Recipes

Brisket Sandwich With Peppers And Onions

brisket sandwich combines tender sliced brisket, smoky barbecue sauce, sweet onions, peppers, and crusty toasted rolls into a rich comfort food recipe packed with bold barbecue flavor. The juicy brisket stays tender while the peppers and onions add sweetness and savory depth.

This barbecue sandwich recipe remains popular because it transforms leftover brisket into a hearty smoky meal perfect for lunch, dinner, or casual gatherings. The combination of barbecue sauce, toasted bread, caramelized onions, and tender brisket creates classic comfort food flavor.

Smoky brisket and barbecue sauce create rich flavor

The popularity of brisket sandwich recipes continues to grow because slow-cooked brisket develops deep smoky richness while barbecue sauce adds sweet tangy flavor. Worcestershire sauce, mustard, garlic, and hot sauce also help deepen the savory barbecue character.

Another reason this barbecue brisket recipe works so well is the balance between rich meat flavor and sweet vegetables. The onions and peppers soften beautifully while adding freshness and texture beside the smoky brisket.

Peppers and onions add sweet savory texture

The caramelized onions and peppers give this brisket sandwich recipe extra texture while the toasted sandwich rolls help absorb the rich barbecue sauce and beef juices. The thickened sauce also coats the brisket evenly for maximum flavor.

If you enjoy smoky barbecue sandwich recipes, you may also like our Barbecue Pulled Pork, another comforting barbecue recipe packed with rich smoky flavor.

Texture plays an important role in this recipe. The brisket stays tender and juicy while the toasted bread adds crisp bite and structure throughout the sandwich.

The peppers and onions also help balance the smoky richness while adding sweetness and soft texture beside the savory beef.

Perfect brisket sandwich for lunch and cookouts

This brisket sandwich works perfectly for lunch, dinner, weekend cookouts, game day gatherings, and casual family meals because the rich brisket filling creates satisfying barbecue comfort food flavor.

The sandwiches pair beautifully with fries, coleslaw, potato salad, baked beans, grilled corn, pickles, or extra barbecue sauce served on the side.

Proper food handling remains important whenever preparing beef and reheating leftovers. Always store brisket refrigerated and reheat thoroughly before serving. For additional food preparation and meat safety guidance, visit the FDA.

Ultimately, brisket sandwich delivers juicy smoked beef texture, sweet peppers and onions, smoky barbecue richness, and toasted bread comfort in a satisfying sandwich recipe perfect for barbecue lovers.

brisket sandwich and barbecue brisket sandwich served on a rustic wooden table with peppers and onions

Brisket Sandwich With Peppers And Onions

Tender brisket sandwiches with smoky barbecue sauce, peppers, and sweet onions.
Couverts4 servings
Total time 30 minutes
estimated costs pp $6.95 per person
Deel op Facebook Print Recipe

Equipment

  • medium skillet
  • Knife
  • Toaster oven
  • Wooden spoon

Ingredients

Instructions

  • Heat the olive oil in a medium skillet over medium heat.
  • Add the sliced onion and season with salt and black pepper.
  • Cook for 7 to 8 minutes until softened and lightly browned.
  • Add the garlic, bell pepper, Dijon mustard, Worcestershire sauce, and hot sauce.
  • Cook for another 7 minutes until the peppers soften.
  • Add the flour and stir constantly for 1 minute.
  • Slowly pour in the stock while stirring continuously.
  • Bring to a simmer and cook until slightly thickened.
  • Toast the sandwich rolls until lightly crisp.
  • Spread barbecue sauce onto both sides of the rolls.
  • Add the brisket slices to the skillet and stir until heated through.
  • Fill each sandwich roll with brisket, peppers, and onions.
  • Serve immediately.

Notes & Wine Advice

Notes

Using leftover smoked brisket helps create deeper smoky barbecue flavor throughout the sandwiches.

Serve Tip

Serve these brisket sandwiches with fries, coleslaw, pickles, potato salad, or baked beans.

Variations

Add jalapeños, smoked cheddar, crispy onions, pickles, chipotle mayonnaise, or extra barbecue sauce for more flavor.

Wine Advice

A rich Zinfandel pairs beautifully with the smoky brisket and barbecue sauce.

