1
72
VOTES
Honey Pecan Butter
Photo: flickr / CC0
1/2 cup pecans, halved
- Preheat oven to 350.
1 lb unsalted butter, softened
1/4 cup clover honey
- Place pecan halves on a cooking tray and cook until toasted for 5-8 minutes; remove from oven and let cool to room temperature.
- Chop cooled pecans.
- Place pecans and butter in a mixer; blend for 3-5 minutes using spatula.
- Blend on low speed and add honey; continue until all ingredients are well mixed.
- Place in serving dish or bowl; refrigerate until ready for use.
- Serve with warm cornbread.72 votes
BBQ Chicken Nachos
Photo: Metaweb / GNU Free Documentation License
About 4 ounces tortilla chips, or
- Heat oven to 400 degrees F.
enough to cover a flat baking sheet
or heatproof platter
2 to 2-1/2 cups diced barbecued chicken (about 12 ounces)
8 ounces grated cheddar, Monterey Jack or
asadero cheese or, preferably, a combination
2 large or 3 average green onions, chopped (include green parts)
1 fresh jalapeño, seeds and stems removed,
minced (or more to taste)
1/4 teaspoon ground cumin
- Arrange chips on a large baking sheet lined with foil.
- Sprinkle cheese over chips; top with equal portions of chicken, green onion, jalapeño and sprinkle with cumin.
- Bake 7-12 minutes until cheese melts and is bubbly; serve hot, and if desired, with guacamole or sour cream on the side.52 votes
3
39
VOTES
Baked Apples
Photo: Metaweb / CC-BY
1/2 cup powdered sugar
- Preheat oven to 350 degrees F.
1/2 cup granulated sugar
2 tablespoons cinnamon
2 1/2 lbs golden delicious apples
1/2 cup melted butter
- Mix both sugars and cinnamon together until thoroughly combined; set aside.
- Wash, peel, and core apples; cut into 1/2-inch wedges.
- Toss apple wedges in sugar and cinnamon mixture; coat apples thoroughly and evenly.
- Brush bottom and sides of a medium casserole dish with one tablespoon of the melted butter; place seasoned apples in dish.
- Drizzle remaining melted butter over apples.
- Bake apples for 30 minutes or until slightly soft; serve immediately.39 votes
4
124
VOTES
Brown Sugar Glazed Baby Back Ribs
Photo: Metaweb / CC-BY
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you)
- Dry Rub: Mix all ingredients and break up brown sugar chunks; reserve 2 tablespoons for brown-sugar topping.
* Dry rub
1-1/4 Cups sugar
6 Tablespoons chili powder
2 Tablespoons paprika
2-1/2 Tablespoons iodized table salt
1 Tablespoon light brown sugar
1/2 Tablespoon each: black pepper and garlic powder
1/4 Tablespoon cayenne pepper
1 Teaspoon onion powder
* Braising liquid
1-1/4 Cups barbecue sauce (KC Masterpiece or similar)
1-1/4 Cup apple juice
1/4 Cup cider vinegar
1/4 Cup liquid smoke
* Glaze
2-1/2 Cups light brown sugar
1/2 Cup light corn syrup
6 Tablespoons white vinegar
2 Tablespoons barbecue rub
* Topping
1/2 Cup light brown sugar
2 Tablespoons barbecue rub.
- Braising Liquid: Combine all braising liquid ingredients.
- Glaze: Bring ingredients to boil on medium heat and remove; keep warm. Combine brown sugar topping ingredients.
- Put ribs cavity side up on sheet pan; season each slab with about 1/4 cup barbecue rub.
- Flip ribs over; season top side with 1/4 cup of rub, and refrigerate ribs for an hour.
- Heat oven to 250 F and cut 4 square sheets heavy-duty foil; put slab of ribs, top side up, on sheet of foil.
- Fold ends to make loose packet around each slab; pour 5 oz braising liquid into each packet.
- Seal top and make sure packet is loose around ribs; put packets on sheet pan and bake for 2 1/2 hours.
- Thirty minutes from being done, heat grill to medium heat; check ribs if meat is easily pulled from the bones.
- Place ribs cavity side down on sheet pan; brush slab tops with warm brown-sugar glaze.
- Put ribs cavity side up on grill; brush again with warm brown-sugar glaze.
- Grill for 2 minutes and flip slabs over; brush tops of slabs with more brown-sugar glaze.
- Grill for 2 minutes longer and remove ribs; sprinkle each slab with brown-sugar topping.124 votes
5
55
VOTES
Smokey Bones BBQ Sauce
Photo: flickr / CC0
1 1/2 cups prepared yellow mustard (you should use French’s)
- Whisk all ingredients together in a saucepan over medium heat.
7 Tbs brown sugar
8 Tbs tomato paste
5 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp granulated garlic
- Simmer until sugar is dissolved; remove from heat and let cool.
- Pour into a sterilized glass jar; refrigerate between uses.55 votes
6
72
VOTES
Brunswick Stew
Photo: flickr / CC0
1/2 roasting chicken (about 1-1/2 pounds)
- Cut chicken into pieces; place in a stockpot and cover with water and bring to a boil.
6 cups water
2/3 lb ground beef
1 1/2 lbs onions , diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork, see note)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn
- Reduce heat and cover; simmer for 30 minutes until chicken is tender.
- Remove chicken; pour stock into a bowl or large measuring cup.
- When chicken is cool, discard skin; pull meat from bones and discard bones.
- Tear meat into small pieces.
- In a large skillet, cook beef over medium heat until about half done.
- Add onions and cook until translucent for 8 minutes; add chicken and pulled pork.
- Stir and cook until well mixed and heated through for 5 minutes; remove from heat.
- Transfer meat mixture to stockpot; stir in 4 cups of reserved chicken stock.
- Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn; bring to a boil, reduce heat and simmer for an hour.
- Stir occasionally, add stock if needed.72 votes
FAQs
How does Smokey Bones cook ribs? ›
Smokey Bones' signature baby back ribs are seasoned and hand-rubbed, then smoked for four hours in house and topped with Smokey Bones' signature sweet and smokey BBQ sauce.
How long does it take to smoke bone in ribs? ›Cooking pork ribs in a smoker takes about five hours. Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and 250 F.
What temperature do you smoke bone in ribs? ›Smoking Time & Temp
- Smoke at 225 to 250°F for 4 to 5 hours.
- Baste or mop the ribs occasionally, but don't open the grill too often.
- Maintaining a steady temperature is important. ...
- If smoke starts to die down, add more wood chips.
Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.
Why are smoked ribs tough? ›If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.
What's the best way to cook ribs in a smoker? ›Start by placing your ribs directly on the grill grates of the smoker for 3 hours to infuse the meat with that good, smoky flavor. 2 hours wrapped. Next up, wrap those smoky ribs in foil (usually with brown sugar, apple cider, butter, and other goodies) for 2 hours to add more flavor and keep that rib meat juicy.
What is the best temperature to smoke ribs to make them tender? ›Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender. This spread in final temperature is one reason why thermometers are a great jumping off-point for rib perfection, but not the be-all-end-all indicator.