Category Archives: Pork

St. louis style pork chops

Well, it was about that time to do some bucketlist things. The weather was nice, it was about 17 degrees (Celcius, my friends, not Fahrenheit…) outside, and I had a nice pork neck, comparable to the US pork butt, laying around. St. Louis style would say; Cover everything in BBQ sauce and grill it, but I decided to give it a little twist from my dutch BBQ inspiration Noskos.

First of all, I’ve cutted up the meat in slices of about 1 inch (2 cm) thick. Not really important, the size, but I wouldn’t want them to be too thin.

slices of pork neck

After that, I’ve applied a bit of oil, to make the rub stick, and applied my home-made basic bbq rub to it. Just apply a nice thick layer of it.

After this seasoning, I’ve set it aside for a few hours in a ziplock bag, just to get some flavors in it.

Time to grill. First of all, the OTP was setup for 2 zones. (direct, indirect) and I grilled the pieces of pork for a few minutes over direct heat to get them seared up and to give a nice grill-flavor at the end.

Once that’s done, I’ve set an oven-dish up in the indirect part and added a bottle of alcoholfree beer with Citrus taste (but any beer would do, of course, play around yourself) and my home made BBQ sauce, and added the pieces of meat until they were almost all covered. If the sauce is not enough, just add a little more beer and sauce to it.

Now I’ve covered it up wit aluminum foil and let it go on 150-160 degrees Celcius for a nice hour of simmering.

After this hour of steaming in it’s bath of sauce and beer, I’ve removed the foil and turned the pieces so all parts of it can get the great flavours in it.

Now let it go for another 30 minutes of open-air grilling at 160-180 degrees to reduce the moist a little and finish the pork chops.

Once done, you have the best pork and a very tasty gravy to go along.

I’ve served it with some mashed potatoes made of sweet potatoes and some beans, but that’s up to you. The gravy and sweet potatoes we’re a killer combi and the meat was succulent and awesomly tasty!

Super simple and great and honest eating!

3-2-1 spareribs

So, after playing around with my sous-vide machine, which makes making ribs very very easy, I decided to go old-skool and bring out the loyal Weber WSM. Fun addition this time, since I received my new Flame Boss 500, which was due for it’s maiden run.

I took out 2 racks of ribs yesterday, and defrosted them slowly. I took off the membrane on the bone side, just to make it easier to eat and season.

For the rub, I used the faithful Basic Barbecue Rub and dusted it nice and thoroughly. They already looked fine like this, but we still had some time to go.

3-2-1 stands for the times in the grill and the methods to grill it.
3 hours of plain grilling at about 105-110 degrees (I chose 107, because I can with the flame boss)
2 hours (although 1,5 was enough for these ribs) wrapped in aluminum foil with some moist, flavour and fat
1 hour of plain dry grilling to harden up the bark after the moist 2 hours in aluminum foil (and half of that, basted with BBQ sauce, as a finishing touch).

So, after the first 3 hours in, I wrapped them in Aluminum foil with some apple juice, whiskey, brown sugar and ghee butter. Awesome combi, as it turned out.

They came out (after 1,5 hours wrapped) like this.

Already looking tasty, but very soft right now, after the ‘steam session’.

So the weather in the Netherlands might not always play as nice as it should, but we can manage a prolonged session of rain. (btw, if it was just the OTP, I wouldn’t mind some rain, but I had some electronics connected to it with my FlameBoss 500)

Grilled them dry for 30 minutes and then basted it with my own home-made rib sauce and grilled for another 30 minutes.

Awesome result. Took me over 6 hours to cook, but they were gone in 15 minutes, like they should!

Basic barbecue rub

This one is not my own, but it’s actually Noskos’s. The link to his site is below the rub, but I’ll keep it here for my own safe-keeping. It’s a very tasty and easy to make rub for ribs, pork and chicken.

Ingredients:

  • 70 grams of seasalt / saltflakes
  • 60 grams of brown sugar
  • 35 grams of paprika powder (not smoked, but regular or spicy if you like)
  • 3 tablespoons of grounded black pepper
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of cayenne pepper

Mix it all up nicely and ‘dust’ your rubs or other meat nicely!

Thanks to Noskos for the mix! Awesome

https://www.bbq-nl.com/basis-barbecue-rub/

Spare-ribs sous-vide

Well, well, well. It’s been some time since I’ve posted here, but don’t fear, I’m still active and grilling. This weekend it was time for some spare-ribs, but the weather was not playing nice here. Sooo, I’ve decided to start playing with my new kitchen buddy, the sous-vide cooker. Love that thing. Apparently it’s rather easy to do ribs with (at least, if you have a large enough box to put them in).

I started with creating the Memphis style dry rub. Just click on the link to find the mix. Super easy and very tasty!

Once applied, I’ve vacuumed them in sealed bags and put them in the box and submerged them in warm water.
The water was heated until 61 degrees Celcius (about 142 degrees Fahrenheit), and I’ve left them in there for 30 hours.

30 hours in, I’ve opened the bags, and ‘painted’ the cooked ribs with some easy home made BBQ sauce. Just click the link to find it too, just like the rub.

Now it’s just a matter of grilling it for about 15-25 minutes and creating a nice crusty outside. I’ve simply done some crisps to go along and we had a fingerlicking good meal!

Great way of doing ribs, and definitely worth a second go!

Classic Pulled Pork

Today, being a day off in the Netherlands, Liberation Day, I’ve chosen to do a long, long overdue low and slow pulled pork. I got myself a great boston butt and started with a great rub, the Carolina Dry Rub on it. Classic, but you can’t beat it.

First, I defrosted my little butt yesterday evening, and rubbed it in completely with my Carolina Sweetness.

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A good night in the fridge, packed in plastic will do the trick nice, and this morning, I fired up the WSM and filled the bowl with water. Also added some chunks of Apple wood to the coals.

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Around 120 degrees Celcius it came, and my meat went up nice and quietly. The pork went pretty fast up to around 70 degrees Celcius, and remained there for about the entire afternoon…..

 

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By now, it was about 4,5 hours of core temperatures of in the 70’s. But it started moving again!!!! Fortunately! Around 19:30 the pork was done. 12 hours exactly.  94 degrees Celcius and ready to come off. I choose not to wrap it around 70 degrees in Aluminum Foil, but keep it going a bit longer and slower to get a better bark.

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After pulling it, I made some great sandwiches with some warmed up BBQ sauce, and it was delicious. Really good with some Coleslaw too! (recipe under the link! )

I’ve had a great meal after a good day of grillin’!

(tip:  You can deepfreeze your pulled pork, but don’t mix in the sauce just yet. Freeze just the meat, and add the sauce when you’re re-heating it)

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