Nutrition values

Calories: 620 kcal | koolhydraten: 42 g | Eiwitten: 38 g | Vet: 30 g | Verzadigd vet: 10 g | Natrium: 980 mg | Suiker: 14 g
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Course; Barbecue / Beef / Main Course / Sandwiches
Cuisine; American / North America
Season: All Seasons
Diets; High-Protein
Occasions Family Dinner / Game Day / Weekend

Myron Mixon’s Brisket

Myron Mixon’s Brisket

Makes 20 To 25 Plates Or 30 To 35 Sandwiches Make sure you have an insulated blanket ready to go.
Deel op Facebook Print Recipe

Ingredients

  • 1 15- to 20-pound whole untrimmed brisket, preferably wagyu beef
  • ¾ cup Jack’s Old South Hickory Rub or make your own this page
  • 1 recipe Beef Marinade divided for injection

Instructions

  • 1 solid cutting board
  • 1 sharp boning or paring knife
  • 2 aluminum baking pans
  • 1 heavy-duty meat injector
  • 1 insulated moving blanket

Notes & Wine Advice

Trim your brisket
Fit the brisket snugly and fat side up in an aluminum baking pan. Make sure the pan is large enough to fit the whole brisket but not so large that the brisket slides around too much in it. Inject the brisket (see how on this page): You want to inject half of the marinade—16 ounces total. Do that by simply eyeballing 1-inch squares and injecting the marinade all over the brisket. Once you’ve injected 16 ounces of liquid, flip the brisket over so that it’s fat side down and pour the remaining marinade over the meat. Cover the pan tightly with aluminum foil and refrigerate at least six hours, or preferably overnight.
Thirty minutes before you are ready to smoke your brisket, prepare your smoker and heat it to 350°F. You can also use a gas grill, but you’ll need to prepare it for smoking (see this page).
Remove the brisket from the marinade, discard the marinade, and use paper towels or a clean kitchen towel to pat the brisket dry all over. Using your hands, apply the beef rub all over the meat. Place the brisket snugly in a clean aluminum baking pan. Place the pan in the smoker, close smoker cover, and smoke for 2½ hours.
Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1½ hours, or until the temperature in the point end of the brisket reaches 205°F.
Remove the pan from the smoker. Wrap the pan, still covered with foil, in the insulated blanket. Let it rest at room temperature in a cool dry place for no less than 3 hours; 4 hours is optimal.
After 3 to 4 hours of resting, unwrap the pan from the blanket. Discard the foil, and then transfer the brisket to a cutting board, taking care to save the accumulated pan juices. Let the brisket continue resting on the cutting board. Strain the pan juices of all grease, and then pour the juices into a medium saucepan. Warm the juices over medium heat and allow them to come to a simmer. Meanwhile, using a large serrated knife, slice the brisket against the grain into slices of about ⅛- to ¼-inch thick, depending on your taste. Try to make the slices as consistent as possible. Place the slices on a warm platter and pour the juices over them. Serve immediately.
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Course; Barbecue / Beef

The King Rib Sandwich

The King Rib Sandwich

Deel op Facebook Print Recipe

Ingredients

  • 1 precooked rack of St. Louis or baby back ribs
  • 1 cup Jack’s Old South Hickory Sauce or make your own see this page
  • 4 6-inch sandwich rolls or buns, each split in half
  • 1½ tablespoons unsalted butter for buns
  • 8 dill pickle spears or slices
  • ½ cup finely chopped sweet onion such as Vidalia

Instructions

  • Unwrap your reserved slab of ribs and transfer it to a cutting board.
  • Using a very sharp long chef’s knife, you want to cut a wide horizontal slice across the whole rack.
  • You will be left with two very long uninterrupted slices of boneless rib meat.
  • close to the meat when trimming, or you’ll leave some bald patches without any fat.
  • So don’t trim too much, but you’ve got to trim enough so that the rub adheres nicely and you don’t end up with a piece of meat that is tough to chew when fully cooked.
  • If you don’t like to waste anything, save what you trim off for sausage and it’ll be delicious.
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Course; Barbecue / Sandwiches

Smoked Rack Of Lamb

Smoked Rack Of Lamb

The first mutton contest I ever entered I won, and here’s how I cooked the lamb chops, just like this here. Note: I like to get the largest rack of lamb I can find, so I can get chops that are at least 1-inch thick apiece. Gives people something to sink their teeth into.
Deel op Facebook Print Recipe

