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I’ve cooked baby back ribs just about every way you can cook them. Different smokers, different seasonings, different sauces… and there’s really no one right way to do it. You can take just about any good rib recipe and make some great ribs.
What makes the biggest difference is knowing what to look for along the way.It ...
This BBQ Pork Tenderloin is loaded with flavor and stays incredibly juicy thanks to a simple apple juice brine and a two-zone grilling method. Finished with a sweet, sticky glaze over the coals, it’s just as good sliced thick for dinner as it is piled onto slider buns with slaw.
WHAT MALCOM USED IN THIS RECIPE:
Coppa pork chops are cut from the “money muscle” end of the pork butt, giving them extra marbling and a richer, juicier bite than your average pork chop. They’re cooked over a two-zone fire, finished hot to build a little char, then coated in a sweet peach chipotle glaze that turns sticky on the outside while locking in that fire-grilled flavor.
This is a classic meatloaf, just done right. The mix of beef and pork keeps it tender and juicy, and the smoke adds a layer of flavor you don’t get from the oven. It’s a straightforward recipe that delivers every time.
WHAT MALCOM USED IN THIS RECIPE:
There’s a lot of ways to cook picanha, but this one is hard to beat. The reverse sear gives you control over the doneness and lets you finish with a real crust. You end up with a juicy, even cook and a crust that gives you everything you want out of a steak.
WHAT MALCOM USED IN THIS RECIPE: