Grilled Asian Pork Loin by John Spottiswood

We had a BBQ party today and served pork loin with two different types of marinade. This one was universally loved. It has a wonderful sweet and salty flavor. The kids definitely preferred this one, though the adults were more evenly split. Easy to make and perfect for a large BBQ party! The picture didn't turn out very well, but…

Barbeque Pulled Pork by Erin S

Crock Pot Barbeque Pulled Pork - tangy and delicious! On the lighter side too!

Dry Rub For Pulled Pork by Ben

This dry rub will take your pulled pork to a whole new level! With eight different spices, you can't go wrong.

Hot Hoisin Ribs by Micheline

Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or reduce the asian chili paste. These are finger lickin` good.

Memphis Rub by Kevin Greggans

Awesome Dry Rub I received years ago from a friend who lives in Memphis. His family recipe. I had to swap my award winning chili recipe with him before he agreed to fork it over! :-) Great on Baby Back ribs and pork butt, but could work with beef as well. I like to cook low and slow in my smoker, but you could use just a well…

Spicy Pork Skewers with Creamy Pumpkin Seed Sauce by Robyn Savoie

Every summer, Prescott, Arizona, sponsors a cowboy cook-off and rodeo where you'll find many variations on these delicious kabob's. The recipe for Pumpkin Seed Sauce makes more than you'll need for the pork skewers, but leftover sauce is delicious with chips, wrapped in warm tortillas or used like mayonnaise on roast chicken and…

Pulled Pork Sliders with Mango BBQ Sauce by Robyn Medlin

I admit, I’m an egghead. Earlier this year I finally made room on the patio for one more grill- the grill of all grills- the Big Green Egg. My first “smoke” on her was a pork butt, also know as a Boston Butt. I’m a Carolina girl transplanted down to Florida, so of course my first smoke would be a pork butt. If there was a state meat,…

Beer Grilled Pork Chops by Chef Smith