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Jalapeño Popper-Stuffed Ribs Will Spice Up Your Fourth Of July


It’s almost time for Independence Day, when we all get together and celebrate the best of the USA. Of course, that involves our favorite foods, like BBQ ribs and bar snacks. This recipe merges together the best of both in a unique rack of ribs that’ll set off fireworks in your mouth.


Photo: Peter Pham

These Firecracker Ribs will add a fiery punch to your BBQ get together. They’re dusted with Stubb’s Pork Spice Rub and marinated with Stubb’s Spicy Bar-B-Q Sauce to get maximum BBQ flavor on just a couple of ingredients. They’re then smoked with cherry wood low and slow to make them so tender that you can pull the bones out clean.

Jalapeño poppers, a bar food classic, then enter the fray as a spicy cream cheese filling is crammed into the holes once occupied by the rib bones. And of course, because this is American food, we added in a bunch of bacon to the filling. I mean, what ISN’T better with bacon?

The final result is succulent, creamy, and juicy with a spicy kick that takes these ribs to the next level. They’ll be even more memorable than the July 4th fireworks shows if you make them for your get-together.

If you wanna make these at home, peep the full recipe below.

Ingredients

1 rack baby back pork ribs

1 package cream cheese

1 cup shredded cheddar cheese

2 packages bacon

12 jalapenos, thickly sliced lengthwise

1 bottle Stubb’s Spicy Bar-B-Q Sauce

1 jar Stubb’s Pork Spice Rub

¼ cup apple juice

2 Tbsp brown sugar

Estimated Cook Time: 5 hours

Directions

Step 1

Trim the ribs and rub with Stubb’s Pork Rub.

Step 2

Set up your grill for indirect heat and bring the temperature up to 250 degrees Fahrenheit.

Step 3

Put the ribs on the grill and cook for 2 hours while maintaining temperature at 250 degrees Fahrenheit.

Step 4

To wrap the ribs, prepare a section of foil about 4 inches longer than the rack of ribs. Pour a line of Stubb’s Spicy Bar-B-Q Sauce down the middle of the foil and sprinkle 1 Tbsp of brown sugar on top of it. Place the ribs meat-side down on top of the sauce and sugar mixture. Pour more BBQ sauce on top of the ribs and sprinkle the rest of the brown sugar on top. Fold one end of the foil over the edge of the ribs and crimp an airtight seam down the length of the top. Leave the other end of the package open for now. Pour the apple juice into the open end of the foil package and then fold it shut.

Step 5

Put the ribs back on the grill and cook for 1½ hours while maintaining temperature at 250 degrees Fahrenheit.

Step 6

Unwrap the ribs and put them back on the grill. Cook for another hour maintaining temperature at 250 and basting with BBQ sauce every 15 minutes.

Step 7

Test the ribs for tenderness by grabbing one of the bones and gently attempting to spin it. The ribs are ready if it spins with very little resistance. If the bone does not turn easily keep the ribs on the grill and perform the bone test every 15 minutes before basting. When the ribs are ready take them off the grill and loosely wrap them in foil to rest.

Step 8

Finely diced your jalapeños and bacon. Cook the bacon in a frying pan for 5-10 minutes, ensuring all of the bits are crispy. Mix together the cream cheese, cheddar cheese, diced jalapeños, and diced bacon.

Step 9

Take the ribs out of the foil and very gently remove the bones. Rotate slightly as you pull them straight out of the meat. Be careful not to pull at an angle so you don’t shred the meat. As you remove the bones, pipe in generous portions of your jalapeño, bacon, and cream cheese mixture.

Step 11

Take a step back and marvel at your work, you beautiful rib surgeon. You just carried out the first successful jalapeño popper rib bone replacement procedure in the history of modern rib meat medicine. Is there a Nobel prize in BBQ Physics? There should be. And you should win it.


