National Pork Month…Scotty’s Turn!

Thanks to the Missouri Pork Association, the Clear Crew enjoyed some baby backs!

MO Pork supplied the ribs, and Scotty did the honors…!

The night before, I rubbed the ribs with rub from Show Me BBQ…

…then wrap them in plastic wrap and foil, and put them in the refrigerator overnight.

I get the fire to around 225 degrees.  I use charcoal and in my experience anything between 200 and 300 turns out good.  I soaked hickory chunks overnight, and from time to time dropped a chunk or three right on top of the coals.  I like to see lots of smoke coming out of the pipe, it smells great and makes me feel like I’m really doing something.  Every time I drop some chunks, I also spray the ribs liberally with mostly apple juice and a little apple cider vinegar I mixed up in a spray bottle.  I do this for about 2 hours.

At two hours I take the ribs off and put them in some foil, but not tightly.  I will pour a little of the apple juice mixture in the bottom of the foil, and then “tent it” so the ribs will steam in the foil.  I did a rack with sauce and follow basically the same steps.  I brushed Sticky Pig BBQ Sauce all over the ribs and poured some in the bottom of the foil, “tent it”, etc.

How’d they turn out!?!

SPICY CORNBREAD

I didn’t get pictures, but I did the cornbread on the grill for the first time and it turned out pretty good.  This is the basic recipe I use.  This time I took an aluminum pan and sprayed it with cooking spray, then added the mixture and put it on the grill for a while.  It gives the cornbread some smoky flavor as well!