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    Super Bowl Party Recipes!

    Super Bowl Party Recipes!

    Last Sunday we had a great day sharing three demos of great Super Bowl party foods! Below are two of Josh's in-house recipes - Allegiance ribs and West Creek chicken wings - plus a link to our third, Braveheart pulled beef nachos in the Instant Pot. Come in and grab your ingredients, then blow the socks off your friends with your awesome party foods!

    Josh and his ribs

    Allegiance St. Louis Style Smoked Ribs

    Ingredients:

    • 2 racks of Allegiance St. Louis Style Ribs
    • Moburt’s BBQ Rub
    • 1 cup unsweetened apple juice
    • 2 TBSP apple cider vinegar
    • BBQ Sauce (I recommend Stockyard Harvest Apple)

    Directions

    1. Unwrap ribs and pat dry with paper towel
    2. Using a sharp knife or the end of a meat thermometer, peel the membrane off the back of the ribs.
    3. Apply a generous amount of Moburt’s BBQ rub or your favorite BBQ pork rub. Give rub plenty of time to “meld” into the meat, one hour minimum. If possible, apply and refrigerate overnight.
    4. Prepare smoker for low heat, 200-225 degrees and use smoking wood of your choice (my choice is usually pecan).
    5. Mix together apple juice and apple cider vinegar to make the “mop”.
    6. Place ribs on smoker, maintain temperature and add wood as needed. Cook ribs for 4-5 hours or until the meat pulls away from the ends of the bones ¼ to ½ of an inch. Spray or apply mop to both sides of the ribs each hour.
    7. Take ribs off of smoker, and place on a sheet of wide (18”) aluminum foil about twice the length of the ribs.
    8. Liberally apply BBQ sauce on both sides and wrap in foil.
    9. Place ribs on smoker for an additional 30-90 minutes until meat is pulled back from the ends of the bones consistently. You want the meat to pull easily from the bone but not necessarily fall off.
    10. Let rest 15-30 minutes (this can be the hardest part) before serving warm.

     

    West Creek Chicken Wings

    Ingredients:

    • West Creek Chicken Wings
    • Salt and Pepper
    • Moburt’s Smoked Paprika
    • Moburt’s Ancho Chili Powder
    • Buffalo wing sauce of your choice, if desired

    Directions

    1. Coat wings liberally with salt and pepper, paprika and chili powder. Refrigerate wings and allow rub to sit on the wings at least one hour.
    2. Prepare grill for two zone (direct and indirect) heat.
    3. Grill wings for 2 minutes each side on direct, hot (400 degrees or more) heat.
    4. Move wings over indirect heat for 10-12 minutes or until an instant read thermometer reads 175 degrees in the thickest part without touching the bone.
    5. Remove wings from grill and toss in buffalo wing sauce if desired (I usually only sauce half of the wings I cook, many people enjoy the grilled flavor).


    Braveheart Pulled Beef Nachos

    Click here for a wonderful Instant Pot recipe - best with a Braveheart Chuck Roast! Feel free to experiment with your flavors. Hilary used her favorite enchilada sauce!

     

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