Maple-Mustard Glazed Spare Ribs

  • 4 pounds Spare Ribs
  • Salt, as needed
  • ½ tsp. mixed pickling spices
  • 1 small onion, coarsely chopped
  • 2 tsp. vegetable oil
  • ½ cup maple-flavored syrup
  • ¼ cup vinegar
  • 2 Tbsp. water
  • 1 Tbsp. Dijon-style mustard
  • ½ tsp. black pepper, freshly ground
  • 3 lbs. Spare Ribs
  • 2 Tbsp. butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 15-ounce can tomato sauce
  • 2/3 cup cider vinegar
  • 2/3 cup brown sugar, firmly packed
  • 2 Tbsp. chili powder
  • 1 Tbsp. prepared mustard
  • 1/2 teaspoon pepper
  • 2 slabs Spare Ribs
  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 1/2 cups cherry cola
  • 1/4 cup vinegar
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. pepper
  • 1 medium onion, chopped

Baby Back Ribs

  • 6 slabs Back Ribs
  • 2 cups BBQ Rub (recipe follows)
  • 1 cup yellow mustard
  • Memphis Sweet Glaze (recipe follows)

BBQ Rub

  • 1 cup turbinado sugar
  • 1 cup white granulated sugar
  • 1 cup kosher salt
  • 2 Tbsp. onion powder
  • ¼ cup granulated garlic
  • 3 tsp. cayenne
  • 2 tsp. finely ground black pepper
  • 4 tsp. dry mustard
  • ½ cup chili powder
  • 2 tsp. ground cumin
  • ¾ cup paprika

Memphis Sweet Glaze

  • 2 Tbsp. minced garlic
  • 1 ½ cups ketchup
  • 1 ½ cups honey
  • 2 Tbsp. tomato paste
  • ¼ cup white vinegar
  • ¼ cup brown sugar
  • ¼ cup Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 tsp. cayenne
  • 1 tsp. finely ground black pepper
  • ½ cup water
  • ½ cup BBQ Rub


Creamy Southern Coleslaw

  • 1 medium head green cabbage, outer leaves removed
  • 2 medium carrots
  • 1 cup mayonnaise
  • 1 ½ tsp. yellow mustard
  • ¼ cup sugar
  • ¼ cup white vinegar
  • ½ tsp. coarsely ground black pepper
  • ¼ tsp. kosher salt
  • ¼ tsp. cayenne pepper
  • 3-4 pounds Back Ribs
  • ¼ cup chili powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. ground cumin
  • 2 tsp. salt
  • 1 ½ tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. cayenne, (ground red pepper)
  • 5 pounds Extra Tender Back Ribs
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper, freshly ground
  • 1 16-oz bottle pomegranate juice, 100%
  • 2/3 cup ketchup
  • 1 Tbsp. molasses
  • 1 tbsp. soy sauce
  • 2 scallions, white and green parts, chopped
  • 2 cloves garlic, minced
  • 3 slabs Spare Ribs
  • ½ cup sugar
  • ¼ cup paprika
  • 3 Tbsp. seasoned salt
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground black pepper
  • 1 Tbsp. celery salt
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 2 tsp. ground sage
  • 1 tsp. dry mustard
  • 1 cup barbecue sauce
  • ½ cup honey
  • 3 racks Extra Tender Ribs, about 1 ½ pounds each
  • 3 cups hickory or apple wood chips
  • Vegetable oil, for brushing

Spicy Girls’ Dry Rub

  • 1/4 cup kosher salt
  • 2 Tbsp. black pepper, coarsely ground
  • 1 Tbsp. coriander
  • 2 Tbsp. cumin
  • 2 Tbsp. paprika
  • 2 Tbsp. thyme
  • 2 Tbsp. chili powder
  • 1/4 cup dark brown sugar, packed

Hickory Barbeque Mop Sauce

  • 2 cups hickory barbeque sauce
  • 1 Tbsp. liquid smoke
  • 2 Tbsp. maple syrup
  • 2 Tbsp. molasses, dark
  • 1 Pork Belly, skinless
  • 2 lb. Italian sausage, removed from casing
  • Salt and pepper, to taste
  • 1 Tbsp. oregano
  • 4 oz. Texas Pork Rub (recipe to follow)
  • Colonel Mustard Sauce (recipe to follow)
  • Charred Sweet Potatoes (recipe to follow)
  • Roasted Grapes (recipe to follow)

Texas Pork Rub:

  • 4 cups dark brown sugar
  • 1 cup ancho powder
  • 1 cup chipotle powder
  • 1 cup Mexican oregano
  • 1 cup cumin powder, toasted
  • 1 cup ground black pepper
  • 1/2 cup onion powder
  • 1/2 cup garlic powder

Colonel Mustard Sauce:

  • 16 oz. white vinegar
  • 1/2 Tbsp. ground black pepper
  • 1/2 Tbsp. kosher salt
  • 4 oz. sugar
  • 1/2 Tbsp. red chili flakes
  • 1/2 Tbsp. chipotle powder
  • 8 oz. dark brown sugar
  • 20 oz. yellow mustard
  • 2 oz. ketchup

Charred Sweet Potatoes:

  • 5 sweet potatoes
  • 4 oz. olive oil
  • 2 Tbsp. salt and pepper
  • 2 cups dark brown sugar

Roasted Grapes:

  • 4 clusters red grapes
  • 1 oz. olive oil
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 cups cooked rice
  • 1 lb. Smoke’NFast Roasted & Seared Pork Shoulder, shredded, warmed
  • 6 oz. black beans, canned, seasoned
  • 6 oz. pinto beans, canned, seasoned
  • 1/2 tsp. fajita seasoning mix
  • 1 small white onion, julienned, sautéed
  • 1 small green bell pepper, julienned, sautéed
  • 1 small red bell pepper, julienned, sautéed
  • 4 oz. iceberg lettuce, shredded
  • 8 oz. Southwestern Corn Salsa (recipe to follow)
  • 4 oz. salsa verde
  • 4 oz. salsa, fresh
  • 4 oz. guacamole
  • 2 oz. sour cream
  • 8 oz. Chipotle Ranch Dressing (recipe to follow)
  • 3 oz. pepper Jack cheese, shredded
  • 1 oz. cilantro leaves, chopped

Southwestern Corn Salsa:

  • 1 lb. corn, frozen, roasted
  • 1 small red bell pepper, 1/4″ dice
  • 8 oz. black beans, canned, drained
  • 1 small red onion, 1/4″ dice
  • 1 small jalapeño, minced
  • 1/4 bunch cilantro leaves, chopped
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. olive oil
  • kosher salt, as needed
  • ground black pepper, as needed

Chipotle Ranch Dressing:

  • 1 cup ranch salad dressing
  • 1 oz. chipotle sauce
  • 1 oz. enchilada sauce