Heavenly barbecue: Cincinnati cooking team "Hog Heaven" placed second in the amateur rib division of the prestigious "Memphis in May" barbecue contest earlier this month.
In 2002, the team finished second in sauce, third in hot wings and fourth in pulled pork.
Members of Hog Heaven: George and Kathy Cook, Kennedy Heights; John and Joanne Augustin, Montgomery; "Bubba" Cragwell, Reading Mark Noe, Morrow; Mike Hagle Mason; and Mat Hackworth, Landen.
Ribs recipe: Here's Hog Heaven's basic method for making prize-winning ribs: Remove and discard membrane from concave side of ribs. Brush ribs lightly with yellow mustard and apply favorite rub (see recipe, below). Cover concave side of ribs with several strips of bacon. Place ribs, bacon-side up, in 300-degree smoker for 1 hour. Reduce temperature to 240 degrees and smoke another 2 hours. Remove ribs from smoker and remove bacon. Place ribs on top of two sheets of aluminum foil and pour on about 6 ounces light beer. Close foil, wrap tightly and smoke another 2 hours at 200 degrees. Remove foil from ribs and grill 10 minutes. Brush lightly with barbecue sauce before serving. (Hog Heaven team members George Kennedy and Bubba Cragwell sell their Bubba Brothers Gourmet Barbeque Sauce at several Greater Cincinnati stores.) To find retailers: www.bubbabros.com.)
Hog Heaven Rub
5 tablespoons coarsely ground black pepper
5 tablespoons paprika
5 tablespoons chili powder
3 tablespoons garlic powder
2 tablespoons lemon pepper
2 tablespoons onion powder
3 teaspoons celery salt
2 teaspoons cayenne
2 teaspoons dry mustard
Mix ingredients well and store covered.
Tube food: Watch the Food Network special The Cowboy's Kitchen today at 10 p.m. and learn to make Pan-Seared Rib-Eye Steaks, Cowboy Coffee Pan Blend, Dutch Oven Potatoes and other trail grub. The show features host Tori Ritchie, cowboy chef Grady Spears and Hall of Fame pitcher and Texas cowboy Nolan Ryan.
Sauce Contest: Enter your secret recipe in Ridge Market's (Pleasant Ridge) homemade barbecue sauce contest. Deadline for entries: June 9. Winner will be announced during the market's annual Pork Fest, June 12. Information: 366-4760 or email@example.com.
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