When my husband and I were asked what we wanted for our wedding dinner, both of us said in unison "pulled pork"! Unfortunately, Smokin' Mary Bloody Mary Mix was just a twinkle, so ours wasn't as smokin' as this recipe, but it's equally appropriate for any occasion, even a back yard wedding.
Smokin' Mary Pulled Pork
In a air tight bag (FoodSaver/Ziploc) place the roast and the Smokin' Mary Mix , seal and then put in fridge for 1 day.
Set smoker to 175 degrees.
Pull roast from bag and place onto smoker for 6-8 hrs.
Take mix and from bag, pour it into a medium sauce pan, add Bourbon, brown sugar, mustard, molasses and onions. Bring to boil, then reduce to simmer and reduce to 1/2.
Cool, cover and place in fridge until later.
Once the roast reaches 190 degrees, remove it from smoker and let cool.
Shred roast; reheat sauce and then mix together.
If you want a killer pulled pork sandwich, serve on two waffles with bread and butter pickles, maple syrup and sharp cheddar cheese. Yum!
There is just nothing better than finger licking good spare ribs, falling right off the bone. The spare rib is the perfect balance of meat and fat that just begs to be coupled with a savory sauce and any good sauce begs to have some Smokin' Mary in the ingredients. So here it is my foodie friends, spare ribs with a twist of Mary!
Ginger & Soy Glazed Spare Ribs
For the Marinade:
2 - racks of St. Louis style ribs
2 - gallon zip lock bags
In a large bowl, combine marinade ingredients.
Cut apart ribs into individual ribs. Remove thin membrane off the backside of the ribs
Put ribs into bags (separate half into each bag). Pour marinade into each bag, close, then let sit in fridge for 3 hours.
Pull ribs from fridge and let rest at room temp for 15minutes while grill gets to 225 degrees. Do not discard the marinade.
Place ribs on grill on sheet pan or foil for 2-3 hours. After 45 minutes pull from grill and put in bag with marinade to re-coat the ribs, then put back on grill. Repeat again in another 45 minutes.
When ribs can be pulled apart with your finger, pull from grill, cover in foil and let rest for 10 minutes.
The best thing about summer is, hands down, barbecue. Ahhhh those charcoal briquettes, the lighter fluid, that sweet snap of a struck match. My dad had many ways to test when the coals were just hot enough to put food on that sizzling metal as we all eagerly waited for our favorite meat to come off slightly charred and smoky. Smokin' Mary Bloody Mary Mix adds a punch to your grilling masterpieces by turning up the heat with a BBQ sauce so tasty, too bad the vegans can't put it on their veggies.
Mary's Smokin Heat BBQ Sauce
Put all ingredients into a saucepan and simmer until thickened to the consistency you prefer.
Mary Says: If you use Smokin' Mary Bloody Mary Mix as a marinade for your meats, don't toss it away, cook it down using the above recipe into a smokin' good BBQ sauce. This sauce will keep in an air tight container in the fridge for up to a week.
Mary has many personalities. She's a spicy gal who mixes well with just about anyone. So bring her into your kitchen and enjoy her special twist on your favorite culinary delights!