Memphis BBQ Sauce & Dry Rub Pork Rib Recipes - Just in Time for July 4th!

Memphis Barbecue Sauce Recipe

A sweet Memphis Barbecue Sauce Recipe, oh boy is it sweet. Feel free to try it on bbq pork and my suggestion is to try chicken as well. 

Ingredients:

• 1 tablespoon butter
• 1 large onion finely chopped
• 2 red chili seeded and chopped
• 500ml or 1 1/2 cups ketchup
• 3 tablespoons molasses
• 3 tablespoons brown sugar
• 2 tablespoons English mustard (ready mixed, not powdered)
• 1 tablespoon
• Juice of a lemon
• 1 tablespoon
• 1 teaspoon garlic salt
• 1 teaspoon fresh ground black pepper

Method:

Heat a saucepan, melt the butter and throw in the onions and chillies for about 3-4 mins until the onions turn translucent.

Then simply throw in the rest of the ingredients, simmer for about 10 minutes and you’re ready to go.

Have you remembered to light your barbecue? Well, what are you waiting for?

Barbecue Pork Ribs Rub

The fire pit aromas that come off this barbecue pork ribs rub are fantastic and makes a very quick alternative to a barbecue sauce if short on time. And because it’s a dry rub you can make it up in advance and store in an airtight jar.

With all barbecue rubs you need to leave at least one hour for the herbs and spices to work their magic. You have been warned – this is a hot one!

Ingredients:

• 1 tablespoon Caster Sugar
• 1 tablespoon Hot Paprika
• 1 tablespoon Dry Chilli Flakes
• 1 tablespoon brown Muscovado sugar
• 1 tablespoon each of salt and freshly ground black pepper
• 2 teaspoons Cumin
• 2 teaspoons Cayenne Pepper

Apply the barbecue rub to the ribs and leave for an hour which should be just enough time to prepare the smoker for 225°F and then smoke for 60 minutes per pound.

Click here to check out all my other Barbecue Rubs

SOURCE:  BBQ Smoker Recipes

Memphis-Style Dry-Rub Ribs

My favorite ribs in the whole world, serve with a variety of sauces but don’t be surprised if you dip less and less with each bite…

(2) 3 to 3 1/2 pound slabs St. Louis-style spare ribs

2-3/4 cups Memphis-Style Dry Rub (recipe below)

Trim bottom side of ribs of white membrane and trim excess fat. Pat both sides of the ribs so that no meat is visible. Wrap and refrigerate over night, or at least an hour or two.

Preheat the grill to 250. If using gas, run one side. If using wood or charcoal, gather them on one side of the barbecue. Place ribs meat-side down on the side not over direct heat. Put a handful of pecan or apple wood chips in a perforated foil packet and place over direct heat, holes facing up. Have another handy if smoke runs out.

Smoke for 2 to 2-1/2 hours, then flip for the last 45 minutes to an hour or until an internal temperature of 155 is reached. Set out for at least 10 minutes before chopping the ribs.

Serve with baked beans and tangy slaw.

Memphis-Style Dry Rub:

Makes about 3 cups

1 cup Paprika

1/4 cup granulated sugar

1/4 cup sea salt

3 tablespoons garlic powder

3 tablespoons onion powder

2 tablespoons toasted, ground coriander seed

2 tablespoons toasted, ground cumin seed

2 tablespoons toasted, ground tellicherry pepper

1 teaspoon ground mustard

Combine thoroughly and store in an air-tight container.

SOURCE:  Food Dude, Dave Cathey

American RV's Red, White & Blue Clearance Sale in Olive Branch, MS

American RV's Red, White & Blue Sale from now until Saturday, June 26th!  Up to 30% off and $1,500 in Factory Rebates.  Huge selection!  RV Liquidation Sales Event - 2010 Models Must Go to make room for our new 2011 Models!! Keystone's #1 Selling  Montana, Keystone Outback, Sydney, Cougar, Springdale, Summerland, and Cougar Travel Trailers and Fifth Wheels. Forest River's Primetime Travel Trailers with full outdoor kitchens. Winnebago Motorhomes.  Dutchmen Eco, Micro Trailers and much more!  We have new and used inventory!  We are offering you thousands of dollars in savings, with additional Keystone Factory Rebates! This is offered to you only at American RV! 

