Grilled Baby Back Ribs
05/27/07 21:42
Best Ever - 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!
|
Cuban Roast Pork
02/08/07 11:03
Wee Willy’s Cuban Mojo
Marinaded Roast Pork
2 lb boneless center pork loin roast
13.5 oz Wee Willy's Cuban Mojo Grilling Sauce
1/4 cup olive oil
Pierce pork roast with a fork on all sides. Place in a large zip bag. Pour Wee Willy's Cuban Mojo Marinade over the pork, squeeze air out and close bag. Let marinate in the refrigerator for two or three hours.
Using a suitable roasting pan or rack. Remove roast from the bag and place on the roasting rack, pour marinade over the roast. Roast uncover at 325˚. Roast until completely cooked (155˚), about 20 min. per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Drizzle some juice on to the pork as you assemble your sandwich.
2 lb boneless center pork loin roast
13.5 oz Wee Willy's Cuban Mojo Grilling Sauce
1/4 cup olive oil
Pierce pork roast with a fork on all sides. Place in a large zip bag. Pour Wee Willy's Cuban Mojo Marinade over the pork, squeeze air out and close bag. Let marinate in the refrigerator for two or three hours.
Using a suitable roasting pan or rack. Remove roast from the bag and place on the roasting rack, pour marinade over the roast. Roast uncover at 325˚. Roast until completely cooked (155˚), about 20 min. per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Drizzle some juice on to the pork as you assemble your sandwich.
Best Ever Thick and Juicy Chops
10/01/06 17:15
Josh Willy's Thick and Juicy
Grilled Pork Chops
4 (1-1/2 to 2 inches) thick pork rib chops (thick enough to stand up)
Mix together in a bowl: 2 Tbsp Wee Willy’s Dry Rub Marinade #1 and #2 Tbsp Wee Willy’s Sweet Rub Formula
Generously brush the chops with Wee Willy’s Mongolian Barbeque Grilling Sauce and Marinade, then evenly apply spice mixture and wrap in plastic wrap. The chops can marinate up to 24 hours in the refrigerator, but 20 min. works great too.
Remove the chops from the refrigerator and bring to room temp. In the meantime, fire up the grill for indirect cooking. Preheat grill to med. (275˚to 325˚). When using a gas grill, turn to low/med. after preheating. Place the meat on the grill, directly over the coals. Sear on both sides 2 - 3 minutes. Then stand the chops straight up, rib side down on the grill, not directly over the coals. Add wood chips if you would like, we use pecan wood pellets. The internal grill temp should be between 275˚ and 325˚. Grill the meat for 20 - 30 minutes. Check the internal temp with an instant-read thermometer. For med. doneness, remove from the grill when the thermometer registers 145˚ to 150˚. Let rest loosely covered with foil for several min. before serving. Enjoy!
4 (1-1/2 to 2 inches) thick pork rib chops (thick enough to stand up)
Mix together in a bowl: 2 Tbsp Wee Willy’s Dry Rub Marinade #1 and #2 Tbsp Wee Willy’s Sweet Rub Formula
Generously brush the chops with Wee Willy’s Mongolian Barbeque Grilling Sauce and Marinade, then evenly apply spice mixture and wrap in plastic wrap. The chops can marinate up to 24 hours in the refrigerator, but 20 min. works great too.
Remove the chops from the refrigerator and bring to room temp. In the meantime, fire up the grill for indirect cooking. Preheat grill to med. (275˚to 325˚). When using a gas grill, turn to low/med. after preheating. Place the meat on the grill, directly over the coals. Sear on both sides 2 - 3 minutes. Then stand the chops straight up, rib side down on the grill, not directly over the coals. Add wood chips if you would like, we use pecan wood pellets. The internal grill temp should be between 275˚ and 325˚. Grill the meat for 20 - 30 minutes. Check the internal temp with an instant-read thermometer. For med. doneness, remove from the grill when the thermometer registers 145˚ to 150˚. Let rest loosely covered with foil for several min. before serving. Enjoy!