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3-2-1 Ribs
Do you absolutely love ribs, but haven’t found the right combination to make them fall-off-the-bone tender? Then you will LOVE the 3-2-1 method for cooking ribs. It’s the perfect formula for newer cooks who feel frustrated by tough, lackluster meat. The concept is based on timing. First, you smoke the ribs for 3 hours. Then, you wrap them with some type of liquid (you’ll get tips later in this piece) for 2 hours. And, finally, smoke the meat for the last hour. Sound easy? It really is, and there is plenty of room for you to play with flavor profiles.
Fried Pork Belly Chicharron
You can find chicharrónes on the tables in Mexican, Filipino, Argentinian, Cuban, and Spanish, especially during special occasions. This dish begins with pork belly or rinds. Depending on your location, a chicharron may become pork belly with skin attached, and others only use pork rinds. In both cases, the skin receives a hardy helping of seasonings and is fried until crispy.
Birria Grilled Cheese
A rich-tasting stew served with braising liquid that comes from the cooking process. There are numerous types of birria (many families claim to have their own secret recipe). Originally, birria began with goat meat. But like many things in the culinary world, birria would not stop with one version. Flavor profiles change, but the idea remains the same.
Smoked Prime Rib
Smoked prime rib is succulent, thanks to fantastic marbling. This steak cut comes from the cow's rib, so it hasn’t been overworked. This means tremendous tenderness. Whole prime ribs are big guys. You’ll want about a dozen people to consume it. The average weight is a hefty 12-16 lbs. When serving, offer two ribs per person. While you might only think of smoked prime rib as a holiday serving, it doesn’t have to be. Ask your butcher to cut the prime rib into a size suitable for your family.
Spicy Bacon Jam
If you want a syrupy. smoky, and savory condiment, just reach for bacon jam. People love it for various reasons. The taste of spicy bacon jam is at the top of the attribute list. You get a little tang from vinegar, and sweetness from brown sugar. Texturally, bacon jam has an interesting mouthfeel. It’s easy to use right out of the jar. And you’ve provided a unique twist to visitors. I mean, how often do you see this as an offering on a Charcuterie Board? People appreciate homemade goods, so you can put it in a pretty jar and gift it.
Beer Brined Chicken Wings
Why should you brine with beer? Well, while you’re enjoying a cold one yourself, the beer tenderizes the wings. Dark ale also saturates the wings with a malty wonderfulness. More importantly, brining helps with juiciness since wings can dry out quickly on the grill. This recipe is as simple as 1, 2, 3! 1. Brine the wings 2. Add dry rub to the wings 3. Grill the wings
Buffalo Pork Ribs
In 1964 the Anchor Bar & Grill in Buffalo began using Frank’s Hot Sauce for grilling chicken wings. A new sensation (Buffalo Wings) was born. But this hot sauce tastes great on all kinds of things, including pork ribs. In this recipe for Buffalo Pork Ribs, I combine Frank’s Sauce with a little brown sugar and a tasty Cuso’s all-natural rub for that sweet-heat balance. Then, a layer of smokiness rounds out a delicious main course.
Buffalo Sauce Ribs
I gotta say, there’s a near and dear place in my heart for baby back ribs alongside chicken wings. Ribs give you much the same diversity! And, like wings, Buffalo Sauce Ribs are sticky, flavorful finger food. We are going low and slow with this recipe using hickory wood. In Buffalo, the hot sauce of choice is Frank’s RedHot.