Brandyn Baker

Country Style Pork Ribs remain one of the best hidden secrets in BBQ 💯 . I picked these up pre-sliced at Costco, and not only are they dirt cheap but incredibly flavorful as well. Add on the fact that I added a hot peach mop sauce to round these out and you’ve got a solid combo 👌🏻 . Here’s how I made them: Ingredients • 2 lbs. country-style pork ribs • Salt & Pepper • 1 stick (8T) unsalted butter • 1/3 C mayonnaise • ¾ C molasses • 2 tsp hot sauce • 1 tsp Worcestershire sauce • ¼ C distilled white vinegar • ½ C peach juice • ½ lime, juiced Procedure: 1. Preheat the grill to 300 degrees. Meanwhile, season the pork liberally with salt & pepper. Once the grill is preheated, add the pork. Allow the pork to cook until it begins to develop a deeper color, flipping as needed. 2. For the Mop Sauce: Combine mayonnaise plus the next 6 ingredients in a bowl. Whisk until combined and add salt & pepper to taste. 3. Once the ribs hit around 150 degrees, give it a few hits of the mop sauce. When the internal temperature reaches 165 degrees, remove the pork from the grill. 4. Place the pork in an aluminum pan, liberally apply the mop sauce and butter. Wrap the pan tightly with foil and place them back on the grill. 5. Once the internal temperature reaches ~200-205 degrees and the ribs are probe tender, remove them from the grill. Allow them to cool, then serve. Enjoy! . I hit these with some smoke from @bearmountainbbq chefs choice pellets, which are available exclusively at @walmart in stores and online 🔥 . #pork #porkribs #bbq #lowandslow #smokedmeat #recipe

#ad I’m teaming up with the @mushroomcouncil to make one of my all time favorite appetizers, jalapeno popper stuffed mushrooms . Not only are these delicious, but they are definitely nutritious! Did you know that portabella mushrooms are loaded with the antioxidant selenium to help boost your immune system? Or that mushrooms provide B vitamins to help provide you with even more energy even though they are a low carbohydrate food? Mushrooms have excellent health benefits that make these a no-brainer to add to your weekly menu . Speaking of menu, here’s how I made these: Ingredients o 2 packages (6 count each) portabella mushrooms o 2 T olive oil o 1 jalapeno, diced & deseeded o 1 shallot, minced o Seasoned salt to taste o 2 T garlic paste o 1/3 C Italian bread crumbs o 8 oz. cream cheese o 1 package chives, diced o ¼ C parmesan cheese o 1 T Worcestershire sauce Procedure: 1. Start by destemming the mushrooms and dicing the stems finely. Next, add oil to a hot skillet. Once the oil has heated, add in the diced stems, jalapenos, and shallots. Season with seasoned salt and sauté until tender. Once this occurs, add in the garlic paste and breadcrumbs, cooking until the breadcrumbs begin to toast. Remove the skillet from the heat source, pour the mixture into a bowl, and shut off the burner. 2. Preheat grill to 400 degrees. Meanwhile, add the cream cheese, parmesan cheese, Worcestershire sauce, and half of the chives into the mushroom mix and stir until well combined. Place the de-stemmed mushrooms onto a wire rack, stuff them with the mixture, and sprinkle a little more parmesan cheese to finish. Once the grill has preheated, add the wire rack with the stuffed mushrooms to the grill. Allow the mushrooms to cook until the cheese has melted and the tops of the stuffing mixture begin to brown. Once this occurs, remove them from the grill, top with the remaining chives, and serve. Enjoy! . Join in on #mushroommonday and share your favorite mushroom dish! . #jalapenopoppers #mushrooms #stuffedmushrooms #appetizers #easyrecipe #grilling #delicious

