Brined Pork Rib Chops

Pork chops often get dried out and boring on the grill so I suggest brining them for a while; then cooking on a charcoal grill.  I buy bone on rib chops which are way more flavorful and juicy.  Brine was simply 3 T brown sugar, 3T sea salt, two bay leaves,  twenty peppercorns and six cups of water.  I let mine soak for three hours in the fridge.

After rinsing them off in cold water and patting them dry I used a standard rib rub on them.

Grilled nicely then a dash of your favorite bbq sauce.  Amazing, smokey goodness.  Make sure to cover when done and let rest five minutes!

The Babies are Delivered!

The Babies are Delivered!!!

Seahawks in the NFC Championship!!! And the slow smoked winter hickory ribs with honey glaze and Kansas City rub are nearly ready!!!

 Smoked in the snow!  Kansas City rub then smoked with hickory for 1 hour and a half at 275.  Took them off and drizzled honey over them and sprinkled extra rub on them.  Wrapped in tin foil and let go for another hour.  Last stage is to grill while brushing the honey drippings on top and a bit of your favorite BBQ sauce.  Yum, yum!

Rouladen, Red Cabbage and Spaetzle

 Rouladen is a favorite of ours.  Buy butcher sliced beef, season with salt and pepper, add chopped onion, and some mustard.  Yellow is simple but Dijon or course grainy are good options too.

Then a slice of good smoked bacon and half a garlic dill pickle; then roll and tie.



I place them on a bed of onion, carrot and celery. Then drizzle 3/4 cup of red wine and a 1/4 cup of water.  Add a bay leaf and let simmer in oven at 350 for 1 1/2 hours.

When done remove meat to a tray and keep warm. Add a little more wine and thicken with cream or a rue.  Thicken to your taste and pour over Rouladen. Serve with spaetzle, mashed potatoes or egg noodles.  We love simmered apple and red cabbage as a side along with garden carrots and peas!  This is a great Christmas dish!!!

2-2-1 Sirloin Pork Chops

Sirloin Pork Chops (from Costco) are a cheap and delicious Big Green Egg thrill!!!  Remember what I always say........taste and make your rub your way!  Tonight I used a brown sugar base (5 T) then a mixture of paprika, onion powder, garlic powder, chili powder, cumin and S&P.  Taste to your desire!  Rub the sirloin chops and let sit for a couple hours; fridge first then one hour at room temp.

Set the Big Green Egg up for indirect heat with the plate-setter blocking the lump charcoal's direct heat.  Grilled chops at 270 for one hour then turned them over, sauced them and let them go for another hour.

The should look nicely browned!  Then I put them in a oven proof casserole dish and cover them with a sauce blend; again do this to your taste.  I used two different bottle sauces, added some ketchup, Worcestershire sauce and apple juice.


 Coat ribs well then cover with foil.  Back in the Egg for one hour at 250.  This is just fantastic.  Served with a tossed salad and some baked beans.  Bought a quality bakery baguette and that's it.  A wonderful pre-game meal.  In our case the night before a playoff game.  Go Riders!!!

Notice my boys thinking pork heaven!!!

Pork Country Ribs with Marvelous Mustard Sauce

The rub should always reflect your personality; tonight I used four tablespoons of brown sugar as the base then added two teaspoons of chili powder, paprika, a teaspoon of garlic powder, onion powder, dry mustard and cumin along with S and P.........always taste and adjust to suit your clan!!! Let the rubbed ribs sit for two hours in the fridge! Add cayenne if you like a bit more spice.

Marvelous Mustard Sauce for Country Pork Ribs

 1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar
1/2 cup onion, chopped
1/3 cup spicy brown mustard
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons liquid smoke
1/3 teaspoon celery seed

I set the Big Green Egg up for indirect heat at 275 and let them go for three hours with some hickory chunks in the lump charcoal for some zip!  These aren't really ribs but meaty chunks of good pork.  Served tonight with homemade garden potato salad and mushrooms with asparagus.....a yummy fall BBQ!!!   All the best from Dr. T

Baby Back Ribs with Mustard Rub

Did a yellow mustard rub today on some baby backs.  Doesn't add a lot of flavor but yellow mustard certainly helps the rub stick and marinate.  Soaked some hickory chunks and set the Big Green Egg up for indirect heat with a pan of water beneath the ribs.  I find this really helps keep the moisture just right!



RUBS:  make your own to taste!  It's easy!  Today I used a base of brown sugar (the largest portion) with garlic powder, cumin, chili powder, paprika, salt and pepper.  Sugar in tablespoons the rest in teaspoons. The key is to taste it and play with the flavors you like.

I smoked them for two hours at 225 then rotated them and smoked one hour more.  I like to stack them to self baste.  One more hour.  After four hours I basted with my favorite BBQ sauce and let them go fifteen minutes each side.  Finally covered with foil to rest for twenty.  Yum, yum.