Tag Archives: Mustard

Bradley, Pork

Smoked St Louis Cut Pork Ribs

The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe

Ingredients:

  • 2 racks Pork, St Louis cut side ribs
  • 1 cup packed Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dry Mustard
  • 1 tsp Cayenne Pepper
  • 1 tsp Thyme
  • 1 tsp Dry Oregano
  • 2 cups BBQ Sauce

Directions

  1. Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory, Pecan or Whiskey Oak work great for Ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the brown sugar with all the spices.  Generously rub the racks of ribs on both sides with the brown sugar spice mixture.
  4. Place the ribs in the smoker and smoke for 3-4 hours.
  5. Generously coat the ribs with BBQ Sauce.
  6. Let them rest for 10 minutes before cutting and serving.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork

Smoked Pork Belly with JD Dipping Sauce

Ingredients:

  • 900gm fresh Pork Belly

Marinade:

  • ¼ cup Jack Daniels
  • 3 sprigs fresh Rosemary, coarsely chopped
  • 4 medium cloves Garlic, minced
  • 1 Tbsp grainy Mustard
  • 3 Tbsp Olive Oil
  • 2 tsp crushed Red Pepper Flakes
  • 1 tsp cracked Black Pepper

Directions

  1. Strip rosemary leaves from the stems and coarsely chop.  Mix rosemary and other marinade ingredients in a bowl until well combined.
  2. Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
  3. Place the pork in a large sealable plastic bag and pour marinade over top of pork.  Expel as much air as possible, seal bag and toss to coat evenly.  Place bag in fridge to marinade overnight.
  4. Take pork out of bag and place on a baking sheet.  Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork.  Discard the marinade.
  5. Let pork sit at room temperature for about 2hrs before putting in the smoker. 
  6. After drying time, place pork in preheated Bradley Smoker at 107°C (225°F).  Apply 2 hours of smoke (Pecan, Apple and Maple Bisquettes work best, or Hickory for a stronger flavour) and continue to cook for approx. 2-3 more hours.
  7. When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
  8. If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces.  Serve plain or with dipping sauce below on the side or drizzled over pork.

JD Dipping Sauce

Ingredients:

  • 1 cup Tomato Sauce
  • 6 Tbsp Brown Sugar, Honey or Maple Syrup
  • 1.5 ounces Jack Daniels (one shot)
  • 2 Tbsp Malt Vinegar
  • 1 Tbsp grainy Mustard
  • 2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

Makes about 1 cup

Directions

  1. Combine all ingredients in a small saucepan.
  2. Simmer until slightly thickened.
  3. Taste and adjust salt and pepper.
  4. Allow to cool before serving.

Compliments of Bradley Australia