So, I’m firing up the smoker for the holiday weekend, and here’s the skinny on the menu:
I’m smoking several racks of ribs in The Beast, using an adjusted pork rub recipe (see that recipe at the end) and this BBQ sauce recipe from Burnt Finger BBQ. I really love the addition of the thyme and the oregano in this sauce, as helps develop a more complex flavor that goes beyond the traditional too-sweet or too-vinegary commercial brands. It is one of the most balanced sauces I’ve tried in terms of flavor.
- Baked Beans from Pioneer Woman’s A Year of Holidays cookbook. Unfortunately, I could not find an original link for this online. Her first recipe on her site from 2009, as well as the recipes you find on Food Network, are different from what appears in this book. This version was the one I tried several years ago and Husband will accept no deviations.
- This coleslaw recipe is as basic as it gets, which is exactly why I love it. I make plenty of specialty or spicy coleslaws depending on the menu, but this one is dependable and plays well as an accompaniment to the bolder flavors of a traditional BBQ menu. Also, one bag of corner-cutting coleslaw mix is perfect for this amount of dressing. This is a minor step-up from KFC but close enough to appeal to all.
- I’m experimenting with this corn salad recipe, also from Food Network. Bean loves corn like I love my Diet Coke. But, there’s only so many times I can Instant Pot corn on the cob before I want to tear my hair out. Hopefully, this will be a compromise. I’ll post a final review after I feed the horde.
Moving along to the current version of the pork rub I use, which is essentially Melissa Cookston’s recipe with a minor variation. Not only is Melissa a BBQ goddess, but out of the 25 BBQ cookbooks I own, her seasoning profiles are the ones I keep coming back to when I need a starting point or inspiration. I use this for ribs and pork butt.
Sweet Memphis Style BBQ Rub
- 1 cup turbinado sugar
- 1/2 cup white sugar
- 1/2 cup kosher salt
- 1 TBS onion powder
- 2 TBS granulated garlic
- 1 1/2 tsp cayenne pepper
- 1 tsp black pepper finely ground
- 2 tsp dry mustard
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1/4 cup paprika
- 2 TBS smoked paprika
Lightly grind turbinado sugar on coffee grinder of processor until lightly powdered. Combine sugar with remaining ingredients, stirring well until incorporated.
So there ya have it. What’s on your holiday menu?