122 search results for "Pork Ribs"

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Rib Tips: Holy Mole’ Mexican Meatballs

Grinding your own meat at home is a great way to utilize leftover meat scraps such as the rib tips used by Chris Grove of NibbleMeThis.com in this Holy Mole’ Mexican Meatball recipe. BBQ enthusiasts are always looking for new...

Meathead’s Memphis Dust Recipe

Dry rubs are the cornerstone of any great brisket or rack of ribs and Meathead of AmazingRibs.com breaks down the science behind a great rub as well as his personal Memphis Dust recipe. Rubs are spice mixes that you can...

Myth Busting: Basting, Mopping and Spritzing

Have you ever wondering how much, if any, additional flavor you are adding to your food by basting, mopping, or spritzing it during the cooking process?  Today we turn to Meathead of AmazingRibs.com for the inside scoop on these so-called...

The Ultimate Smoked Ham

Smoked ham is a staple at countless holiday meals across barbecue and grilling season.  Today, Meathead from AmazingRibs.com takes the ordinary shrink wrapped smoked ham and makes it extraordinary with the addition of Chris Lilly’s spicy apricot glaze and a...

Basic Pork Dry Rub

Whether you’re grilling up pork chops, ribs or tenderloin, we’ve got a basic pork dry rub that is sure to please your family and friends!   Ingredients 4 tsp. onion powder 4 tsp. garlic powder 4 tbsp. brown sugar 1...

Iowa’s Smokey D’s BBQ Takes Top Prize at the 2013 Kingsford Invitational

This Veteran’s Day weekend, eight of the country’s top BBQ teams converged on New York City’s Intrepid Sea, Air & Space Museum for the second annual winner-take-all Kingsford Invitational, including:   Across the Track Cook-off Team (winners of the 2013...

Countdown to the Kingsford Invitational: Across the Track Cooking Team

Today we catch up with Kerry Fellows, pitmaster of Across the Track Cooking Team, winners of the 2013 Houston Livestock & Rodeo World Championship Bar-B-Que and the first invitee to the 2013 Kingsford Invitational.     Clint: How long has...

Countdown to the Kingsford Invitational: Sweet Swine O’ Mine

This May I was honored to interview Mark Lambert of Sweet Swine O’ Mine, overall winners of Memphis In May 2013 at what was one of the toughest competitions yet!   Clint: First of all, congratulations Sweet Swine O’ Mine...

REVIEW: KOSMO’S Q COMPETITION BBQ CLASS DVD

I’ve been a fan of Kosmo’s Q competition meat injections for several years and they have definitely proven to be winners by teams who use their products across the competition circuit.  Recently they issued one of the few competition barbecue...

Countdown to the Kingsford Invitational: Iowa’s Smokey D’s BBQ

Veteran’s Day weekend, winners of this year’s biggest barbecue contests will travel to New York City for the second annual Kingsford Invitational.  Today we’ve got the latest entry in to the winner-take-all contest – Darren Warth of Iowa’s Smokey D’s...