American Smoke – The Competition BBQ Documentary

Finally… a documentary I am excited to watch! For more information on this movie, you can visit their website here >> I love anything that celebrates and brings more attention to the sport of BBQ. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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2 responses to “American Smoke – The Competition BBQ Documentary”

  1. SokSinna says:

    Jen / CROCKPOT RIBS 4 lb. country style pork ribs1 can totmao soup1/2 c. cider vinegar1/2 c. brown sugar1 tbsp. soy sauce1 tsp. chili powderLayer ribs in crock pot. Combine remaining ingredients and pour over ribs. Cover pot; heat at medium setting for 6 to 8 hours. Skim fat from juices before serving. Keep warm for serving at low heat. Makes 4 servings. This recipe is so delicious and so easy. ORHONEY RIBS AND RICE CROCKPOT 2 lbs. lean spare ribs1 can condensed beef bouillon1/2 c. water2 tbsp. maple syrup2 tbsp. honey3 tbsp. soy sauce2 tbsp. barbecue sauce1/2 tsp. dry mustardBake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. ORCROCKPOT SPARERIBS 4 lbs. country spareribs1 tbsp. soy sauce1 (15 oz.) can totmao soup or sauce1 tsp. celery seed1/3 c. cider vinegar1 tsp. salt (optional)1/2 c. brown sugar1 tsp. chili powderLayer ribs in pot. Combine all other ingredients and pour over ribs. Cook on medium or low heat for 6 to 8 hours. Serves JM

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