TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.

 

Easy Oven Pulled Pork

Easy Oven BBQ Pulled Pork

It’s a long weekend! And the last thing you want to worry about is slaving away in a hot kitchen. We have a super easy and delectable BBQ Pulled Pork, and the best part? You don’t need an smoker or a grill. All you need is an oven!

We love BBQ Pulled Pork, and this recipe is great because there isn’t much you have to do. Rub the pork down and cook that bad boy and that’s it. While you party, the oven does virtually all the work for you!

Easy Oven BBQ Pulled Pork

Easy Oven Pulled Pork 

Ingredients 

  • 1 3 to 5 pound pork shoulder/butt
  • 1 Bottle of your favorite BBQ seasoning
  • Garlic Salt
  • 1 1/2 Cups Orange Juice
  • 1 to 2 Cups BBQ Sauce
  • 1 Large Lime

Step 1: 

Rinse and dry your dry pork shoulder using paper towels.

Step 2: 

Squeeze your lime over the pork and sprinkle the entire pork with about half the bottle of seasoning and a smidgen of salt. Don’t forget to rub the seasonings into the pork, give the pork a mini massage before you let it sit overnight.

Try and let the pork marinade OVERNIGHT to get the most amount of flavor. 

Step 3: 

About an hour before you’re ready to put the pork in the oven, take the pork out and let it come to room temperature.

Step 4: 

Preheat the oven to 500°F.

Step 5: 

While the oven is heating up, mix together the orange juice and 1 cup of BBQ sauce in a large roasting pan.

Step 6: 

Place the pork shoulder in the roasting pan, and using a brush, brush the  pork with the remaining BBQ sauce.

Step 7: 

Cook the pork in the oven for 20 minutes.

Step 8: 

Remove the pork from the oven and turn the heat down to 300°F, and cover the pork. Cook for 5 to 6 hours or until the pork is tender and falling apart. Shred using two forks (or your hands if cool enough) and serve with your favorite BBQ sauce.

Easy Oven BBQ Pulled Pork

Easy Oven BBQ Pulled Pork

Cherry Chipotle Baked Beans

Cherry Chipotle Baked Beans

Today’s recipe was inspired by one of our favorite Food Network Chefs, Damaris Phillips. She made these amazing looking baked beans with a strawberry bbq sauce and it looked simple how could we not make our version? We thought making beans would take hours! And we’re sure there are recipes we will try where it will take hours, but this recipe is so simple, everyone can make it!

This past weekend we’ve been hosting our good friends Pegi and Beetle for a pork fest! Almost everything we’ve made has had pork or bacon in the dishes. We actually made these cherry chipotle baked beans but instead of brisket, we used bacon. Which, totally works, if you don’t have brisket! This recipe is perfect for using left over brisket!

Cherry Chipotle Baked Beans

Cherry Chipotle Baked Beans

Ingredients

  • 1 Red Pepper (Diced)
  • 1 Medium Onion (Diced)
  • 2-15oz Cans Pinto Beans (drained and rinsed)
  • 1 to 1.5 Cups Cherry Chipotle BBQ Sauce
  • 1 to 2 Cups Brisket (Roughly Chopped)*
  • Splash of water

*Brisket is optional.

Step 1:

In a dutch oven, heat one tablespoon of olive oil over medium-high heat. When the oil is hot, add the red pepper and onion and sauté for 2 to 3 minutes.

Step 2: 

Next, add your your beans and stir.

Cherry Chipotle Baked Beans

Step 3: 

Add the BBQ sauce and brisket and mix well. Lower the heat and cover and cook for 25 to 35 minutes. Stirring occasionally. If needed, add a splash of water to make them extra saucy. Serve and enjoy!

Cherry Chipotle Baked Beans

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

We love BBQ sauce. You might say we’re addicted to it, every time we see a new BBQ sauce we end up buying it. We don’t mean to, but we love it! One BBQ sauce we love is from a chain restaurant, called Wood Ranch. And they have this amazing Cherry Chipotle BBQ sauce and it is to die for.

It’s sweet, it’s smokey, and has the most wonderful kick that hits you right at the end. If you’re not a fan of chipotles, you can definitely cut them down and bump up the cherries. But we promise, this is a great BBQ sauce that almost everyone will love.

You can use it on ribs, chicken, as a dipping sauce, in baked beans, basically on anything.

Happy Cooking!

Cherry Chipotle BBQ Sauce

Ingredients 

  • 1 Cup Onion (Roughly chopped)
  • 2 Tablespoons Butter
  • 3 Teaspoons Garlic (Chopped)
  • 1 1/2 Cup Fresh Cherries (Pitted and Chopped)
  • 3 to 4 Chipotle Peppers (In Adobo Sauce)
  • 15 oz Can Tomato Sauce
  • 2/3 Cup Dark Brown Sugar
  • 1/2 Cup Orange Juice
  • 1/4 Cup Cider Vinegar
  • 2 Tablespoons Agave or Honey
  • 3 Tablespoons Corn Syrup (Dark)
  • 1 Teaspoon Dry Mustard
  • 2 Teaspoons Adobo Sauce (from the can)
  • Kosher Salt

Beautiful fresh cherries, that took FOREVER to cut and pit.

Cherry Chipotle BBQ Sauce

Step 1: 

In a medium or large sauce pan, melt the butter over medium-high heat.

Step 2: 

When the butter is hot, add the onions and sauté until translucent. About two to three minutes.

Cherry Chipotle BBQ Sauce

Step 3: 

Add the chopped garlic and sauté until fragrant. No more than one minute.

