Buzz's Old Timey Pulled Pork
You will probably want to begin with a medium sized Boston Butt (pork shoulder).
- 1 1/2 TBS fresh ground black pepper
- 1 1/2 TBS lemon pepper
- 1 TBS cayenne pepper
- 1 TBS dried basil
- 1 TBS garlic powder
- 1 tsp. Mrs. Dash original
- 1 TBS onion powder
- 3 tsp. paprika
- 3 TBS salt
- yellow mustard
Allow the meat to come to room temperature before applying a thin coat of the mustard. Thoroughly combine the dry ingredients and sprinkle "like salt and pepper" or just a little heavier. Cook until the center of the pork reaches 185°. Pull the pork and have fun!
Enjoy!
Mamma Yum Yum's Apple Barrel Port Ribs
- 1 1/2 cup apple cider
- 3/4 cup apple cider vinegar
- 1/2 cup med onion
- 3 tbl LIGHT olive oil
- 2 tbl Worcestershire sauce
- 1 tsp. thyme
- 1 tbl fresh ground pepper
- 1 Delicious apple - sliced thinly
Enjoy!
You may prepare this recipe with pork spare ribs, babyback ribs or pork butt. Just make your recipe proportionate.
Asian Style Ribs
Rough Brothers BBQ
Meat:
- 1 rack ribs (babys or spares) cut in half through the bones
- 6 TBS hoisin sauce
- 1 - 2 tsp five spices powder
- 3 TBS Coleman's dry mustard
- 3 TBS dry cooking sherry
- 3 large cloves of garlic, peeled, and put through a garlic press
- 2 TBS very finely chopped fresh ginger root, peeled
- 3 tsp white sugar
- 6 TBS Ketchup
- 4 TBS soy sauce
Sauce:
Mix all of the sauce ingredients in a bowl and slather the sauce over the ribs.
Roasting the Ribs:
Put the ribs into a large, heavy duty roasting pan so they do not overlap.
Marinate them for 3-4 hours or overnight (if you have time).
Bring them to room temperature and then bake in a 300°F oven for 2 hours, uncovered. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly. Then prior to serving grill the BBQ or grill for a few minutes. Sometimes I will mix up some extra sauce minus the garlic and ginger to paint on the ribs while grilling.