Category Archives: Pork

Baby Back Pork Ribs

Fallin of the bone baby back pork ribs recipe

Baby Back Pork Ribs

Indulge in the ultimate BBQ experience with SuckleBusters' mouthwatering baby back pork ribs recipe. Our step-by-step guide ensures tender, flavorful ribs that fall off the bone. Elevate your grilling game today!

Prep Time30

Cook Time3

Course: Main Course

Cuisine: BBQ

Keyword: babay back pork ribs, bbq ribs, falling of the bone, loin back ribs, pork

Servings: 6

Equipment

1 Smoker or Grill
1 Aluminum Foil

Ingredients

3 slabs Baby Back (Loin Back) pork ribs
4 oz Hog Waller Pork Rub
4 oz Sugar Daddy BBQ Rub
8 Fl oz Honey BBQ Glaze
1 stick Butter

Instructions

Step 1 – Prep and Initial Cook – 2 hours

Preheat Smoker or Grill to 300 degrees cooking temperature
Rinse and pat dry ribs
Remove the silver skin (if applicable)
Evenly season both sides of the ribs with Hog Waller
Place the ribs on the smoker – meat side up, uncovered
Set timer and cook the ribs for 2 hours

Step 2 – Glaze, Wrap and Cook – 45 minutes

Add 8 oz Honey BBQ Glaze + 1 stick of butter to a small pot
Incorporate and simmer on low for 10 minutes
Remove ribs from the smoker
Glaze both sides
Apply sugar Daddy BBQ Rub to both sides
Wrap in foil
Place back on the smoker
Set timer and cook for 45 minutes

Step 3 – Unwrap, Glaze and Finish Ribs – 15 minutes

Remove ribs from Smoker
Unwrap
Apply thin layer of BBQ Glaze and Sugar Daddy
Place back on the Smoker
Set timer for 15 minutes

Serve and Enjoy!

Remove ribs from the Smoker
Hold for about 5 minutes
Slice, Serve and ENJOY!

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Pork Belly Burnt Ends

BBQ Pork Belly Burnt Ends

Pork Belly Burnt Ends

Get in MY belly! This smoked-pork, burnt ends recipe is a winner.

Prep Time30

Cook Time3 30

Resting Time15

Total Time4 15

Course: Appetizer, Main Course

Cuisine: BBQ, Pork

Keyword: BBQ, burnt ends, pork belly, pork butt

Servings: 4 people

Author: Darrin Williams

Cost: $25

Equipment

Smoker or Grill

Ingredients

3 Lbs Skin-off pork belly approximate
3 tbsp olive oil
4 tbsp SuckleBusters Hog Waller
2 tbsp SuckleBusters SPG
2 tbsp SuckleBusters Texas Pecan
2 tbsp Honey
2 tbsp Butter
1/2 cup SuckleBusters Original BBQ Sauce
1/4 cup SuckleBusters Honey BBQ Glaze

Instructions

Preparation

Remove pork belly from packaging and pat dry with a paper towel
Once dry, cut the pork into 1.5-inch cubes
Apply the olive oil, cover thoroughly
Dust with a light layer of SPG, coating all sides
Next, apply a thick layer of Hog Waller, covering the pork completely
Finish with a light coating of Texas Pecan Rub
Place the cubes to an oiled jerky rack (or cooling rack)

Cooking

Preheat your smoker or grill to 250 – 275 degrees cooking temperature
Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
Remove the burnt ends from the smoker, place in an aluminum pan
Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Add 1/4 cup of SuckleBusters Honey BBQ Glaze and toss the burnt ends, covering completely
Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine

Rest and then Serve

Remove from the heat and allow the burnt ends to rest for about 15 minutes.
Serve and enjoy!

Hot & Fast – Pulled Pork Sandwiches

Pulled Pork Sandwiches

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5 from 1 vote

Hot & Fast Pork Butt – Pulled Pork Sandwiches

What makes this recipe hot and fast is the fact we’re cooking at 300°. The main benefit of cooking hot and fast is a shorter cook time. Instead of tending to a smoker for 12+ hours, you’re only looking at about 6-8 hours. So if you’re in a time crunch, but want some great bbq, hot and fast is the way to go!

