Recipes — Pork

INGREDIENTS

6 pounds pork baby back ribs

4 Tbsp Yellow Mustard

1/2 cup Rufus Teague Meat Rub

1 Bottle Rufus Teague Honey Sweet BBQ Sauce

DIRECTIONS

Remove membrane on back of ribs. Use your (clean) hands to lovingly work mustard on both sides of ribs. Feels good, don’t it? Now generously cover both sides in Rufus Meat Rub.

Get your smoker dialed in to 230®¨ F and place ribs boneside down on rack. Let them cook for 3 glorious hours.

Pull ‘em off and wrap in aluminum foil. Then toss ‘em back on smoker for 2 more hours.

Remove that foil and place those naked ribs back on smoker for one more hour.

For last 15 minutes of the cook, paint ribs with Honey Sweet or your favorite flavor of Rufus Teague BBQ Sauce.

Carefully cut in-between each rib. Brush with a bit more sauce. Pile on a plate and stare briefly with meat-hungry eyes before pummeling that delicious pork pile.

INGREDIENTS

6 eggs

1 onion, diced

3 garlic cloves, minced

1 habanero pepper, minced

2 teaspoons canola oil

3 large spicy pork sausages  

1/3 cup Rufus Teague Touch o’ Heat

1 tablespoon Rufus Teague Meat Rub

1/2 cup white cheddar cheese, shredded

1 tablespoon salt

1 teaspoon black pepper

green onion, chopped

DIRECTIONS 

Whisk eggs together.

Brush sausage with BBQ sauce and sprinkle Meat Rub on the top. Wrap in foil and bake for 15 minutes at 350 degrees.

While the sausage is baking, add canola oil to medium sized pan.

Cook the garlic and onions for 5 minutes or until they become translucent.

Add salt and pepper. Add habanero.

Turn down heat to low heat and add eggs.

Mix slowly until the eggs have set. Add the cheese and give it one last mix.

Remove the sausage from the oven. Slice at a bias. Serve with green onions on top and enjoy!

INGREDIENTS

For the Onion Strings:

1 small onion, sliced thin

1 cup buttermilk

1 cup flour

3 cups canola oil 

1 tablespoon Meat Rub

For the Burger: 

4 5 oz burger patties, 80% lean beef

8 slabs of bacon

4 slices sharp cheddar cheese

1 brioche bun

1 tablespoon Meat Rub

¼ cup Honey Sweet BBQ Sauce

DIRECTIONS 

Oven bake your bacon at 400 degrees for 20 minutes. While the bacon is crisping, start on your onion strings. 

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and submerge into hot oil. Fry for a few minutes and remove from the oil soon as golden brown. 

Set on paper towel to drain excess oil. Set aside and start cooking your burger.

Take the Meat Rub and season your beef patties on both sides.

Add 1 tablespoon of oil to your skillet. Cook burger for about 3 minutes on each side. Add a slice of cheddar cheese between each layer. 

Remove bacon from the oven. 

Toast your brioche bun and start assembling your burger. 

Add your Rufus Teague Honey Sweet BBQ sauce to finish off your Mega Western Burger. 

INGREDIENTS

For BBQ Bacon Jam:

½ pound onions, sliced thin

½ pound bacon

1 tablespoon salt

1 teaspoon pepper

¼ cup brown sugar

¼ cup water

2 cloves garlic, minced 

¼ cup Touch o’ Heat BBQ Sauce

For BBQ Glazed Shrimp: 

1 pound shrimp

1 green onion, minced

½ cup Touch o’ Heat BBQ Sauce

Garnish: 

1 avocado sliced thin

15-20 mini- toasts 

More green onion

Cilantro 

DIRECTIONS

Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil. 

Remove all but 1 tablespoon of bacon fat from the pot and add your garlic cloves along with the onions. Add your salt. Allow them to sweat for 5 minutes, stirring constantly. 

Once the onions and garlic have become translucent, add your brown sugar. Allow the mixture to caramelize and your onions along with the sugar for about 20 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization. 

Add the pepper, Rufus Teague Touch o' Heat BBQ sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.

While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce. 

Once the shrimp and bacon jam are done, start to assemble your crostini.

Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf more green onion. 

Reserve the rest of your bacon jam in a jar and refrigerate for about a week. 

INGREDIENTS

DIRECTIONS

Place in oven and cook for 15-20 minutes.

Remove from the oven. Top with cilantro and more Parmesan cheese.

Serves about 4

INGREDIENTS

1 cup smoked sausage, chopped roughly

1 garlic clove, minced

1 large tomato, diced

1 onion, diced

1 sprig of rosemary

2 bell peppers, diced

12 mini corn tortillas

½ cup Rufus Teague Apple Mash BBQ sauce

½ cup mozzarella cheese, shredded

¼ c parsley, chopped

DIRECTIONS

Fry tortillas until nice and crisp.

Start making the filling. Add onions, garlic, smoked sausage, bell pepper, and tomato into pan with a little butter. Cook down until all the veggies are softened and the sausage is slightly browned. Add the Rufus Teague BBQ sauce. If it’s looking too thick, add some water or beef stock to thin out.

While the sausage, veggies, and sauce are coming together, add your rosemary. Make sure that you are not overcooking the vegetables; you still want to have a bit of a snap to your onions and peppers.