Join us for refreshments, prizes & savings at the Red White & Blue Sale in Olive Branch, Mississippi, Wed. - Saturday (June 23rd - 26th). Factory Reps, On-site Financing & Spot Delivery will be available!

Click Here for More Details! 


 

Located at 8150 New Craft Road in Olive Branch, MS just off Highway 78 (Exit 1 from Memphis).

American RV

Olive Branch, MS 38654

Phone:  888.337.6870

www.americanrv.biz

Sale Dates:  June 23 - 26, 2010

Help Preserve Our National Parks with Nature Valley!

 

The National Parks belong to all of us and all can take part

in their preservation.

As part of our National Parks Project, Nature Valley has a number of ways for you to get involved, many of which helps us raise even more money to preserve our parks for future generations.

10¢ Per Wrapper

When you buy specially marked Nature Valley products, keep the wrappers and mail them to Nature Valley. Nature Valley will donate an additional 10¢ per wrapper, up to $250,000. And all wrappers will be recycled.

Stuff an envelope with any specially-marked Nature Valley Granola Bar wrappers with the National Parks Program logo and mail them to:

National Parks Project
PO Box 450328
El Paso, TX 88545-0328

Donate Directly

The National Parks Conservation Association survives on donations from outdoor enthusiasts like you. Nature Valley encourages you to donate whatever you can to this worthy cause. Simply visit their site and make a donation – your children’s grandchildren will thank you!

Volunteer

The National Park Service has volunteer opportunities at parks, historical sites and other protected areas from coast to coast. Have some time to give? Find an opportunity near you.

More Information on the Project & the Parks Here.

Our national parks face serious challenges. That’s why we’ve donated $366,857 to the National Parks Conservation Association (NPCA), and why we are challenging fans to help us raise up to $250,000 more. Our contributions fund 3 different projects in 3 different parks:

Sustaining native plant life in Grand Canyon National Park, Arizona

Freeing Pronghorn migration in Yellowstone National Park, Wyoming

 Restoring coral reefs in Biscayne National Park, Florida

SOURCE:  Nature Valley

Stuffed Buffalo Head Pins Man in Va.

Another bizarre story I just had to share with my fellow campers!

Photo Courtesy of AfricaHunting.com

Jim Harris spent four years in the Marine Corps during the Vietnam War and has thrown Hells Angels out of Maine's biggest biker bar — and never suffered a scratch.

But when a stuffed water-buffalo head with large horns fell off the wall, it took four 911 responders to pull the trophy off of him.

 

The 56-year-old Harris was in his comfy recliner in his rented waterfront home in Tavernier when, he said: "I leaned over to turn on the lamp and ka-pow."

"Bubba," the 200-pound head of a water buffalo shot in Africa, fell off the wall and landed on his head and right side.

The impact knocked him out.

"I guess it's payback for the buffalo, but I'm not even the guy who shot him," Harris said. "It's not even mine. I don't even like hunting."

When the 6-foot-2-inch, 220-pound Harris returned to consciousness more than two hours later, he was trapped under the water buffalo's head.

He was able to reach his cell phone and managed to call 911.

Because he could not put the phone next to his ear to hear what the dispatcher was saying, he just kept repeating his address and saying, "I'm trapped. I'm crushed."

 

Monroe County Sheriff's Office deputies and emergency workers had no idea what to expect when they arrived a few minutes later.

Harris said he was in excruciating pain. He said it took four of them to lift the water-buffalo head.

Rex Andis, who owns Bubba and the house rented to Harris, said it originally took four people to mount the wildlife trophy on the wall.

 

"I looked like the Michelin man when they took me to the hospital," said Harris, who had been stabilized for a possible broken neck.

"I was stuck with needles and had all these IVs in me, and the nurses were all laughing their heads off," Harris said.

He was treated for bruises, a concussion and pinched nerves, and released.

Bubba appeared to be just fine but will have to move.

"I told Rex I want it out of here," Harris said of the head. 