Created in partnership with Stubb’s BBQ Sauce

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Make This Double XXL Chicken Meatball Sub For Your Memorial Day Barbecue

Memorial Day is fast approaching, which means it’s about time to dust off and fire up our grills. As friends and family gather to celebrate this important day, it’s important to lock in a dynamite recipe that can feed a crowd in no time.

One dish that’s sure to turn heads and satisfy the masses is this Double XXL BBQ Chicken Meatball Sub. We took the classic meatball sub, added a barbecue spin with our favorite Stubb’s Original Bar-B-Q sauce, and then multiplied it by 1000 to create this MASSIVE sandwich.

With cheese smothering both the inside and outside of these loaded chicken meatballs, the pulls you can get on this sandwich easily rival that of any slice of ‘za. It’s complete with all of the flavors associated with barbecue chicken pizza, including caramelized onions, cilantro, and plenty of Stubb’s Original Bar-B-Q sauce.

You can make plenty of these meatballs in advance and chuck them on the grill when the party begins. Simply slather them with Stubb’s, construct the subs, and watch your guests’ eyes pop as they experience the symphony of the flavors inside.

Here’s the deets on how to make this epic BBQ Chicken Meatball Sub.

Prep Time: 15 Minutes
Estimated Cook Time: 1 hour, 10 minutes
Rest Time: 5 minutes
Total Time: 1 hour, 30 minutes

Ingredients

For the meatballs
4 lbs ground chicken
1 lbs pepper jack cheese
2 large eggs, beaten
2 cups bread crumbs
1 cup Stubb’s Original Bar-B-Q sauce
salt and pepper
For the toppings
1/2 lb mozzarella cheese slices
1 bunch of cilantro
1 large loaf of bread
2 large onions, thinly sliced
1 tablespoon olive oil

Servings: 1-2 huge subs!

Directions

Step 1
Heat olive oil in a pan over medium heat. Then add sliced onions. Let cook on low for 20-30 minutes or until caramelized.

Step 2
While onions are cooking, combine ground chicken, egg, Stubb’s Original Bar-B-Q sauce, bread crumbs, and salt & pepper in a large bowl. Mix thoroughly with hands until all ingredients are fully incorporated.

Step 3
Take pepper jack cheese and cut into small 1/2″ cubes. Set aside.

Step 4
Using ice cream scoop, scoop meet onto a sheet tray. Next, take your cubed cheese and place in the center of each piece of seasoned ground chicken. After you’ve placed all pieces of cheese in each scoop, roll meatballs into a circle with your hands until the cheese is completely covered.

Step 5
Place meatballs on grill and brush with Stubb’s Original Bar-B-Q sauce. Continue to rotate and cook meatballs through. While the meatballs are grilling, chop cilantro for garnish.

Step 6
Place buns on grill and lightly toast. Before plating meatballs, give them one last coating of Stubb’s Original Bar-B-Q sauce, then add to the bun.

Step 7
Place caramelized onions and mozzarella cheeses slices on top. Cover grill for ~30 seconds to let the cheese melt.

Step 8
Once cheese is melted, garnish with chopped cilantro. Serve!

Photos by Pete Pham


Created in partnership with Stubb’s

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This 5 Pound Jalapeño Popper Bacon Cheeseburger Meat Log Is A BBQ Marvel

Football season in full swing, which means tailgating is back. We all know the key to an awesome tailgate party is – of course – barbecue. It’s always important to have a go-to tailgate barbecue recipe that’s not only easy to make, but also delicious.

This year, let Stubb’s Legendary Bar-B-Q Sauce be your coach in making one of the most unique barbecue bacon creations that’s sure to score points with the crowd, no matter what team you’re on.  

This Stubb’s-infused recipe is like a fusion between a giant jalapeño popper and a barbecue bacon cheeseburger that’ll tackle any hunger pangs in your belly and satisfy the most meat-centric appetites.  

The best part of this beautiful, barbecue, bacon-weaved amalgam of flavors is that you can make it at home, and once you get to your home team’s tailgating spot, simply brush it with a healthy layer of Stubb’s Original Bar-B-Q Sauce, and throw it on the grill for just over an hour.

