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Beer-Basted Pulled Pork Sliders Recipe by Pitmaster Chris Lilly

Recipe created by Champion Pitmaster Chris Lilly of Big Bob Gibson BBQ – see his grilling tips.

Quick overview to Chris Lilly’s BBQ grilling technique for pork sliders:

 

Beer-Basted Pulled Pork Sliders
Author: Chis Lilly
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
  • 1 7 to 8-pound pork butt
  • 24 slider buns
  • 1 bottle KC Masterpiece Original Barbecue Sauce
  • [br]
  • Dry rub
  • 1 tablespoon dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon paprika
  • 4 teaspoons kosher salt
  • 3 1/2 teaspoons garlic salt
  • 3/4 teaspoons chili powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • [br]
  • Baste
  • 1 bottle (12 ounces) dark beer
  • 1 1/4 cup cider vinegar
  • 1 1/4 cup distilled white vinegar
  • 1 cup (2 sticks) butter
  • 1/2 cup Worcestershire
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • 2 teaspoons dry mustard
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
Instructions
  1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
  2. In a small bowl, combine the dry rub ingredients. Coat pork evenly with dry rub, patting gently until mixture adheres to the meat.
  3. When the grill reaches 250°F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.
  4. While pork is cooking, combine baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until butter melts. Keep baste on low heat until ready to use.
  5. Cook pork an additional three hours basting pork every hour until internal temperature reaches 190°F. Continually monitor grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.
  6. Remove pork butt from grill and let it rest for 15 minutes. Pull cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce and condiments.

Source:
Recipe, video and photos courtesy of Kingsford Charcoal via Family Features

Apple Cider Ribs Recipe by Pitmaster Chris Lilly

Recipe created by Champion Pitmaster Chris Lilly of Big Bob Gibson BBQ – see his grilling tips.

How to guide to perfect pork ribs is a great overview before beginning:

 

Apple Cider Ribs
Author: Chris Lilly
Prep time:
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
  • 2 slabs loin back ribs (baby back)
  • 1 cup KC Masterpiece Original Barbecue Sauce
  • [br]
  • Dry Rub
  • 1/4 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon white pepper
  • [br]
  • Liquid Seasoning
  • 1/2 cup apple cider
  • 1/4 cup apple jelly
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tablespoon dry rub mix (above)
Instructions
  1. Remove membrane from the back of rib slabs. In a small bowl, combine dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply dry rub onto front and back sides of ribs. Gently pat to ensure that rub will adhere.
  2. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250°F, place ribs meat-side up on grill grate and cook over indirect heat for 2 hours and 15 minutes.
  3. Remove ribs from grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250°F.
  4. Remove ribs from grill, unwrap, and discard foil. Brush finishing glaze on both sides of ribs. Place ribs back on the grill for 15 minutes, or until sauce caramelizes.

Source:
Recipe, video and photos courtesy of Kingsford Charcoal via Family Features

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