BBQ Cocktail Smokies
2 cups WilliamsonHouse Traditional Red Sauce
This is one of our kid’s favorite snacks (and a hit at any gathering)
1 cup Orange Marmalade (found in the jelly section)
1 package of hot dogs or Little Smokies (if using hot dogs, slice into 1 inch
slices to make ‘mini dogs’)
Melt the Marmalade in a sauce pan until it becomes a liquid - do not boil. Add
the Traditional Red Sauce and Little Smokies and slowly simmer for 15 minutes.
Serve hot and enjoy!
1 bag microwave popcorn
This makes a great snack for game day or any occasion
1 Tablespoon WilliamsonHouse Dry Rub
Microwave popcorn until done. Carefully open bag and add the dry rub seasoning.
Shake thoroughly and serve.
BBQ Potato Chips
1 bag ripple-cut potato chips
This is another great snack to spice up plain-old potato chips!
2 Tablespoon WilliamsonHouse Dry Rub
Open the bag and add the dry rub seasoning. Shake bag to coat the chips
thoroughly and serve.
"Competition Baby-Back Ribs"
We've been busy preparing and critiquing many recipes to bring you the ultimate
flavorful and tender ribs!
If you don't have the luxury of a commercial smoker, here's an easy way to cook
excellent baby-back pork ribs in your oven, then finish off on your grill,
which will fall off the bones!
The night before (or at least 4 hours before you cook):
||Thoroughly wash, rinse, and pat dry the ribs
Remove the membrane off the back of the ribs, if still on.
This is an important step as it allows the flavors to penetrate the ribs. Take
a small knife, pierce it on the back (bone) side of the ribs and slowly lift up
to pop a hole in the membrane and remove the entire membrane.
Rub the ribs thoroughly with the WilliamsonHouse Dry Rub.
(I use my hands and thoroughly rub in the rub with my hands until completely
Seal the ribs for marinating.
Following is the way that I prepare the ribs (if you feel uncomfortable using
the plastic wrap, completely seal using heavy-duty aluminum foil).
- Wrap in the ribs in a high-quality plastic wrap (this may take two coats).
This method produces the best ribs that will fall off the bones.
- Wrap again using heavy-duty aluminum foil, completely sealing in the ribs
Place the ribs in the refrigerator and allow to marinate overnight (at least 4
Preheat oven to 300 degrees
Remove the ribs from the refrigerator and place on a cookie sheet (preferably
on top a wire rack) and place in the oven
Cook for 2 ½ hours (depending on the size of your ribs. This recipe is based on
a full rack of ribs. The ribs should be very tender and ready to fall of the
Remove and leave rest 15 minutes. Unwrap the ribs (watch the steam!) and allow
to rest 15 minutes to absorb the flavors and cool
Prepare your grill for cooking
Place the ribs on the grill over high heat, let cook for 5 minutes, then turn
the ribs over and cook for 5 minutes more.
Thoroughly brush the ribs with the WilliamsonHouse Traditional Red Sauce
and flip the ribs. Coat the other side with sauce and cook for 5 minutes.
Repeat this process twice.
Coat the top side one more time with sauce, remove, and Enjoy!
Be sure to follow all food safety preparation methods and responsible