Recipe: Smoked BBQ Ribs

It’s no secret that we’re in love with smoking on the Big Green Egg. And with our handy ThermoWorks gear, (i.e. DOT and Thermapen Mk4 both in screamin’ Green) smoking and grilling to temperature has gotten a whole lot more accurate.

So when I spotted a post on ThermoWorks blog about competition style BBQ ribs, I just had to put our BGE to work reproducing those delicious BBQ pork ribs.

We sourced our pork ribs from two vendors: our local Kroger grocery store (for back loin ribs) and a butcher shop, Matador Meats, in Plano (for St Louis cut ribs).

I applied our cajun-style dry spice rub to the ribs and refrigerated until we were ready for meat to hit the grill.

Here’s a reprint of my Cajun/Blackening Spice recipe:

  • 2-3 tablespoons paprika
  • 2 tablespoons chili powde

Recipe: Lamb Meatballs in Pumpkin Marinara

I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.

This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.

You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!

  • 8 oz(s), Canned Pumpkin
  • 4 fluid ounce, Bbq Sauce
  • 8 fluid ounce, chunky garden (tomato, onion &