BBQ Smoked Baby Back Ribs

Ingredients (one rack of ribs):
•Baby Back Ribs
•Smokin Jon’s Sugar & Spice Rub (2 Tbsp)
•Smokin Jon’s Smokey Maple BBQ Sauce (1/2 cup)

How to prepare:
•Put ribs on cutting board with skin side facing up, then remove membrane (silver skin) by pulling and discard
•Place ribs on baking sheet and use your dry hand to apply the rub (1Tbsp per side), and a wet hand to vigorously rub the seasoning into the meat.; refrigerate for at least one hour and up to overnight (preferred)
•Take a handful of wood chips and soak in a bowl with water for 30 minutes; then wrap in heavy duty aluminum foil and poke holes into the wrap
•Preheat BBQ to 325F; once heated, add ribs to bottom rack and cook on each side for about 3 minutes, then move ribs to top rack
•Add aluminum smoker box to bottom rack and close lid; let ribs smoke for 1 hour, then discard smoker box
•Remove ribs from BBQ and put on aluminum foil; brush both sides with your favourite BBQ sauce
•Put wrapped ribs back on BBQ and cook on top rack for 2 hours or until tender
•Remove from heat and rest for 15 minutes; then brush again with BBQ sauce, and cook on bottom rack BBQ for another 3 minutes per side

Grilled Shrimp Cubano Salad

Ingredients (one serving):
•Smokin Jon’s Cubano BBQ Sauce (2 heaping Tbsp)
•Orange juice (1/8 cup)
•Fresh spinach and arugula (medium bowl)
•Cremini mushrooms (1 large, sliced)
•Mixed cherry tomatoes (4, halved)
•Baby cucumber (1, sliced)
•Pepper (1/4, sliced)
•Boiled egg (1, halved)
•Wild Argentinian shrimp (grilled skewer)
•Orange wedges (2)

How to prepare:
•Layer spinach and arugula on plate, add mushrooms, cherry tomatoes, cucumber, pepper, and boiled egg
•For salad dressing, mix BBQ sauce with orange juice, shake well
•Add grilled shrimp skewer on top of salad and drizzle with dressing

Smokey Maple Pulled Pork Nachos

Ingredients (one serving):
•Smokin Jon’s Smokey Maple BBQ Sauce (2 cups)
•Pork shoulder roast
•Salt & pepper
•Corn tortilla’s (8, cut in four)
•Cooking oil
•Monterey Jack cheese (1 cup)
•Diced tomato (1 small)
•Red onion (1 small, diced)
•Green onion (1x, chopped)
•Sour cream (3 Tbsp)

How to prepare:
•Deep fry tortilla’s until golden brown (or use store bought nacho chips); set aside to cool
•Salt and pepper pork; add a small amount of cooking oil to pressure cooker and sear
•Add 1 ½ cups of BBQ sauce; cook for 2 hours
•Take out pork and rest for 15 minutes; shred with two forks; add to bowl and toss with ¼ cup of BBQ sauce
•One layer of nachos on round pan and sprinkle 1/2 cup of cheese, add pulled pork, onions, tomatoes, and remaining cheese
•Broil nachos on middle oven rack until cheese is melted and nachos are golden brown
•Take out of oven and drizzle with remaining BBQ sauce and green onion; serve with sour cream

Smokey Maple Hogzilla Sandwich with a side of Parmesan Truffle Fries

Ingredients (two servings):
•Smokin Jon’s Smokey Maple BBQ Sauce (4 Tbsp)
•Pulled pork recipe (1 cup)
•Cole slaw (1 cup)

Buttermilk ranch dressing:
•Buttermilk (1/8 cup)
•Sour cream (1/4 cup)
•Mayonnaise (1/4 cup)
•Fresh dill (finely chopped, 1 Tsp)
•Fresh chives (finely chopped, 1 Tsp)
•Fresh parsley (finely chopped, 1 Tsp)
•Salt and pepper to taste
•Kaiser bun

Hand cut fries:
•Russet potatoes (3 large)
•Parmesan cheese (shredded, 1/8 cup)
•Truffle oil

