Minnesota Style BBQ
The Best Baby Back Rib Recipes For Grilling
02/02/07 11:39
Best Ever - Minnesota Style
Barbecue Ribs™
2-1/4 lb. slab of pork back ribs
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
Rib Seasoning: Mix together 1 Tbsp Wee Willy’s Dry Marinade #1, 1 Tbsp Dry Marinade, Sweet Formula and 2 Tbsp Dry Marinade #3 (Like it spicy? Try Formula #2)
Gather cooking spray, sm. foil pan, and Wee Willy’s World Champion BBQ Sauce.
If using charcoal, build an indirect fire. Preheat grill to med. (300˚ to 325˚). When using a gas grill, turn to low after preheating.
Remove papery skin from backside of ribs. Brush Wee Willy’s White Barbeque Sauce on both sides. Sprinkle the blend of Wee Willy’s Dry Rub Marinades on both sides; use 2/3 on the meaty side and 1/3 on the bone side. Let rest 20 min. before rubbing dry marinade into the ribs evenly, or wrap tightly in plastic wrap and refrigerate up to 24 hours.
Spray ribs lightly with cooking spray. Lay ribs bone side down on cooking grate. Tip: When using a gas grill, the warming rack works great for cooking ribs. Place a sm. foil pan on the cooking grate above the fire, but not touching the ribs. Add wood chunks as desired, or use wood smoking pellets like we do. If using a gas grill, be sure to watch for flare-ups. Cover the grill and cook for 1 hour, then rotate ribs 180˚. Cover and cook 15 to 40 min. more or until tender and the rib tips start to pull back. Remove from the grill and let rest 5 to 10 min. Cut between the bones and serve with Wee Willy’s World Champion Barbecue Sauce and Wee Willy’s White Barbecue Sauce on the side. They will be as moist on the outside as they are in the inside. Enjoy!
2-1/4 lb. slab of pork back ribs
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
Rib Seasoning: Mix together 1 Tbsp Wee Willy’s Dry Marinade #1, 1 Tbsp Dry Marinade, Sweet Formula and 2 Tbsp Dry Marinade #3 (Like it spicy? Try Formula #2)
Gather cooking spray, sm. foil pan, and Wee Willy’s World Champion BBQ Sauce.
If using charcoal, build an indirect fire. Preheat grill to med. (300˚ to 325˚). When using a gas grill, turn to low after preheating.
Remove papery skin from backside of ribs. Brush Wee Willy’s White Barbeque Sauce on both sides. Sprinkle the blend of Wee Willy’s Dry Rub Marinades on both sides; use 2/3 on the meaty side and 1/3 on the bone side. Let rest 20 min. before rubbing dry marinade into the ribs evenly, or wrap tightly in plastic wrap and refrigerate up to 24 hours.
Spray ribs lightly with cooking spray. Lay ribs bone side down on cooking grate. Tip: When using a gas grill, the warming rack works great for cooking ribs. Place a sm. foil pan on the cooking grate above the fire, but not touching the ribs. Add wood chunks as desired, or use wood smoking pellets like we do. If using a gas grill, be sure to watch for flare-ups. Cover the grill and cook for 1 hour, then rotate ribs 180˚. Cover and cook 15 to 40 min. more or until tender and the rib tips start to pull back. Remove from the grill and let rest 5 to 10 min. Cut between the bones and serve with Wee Willy’s World Champion Barbecue Sauce and Wee Willy’s White Barbecue Sauce on the side. They will be as moist on the outside as they are in the inside. Enjoy!
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Minnesota Style Barbeque Pork™
10/02/06 11:38
Minnesota Style Barbecue
Pork™
3-4 lb. boneless pork loin roast
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
2 Tbsp Wee Willy’s Dry Marinade, Formula # 1
1 Tbsp Wee Willy’s Dry Marinade, Steak Formula
1 Tbsp Wee Willy’s Dry Marinade, Sweet Formula
Your choice of smoking wood (we like apple and oak)
Coat boneless pork loin roast evenly with 3 Tbsp of Wee Willy’s White Barbecue Sauce. Next, mix Wee Willy’s Dry Rub Marinades together in a bowl. Apply mixture evenly to all sides. Cover with plastic wrap (may be wrapped and refrigerated for up to 24 hours). Allow the roast to stand at room temp for 20 to 30 min. before grilling. Sear over DIRECT med. HEAT for 15 to 20 min. or until nicely browned. Be sure to turn occasionally and watch for flare-ups. Move the roast over to INDIRECT med. HEAT and continue grilling until the internal temp reaches 155˚, about 30 to 45 minutes. Remove from the grill and let rest on a cutting board for 10 to15 minutes. Slice thin; serve as a sandwich or as part of a meal with plenty of Wee Willy’s White Barbeque Sauce and World Champion Barbecue Sauce. Your family will thank you. Tip: For a real treat, top sandwich with coleslaw. Enjoy!
3-4 lb. boneless pork loin roast
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
2 Tbsp Wee Willy’s Dry Marinade, Formula # 1
1 Tbsp Wee Willy’s Dry Marinade, Steak Formula
1 Tbsp Wee Willy’s Dry Marinade, Sweet Formula
Your choice of smoking wood (we like apple and oak)
Coat boneless pork loin roast evenly with 3 Tbsp of Wee Willy’s White Barbecue Sauce. Next, mix Wee Willy’s Dry Rub Marinades together in a bowl. Apply mixture evenly to all sides. Cover with plastic wrap (may be wrapped and refrigerated for up to 24 hours). Allow the roast to stand at room temp for 20 to 30 min. before grilling. Sear over DIRECT med. HEAT for 15 to 20 min. or until nicely browned. Be sure to turn occasionally and watch for flare-ups. Move the roast over to INDIRECT med. HEAT and continue grilling until the internal temp reaches 155˚, about 30 to 45 minutes. Remove from the grill and let rest on a cutting board for 10 to15 minutes. Slice thin; serve as a sandwich or as part of a meal with plenty of Wee Willy’s White Barbeque Sauce and World Champion Barbecue Sauce. Your family will thank you. Tip: For a real treat, top sandwich with coleslaw. Enjoy!