Smoked Baby Back Ribs with Bourbon Barbecue Sauce

These ribs are perfect for watching football on Sunday funday. They have a deep smokiness and will just about fall off the bone.

Baby Back Ribs:

Ingredients:

2 racks baby back ribs
2 tbsp. light brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried mustard
1 tsp. hot paprika
1/2 tsp. smoked paprika
1 tsp. chili powder
1 tbsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Directions:

Mix all ingredients (other than the ribs) together in a small bowl. Rub mixture into both sides of ribs. Stack ribs and wrap with plastic wrap and then wrap with aluminum foil. Refrigerate overnight.

Preheat smoker to 225 - 250°. (I used hickory chips for smoking.) When smoker comes to temperature, place both racks of ribs in smoker. Smoke ribs, meatier side up, for 3 hours, making sure temperature stays between 225 and 250°. Remove ribs from smoker and wrap each rack of ribs tightly in aluminum foil. Return ribs to smoker. Cook, meatier side up, for another hour and a half. Remove from aluminum foil and return to smoker, meatier side up. Smoke for about 30 minutes to an hour, basting meatier side periodically with bourbon barbecue sauce and allowing to caramelize. When ribs feel tender but before they start falling apart, remove from smoker. Let rest at least 15 minutes before serving. 

Bourbon Barbecue Sauce:

Ingredients:

2 tbsp. extra virgin olive oil

2 cups ketchup

1/2 cup bourbon

1 heaping tbsp. dijon mustard

1 tbsp. worchestershire 

2 tbsp. molasses

1 small yellow onion, diced

3 gloves garlic, minced

2 tbsp. light brown sugar

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 cup apple cider vinegar

1 cup water

Coat bottom of medium saucepan with olive oil and heat over medium. When hot, add onion and sprinkle with salt. Cook about 5 minutes, until softened. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to a boil. Once boiling, reduce to simmer, and simmer for 15 - 20 minutes, stirring occasionally. Remove from heat and let cool. Pour into food processor and pulse until smooth. 

Pulled Pork Sandwiches with Eastern North Carolina Barbecue Sauce and Watermelon Radish Slaw

This was my first attempt at using the Big Green Egg. I decided to go with a southern favorite, pulled pork. I am not a fan of mayonnaise based coleslaw but wanted something to compliment the sweet and juicy pulled pork. I made a vinegar based slaw with watermelon radish, which added a great crunch to the sandwich and the bitterness of the radish balanced out the sweetness of the pork.

Pulled Pork:

Ingredients:

Bone in pork shoulder, about 7 lbs, fat cap trimmed (I think it is juicy enough without the extra fat)
1 tbsp light brown sugar
1 tbsp mild paprika
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp kosher salt
1/2 tsp pepper
Hamburger buns

Directions:

In small bowl, mix all dry ingredients together. Rub on pork. Marinate overnight in refrigerator.

Remove pork shoulder from refrigerator at least an hour before cooking. Heat smoker to 250°. Cook for about 10 hours, or until internal temperature reaches 190°. Wrap pork shoulder tightly in aluminum foil and let rest for 30 minutes. Internal temperature should reach 195°. Remove bone and using two forks shred pork, removing excess cartilage and fat. Serve on hamburger bun with slaw and barbecue sauce.

Eastern North Carolina Barbecue Sauce:

Ingredients:

2 cups apple cider vinegar
3 cloves garlic, minced
Dash hot sauce (I used Texas Pete to keep it a true NC sauce) 
1 tbsp crushed red pepper 
1 tsp kosher salt
1/2 tsp pepper 
1 tbsp honey 

Directions: 

In small saucepan, combine vinegar, garlic, hot sauce, crushed red pepper, salt, and pepper. Bring to boil over high heat. Reduce heat to medium and continue to boil for 15-20 minutes. Take off heat and whisk in honey. Let cool before serving.

Watermelon Radish Slaw:

Ingredients:

1 watermelon radish, julienned 
3/4 head green cabbage, julienned
1 large carrot, peeled and julienned 
1/4 cup apple cider vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp pepper

Directions:

In large bowl, mix the radish, cabbage, and carrot. In a small bowl, whisk together vinegar, honey, salt, and pepper. Pour sauce over cabbage mixture and stir to combine. Put in refrigerator for at least 30 minutes before serving.

Pork Chops with Bourbon, Basil, and Sautéed Peaches

I went to the farmer's market this morning and bought some perfectly ripe Georgia peaches, fresh basil, and local pork chops. Add a little bourbon, and these ingredients transform into a quick and easy meal, using some of summer's freshest ingredients.

Serves 1

Ingredients:

1 bone in pork chop, 1.5 inch thick
1 peach, pitted and sliced into 8 or 9 slices
1/2 tbsp. basil, cut into a chiffonade
2 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. bourbon
Salt
Pepper

Directions:

Pat pork chops with paper towels to dry. Sprinkle heavily with salt and pepper on both sides. Coat cast iron pan with canola oil and heat over medium high heat. When pan is very hot add the pork chop. Cook for 4-5 minutes on each side, or until cook through, and remove from pan. Wipe pan clean. (I like to use some paper towels with tongs.) Lower heat to medium. Add butter and peaches. Cook for about 3 minutes. Peaches should be soft. Remove pan from heat and add bourbon. Using a torch or long match, wave in front of the pan. Allow the flames to die. Season to taste with salt and pepper. Pour peaches over the pork chop and finish by sprinkling the basil over the dish.