Ingredients

  • 4 1- to 1½-pound racks of lamb, trimmed by all but ¼-inch layer of fat and frenched; each rack should have 8 ribs
  • 2 cups dry red wine
  • ½ cup Worcestershire sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 3 cups Jack’s Old South Original Rub or make your own
  • 1 recipe Tangy Sweet Sauce

Instructions

  • In a large deep aluminum baking pan, combine the red wine, Worcestershire sauce, white vinegar, salt, and sugar.
  • Submerge the racks of lamb in the mixture and marinate them, covered, in the refrigerator overnight.
  • When you are ready to cook the lamb, heat your smoker to 225°F.
  • Remove the lamb from the marinade and discard the marinade.
  • Season each rack lightly with the rub.
  • (You’re seasoning them lightly so the ribs don’t become overly salty.
  • ) Transfer the racks to a clean aluminum baking pan, place the pan in the smoker, and smoke for 2 to 2½ hours, or until internal temperature is 135°F.
  • Remove the pan from the smoker and use a brush to glaze the racks with the Tangy Sweet Sauce.
  • Put the pan back into the smoker and smoke the racks for an additional 5 minutes.
  • Remove the pan from the smoker, transfer the racks to a wooden cutting board, and let the lamb rest, uncovered, for 15 minutes.
  • Then slice your chops and serve them up immediately.
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Course; Barbecue / Lamb

Smoked Crown Of Pork

Smoked Crown Of Pork

Couverts10
Deel op Facebook Print Recipe

Ingredients

  • 1 crown roast of pork about 10 pounds
  • 1 recipe Pork Marinade this page
  • 3 cups Jack’s Old South Original Rub or make your own
  • 1 recipe Tangy Sweet Sauce

Instructions

  • The day before you plan to serve your roast, submerge the pork roast in the marinade and allow it to marinate in the refrigerator overnight, or for at least 12 hours.
  • When you are ready to cook the pork, heat a smoker to 350°F.
  • Remove the pan from the refrigerator and pat the roast dry all over with paper towels or a clean kitchen towel.
  • Coat the roast all over the outside with the rub and transfer it to a clean aluminum pan.
  • Place the pan in the smoker and smoke for 3 hours, or until the internal temperature reaches 155°F.
  • Remove the pan from the smoker and brush the Tangy Sweet Sauce all over the pork.
  • Return the pan to the smoker and smoke the roast for 15 additional minutes.
  • Remove the roast from the smoker and let it rest at least 20 minutes before carving.
  • The roast will carve easily into individual chops by cutting between the bones along the angle of the bone.
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Course; Barbecue / Pork

Smoked Pork Chops

Smoked Pork Chops

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 bone-in pork chops at least 1 inch thick, at least 10 ounces apiece
  • 1 cup Jack’s Old South Original Rub or make your own see this page
  • 1 recipe Pork Glaze

Instructions

  • Sprinkle the chops with the rub all over the sides, front, and back, and pat gently to make sure the rub adheres to the meat.
  • Transfer the chops to an aluminum baking pan and let sit with the rub for 30 minutes.
  • Prepare your smoker and heat it to 300°F.
  • Transfer the pan with the chops to the smoker when it is ready and smoke the pork chops for 1 hour.
  • After an hour, remove the pan from the smoker and brush the pork glaze all over the chops on the front, back, and sides.
  • Place the pan back in the smoker and smoke the chops for an additional hour, or until the internal temperature reaches 145°F on an instant-read thermometer.
  • Remove the pork chops from the smoker and transfer them to a wooden cutting board.
  • Cover them loosely with foil and let them rest for 30 minutes before serving.
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Course; Barbecue / Pork

Oven-Baked Barbecue Ribs

Oven-Baked Barbecue Ribs

Deel op Facebook Print Recipe

Equipment

  • 1 solid cutting board
  • 1 Baking sheet
  • 1 wire cooling rack
  • Myron Mixon Rib Skinner (or clean kitchen towels)
  • 1 brush to apply sauce
  • 1 boning knife or paring knife / sharp

Ingredients

  • Serves 6
  • 5 pounds pork spareribs or baby back ribs about 4 racks of St. Louis ribs, or about 6 racks of baby back ribs
  • ¼ cup apple cider vinegar
  • 3 cups Jack’s Old South Original Rub or make your own
  • 1 cup Jack’s Old South Hickory Sauce or make your own

