Vinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo Slider

PORK

Babyback Pork Ribs (Smoker)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust® on both sides and place top down on smoker. Smoke at approximately 220 degrees for 2 hours and turn rack right side up. Continue smoking for an additional 1.5 hours or until done. (Please remember to add a water source to your smoker. This will keep the ribs moist).

Babyback Pork Ribs (Grill)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust® on both sides and place top down on Grill. Grill at 325 degrees for 45 min then flip ribs right side up. Continue grilling for anadditional 30 min or until done.

Pulled Pork BBQ, Willie Style

Take an 8 lb Boston Butt. Wash and pat dry. Coat lightly with olive oil. Cover entire butt generously with Willie's Hog Dust®. Prepare smoker to 220 degrees. Place butt on smoker fat side up. Check smoker hourly to ensure temperature remains constant. After about 6 hours flip the butt. Continue to smoke for another 6 hours. Remove butt and let cool. Pull and serve.

Creole Smoked Pork Sausage
adapted from Tony Chachere

Take 3lbs of ground lean pork, 1 lb pork fat, 1/4 tsp sugar, 1 tbsp powdered sage and 1-2tbsp Willie's Hog Dust® and mix thoroughly. Stuff into casings or make into patties. Place in smoker over slow burning green hickory and smoke until cured.

Red Beans and Rice

Cook rice. Take 1 lb. of red beans (soaked overnight and drained), 1 lb. sliced smoked sausage, 1 cup chopped onions, 1/2 cup chopped celery, 1 minced clove of garlic, 2 bay leaves, 1/4 tsp basil, 1/4 tsp thyme, and 1 tablespoon of Willie's Hog Dust®. Put all ingredients, except for rice, in a large stockpot. Add cold water to cover and bring to a boil. Cover and simmer for about 2 1/2 hrs. Stir frequently. Serve over rice.