Cherry Chipotle BBQ Sauce

Step 4: 

Finally, add the cherries, chipotles, tomato sauce, brown sugar, orange juice, vinegar, agave, corn syrup, dry mustard, adobo sauce, and salt and stir until combined then bring to a boil.

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

Step 5: 

Once the sauce has come to a boil, lower the heat to low and let simmer for 45-50 minutes uncovered and stir occasionally.

Step 6: 

When the sauce has simmered and thicken remove from the heat and let cool for 15 minutes. In batches, transfer to a blender and purée until smooth.

Remember to be very careful when blending the sauce! Always use the top of your blender and dish towel to prevent a huge mess!

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

Our recipe has been adapted from Get Me Cooking!

Red, White, and Blue Mess

In a pinch and need a quick, simple dessert for your 4th of July BBQ? Try our take on a tradition Eton Mess and make it all ‘Murican!

Fresh cream and fruit with the crunch of the meringues make this dish a real winner. No need to suffer in a hot kitchen, this dessert is no bake and made for last minute preparation.

Red, White, and Blue Mess

Red, White, and Blue Mess 

Ingredients 

  • 1 1/2 cups heavy cream
  • 2 to 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract (or zest)
  • 2 cups meringues (crushed)**
  • 1 cup strawberries (sliced)
  • 1 cup blueberries
  • 1 cup raspberries

**No need to make your own meringues, just buy them from Trader Joe’s (or whatever store you have near you!)

Step 1: 

In a medium bowl, begin to whip your heavy cream. As it starts to thicken add, the sugar and both extracts. If you’re using a stabilizer, add that before you add the sugars and extract.

* If you’re not going to serve right away, place the cream in the fridge until you’re ready to use.

Step 2: 

Right before you’re ready to serve, mix in the berries and crushed meringues. Stir until combined and enjoy.

Red, White, and Blue Mess

Banana Pudding Ice Cream

Banana pudding is considered a Southern staple, but apparently it was created in New York and adopted by the south! Bananas started becoming a star at fruit stands only after the Civil War, when goods were capable of being transported from the Caribbean and Central America much faster.

The first printed recipe of Banana Pudding was actually in the New England magazine, Good Housekeeping, and was compared to an English trifle. Like trifles, they originally used sponge cake, but in 1920 a more affordable option was used: Vanilla wafers, or as most know them as Nilla wafers.

So today we give you our Southern (California) Banana Pudding ICE CREAM! Yeah, you heard right, we made a dish that was already devilishly delicious into something truly diabolical! You feel compelled to have more and more, especially after some salty, savory, succulent BBQ food. It’s the perfect companion to anybody’s 4th of July BBQ extravaganza, so get started people!

Banana Pudding Pie Ice Cream

Banana Pudding Pie Ice Cream

Ingredients

  • 1 1/2 Cups Half and Half
  • 1/2 Brown Sugar (Packed)
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Salt
  • 2 Eggs (Beaten)
  • 1 Cup Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Vanilla Bean Paste**
  • 3 Ripe Bananas (Mashed)
  • 2 Cups Crushed Vanilla Wafers

**If you don’t have Vanilla Bean Paste, extract can be used in its place.

Step 1:

In a saucepan, combine half and half, sugars, salt and vanilla; turn on the heat to medium-low and stir occasionally until the sugar is completely dissolved (about five minutes).

Step 2: 

In a medium bowl, beat the eggs using an electric mixer until they are a pale yellow. We like to beat them until they achieve the “ribbon stage”.

Step 3: 

When the sugar has dissolved, very slowly pour half of the cream and sugar mixture into the eggs; whisking constantly so the eggs don’t curdle. Transfer the egg mixture back to the sauce pan with remaining cream mixture.

Step 4: 

At this point, mix in the heavy cream and the vanilla paste. Cook the mixture of a medium-low heat until the mixture thickens and is able to coat the back of a wooden spoon; about five to ten minutes.

Step 5: 

If needed, pour the mixture through a fine wire sieve. Cool the mixture to room temperature.

Step 6: 

While your base mixture is cooling, take your very ripe bananas (the darker the better) and mash them well. Set aside.

Step 7: 

When the base mixture is cool, stir in the banana mixture and pour into your ice cream maker. Freeze according to the manufactures setting.

While the ice cream is freezing, gently crush your vanilla wafers. During the last five to minutes of the freezing process, mix in most of the wafer cookies. When the mixture is finished, transfer to a freezer safe container. Top with leftover crushed cookies. Freeze until firm and serve.

Banana Pudding Pie Ice Cream

Bumped Up BBQ’d Beans

Happy Saturday! Can you believe that it’s almost the end of June? And not only that, but next Saturday is July 4th?! Where has the time gone?

Today’s recipe is our easy bumped up BBQ beans, these are great to make in a pinch and are a definite crowd pleaser.

Bumped Up BBQ'd Beans

Ingredients

  • 1  Large Can Baked Beans
  • 2 Green Pepper (Chopped)
  • 1 White Onion (Chopped)
  • Splash of Browning Liquid
  • Olive Oil

Step 1: 

In a heavy bottom pot (like a dutch oven) heat 1 to 2 Tablespoons of Olive Oil over medium high heat. When the oil is hot, sauté the onions for 2 to 3 minutes.

Step 2: 

Next, add the chopped bell peppers and cook for another two minutes.

Step 3: 

Open the can of beans, and add them to the onion and bell peppers. Stir until combined. Add 1 to 2 splashes of the browning liquid lower the heat and cover and cook for about 40 minutes.