Instructions

  • Preheat the oven broiler.
  • Place an oven rack a few inches below the heating element.
  • Place the racks on a cutting board, bone side up, and remove the membrane (or “silver”) from the back of the ribs.
  • Penetrate the silver with a knife, then work your fingers underneath it until you have 2 to 3 inches cleared.
  • Use a kitchen towel to grab the membrane and then gently yet firmly pull the membrane all the way off the rack of ribs.
  • Discard the membrane.
  • Rub the ribs with the vinegar all over and on both sides.
  • Pat racks dry with paper towels or a clean kitchen towel.
  • Sprinkle the ribs with the rub.
  • Line a baking sheet with foil and set a cooling rack on top.
  • Lay the ribs on top of the rack in a single layer.
  • Make sure the meaty side of the ribs is facing up.
  • Broil the ribs for about 5 minutes, until the rub is bubbling and caramelizes into an even brown coating.
  • Remove the baking sheet of ribs from the oven.
  • Decrease oven temperature to 300°F.
  • When the temperature is lowered, return the baking sheet of ribs to the oven.
  • Roast for 2½ to 3 hours for spareribs or 1½ to 2 hours for baby back ribs.
  • Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
  • About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, cover with the foil again, and finish cooking.
  • The ribs are done when a knife slides easily into the thickest part of the rib meat.
  • Remove the ribs from the oven and let them rest, covered, for about 15 minutes.
  • Cut between the bones to separate the individual ribs.
  • Serve immediately with extra barbecue sauce for dipping, if you like.
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Course; Barbecue / Pork

Easy Backyard Spareribs

backyard spareribs combine tender pork ribs, smoky barbecue flavor, rich dry rub seasoning, and slow smoker cooking into a classic barbecue recipe packed with juicy Southern-style flavor. Slow smoking allows the ribs to become tender while building deep smoky bark and rich caramelized barbecue sauce flavor.

This smoked rib recipe remains popular because it creates authentic barbecue flavor using low and slow cooking methods that transform pork ribs into tender smoky perfection. The marinade, dry rub, smoke, and barbecue sauce all work together to create rich layered flavor throughout the ribs.

Low and slow cooking creates tender smoky ribs

The popularity of backyard spareribs continues to grow because slow smoking gives the connective tissue time to break down while preserving moisture inside the meat. Cooking the ribs in stages also helps create tenderness without drying the pork.

Another reason this rib recipe works so well is the balance between smoky bark, juicy meat, savory seasoning, and sweet barbecue sauce. Smoking the ribs uncovered first also helps develop rich barbecue crust around the outside.

Dry rub and smoke create deep barbecue flavor

The dry rub gives these backyard spareribs their signature smoky savory flavor while the smoker slowly builds rich barbecue character throughout the meat. Wrapping the ribs later with water also helps steam the pork gently while keeping the ribs moist and tender.

If you enjoy smoked barbecue pork recipes, you may also like our Barbecued Spareribs, another flavorful pork barbecue recipe packed with rich smoky flavor.

Texture plays an important role in this recipe. Properly cooked spareribs should feel tender with juicy meat that pulls cleanly from the bone while still holding their structure when sliced.

Allowing the ribs to rest inside the smoker after saucing helps the barbecue glaze settle onto the ribs while the heat slowly finishes the cooking process. Resting the ribs before slicing also helps preserve moisture.

Perfect smoked rib recipe for backyard barbecue gatherings

These backyard spareribs work perfectly for summer cookouts, game days, family gatherings, and outdoor barbecue parties because the ribs develop rich smoky flavor while remaining juicy and tender throughout.

The ribs pair beautifully with coleslaw, baked beans, cornbread, potato salad, grilled vegetables, or extra barbecue sauce on the side. Pickles and cold drinks also complement the rich smoky pork flavor wonderfully.

Proper food handling remains important whenever preparing pork and barbecue marinades. Pork should always stay refrigerated during marinating and should be cooked thoroughly before serving. For additional meat preparation and barbecue safety guidance, visit the FDA.