Prep Time30

Active Time6

Resting time1

Total Time9 30

Course: Main Course

Cuisine: BBQ, Pork

Keyword: pork butt, pulled pork, Pulled Pork Sandwiches

Yield: 12 sandwiches

Author: Darrin Williams

Cost: $20

Equipment

BBQ grill or smoker
Aluminum Foil Pan
Spray bottle
Foil
Meat thermometer

Materials

6 – 10 lb Pork butt
12 each Buns Brioche recommended
1 each SuckleBusters Honey BBQ Rub
1 each Tailgaters Party Rub
1 cup Apple juice

Instructions

Prepare the Pork Butt

Trim any hard fat on the pork butt, and trim any loose pieces of meat left on from the butcher
Optional: Smother the pork butt in thin layer of prepared mustard
Season the pork butt completely with a medium coating of Tailgater’s Party Rub
Add a heavy top layer of SuckleBuster’s Honey BBQ Rub

Smoke the Pork Butt – setting the Bark

Set the smoker cooking temperature to 300 degrees
Place the seasoned pork but on the smoker
Spritz every 1 hour with apple juice
Cook to an internal temperature of 165ºF, about 3 to 4 hours. At this point the bark (outter layer of the meat) is set.
Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker

Finish the Pork Butt

Continue cooking until the pork butt reaches an internal temperature of 206ºF, about 3 more hours
Remove from smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and resets the bark

Resting and Pulling the Pork Butt

Cover the pork butt back up with foil, and let it rest for 1 hour or more
After resting 1 hour then pull/shred the pork butt
Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor

Serve Pulled Pork Sandwiches

Butter and toast the buns
Add 6 – 8 oz of the pulled pork
Top with SuckleBusters Original BBQ Sauce
Serve and enjoy!

Smoked Mac and Cheese Bacon Cups

Smoked Mac and Cheese Bacon cups

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5 from 1 vote

Smoked Mac-N-Cheese Bacon Cups

These are cheesy and loaded with bacon, take your Mac-n-Cheese game to a whole 'nuther level!

Prep Time30

Active Time1 5

Course: Appetizer

Cuisine: American, BBQ

Keyword: Bacon, mac and cheese, Macaroni and cheese

Yield: 6 people

Author: Ryan Haggadone

Cost: $10

Equipment

BBQ Grill
Foil Pan
Muffin tin

Materials

12 each strips of bacon
16 oz small pasta shells or elbow macaroni
3/4 cup bread crumbs
8 tbsp unsalted butter
1/2 cup all-purpose flour
5 1/2 cups milk
2 cups smoked gouda cheese
2 cups smoked cheddar cheese
1 cup parmesan cheese
1 cup mozzarela cheese
1 tbsp SuckleBusters SPG BBQ Rub
1 tbsp SuckleBusters Sugar Daddy BBQ Rub

Instructions

Make the Bacon Cups

Set the grill/smoker to 350 degrees cooking temperature
Place muffin tin face down on the counter (bottom side up), use 2 pieces of bacon per cup. Cut one strip in half and place it like an “X” over the cup. Wrap the second whole slice around the side of the cup, overlapping the ends. Repeat with remaining bacon strips until finished.
Sprinkle on SuckleBuster’s Sugar Daddy BBQ Rub
Place in the grill/smoker and cook for 45-55 minutes or until bacon is cooked thoroughly but not crisp
Remove from grill, let cool, and then carefully remove bacon cups from the pan

Make the Bread Crumb Topping

In a small mixing bowl stir 2 Tbsp melted butter, bread crumbs, and 1 tbsp SuckleBusters SPG All-Purpose Seasoning

Make the Cheese Sauce

In a saucepan, melt 6 tablespoons butter over medium heat. When butter melts, add flour. Whisk constantly for 1 minute
After one minute, slowly pour the milk into the flour/butter mixture while whisking. Continue cooking, whisking frequently, until the mixture bubbles and becomes thick
Remove the pan from heat and stir in all the cheeses. Set cheese sauce aside

Make the Macaroni

Fill a large saucepan with water and bring to a boil. Add pasta; cook a minute less than the manufacturer's directions. Remove from the heat, drain the water, and return to the pan.
Stir in the reserved cheese sauce until melted.

Assemble and bake the Mac Cups

Scoop the macaroni mixture into the bacon cups
Sprinkle bread crumb mixture on top
Place the loaded bacon cups in a foil pan
Bake uncovered in the grill/smoker until browned on top, about 30 minutes.

Remove, serve immediately and enjoy!

Sugar Daddy Ham

Sugar Daddy Peach Glazed Ham

Sugar Daddy Ham

Sugar Daddy smoked ham with peach glaze

Prep Time30

Cook Time2

Course: Main Course

Cuisine: American, BBQ

Keyword: Sliced ham, Smoked Ham

Servings: 10 people

Cost: $25

Equipment

BBQ grill or smoker

Ingredients

8 – 10 Lb Cooked ham

Peach Glaze

1 cup pineapple juice
1/2 cup brown sugar
1/2 cup SuckleBusters Peach BBQ Sauce

Sugar Daddy Seasoning

1 cup brown sugar
6 – 8 tbsp Sugar Daddy BBQ Seasoning
1 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg

Instructions

Peach Glaze

Whisk all ingredients together in a saucepan over medium heat until it reaches a soft boil.

Sugar Daddy Seasoning

Combine all ingredients in a small mixing bowl until well blended.

Cooking the Ham

Place the ham (large end down) on a wire rack in a shallow sided aluminum pan.
Brush on a generous amount of the Peach Glaze.
Next, cover the outside of the ham completely with the Sugar Daddy Seasoning.
Place the ham on a grill/smoker at 250 – 275 degrees cooking temperature. If using wood chunks or chips – select pecan or other fruit woods for a mild smoke flavor.
Reapply the BBQ Glaze every 15 – 30 minutes.
Cook the ham to an internal temperature of 140 degrees.
Cooking time can vary but it should be ready in approx. 2 – 3 hours. Do not over-cook or the ham will dry out, remember this is a pre-cooked ham, so you only need to warm it in order to cook the glaze and rub. When the ham is ready, the slices will start to separate slightly and the outside will have a crusty look.
Remove the ham from the grill and let it rest for a few minutes before slicing. Serve and enjoy!

Texas Chili Recipe

Texas Chili

SuckleBusters Texas Chili

Winner of Chile Peppers Magazine recipe two years in a row!

Prep Time30

Cook Time1

Course: Main Course

Cuisine: American, BBQ

Keyword: Chile, Chili, Texas Chili, Texas Red

Servings: 6 people

Cost: 10

Equipment

Large Cooking Pot
Cutting Board

Ingredients

1 Lb ground beef (large chili grind recommended)
1 Lb ground pork (or breakfast sausage)
1 each yellow onion
1 each green bell pepper
1 each red bell pepper
1 cup beef broth
8 oz tomato sauce
6 – 8 tbsp SuckleBusters Texas Chili Powder

Instructions

Brown the chili meat and sausage in a large skillet. Drain and discard the excess drippings. Add the browned meat to a large dutch oven or 6-quart cooking pot.
Finely chop the onion and bell peppers, add to the dutch oven, cook until translucent.
Add the beef broth, tomato sauce and chili powder. Stir until all ingredients are combined.
Bring to a low boil, cover, then reduce temperature to a simmer for 1 hour, stirring often. Add water as needed and salt to taste.
Remove from heat, serve in bowls top with chopped onions and shredded cheese. This recipe won 1st place in Chile Pepper Magazine Awards in 2013 & 2014. Enjoy!

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