#weekendbbq

[smokinjoesbbq-blog]

Last weekend’s Pig #roast #pigout was a true feast! We ran out of food well before 4pm, so thanks everyone for attending and pigging out with us!.....And keeping the bar packed well past 4 lol!  We love you all!

Look how Mouse attentively “supervises” the cleaning of the Pig House and packaging of leftover meat shreds lol!

[r-lowen]

The flavors of these applewood-smoked ribs are the ideal balance of savory and sweet. The subtle smokiness of the applewood chips complements the ribs' natural richness. Ideal for a BBQ on the weekend!

Ingredients: 2 racks baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple juice. 1/2 cup apple cider vinegar. 2 cups applewood smoking chips.

Instructions: Remove membrane from the back of ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub over both sides of the ribs. Wrap ribs in plastic wrap and refrigerate for at least 4 hours or overnight. Preheat smoker to 225F 107C using applewood smoking chips. Place ribs on the smoker grates and smoke for 4-5 hours. Combine apple juice and apple cider vinegar in a spray bottle. Spritz ribs every hour during the smoking process. Once ribs have a beautiful bark and are tender, remove from the smoker. Let them rest for 10 minutes before slicing. Serve with your favorite BBQ sauce.

Prep Time: 20 minutes

Cook Time: 300 minutes

Byg Wiki Weebly

[dokorokogame]

Take pleasure in the traditional tastes of barbecue chicken with a crispy twist, all thanks to your air fryer. This recipe is quick and easy, and it's great for a dinner during the week or a BBQ on the weekend.

Ingredients: 4 bone-in chicken thighs. 1/2 cup barbecue sauce. 1 teaspoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro or parsley for garnish optional.

Instructions: For 5 minutes, heat your air fryer up to 375F 190C. Put the smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and mix them together. Use paper towels to dry the chicken thighs. Make sure the chicken thighs are well covered on both sides by brushing them with the barbecue sauce mix. In a single layer, put the chicken thighs in the hot air fryer basket with the skin side down. For 10 minutes, air fry the chicken thighs at 375F 190C. After 10 minutes, flip the chicken thighs over and brush them with more of the barbecue sauce mixture. Air fry for another 10 to 12 minutes, or until the chicken reaches 165F 74C inside and the skin is crispy and caramelized. The BBQ chicken should be taken out of the air fryer and left to rest for a few minutes before it is served. If you want, you can add fresh cilantro or parsley as a garnish. Enjoy your tasty air-fried barbecue chicken while it's still hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Drip Trip

[peyyue]

There's nothing better than a grilled burger with all the fixings. Great for your barbecue this weekend!

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 pickle slices. Ketchup and mustard for topping.

Instructions: Preheat grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and black pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and allow it to melt. Toast the hamburger buns on the grill for about 1-2 minutes until they're lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a burger patty with melted cheese, a slice of tomato, a slice of red onion, and a pickle slice. Add ketchup and mustard to taste, and top with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Scott Barley

[fauxlacine]

This classic BBQ burger is the perfect choice for a weekend grill session. It's juicy, savory, and packed with smoky BBQ flavor.

Ingredients: 1 lb ground beef. 1/4 cup BBQ sauce. 4 hamburger buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 pickle slices. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix the ground beef, salt, pepper, and 2 tablespoons of BBQ sauce. Divide the mixture into 4 equal portions and shape them into burger patties. Grill the burger patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. During the last minute of grilling, place a slice of cheddar cheese on each patty and let it melt. Toast the hamburger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble the burgers by spreading the remaining BBQ sauce on the bottom half of each bun, then add lettuce, tomato, red onion, pickle slices, a cheese-topped patty, and the top half of the bun. Serve hot and enjoy your classic BBQ burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

gbi ecclesia palem

[judgement-booty]

These Smoky Maple Glazed BBQ Ribs are a perfect blend of sweet and savory, with a rich maple glaze that adds a delightful smokiness. Perfect for a weekend barbecue with friends and family!

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

Instructions: Remove the membrane from the back of the ribs and pat them dry with paper towels. In a bowl, whisk together olive oil, soy sauce, apple cider vinegar, Dijon mustard, and maple syrup to create the marinade. Combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper in a separate bowl to make the dry rub. Rub the dry mixture evenly over both sides of the ribs, then coat them with the marinade. Cover and refrigerate for at least 4 hours or overnight. Soak wood chips in water for 30 minutes and prepare your grill for indirect heat smoking at 250F 120C. Place the ribs on the grill away from direct heat, add soaked wood chips for smoke, and cover. Smoke for 3-4 hours or until the meat easily pulls away from the bone. In the last 30 minutes of cooking, baste the ribs with additional maple syrup for a sticky glaze. Once done, let the ribs rest for 10 minutes before slicing. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

Steve's Place

[cuddlesong-nsfw]

These honey-glazed baby back ribs with a kick of whiskey marinade are sweet and smokey at the same time. Great for a BBQ or a family meal on the weekend!

Ingredients: 2 racks baby back ribs. 1 cup honey. 1/2 cup whiskey. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Salt to taste. Chopped fresh cilantro for garnish.

Instructions: Set your grill or smoker to medium heat, which is about 275F 135C. Take off the membrane from the back of the ribs so that the flavor can get in better. Mix honey, whiskey, soy sauce, onion powder, smoked paprika, black pepper, cayenne pepper, and salt in a bowl to make the marinade. Put half of the marinade over the ribs in a large zip-top bag. Put the bag in the fridge for at least 4 hours or overnight. Keep the rest of the marinade to use as a basting sauce while you're grilling. Don't put the ribs on the grill right away; let them sit out for about 30 minutes to get room temperature. For about 2.5 to 3 hours, bast the ribs with the marinade you saved every 30 minutes while grilling them over indirect heat. For a sticky glaze, brush the ribs with more honey during the last 15 minutes of cooking on the grill. Since the meat is soft and the internal temperature has reached 190F 88C, take the ribs off the grill. After 10 minutes, cut the ribs into pieces. Add some chopped fresh cilantro as a garnish. Enjoy the honey-glazed baby back ribs with your favorite sides.

Prep Time: 20 minutes

Cook Time: 180 minutes

levi stute

[theghostofher]

Indulge in the irresistible flavors of smoked pork belly burnt ends with this easy recipe. The sweet and savory glaze adds the perfect finishing touch to these tender and smoky bites.

Ingredients: 5 lbs pork belly, cubed. 1/4 cup your favorite BBQ rub. 1/2 cup brown sugar. 1/2 cup honey. 1/2 cup BBQ sauce. 1/4 cup apple juice. 2 tbsp unsalted butter.

Instructions: Preheat your smoker to 250F 121C. Rub the pork belly cubes with BBQ rub, ensuring they are evenly coated. Place the seasoned pork belly cubes on the smoker grates. Smoke for 3 hours, maintaining a consistent temperature. While smoking, mix brown sugar, honey, BBQ sauce, apple juice, and butter in a bowl to create a glaze. After 3 hours, transfer the smoked pork belly cubes to a foil pan and pour the glaze over them. Cover the pan with foil and return it to the smoker for an additional 2 hours. Remove the foil, stir the cubes gently, and smoke for an additional 30 minutes or until the cubes are caramelized and tender. Take the burnt ends off the smoker and let them rest for a few minutes before serving. Serve and enjoy your delicious and easy smoked pork belly burnt ends!

Christine