Peach Smoked and Glazed St. Louis Ribs

Earlier in the year, I made apricot preserve pork breast ribs, smoked over orange wood chunks. A reader suggested a similar recipe with peach preserve and smoking chunks. Sounded like a good idea, and the reader, very generously, sent me some peach wood chunks from the USA. He was bang on the money, the peach smoked and glazed St. Louis ribs were amazing!

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Hickory Smoked Pulled Pork

Along with brisket and ribs, pulled pork is a classic “rite of passage” meal every BBQ owner (including me) aspires to create. And, eventually, excel at. It takes time and patience, but done right the reward is some of the most amazing pork I’ve tasted.

Find out how to make some great pulled pork with this simple recipe.

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Sticky Tamarind Baby Back Ribs

I hosted an al fresco lunch event for my work colleagues a couple of weeks ago. We are sadly all going through a redundancy period, so to lift spirits I prayed for good weather and cooked up a few classic dishes, including some tasty sticky tamarind baby back ribs.

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Slow Cooked Pork Breast Ribs

Pork spare ribs are tasty and fun, but sometimes I like ribs with a little more meat on them. This is where pork breast ribs come in … pork belly on a stick without the skin and fat layer. Slow cooked, these are tender, juicy and utterly delicious.

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3-2-1 Spare Ribs

For the last food post of 2017 (probably), I present one of our favourite new meals from the year … spare ribs smoked low ‘n’ slow in our Big Green Egg. A flavoursome and very enjoyable meal to have with friends and family over the holiday season.

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Leftover Vegetable Hash

Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.

Make yourself a simple, tasty and very healthy vegetarian dish with this easy recipe.

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