Big Green Egg Pork

Baby Back Ribs – Smofried 4th of July

In the United States the 4th of July has a few meanings. Some deeper than others for obvious reasons. No matter how you may feel about the 4th two things are certain year in and year out. Fireworks and ribs are about as synonymous to the 4th of July as Christmas is with the month of December. This year I felt the need to go with the mold and curate some top notch baby back ribs. The ensuing blog post is a vivid representation of not only the process and the result but also the deep American passion.

Memphis Dust Ingredients:

Dark Brown Sugar
White Sugar
Kosher Salt
Garlic Powder
Cracked Black Pepper
Ground Ginger Powder
Onion Powder
Rosemary Powder

Blueberry Chipotle BBQ Sauce Ingredients:

Chipotles in Adobo
Hoisin Sauce
Yellow Mustard
Worcestershire Sauce

Blueberry Chipotle BBQ Sauce Directions:

1. Begin by adding one bottle of ketchup, one bottle of molasses, one bottle of hoisin sauce and one bottle of honey to a medium sized stock pot.

2. Add the chipotles in adobo along with the blueberries, onion and one bulb of garlic to a food processor > Buy Now at Amazon.

3. Add the pureed mixture to the stock pot > Buy Now at Amazon.

4. Add in a few spoonfuls of mustard along with some Worcestershire sauce.

5. Mix all of the ingredients well and allow the stock pot to simmer over low heat for at least one hour.

6. Stir only a few times during the simmering and once more before pouring the sauce into jars.

Baby Back Ribs Ingredients:

Squeeze Butter
Local Honey
Apple Cider Vinegar
Apple Juice

Baby Back Ribs Directions:

1. Start by removing the membrane from the backside of the baby back ribs.

2. Once the membrane is removed add a good amount of the Memphis dust to both sides of the ribs making sure to massage the rub into the meat.

3. Wrap the ribs in aluminum foil or saran wrap and refrigerate for up to ten hours.

4. Using a combination of hickory and cherry wood > Buy Some at Amazon prepare the Big Green Egg for indirect cooking at a temperature of 225 degrees fahrenheit.

5. Once the Big Green Egg is up to temperature place the ribs on using a rib rack and allow to smoke for three hours.

6. Spritz the ribs with the apple juice / apple cider vinegar mixture at least every half hour to hour.

7. Once the first three hours are done remove the ribs from the rib rack and place on top of a sheet of aluminum foil.

8. Sprinkle on another moderate layer of Memphis dust followed by squeeze butter, local honey and finish with a few spritz of the apple juice / apple cider vinegar.

9. Wrap the ribs in aluminum foil and return to the Big Green Egg for another two hours. Make sure that the temperature remains 225 degrees fahrenheit during this time.

Foil Wrapped Baby Back Ribs

10. After the five hour mark remove the ribs from the Big Green Egg and remove the aluminum foil.

11. Return the ribs to the Big Green Egg and continue to cook for up to one hour. Add the BBQ sauce if you’d like to at this point.

Potato Salad Ingredients:

Russet Potatos
Hard Boiled Eggs
Green Onion
Sweet Onion
Sweet Pickle Relish
Yellow Mustard
Sour Cream
Kosher Salt
Cracked Black Pepper
Hungarian Paprika

Potato Salad Directions:

1. Hard boil eggs for about a half an hour.

2. Begin by peeling and cubing 10 – 20 russet potatoes depending on how much potato salad you are making.

3. Add the cubed potato chunks into a large stock pot and boil for about 30 minutes.

4. After boiling the potatoes strain them and allow them to cool in the refrigerator for at least 20 minutes.

5. Once the potatoes have cooled add them to a large mixing bowl along with chopped green onions, chopped sweet onions, chopped celery and sweet pickle relish.

6. Add in chopped hard boiled eggs, mayonnaise, yellow mustard and sour cream.

7. Last, add the dry spice ingredients and stir the potato salad until the mixture is bright yellow and creamy.

8. Refrigerate and serve when ready.

Deviled Eggs Ingredients:

Hard Boiled Eggs
Yellow Mustard
Sweet Pickle Relish
Cracked Black Pepper
Kosher Salt
Hungarian Paprika

Deviled Eggs Directions:

1. Hard boil eggs for about a half an hour.

2. Allow the boiled eggs to cool for at least 20 minutes before peeling.

3. Peel the eggs and slice them down the middle.

4. Remove the hard yolks and set aside.

5. Add yellow mustard, mayonnaise, sweet pickle relish, chopped garlic, cracked black pepper, kosher salt and Hungarian paprika to the mixing bowl.

6. Mix all of the ingredients until the mixture is combined well and smooth.

7. Spoon the mixture into the hollowed egg whites and sprinkle Hungarian paprika on top.

8. Refrigerate and serve when ready.



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