#bbqgoodness

[goldenrod-tea]

The bourbon and honey flavors in these Bourbon-Honey Glazed Ribs make your mouth water. The ribs are tender and juicy. They will melt in your mouth with every tasty bite because they are slow-roasted to perfection.

Ingredients: 2 racks of baby back ribs. 1/2 cup bourbon. 1/4 cup honey. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 teaspoon ground ginger. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Salt to taste.

Instructions: Preheat oven to 275F 135C. In a small saucepan, combine bourbon, honey, soy sauce, garlic, ginger, black pepper, and cayenne pepper. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Place ribs on a baking sheet lined with aluminum foil. Season both sides of the ribs with salt. Brush the bourbon-honey glaze generously over the ribs, reserving some for later. Cover the ribs with another sheet of aluminum foil and seal tightly. Bake in the preheated oven for 3 hours, or until the ribs are tender and the meat starts to pull away from the bones. Remove the top layer of aluminum foil and brush the ribs with the remaining glaze. Increase oven temperature to 425F 220C and bake uncovered for an additional 15 minutes, or until the glaze is caramelized and sticky. Remove from the oven and let the ribs rest for a few minutes before serving. Slice the ribs between the bones and serve hot.

Prep Time: 20 minutes

Cook Time: 195 minutes

Kazuaki Tsuchiya

[tote-flora]

Delicious pulled pork that has been smoked and is tender, with a subtle flavor of apple cider vinegar. Ideal for tacos or sandwiches.

Ingredients: 5 lbs pork shoulder. 1/4 cup apple cider vinegar. 2 tbsp dry rub seasoning. 1 cup apple juice. 1/2 cup water. Buns for serving.

Instructions: Trim the pork shoulder of any extra fat. All over the pork shoulder, rub in the dry seasoning. Using a meat injector, inject apple cider vinegar into various pork parts. Allow the pork to marinate in the fridge for at least two hours, or overnight. Set the smoker's temperature to 225F 107C. Fill a spray bottle with equal parts water and apple juice. Every hour, put the pork in the smoker and mist it with the apple juice mixture. Smoke the pork for 8 to 10 hours, or until the internal temperature reaches 195F 90C. After taking the pork out of the smoker, give it a half-hour to rest. Using two forks, shred the pork. Put the pulled pork with smoke on buns. Have fun!

Prep Time: 20 minutes

Cook Time: 600 minutes

Zong Shen

[destroyedsimming]

Delicious pulled pork that has been smoked and is tender, with a subtle flavor of apple cider vinegar. Ideal for tacos or sandwiches.

Ingredients: 5 lbs pork shoulder. 1/4 cup apple cider vinegar. 2 tbsp dry rub seasoning. 1 cup apple juice. 1/2 cup water. Buns for serving.

Instructions: Trim the pork shoulder of any extra fat. All over the pork shoulder, rub in the dry seasoning. Using a meat injector, inject apple cider vinegar into various pork parts. Allow the pork to marinate in the fridge for at least two hours, or overnight. Set the smoker's temperature to 225F 107C. Fill a spray bottle with equal parts water and apple juice. Every hour, put the pork in the smoker and mist it with the apple juice mixture. Smoke the pork for 8 to 10 hours, or until the internal temperature reaches 195F 90C. After taking the pork out of the smoker, give it a half-hour to rest. Using two forks, shred the pork. Put the pulled pork with smoke on buns. Have fun!

Prep Time: 20 minutes

Cook Time: 600 minutes

Zong Shen

[shaeshatz]

A delicious and hearty BBQ twist on classic chili mac, cooked to perfection in a skillet. The smoky flavor of barbecue sauce adds an extra layer of richness to this comforting dish.

Ingredients: 1 lb ground beef. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1/2 cup barbecue sauce. 2 cups elbow macaroni, cooked. 1 cup shredded cheddar cheese. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Put vegetable oil in a pan and heat it over medium-low heat. Put in the ground beef and cook it until it turns brown. Get rid of extra fat. Dice the onion, bell pepper, and garlic. Cook the vegetables in oil until they are soft. Add the barbecue sauce, kidney beans, and diced tomatoes and mix them in. Add pepper and salt. Put elbow macaroni that has been cooked into the pan. Well mix until everything is well mixed. Cover the pan and sprinkle shredded cheddar cheese on top. Wait a minute or two for it to melt. Add chopped green onions on top once the cheese is melted. Enjoy your BBQ Chili Mac Skillet while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Our Home Solutions

[kim-tram]

Delicious pulled pork that has been smoked and is tender, with a subtle flavor of apple cider vinegar. Ideal for tacos or sandwiches.