Tell your friends to grab a bottle of Stubb’s– we’ll see you at the game.

Here’s the recipe play-by-play.

Prep Time: 15 minutes

Estimated Cook Time: 1 hour, 45 minutes

Rest Time: 15 minutes

Total Time: 2 hours, 15 minutes

Ingredients:

3 lbs. ground pork sausage

1 package cream cheese

1 cup shredded cheddar cheese

1 package American cheese slices

3 packages bacon

1 onion, diced

2 jalapeños, diced

1 cup Stubb’s Original Bar-B-Q Sauce

Step 1

Dice one package of bacon and add to a medium-sized sauté pan over medium heat. Sauté bacon for 2-3 minutes, or until fully cooked. Remove bacon pieces from the pan, but keep fat.

Step 2

Add jalapeño and onion to the bacon fat. Season with salt & pepper and sauté until softened. Once fully cooked, remove to a large bowl. Add cream cheese and shredded cheese, and stir until combined. Place a layer of plastic wrap on a cutting board, spoon mixture onto the plastic wrap, and form into a log. Roll the log in plastic wrap and place in the fridge to cool.

Step 3

To start rolling the first layer of sausage, place another layer of plastic wrap on your cutting board. Spread about one third of your ground pork sausage into an even layer on the plastic wrap. Pull the cheese and sautéed mixture log filling out of the fridge and unwrap.

Step 4

Place the filling in the center of the sausage layer. Using the plastic wrap for support, pull one end of the sausage up and over the filling. Continue to roll the sausage around the filling until it is completely covered and press the seams together to create a seamless sausage barrier around the filling. Roll the log in plastic wrap and set aside.

Step 5

Start creating your second roll by placing another layer of plastic wrap on your cutting board. Spread the rest of your sausage into an even layer on the plastic wrap. Spoon a layer of Stubb’s Original Bar-B-Q Sauce all over the sausage. Sprinkle crispy bacon on top of the sauce, and then cover everything in a layer of American cheese.

Step 6

Unwrap the previous sausage log and place it in the center of this new sausage/bacon/cheese roll. Using the same technique as last time, roll it up so the bottom layer completely engulfs the existing log. Press the seams to close up any gaps and wrap the whole thing in plastic and set aside.

Step 7

Place another layer of plastic wrap on your cutting board, because it’s time to start building your bacon weave! First, lay down a layer of bacon strips side by side. Fold every other piece of bacon in half so they are half as long. Place an additional piece of bacon at the very edge of each of the folded pieces, perpendicular to the existing slices. Unfold the currently folded pieces over the perpendicular slice. Next, fold all of the bacon slices that weren’t folded previously. Repeat process.

Step 8

Once you’ve completed your bacon weave, unwrap the sausage log and set it in the center. Roll the weave around the sausage starting from one end and rolling toward the other so you end up with the bacon seam side down. Tuck in any loose bacon ends to create an impenetrable bacon shield and your log is ready for the grill.

Step 9

Set up your grill for indirect heat. Bring the temperature up to ~300 degrees. When you’re ready to cook, throw on some wood chips. Place the log in the indirect heat zone of your grill and close the lid. Use your vents to maintain a temperature of 300 degrees. Cook the meat on the grill for one hour, and then check the temperature of the internal layer of sausage every 15 minutes until you reach 150 degrees.

Step 10

Brush on a thick layer of Stubb’s Original Bar-B-Q Sauce. Let the log cook for another 15-20 minutes to bring the internal temp to 165 and set a beautiful glaze of Stubb’s on the outside. Watch carefully so the sauce doesn’t burn or char.  

Step 11

When the sausage is fully cooked and the Stubb’s Bar-B-Q glaze is thick and sticky, it’s time to pull your log off the grill. Set the fatty on a cutting board and let rest for 15 minutes. Then, slice the fatty as thick as you like and serve with Stubb’s Original Bar-B-Q sauce on the side.

Photos by Peter Pham


Created in partnership with Stubb’s