Pork Bbq Mop Recipes

BEEF OR PORK RIBS MOP

Steps:

• Gather the ingredients.
• In a small bowl, whisk together water, vinegar, mustard, oil, chili powder, garlic powder, and cayenne until well mixed.
• Let the flavors marry for a few hours in the refrigerator before using.
• This mop can be stored covered in the refrigerator for about one week.

SMOKED SPARE RIBS

Steps:

• Remove the silverskin from the underside of your ribs and then season both sides with bbq rub. Let the ribs sit for 30 minutes and then dust with the rub again. Setup your smoker to smoke using indirect heat at 250 degrees. Smoke the ribs at 250 for approximately six and a half hours. After 90 minutes of smoke spritz the ribs with a 50/50 combo of apple juice and apple cider vinegar every 45 minutes until the 4 hour mark. At the 4 hour mark start mopping the ribs with your mop sauce every 45 minutes. The ribs are done when the internal temp of the ribs hits 190-200 degrees or they pass the bend test. Typically takes about 6 hours, but it's different for every rack of ribs.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE

Steps:

• Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
• Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
• After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
• Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
• Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
• Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
• Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
• Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
• To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
• Rub half of the mixture all over the pork and let stand 15 minutes.
• Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
• Rub the pork with the remaining spice rub.
• Place over the indirect heat section of the grill.
• Grill 15 minutes.
• Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
• Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
• Server with the Mop Sauce.

PORK BBQ MOP

Steps:

• Mix together and baste pork every 45 minutes