Ultimately, backyard spareribs deliver smoky barbecue richness, tender pork texture, flavorful bark, and classic Southern barbecue character in a satisfying recipe perfect for smokers and outdoor grilling.

backyard spareribs served on a rustic wooden table with smoky barbecue pork ribs

Easy Backyard Spareribs

Tender smoked spareribs with rich barbecue flavor and smoky Southern-style seasoning.
Couverts4 servings
Deel op Facebook Print Recipe

Equipment

  • Aluminum baking pans
  • Paper towels
  • Smoker
  • Tongs
  • Wood cutting board

Ingredients

Instructions

  • Trim excess fat from the spareribs and remove the silver membrane if needed.
  • Place the ribs into an aluminum baking pan.
  • Cover completely with the rib marinade.
  • Cover tightly with foil and refrigerate for at least 4 hours or overnight.
  • Remove the ribs from the marinade and pat dry with paper towels.
  • Apply the dry rub evenly over all sides of the ribs.
  • Allow the ribs to sit uncovered at room temperature for 30 minutes to 1 hour.
  • Preheat the smoker to 275°F.
  • Place the ribs into a clean aluminum baking pan.
  • Smoke the ribs for 3 hours.
  • Remove the ribs from the smoker.
  • Pour water into a clean aluminum pan.
  • Place the ribs bone side down into the pan and cover tightly with foil.
  • Return the ribs to the smoker and cook for 2 more hours.
  • Remove the ribs from the smoker.
  • Brush barbecue sauce over both sides of the ribs.
  • Cover loosely with foil and return to the smoker for 1 additional hour while the heat slowly dies down.
  • Transfer the ribs to a cutting board.
  • Rest uncovered for 10 minutes before slicing and serving.

Notes & Wine Advice

<h2>Notes</h2>
<p>Removing the silver membrane helps the ribs become more tender while allowing the seasoning to penetrate better.</p>
<h2>Serve Tip</h2>
<p>Serve these spareribs with coleslaw, baked beans, cornbread, potato salad, or extra barbecue sauce.</p>
<h2>Variations</h2>
<p>Add honey, apple juice, smoked paprika, bourbon, or cayenne pepper for deeper smoky sweetness and heat.</p>
<h2>Wine Advice</h2>
<p>A bold <a href=”https://www.reneswijnbeleving.nl/webshop/zinfandel”>Zinfandel</a> pairs beautifully with the smoky barbecue sauce and tender pork ribs.</p>

Nutrition values

Calories: 780 kcal | koolhydraten: 18 g | Eiwitten: 48 g | Vet: 55 g | Verzadigd vet: 19 g | Natrium: 1280 mg | Suiker: 12 g
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Course; Barbecue / Main Course / Meat / Pork
Cuisine; American
Season: Summer
Diets; Dairy-Free / High-Protein / Low Carb
Occasions Game Day / Summerpartys

Smoked Beef Ribs

Smoked Beef Ribs

Couverts4
Deel op Facebook Print Recipe

Equipment

  • 1 Cutting board solid
  • 1 boning knife or paring knife / sharp
  • Myron Mixon Rib Skinner (or clean kitchen towel)
  • 1 medium-size bowl
  • 1 aluminum baking pan
  • 1 brush to apply sauce

Ingredients

Instructions

  • Place the racks on a cutting board, bone side up, and remove the membrane (or “silver”) from the back of the ribs.
  • As with pork ribs, you need to remove this because it prevents rubs and sauces from adhering to the rib meat, and you want those flavors on your ribs.
  • Once you have penetrated the silver with a knife, work your fingers underneath it until you have 2 to 3 inches cleared.
  • Use your Myron Mixon Rib Skinner (or a kitchen towel) to grab the membrane and then gently yet firmly pull the membrane all the way off the rack of ribs.
  • Discard the membrane.
  • Pulling off the membrane will expose loose fat on the ribs that you can trim off with your paring knife.
  • In a medium bowl, combine the salt, pepper, brown sugar, chili powder, turmeric, coriander, garlic powder, and onion powder to form a rub.
  • Coat both sides of each rib with the spice mixture.
  • Place the ribs in a large aluminum baking pan, cover with foil, and refrigerate overnight.
  • When you are ready to smoke the ribs, heat a smoker to 275°F.
  • Place the ribs in the smoker and smoke, uncovered, for 2 hours.
  • Remove the pan from the smoker and pour 2 cups of water into the pan.
  • Cover the pan with aluminum foil, return it to the smoker, and smoke for 2 more hours.
  • After 2 hours, remove the ribs from the smoker.
  • Glaze the tops (front side) of the ribs only with the Tangy Sweet Sauce.
  • Don’t overdo it with too much sauce: Use just enough to coat the ribs.
  • Put the pan back in the smoker and smoke the ribs, uncovered, for 15 minutes.
  • Remove the pan from the smoker.
  • Transfer the ribs to a cutting board and let them rest, loosely covered with aluminum foil, for 10 minutes.
  • Cut the ribs to separate them and eat them immediately.
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Course; Barbecue / Beef

