn in front of the camera! As an avid outdoorswoman who loves grilling as much as hunting and fishing, it was only a matter of time before Paris started dreaming up recipes of her own.
Featuring: Paris Frederick
Filmed/Produced by: Paris Frederick
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a War Dog, put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer: Connor Reid
Camera: Connor Reid, McGraw Wolfman
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Marinated Baby Back Ribs on the UDS - Hawaiian Style
This is a simple recipe for Baby Back ribs (back ribs). Marinate overnight in pineapple Juice, one cup of soy sauce, a large sweet onion, chopped garlic, and a chopped jalapeño pepper. Use your favorite rub and glaze with your favorite BBQ sauce if you like. These went on the pit (drum smoker) for five hours and were spritzed with a mixture of Bud Lite Lime beer and Coca Cola, two to three times during the smoke.
Hickory wood was used for the smoke.
The tasted and texture- Excellent! Very juicy and tender. This recipe is a keeper!!!
—Oklahoma Joe’s Rib Rub—
READY IN: 10mins
YIELD: 1/2 cup
INGREDIENTS:
2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1⁄2 teaspoons garlic powder
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons paprika
1 1⁄2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper
Music:
-Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
-A Walk In The Park
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HOW TO prep pork spare ribs #shorts
How I prep my ribs. Cooking 3 racks of ribs from @swift__meats and trying out some new rubs and sauces from @oldarthursbbq . These, btw, are available at @marianosmarket . #reels #grillinwithdad #bbq #prep #video #howto #tasty #blessed #barbeque #homecooking #eeeeeats #nomnom #foodvideo
Smoke Gunned Sous Vide (24H) BBQ Pork RIBS | SMOKE Everything Ep.3
In this video I will show you how to makde Smoke Gunned Sous Vide BBQ Pork RIBS at home!
Ingredients
Spare Ribs
Your favourite glaze (I used Sweet Baby Ray's BBQ Sauce)
Liquid Smoke (optional)
Rub
2 tbsp salt
2 tbsp smoked paprika
2 tbsp light brown sugar
1 tbsp ground cumin
1 tbsp ground cayenne
2 tbsp ground coriander
1 tbsp garlic powder
Directions
Set your Sous Vide cooker to 155°F / 68°C.
Remove the membrane on the back of the ribs using a paper towel. Try to pull it away In one piece.
Combine the dry rub ingredients and rub on all sides of spare ribs.
Place rubbed ribs in vacuum bags and add a splash of liquid smoke to each bags if using.
Seal the bags and add to the water bath for the next 24hours.
Remove ribs from vacuum bags and pat dry with paper towels.
Brush ribs with layer of your preferred BBQ sauce and finish in a hot grill/flame thrower etc... Brush ribs one more time with your BBQ sauce and ENJOY!
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