How to prepare:
•Combine all ingredients for the buttermilk ranch dressing and add to cole slaw, mix well; marinate in fridge for ½ hour
•Slice potatoes into ¼ inch strips and deep fry to your liking, or use ready to bake fries
•Toss fries in salt, pepper, and parmesan cheese; drizzle with truffle oil when ready to serve
•Reheat leftover pulled pork, then add BBQ sauce and mix well
•Add 1 Tsp of dressing to each side of bun, then layer on pulled pork and top with cole slaw

Pub Style Wings (Cubano & Karolina Honey)

Ingredients (one serving):
•Smokin Jon’s Cubano BBQ Sauce (1/4 cup)
•Smokin Jon’s Karolina Honey BBQ Sauce (1/4 cup)
•Fresh chicken wings (12x)

How to prepare:
•Deep fry wings at 350F until fully cooked
•Toss 6 wings in one type of BBQ sauce and 6 wings in the other type of sauce
•Ready to serve

Smokey Maple Double Cheddar Bacon Burger with a side of Caesar salad

Ingredients (four servings):

•Smokin Jon’s Smokey Maple BBQ Sauce (1/2 cup)
•Ground beef (2 pounds)
•Worcestershire sauce (1 Tbsp)
•Egg (1, medium)
•Garlic powder (1 Tbsp)
•Onion powder (1 Tbsp)
•Cracked black pepper (1 Tsp)
•Rolled oats (2 Tbsp)
•Sugar (1 Tsp)
•Brioche buns (4)

Caesar salad
•Romaine lettuce (1 head, chopped)
•Clove of garlic (1/2, minced)
•Anchovies (1, minced)
•Worcestershire sauce (1 Tbsp)
•Dijon mustard (1 Tbsp)
•Egg yolk (2x)
•Vegetable oil (1/2 cup)
•Lemon juice (1/2 squeezed)
•Cracked black pepper (1 Tsp)
•Parmesan cheese (shaved, ¼ cup)
•Bacon (4 strips cooked, cut into small pieces)
•Croutons (as desired)

Burger toppings
•Bacon (cooked, 4 strips)
•Tomato (4 slices)
•Red onion (4 slices)
•White and medium yellow cheddar (2 slices each)
•Lettuce (topping of your choice)

How to prepare:
•Combine Worcestershire sauce, egg, garlic powder, onion powder, pepper, oats, sugar and add to ground beef; mix well, then form into patties (for best flavour, make mixture ahead of time and let sit in fridge for one hour prior to making patties)
•Preheat BBQ to medium heat and cook patties to your liking; when burgers are almost cooked, brush each side with BBQ sauce (leave 2 Tbsp aside)
•In the meantime, prepare the dressing as follows: add garlic and anchovies to bowl and combine, then add Worcestershire sauce, mustard, and egg yolk; slowly whisk in oil to create an emulsion (creamy texture). Once ready to serve, mix romaine with dressing, and sprinkle with lemon juice,
pepper, parmesan cheese, bacon, and croutons
•Brush burger patty with remaining BBQ sauce and assemble by adding bacon strips,
cheddar slices, tomato slices, onion, and lettuce

Triple C – Charred Cubano Chicken

Ingredients (one serving):
•Smokin Jon’s Cubano BBQ Sauce (1/4 cup)
•Whole chicken
•Cloves of garlic (3 medium); minced
•Fresh cilantro (1 Tbsp); chopped
•Olive oil (1/4 cup)
•Cracked black pepper (1/4 Tsp)
•Salt (1/8 Tsp)
•Lime (1); squeezed
•Baby potatoes; cut in half
•Veggies of your choice

How to prepare:
•Butterfly chicken by removing backbone
•Whisk together garlic and cilantro with olive oil; then add black pepper, salt and ¾ of the lime juice; put ½ into separate bowl
•Marinate chicken with half of mixture in fridge for 1 hour
•Preheat BBQ to 300F and put chicken with bone side facing down for 15 minutes; then turn over and cook for another 15 minutes (if flare ups spray with water)
•While chicken is on the grill, toss potatoes in remaining mixture and roast in oven at 400F for 20 minutes. When potatoes are done, toss with remaining cilantro and lime juice.
•Rub half of BBQ sauce on chicken and cook for another 7 minutes; turn over and rub remaining sauce over chicken and cook until juices run clear (or internal temperature of 175F)
•Cook vegetables of your choice, and enjoy!!