Myron Mixon Baby Back Ribs

Myron Mixon baby back ribs are a competition-style barbecue classic known for their tenderness, deep flavor, and perfectly balanced glaze. These Myron Mixon baby back ribs follow a structured cooking method that delivers juicy meat with a rich bark and a glossy finish.

The secret behind this recipe lies in the layering of flavor. First, the ribs are marinated to infuse moisture and depth. Then a generous dry rub builds a flavorful crust during smoking. Regular spritzing keeps the ribs hydrated while enhancing the smoke absorption, resulting in a perfectly textured exterior.

For a complete barbecue experience, serve these ribs with Maryland Smoked Home Fries for a hearty side. For safe meat preparation and cooking temperatures, follow the official recommendations from the FDA.

How to prepare Myron Mixon baby back ribs

Preparing these ribs starts with removing the membrane from the back. This step is essential because it allows the seasoning and smoke to penetrate the meat more effectively.

After trimming, the ribs are marinated for several hours. This process helps tenderize the meat while building a base layer of flavor. Once removed from the marinade, the ribs are dried and coated evenly with a dry rub.

Smoking at a controlled temperature allows the ribs to cook slowly while developing a deep, smoky flavor. Spritzing during cooking keeps the ribs moist and enhances the bark formation.

Wrapping the ribs with apple juice creates a steaming effect that further tenderizes the meat. Finally, glazing and resting in the smoker allows the flavors to settle and gives the ribs their signature finish.

A true competition-style barbecue recipe

One of the biggest advantages of this method is consistency. By following structured steps, you achieve ribs that are tender, juicy, and packed with flavor every time.

This recipe is ideal for barbecue enthusiasts who want to recreate professional-level ribs at home. The combination of marinade, rub, smoke, and glaze results in a well-balanced and satisfying dish.

Because of the layered cooking process, these ribs offer both texture and depth, making them a standout centerpiece for any barbecue gathering.

With their rich flavor and perfect tenderness, Myron Mixon baby back ribs are a must-try for anyone serious about barbecue.

Baby Back Ribs from Myron Mixon on rustic wooden table

Myron Mixon Baby Back Ribs

Competition-style smoked ribs with rich flavor and glaze.
Couverts4
Total time 8 hours
estimated costs pp $9.50 per serving
Deel op Facebook Print Recipe

Equipment

  • Knife
  • baking pan
  • brush
  • Smoker

Ingredients

For the ribs

For the marinade and seasoning

Instructions

  • Remove membrane from ribs.
  • Trim excess fat.
  • Place ribs in pan and cover with marinade.
  • Cover and refrigerate for 4 hours.
  • Remove ribs and pat dry.
  • Apply rub evenly.
  • Let rest 30 minutes at room temperature.
  • Preheat smoker to 250°F.
  • Place ribs in smoker.
  • Smoke for 2 hours.
  • Spritz every 15 minutes.
  • Remove ribs.
  • Place in pan with apple juice.
  • Cover with foil.
  • Return to smoker for 1 hour.
  • Remove ribs.
  • Apply glaze.
  • Cover and return to smoker.
  • Let rest 30 minutes.
  • Remove and rest 10 minutes.
  • Cut and serve.

Notes & Wine Advice

Notes

Removing the membrane is essential for tender ribs.

Variations

Use different wood chips for flavor variation.
Add spice to the rub for more heat.
Use honey in the glaze for sweetness.

Wine Advice

A bold Zinfandel or a powerful Syrah pairs perfectly with the rich and smoky flavors of these ribs.

Nutrition values

Calories: 650 kcal | koolhydraten: 12 g | Eiwitten: 45 g | Vet: 45 g | Verzadigd vet: 15 g | Natrium: 900 mg | Suiker: 8 g
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Course; Barbecue / Main Course / Pork
Cuisine; American
Season: All Seasons
Diets; Gluten-Free
Occasions Summerpartys