Pitmaster Thursdays Recipe: Rick's Ribs and Tom's Pork Belly
For PITMASTER THURSDAYS this week, we had double trouble here at the store with both Rick Salmon of Smokin' Salmons and Tom Elder of Hunka Hunka Burnin' Rub. Rick made some delicious ribs with a sauce containing at least one interesting ingredient, while Tom smoked some tender pork belly.
Check out the recipes and cookie instructions for each below.
Then, check out the schedule of our upcoming Pitmaster Thursdays here.
Rick's Ribs Recipe
- Smokin' Guns BBQ Hot Rub
- Victory Lane BBQ Cherry Bomb Dry Rub
- Pork Loin Rib Slabs
- Joe's Kansas City Bar-B-Que Sauce
- Cowtown Night of the Living Bar-B-Q Sauce
- Grape Jelly
Instructions:Season ribs with Smokin' Guns BBQ Hot Rub and Victory Lane BBQ Cherry Bomb Dry Rub.
Cook for 1 hour unwrapped.
Add a little bit of honey and wrap in foil. Continue to cook for an additional hour.
While the ribs are cooking, make the glaze.
Mix together equal parts Joe's Kansas City Bar-B-Que Sauce, Cowtown Night of the Living Bar-B-Q Sauce, and Grape Jelly. Then add a little bit of honey, mix well.
Unwrap the ribs and coat with glaze. Cook for an additional 15 minutes or so for sauce to set.
Tom's Pork Belly Cooking InstructionsGet a half pork belly and smoke it for about 2 hours (Tom used the new Weber Summit Charcoal Grill).
Pull it off and cube the meat into decent sized chunks.
Throw the cubed meat back on the grill for about 10 - 15 more minutes to give it a nice sear.