Excellent Caribbean Style Spice Rub

November 15, 2015
by Curt

Caribbean Style Spice RubI have created some good spice blends, and some not so good spice blends. And then I’ve created some great spice blends. This one falls into that next, rare level up, The Excellent!

Hence the name of this spice blend. I created it for a recent recipe to be used on some orange roughy fillets I grilled. Man-oh-man, did it turn out delicious. It was a big hit with the dinner guests! One of those flavors that make you stop and say; Mmmmmm, mmmm, as soon as you taste it!

Give it a try. I would love to hear back from you.

NOTE: This will make enough for about 1 lb. to 2 lbs. of fish fillets. You may want to mix this in larger portions. This should keep just fine in a sealed shaker, just as your other spices do.

Excellent Caribbean Style Spice Rub

Ingredients

    Spice Blend
  • ½ cup onion powder
  • ½ cup ground cinnamon
  • ½ cup salt
  • ¼ cup garlic powder
  • ¼ cup ground ginger
  • ¼ cup black pepper

Preparation

  1. Mix all of the spice blend ingredients together in a spice shaker container.
  2. NOTE: This recipe assumes you want a good amount mixed, so you have some left over. If you want to cut it down for one use, just change cup to teaspoon or tablespoon, leaving the ratio the same.
http://www.smokedngrilled.com/excellent-caribbean-style-spice-rub/

Smoked Country Style Pork Ribs

October 25, 2015
by Curt

Smoked Country Style Pork RibsI wanted to try country style pork ribs because they tend to have more fat on them. This would help to keep them more juicy during the smoking process. As suspected, it worked like a charm.

I didn’t marinade them at all like I like to do with baby back ribs since the fat should keep them juicy. I used my Texas Blend Spice Rub, which is one of my favorite rubs to add that spicy crust to them. I left them on the smoker for about 3 hours at about 250° F until the internal temperature of the pork hit about 205°F. This creates a very tender, fall apart bite of pork!

So, next time you’re at the store or butcher’s market, and you’re looking for ribs, give country style pork ribs a try, and check out this recipe!

Smoked Country Style Pork Ribs

Ingredients

  • 8 (country style pork ribs)
  • Spice Blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced onions
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika

Preparation

  1. Mix all the spice rub ingredients together and place in a shaker with big enough holes to accommodate the minced onions.
  2. Cover all surfaces of the pork ribs with a light to medium covering of the spice rub and gently rub in. Set the ribs aside at room temperature.
  3. Prepare your smoker and maintain a temperature of 240° to 260° F. I used a combination of 1/3 mesquite wood, and 2/3 pecan for these, but you can certainly use your favorite wood instead.
  4. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after about 1 1/2 hours. They should be done and fall off the bone tender after about 3 hours in the smoker. I took them off when I was getting an internal meat temperature of about 205° F.
http://www.smokedngrilled.com/smoked-country-style-pork-ribs/

Smoky Pork Apple Dip

October 11, 2015
by Curt

Smoky Pork Apple DipI smoked half of a pork loin this past weekend and had plenty of leftovers. My wife had another one of her brilliant ideas! Whenever you see a healthy recipe on this site, it was my wife’s recipe. Or at least she had a big part in it.

As soon as she said what she would put into this dip, I knew we had another winner. The apple chunks really puts this over the top! And of course for me, that smoky flavor of the pork is the real kicker that makes it unique compared to the standard dips out there.

If you can’t smoke your own pork loin or tenderloin, and can’t buy it, then you could certainly use pork cooked in the oven, and I’m sure it will still be very tasty!

Smoky Pork Apple Dip

Ingredients

  • 2 cups smoked pork loin (chopped)
  • 1/2 cup apple (chopped)
  • 1/3 cup celery (chopped)
  • 1/3 cup pecans (chopped)
  • 1/2 teaspoon salt
  • 1/2 cup Mayonnaise

Preparation

  1. In a food processor, chop the pork, pecans, celery and apple one at a time, and add each to a mixing bowl. Add the salt and the Mayonnaise and mix thoroughly.
  2. Refrigerate leftovers.
http://www.smokedngrilled.com/smoky-pork-apple-dip/

Competition Winning Ribs

September 20, 2015
by Curt

Competition Winning RibsI was so stoked when my name was announced as winning first place in the popularity vote at my neighborhood’s 3rd annual rib cook off competition!

My wife and I recently bought a new house and have gotten to know the neighbors. Last year was my first year to enter the competition. I did what any good Texan would do, and what I always do, and that’s to smoke up some awesome Texas style dry rubbed baby back ribs! Well, apparently that’s not how they eat ribs here in Wisconsin, because I came in dead last out of a dozen entries! It’s sauce, and lots of it here in Wisconsin.

Rib AwardSo, this year I made my own sauce recipe and put sauce on the ribs. Yep….and lots of it! When in Wisconsin, do as the Wisconsinites do!

The plaque speaks for itself….they loved my ribs! And of course, it didn’t hurt that I smoked up some of my usual fall-off-the-bone tender ribs!

Competition Winning Ribs

Ingredients

  • 2 racks Baby Back Ribs
  • Spice Blend
  • 2 Tablespoons onion powder
  • 2 Tablespoons ground cinnamon
  • 2 Tablespoons salt
  • 1 Tablespoon garlic powder
  • 1 Tablespoon ground ginger
  • 1 Tablespoon black pepper
  • Sauce
  • 1 cup tomato sauce (8 oz. can)
  • 1/2 cup ketchup
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Teriyaki sauce
  • 1/4 cup brown sugar
  • 4 cloves fresh garlic (peeled & chopped)
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper (crushed)
  • 1/2 teaspoon Grill Mates Chipotle & Roasted Garlic

Preparation

  1. Rinse the ribs and remove the membrane on the back side of the ribs.
  2. NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
  3. Mix all of the spice blend ingredients together in a spice shaker.
  4. Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
  5. Making the sauce:
  6. Add all ingredients and mix until smooth.
  7. Pour the mixture into a sauce pan and bring to a boil, then reduce to a simmer. Simmer covered, 10 to 15 minutes to blend flavors. Refrigerate for 30 minutes minimum.
  8. Set aside in the refrigerator.
  9. Smoking the ribs:
  10. Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach wood for these ribs, but you can certainly use your favorite wood instead.
  11. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour.
  12. Once the internal temperature of the ribs reaches 160° F, remove the ribs from the smoker, and place each rack on a sheet of aluminum foil, (big enough to completely wrap the ribs).
  13. Generously spread the sauce on all surfaces of the ribs and tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker.
  14. Once the internal temperature reaches 205° F, remove them from the smoker and leave them wrapped for 30 minutes.
  15. Remove from the foil and serve. You will have genuine fall-off-the-bone ribs!
http://www.smokedngrilled.com/competition-winning-ribs/