SOURCE:  www.EMS1.com via The Virginian-Pilot

Cobra’s 7700 Pro GPS Best Suited for RVers

When taking long trips on the open highway in an RV, drivers know having the best GPS navigation system makes time on the road more efficient, simple and enjoyable. The 7700 Pro from Cobra provides multi-route trip planning options, including shortest time or distance and critical driver information useful for eliminating unwanted stops, according to a news release. Being used by professional drivers nationwide, the 7700 Pro has been rated the highest in route quality and reliability, based on the results of a certified quality test conducted by Tele Atlas. A multi-point route optimization feature provides the best routing for multiple destinations, saving fuel costs. This system even enables owners to enter the custom size of their rig and will only provide directions on streets and roads that can legally and safely accommodate the RV. The 7700 Pro has a 7-inch, 16:9 wide screen for easy viewing and provides the convenience of touch screen control. It includes over 12 million points of interest, such as routable travel center locations with detailed amenity information, restaurants, WiFi access and repair shops. Featuring text-to-speech guidance and loud, clear verbal instructions, this system provides turn-by-turn spoken street names for safe navigating. Cobra’s 7700 Pro comes with three months of unlimited downloads from the company’s AURA Camera and Driving Hazard Database, which alerts drivers to the locations of fixed speed and red-light cameras, dangerous intersections and known speed traps. Cobra Electronics’ 7700 Pro navigation system retails for $399.95. Contact Cobra Electronics Corp., 6500 W. Cortland St., Chicago, IL 60707. 773-889-8870. productinfo@cobra.com; www.cobra.com.

SOURCE:   RV Business

Professional Driver Navigation

SKU: GPSM 7700

The 7700 PRO provides truck-specific routing, multi-route trip planning and other critical driver information useful for eliminating unwanted stops, optimizing time and improving efficiency.
For over 40 years Cobra has delivered the highest quality and most innovative tools tailored to the specific needs of professional drivers.

For additional information, visit www.navigatethefacts.com.

Need an RV?  Contact American RV for your New or Used RV Travel Trailer, Fifth Wheel or Motorhome!  Special Internet Pricing! Worldwide Delivery!

Grilled Recipes for Your Camping Trip

Grilled Center Cut Pork Chops w/ Red Onion Marmalade

Ingredients 

Convert Measures

• 6 x Center cut pork chops
• 1 gal Apple cider
• 2 1/2 c. Kosher salt
• 15 x Juniper berries, crushed
• 1/2 bn Rosemary
• 1 1/2 c. Sugar
• 3 Tbsp. Extra virgin olive oil
• 4 lb Red onions, thinly sliced (10 c.)
• 1 Tbsp. Brown sugar
• Salt and white pepper, to taste
• 3/4 c. Red wine vinegar
• 1/2 c. Grenadine
• 1 1/4 c. Red wine

Directions

1. Combine apple ciderapple cider, kosher saltkosher salt, juniper berriesjuniper berries, rosemary and sugar. Add in pork chopspork chops and marinate in brinebrine for 40 min, refrigerated. Remove chops from the marinademarinade and pat dry.
2. Cook on an open grill for approximately 10 min, turning as needed.
3. Yield: 12 portions
4. RED ONIONRED ONION MARMALADEMARMALADE:Heat extra virgin olive oil in a large heavybottomed saucepan and add in the onions. 
5. Cook over medium heat till they begin to soften, about 10 min, then add in the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently, till the onions are golden, another 10 to 15 min. Add in the vinegar and grenadinegrenadine and cook till it has completely evaporated, then add in the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and correct the seasoning. Remove from the heat and keep hot (marmalade may be made up to 2 days ahead).

The Red Onion Marmalade is delicious on most any grilled meat!!

Grilled Beef

Try Grilled Vegetables for your Side Dish!

Grilled Vegetables

Ingredients

• 3 red bell peppers, seeded and halved
• 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 12 cremini mushrooms
• 1 bunch (1-pound) asparagus, trimmed
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh Italian parsley leaves
• 1 teaspoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Grilled Dessert Anyone?

Grilled Tropical Fruit

Directions:

Sweet island fruit is the perfect match for zesty jerk spices, and the grill caramelizes their natural sugars. You can leave the skin on – just slice plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Serve alongside the hens or top with ice cream and caramel sauce for dessert. 

Need an RV?  Contact American RV for your New or Used RV Travel Trailer, Fifth Wheel or Motorhome Purchase!  Special Internet Pricing! Worldwide Delivery!