Top the toastadas and place in oven for 7 minutes. Half way through the baking process, add the shredded cheese.

Garnish with chopped parsley and serve warm.

Makes 12

INGREDIENTS

1 pound boneless, skinless chicken breast

2 jalapenos, seeds and pith removed

½ c cream cheese

¼ c cheddar cheese

2 teaspoons kosher salt

1 teaspoon garlic salt

½ teaspoon pepper

16 slices uncooked bacon

½ c Rufus Teague Whiskey Maple BBQ Sauce

½ t smoked paprika

DIRECTIONS 

Preheat your oven to 400 degrees.

Slice your chicken into strips, similar to what you would use for chicken tenders. Set aside.

Mix together cream cheese, jalapenos, cheddar cheese, kosher salt, garlic salt, smoked paprika, BBQ sauce.

Take about a tablespoon of your cream cheese mix, smooth onto the chicken strip, and roll up into a spiral. Repeat for all your strips.

After you have all of your chicken rolls ready, wrap each uncooked popper with a slice or two of bacon. Brush the finished popper with some more Rufus Teague Whiskey Maple BBQ Sauce.

Sauté for about 3 minutes on each side. Finish in oven for 15 minutes. For extra crispy bacon, place under broiler for about 2 minutes.

Serve with more Rufus Teague Whiskey Maple BBQ Sauce!

INGREDIENTS

BBQ Pork Chops:

2 thick cut pork chops, bone in

1 teaspoon coarse salt

½ teaspoon white pepper

¼ cup chicken stock

1 Tablespoon butter

¼ cup Rufus Teague Apple Mash BBQ Sauce

2 sprigs of fresh thyme

1 sprig of fresh sage 

Roasted Corn Succotash:

1 ear of corn, grilled

1 cup shelled lima beans

1 1/2 tablespoons olive oil

2 garlic cloves, minced

¼ cup cherry tomatoes, left whole

1/4 cup chopped fresh basil

1/3 cup green onions, chopped fine

1 1/2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 350 degrees.

Pat the pork chops dry with a paper towel. You do not want any excess moisture on your pork chops; this ensures a nice, brown crust. Season generously with salt and pepper.

Heat up skillet to medium heat with butter. Sear on 2-3 minutes per side. Mix up the BBQ sauce and chicken stock. Baste with stock/butter/sauce mixture. Place in oven and allow for it to cook through for about 8 minutes.

While the pork chops are in the oven, start on the succotash.

Remove kernels from the ear of roasted corn and combine in a bowl with lima beans, garlic, tomato, lemon juice, olive oil, green onions, salt and pepper. Heat in a medium sized pan for about 3 minutes, until everything is cooked through but not browned.

Finish succotash with apple cider vinegar and chopped basil.

Once the juices of the pork chop are running clear, the chop is ready to be plated with the roasted corn succotash. Top with BBQ reduction. 

Serves 2

INGREDIENTS

1 cup tortilla chips

¼ cup canned pinto beans

2 Tablespoons olive oil

½ c chorizo, casing removed

¼ c onion, minced

½ c Rufus Teague Touch of Heat BBQ Sauce

1 avocado, sliced thin          

1 Tablespoon sour cream

½ bunch cilantro

2 eggs

DIRECTIONS

Heat up your skillet to medium heat. Add 1 tablespoon oil.

Sweat the onions with a touch of salt, about 5-7 minutes or until they are translucent.

Brown your chorizo. Once fully cooked, add your pinto beans and Rufus Teague Touch of Heat BBQ Sauce.

Add your tortilla chips straight to the skillet. Stir until each chip is coated with the chorizo/BBQ mixture.

While those are softening, pull out a clean pan and 1 tablespoon oil. Heat up to medium heat.

Add your egg. Partially cover pan until the egg whites are set and the sides of the egg get slightly crisped.

Top your chilaquiles with your sunny side up egg, avocado slices, cilantro, sour cream, and more Rufus Teague Touch of Heat BBQ Sauce.

Serves 2

INGREDIENTS

Brown Sugar Bacon: 

8 pc thick cut bacon

1 C brown sugar

1T Rufus Teague Meat Rub

1 Whole Wheat Tortilla

1 Beefsteak tomato, sliced 1/2’ thick

1 head Boston lettuce

1 ripe Avocado, sliced

1 TBS Rufus Teague Honey Sweet Barbecue Sauce

DIRECTIONS

Set Oven at 400 Degrees.

Massage bacon with brown sugar and Rufus Teague Meat Rub. Allow to sit for about 3-5 minutes.

Set bacon on wire rack and place in oven. Allow bacon to crisp up and get crunchy.

While bacon is cooking in the oven, slice up your veggies.

Remove bacon from wire rack, cover with foil to retain heat.

Warm up tortilla in microwave oven. Make sure that you do not over heat and make the tortilla brittle. You want a nice, pliable base to wrap your BLTA.

Once the tortilla is nice and warm, slather on a heaping tablespoon (or more!) of your Rufus Teague Honey Sweet BBQ sauce.

Add your bacon, lettuce, tomato, and avocado. Wrap it up and serve it along side more of your favorite Rufus Teague BBQ sauce.