Tag Archives: bbq pork

Baby Back Pork Ribs

Fallin of the bone baby back pork ribs recipe

Baby Back Pork Ribs

Indulge in the ultimate BBQ experience with SuckleBusters' mouthwatering baby back pork ribs recipe. Our step-by-step guide ensures tender, flavorful ribs that fall off the bone. Elevate your grilling game today!

Prep Time30

Cook Time3

Course: Main Course

Cuisine: BBQ

Keyword: babay back pork ribs, bbq ribs, falling of the bone, loin back ribs, pork

Servings:

Equipment

1 Smoker or Grill
1 Aluminum Foil

Ingredients

3 slabs Baby Back (Loin Back) pork ribs
4 oz Hog Waller Pork Rub
4 oz Sugar Daddy BBQ Rub
8 Fl oz Honey BBQ Glaze
1 stick Butter

Instructions

Step 1 – Prep and Initial Cook – 2 hours

Preheat Smoker or Grill to 300 degrees cooking temperature
Rinse and pat dry ribs
Remove the silver skin (if applicable)
Evenly season both sides of the ribs with Hog Waller
Place the ribs on the smoker – meat side up, uncovered
Set timer and cook the ribs for 2 hours

Step 2 – Glaze, Wrap and Cook – 45 minutes

Add 8 oz Honey BBQ Glaze + 1 stick of butter to a small pot
Incorporate and simmer on low for 10 minutes
Remove ribs from the smoker
Glaze both sides
Apply sugar Daddy BBQ Rub to both sides
Wrap in foil
Place back on the smoker
Set timer and cook for 45 minutes

Step 3 – Unwrap, Glaze and Finish Ribs – 15 minutes

Remove ribs from Smoker
Unwrap
Apply thin layer of BBQ Glaze and Sugar Daddy
Place back on the Smoker
Set timer for 15 minutes

Serve and Enjoy!

Remove ribs from the Smoker
Hold for about 5 minutes
Slice, Serve and ENJOY!

Video

Pork Belly Burnt Ends

BBQ Pork Belly Burnt Ends

Pork Belly Burnt Ends

Get in MY belly! This smoked-pork, burnt ends recipe is a winner.

Prep Time30

Cook Time3 30

Resting Time15

Total Time4 15

Course: Appetizer, Main Course

Cuisine: BBQ, Pork

Keyword: BBQ, burnt ends, pork belly, pork butt

Servings: people

Author: Darrin Williams

Cost: $25

Equipment

Smoker or Grill

Ingredients

3 Lbs Skin-off pork belly approximate
3 tbsp olive oil
4 tbsp SuckleBusters Hog Waller
2 tbsp SuckleBusters SPG
2 tbsp SuckleBusters Texas Pecan
2 tbsp Honey
2 tbsp Butter
1/2 cup SuckleBusters Original BBQ Sauce
1/4 cup SuckleBusters Honey BBQ Glaze

Instructions

Preparation

Remove pork belly from packaging and pat dry with a paper towel
Once dry, cut the pork into 1.5-inch cubes
Apply the olive oil, cover thoroughly
Dust with a light layer of SPG, coating all sides
Next, apply a thick layer of Hog Waller, covering the pork completely
Finish with a light coating of Texas Pecan Rub
Place the cubes to an oiled jerky rack (or cooling rack)

Cooking

Preheat your smoker or grill to 250 – 275 degrees cooking temperature
Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
Remove the burnt ends from the smoker, place in an aluminum pan
Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Add 1/4 cup of SuckleBusters Honey BBQ Glaze and toss the burnt ends, covering completely
Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine

Rest and then Serve

Remove from the heat and allow the burnt ends to rest for about 15 minutes.
Serve and enjoy!