We love ribs...a lot! Today, master of the pit Mo Cason is putting his own unique spin on this backyard classic on behalf of Smithfield via the addition of a homemade bourbon BBQ sauce!
Read MoreBig Red Ribs
I grew up a fan a Big Red soda living in Texas and rediscovered its allure a few years ago when I relocated from the East Coast to Memphis, TN.
Known for its unique flavor profile (I've always found it to have a bit of a bubblegum vibe going on) and bright red color, Big Red provides an unexpected twist to traditional smoked ribs with this Big Red Rib Glaze recipe from hardcore carnivore Jess Pryles!
Read MoreOne Smoking Asian Pulled Pork Recipe
Traditional low-and-slow smoked pork butt gets an Asian twist thanks to a flavorful dry rub seasoning!
For the complete rub recipe and how to turn out a perfect, fall apart pork butt simply follow the link below.
Read MoreSimply Marvelous BBQ Babyback Ribs
BBQ and grilling cookbook season is in full swing and one of the latest and greatest entries is Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue by Will Budiaman.
While we are somewhat bias as the book includes a feature on, and several recipes by, Grillocracy founder Clint Cantwell, this ode to America's favorite cooking method is the ultimate trek through the various regions that define our shared BBQ tradition. For a sneak peek at the book including a recipe for Barbecued Babyback Ribs, simply follow the link below!
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Brat Poppers
We're all familiar with cheese stuffed jalapeno poppers but what if you replaced the cheese with smoky bratwurst, wrapped the pepper in bacon, then hit them with the grill? The result would be these irresistible brat poppers courtesy of the bratwurst experts at Johnsonville! For the complete recipe, simply follow the link below...
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