Ingredients: 5 lbs pork shoulder. 1/4 cup apple cider vinegar. 2 tbsp dry rub seasoning. 1 cup apple juice. 1/2 cup water. Buns for serving.

Instructions: Trim the pork shoulder of any extra fat. All over the pork shoulder, rub in the dry seasoning. Using a meat injector, inject apple cider vinegar into various pork parts. Allow the pork to marinate in the fridge for at least two hours, or overnight. Set the smoker's temperature to 225F 107C. Fill a spray bottle with equal parts water and apple juice. Every hour, put the pork in the smoker and mist it with the apple juice mixture. Smoke the pork for 8 to 10 hours, or until the internal temperature reaches 195F 90C. After taking the pork out of the smoker, give it a half-hour to rest. Using two forks, shred the pork. Put the pulled pork with smoke on buns. Have fun!

Prep Time: 20 minutes

Cook Time: 600 minutes

Zong Shen

[sarahdevicomte]

Sweet and tart maple sauce glazes succulent baby back ribs that have been slow-smoked to perfection with a smoky paprika dry rub.

Ingredients: 2 racks of baby back ribs. 1/4 cup smoked paprika. 2 tablespoons brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 tablespoon salt. 1 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup maple syrup. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. Wood chips for smoking.

Instructions: Remove membrane from the back of the ribs. In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs and let them marinate in the refrigerator for at least 2 hours, or overnight for better flavor. Preheat the smoker to 225F 107C, adding wood chips for smoke flavor. Place the ribs on the smoker grates and smoke for 3 hours, maintaining a consistent temperature. In a saucepan, combine apple cider vinegar, maple syrup, soy sauce, and Dijon mustard. Simmer for 10 minutes to create the glaze. Brush the glaze onto the ribs, and continue smoking for an additional 30 minutes, allowing the glaze to caramelize. Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve. Enjoy the smoky, maple-glazed goodness of these ribs!

Prep Time: 20 minutes

Cook Time: 210 minutes

saint luke united methodist church

[equesbelli]

These Grilled Buffalo Chicken Sliders are perfect for your next barbecue or game day party. They are packed with spicy flavor and topped with creamy blue cheese and crunchy celery.

Ingredients: 1 lb ground chicken. 1/4 cup hot sauce. 1/4 cup breadcrumbs. 1/4 cup blue cheese crumbles. 1/4 cup diced celery. 1/4 cup ranch dressing. Salt and pepper to taste. Slider buns.

Instructions: Ground chicken, hot sauce, breadcrumbs, salt, and pepper should all be mixed together in a bowl. Combine well. Mix the chicken and make small patties about the size of sliders. Warm up the grill over medium-high heat. As long as the chicken patties are cooked all the way through and have nice grill marks, they are done. In a small bowl, mix the blue cheese crumbles and celery dices while the patties are cooking on the grill. Put the sliders together once the chicken patties are done. Put ranch dressing on the slider buns, then put a chicken patty on each one. Finally, put the blue cheese and celery mixture on top of each one. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Corinne Hart

[tovisims]

Create unforgettable memories at your outdoor wedding with this mouthwatering grilled chicken recipe. The perfect blend of sweet and smoky flavors will have your guests raving about the BBQ goodness!

Ingredients: 4 lbs bone-in chicken thighs. 2 cups BBQ sauce. 1/4 cup olive oil. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon smoked paprika. 1 tablespoon onion powder. 1 tablespoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, mix BBQ sauce, olive oil, honey, minced garlic, smoked paprika, onion powder, dried oregano, salt, and pepper to create the marinade. Place chicken thighs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the marinated chicken from the refrigerator and let it come to room temperature for about 15 minutes. Grill the chicken thighs for 20-25 minutes, turning occasionally, until the internal temperature reaches 165F 74C and the skin is crispy. Brush the grilled chicken with the remaining marinade during the last 5 minutes of cooking for extra flavor. Remove from the grill and let it rest for a few minutes. Garnish with fresh parsley before serving. Serve hot and enjoy the juicy, flavorful grilled chicken!

Prep Time: 15 minutes

Cook Time: 25 minutes

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