#ad Grilled Low Country Boil made with Reynolds Wrap Heavy Duty Foil . Every year we make a low country boil at the lake, but we haven’t had a chance to yet this year so I wanted to try to convert this classic into a grilled meal. Low and behold this is incredibly simple to make and tastes just as delicious with the help of @reynoldsbrands. . Using Reynolds Wrap made prepping, cooking and cleanup easier so this could truly be a no hassle meal! . Here’s how I made it: Ingredients: · ½ lbs. shrimp · ½ lbs. sausage · 1 stick butter · 1 ½ T Old Bay seasoning + more to taste · ½ lemon, sliced · 2-3 red potatoes, quartered · 1 ear of corn, halved · 1 head of garlic · Parsley to garnish Procedure: 1. Preheat grill to 375-400 degrees. Meanwhile, layer an aluminum foil pan with Reynolds Wrap Heavy Duty Foil, then add all of the ingredients except parsley. Wrap the foil tightly around the food and place the tray with the food on the grill. 2. Allow the foil packet to cook until the potatoes and corn are tender, then remove the pan from the grill. 3. Unwrap the foil packet and garnish the “low country boil” with parsley if desired. Enjoy! . #lowcountryboil #grilling #comfortfood #grillingseason #reynoldswrap #ReynoldsPartner

Smoked Ribs with Apple Habanero Glaze are perfect for Summer 🐖🔥 . Every once in awhile I like to switch it up and smoke my ribs over direct heat, and the @charbroilgrills C-line charcoal grill is perfect for doing so. Cooking this way gives a taste and texture that is different from cooking ribs indirectly, but it’s equally as delicious 💯 . Heres how I made these: Ingredients • 2-3 lbs. rib rack • Salt & Pepper • 4T unsalted butter • 1 T BBQ seasoning • 1 habanero, coarsely chopped • 1 T apple cider vinegar • 1 (8 oz.) jar apple jelly For the Apple Habanero Glaze: 1. Melt the butter in a skillet over medium high heat. Add in the habanero and bbq seasoning, sauteing until the peppers are tender. Pour in the vinegar and apple jelly, stirring until well combined and the sauce has reduced to a spoon-thick consistency. Add more water as needed for a thinner sauce if desired or leave as is. 2. Let cool at room temperature until ready to use. If needed, return the skillet over heat to return the glaze to a liquid consistency. For the Ribs: 1. Preheat grill or smoker to 275 degrees. Meanwhile, trim the ribs of any excess fat and remove the last 2 bones on both ends. Next, remove the membrane and season liberally with salt and pepper on each side. 2. Once the grill is preheated, add the ribs and smoke untouched until the bones start to show, ~2-3 hours. At this point, rub a finger over the ribs. If the rub has set and does not come off, go ahead glaze the ribs. If the rub has still not set, check back in 30 minutes and continue the process until this occurs. Allow the ribs to continue cooking until the glaze has set. Give the ribs a shake holding in the middle of the ribs – once they have a good bend to them, pull them off the grill. To Finish: 1. Slather your ribs one more time with the glaze (if desired), the slice and serve. Enjoy! . Make sure to use my promo code BLACKDOGBBQ20 for 20% off on charbroils website! . #pork #porkribs #bbq #lowandslow #smokedmeat #recipe #charbroilgrills

Spicy Peach Ranch Water 🍑🌶️🍹 . Ranch waters have hands down been my favorite drinks for the past few months. Typically I’ll make the classic variety with just limes, tequila, and @topochicousa , but this peach version adds a refreshing twist 👌🏻 . Here’s how I made it: Ingredients: • 1 ½ oz. tequila • ¾ oz. peach juice • 1 lime, halved & juiced + 1 lime wheel • 1 (12 oz.) bottle topo chico • Ice • Tajin as needed • 2 jalapeno slices Procedure: 1. Rub the cut side of a lime over the top of a glass, then add tajin (if desired). Add ice into the glass with the tequila, peach juice, and lime juice. Add in the jalapeno slices & place the lime wheel on the rim of the glass. Serve & enjoy! **Note: You likely won’t use all of the topo chico, it just depends on the size of the glass you’re using. . 👕: @rhoback 🌵: @1800tequila tequila . #ranchwater #cocktails #cocktailrecipes #summerdrinks #tequila