Tag Archives: bbq sauce

Dining, Recipes

Recipe: Smoked BBQ Ribs

It’s no secret that we’re in love with smoking on the Big Green Egg. And with our handy ThermoWorks gear, (i.e. DOT and Thermapen Mk4 both in screamin’ Green) smoking and grilling to temperature has gotten a whole lot more accurate.

So when I spotted a post on ThermoWorks blog about competition style BBQ ribs, I just had to put our BGE to work reproducing those delicious BBQ pork ribs.

We sourced our pork ribs from two vendors: our local Kroger grocery store (for back loin ribs) and a butcher shop, Matador Meats, in Plano (for St Louis cut ribs).

I applied our cajun-style dry spice rub to the ribs and refrigerated until we were ready for meat to hit the grill.

Here’s a reprint of my Cajun/Blackening Spice recipe:

  • 2-3 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tsp red pepper flakes, ground cayenne, or a dash of ghost pepper
  • 1-2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1/2 to 1/4 teaspoon sea salt
  • 1 teaspoon oregano
  • 1 teaspoon basil (optional)
  • 1 teaspoon cumin (optional)
  • 1-2 tablespoons brown sugar

We primed our BGE to cook low and slow at no more than dome temp of 250F, using oak chips and lump. We had at least 3 temperature probes monitoring meat temperatures during the 8 hour smoke. When the the temps hit 165F, we pulled them from the BGE for the wrap portion of the cook.

Our go-to sauce is Trader Joe’s Organic Sriracha & Roasted Garlic BBQ Sauce, and we slathered this on the ribs in their foil wrap, before returning them to the BGE for the final march to 200F.

The result: tender, pull-apart sweet-spicy pork ribs that easily fell off the bone.

 

Dining, Recipes

Recipe: Lamb Meatballs in Pumpkin Marinara

I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.

This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.

You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!

  • 8 oz(s), Canned Pumpkin
  • 4 fluid ounce, Bbq Sauce
  • 8 fluid ounce, chunky garden (tomato, onion & garlic) spaghetti sauce
  • 1.50 oz(s), Garlic, raw
  • 13.50 ounce, Onion
  • 2 ounce, Kraft Parmesan Finely Shredded
  • 56 g, 2% Mozzarella shredded
  • 0.50 tsp(s), Spices, ground cumin
  • 2 tsp(s), Spices, chili powder
  • 1 tsp, ground, Spices, pepper, black
  • 1 tsp(s), Spices, parsley, dried
  • 1 tsp, leaves, Spices, basil, dried
  • 1.75 cup (121 g), Diced Basil, Garlic, & Oregano Canned Tomatoes
  • 1 egg, jumbo egg
  • 2 Tbsp (14g), Coconut Oil (Virgin, Unrefined, Cold Pressed)
  • 0.25 tsp, Sea Salt
  • 16 oz, Ground Chuck Beef 90/10
  • 16 oz, Ground Lamb

Add half of the dried spices, pumpkin puree, bbq sauce and spaghetti sauce to a slow cooker turned to high. While these ingredients start simmering, warm coconut oil in a saute pan over medium heat.

Chop the onions and garlic, add to saute pan. Cook until translucent and aromatic about 3-5 minutes. Take off heat and add 3/4 of the garlic/onion mix to the slow cooker, reserving the rest for meatballs.

Meanwhile, mix beef, lamb, egg, cheese, and half of the dry spices in a bowl and knead until thoroughly incorporated. Add the garlic/onion mix and continue to knead. Divide into 12 portions and hand-form the meatballs.

Add meatballs to heated saute pan or cast iron skillet and sear on all sides. The idea is to sear the outside but not cook the meatballs through. Transfer meatballs to slow cooker, taking care to drain fat.

Cook low and slow over low heat for 1-2 hours in the slow cooker.

Yields 12 meatballs + sauce. My preferred serving size is 2 meatballs, garnished with chopped green onions.

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Nutrition calculator:
Calories 291 (per meatball/sauce)
Total Fat 17 g
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g
Sugars 9 g
Protein 19 g