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RECIPES 
 Recipes
 

BBQ Cocktail Smokies
This is one of our kid’s favorite snacks (and a hit at any gathering)

2 cups WilliamsonHouse Traditional Red Sauce
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’)

Directions:
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!


BBQ Popcorn
This makes a great snack for game day or any occasion

1 bag microwave popcorn
1 Tablespoon WilliamsonHouse Dry Rub

Directions:
Microwave popcorn until done. Carefully open bag and add the dry rub seasoning. Shake thoroughly and serve.


BBQ Potato Chips
This is another great snack to spice up plain-old potato chips!

1 bag ripple-cut potato chips
2 Tablespoon WilliamsonHouse Dry Rub

Directions:
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):

1. Thoroughly wash, rinse, and pat dry the ribs
2. 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.
3. Rub the ribs thoroughly with the WilliamsonHouse Dry Rub.
(I use my hands and thoroughly rub in the rub with my hands until completely coated)
4. 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
5. Place the ribs in the refrigerator and allow to marinate overnight (at least 4 hours minimum)
6. Preheat oven to 300 degrees
7. Remove the ribs from the refrigerator and place on a cookie sheet (preferably on top a wire rack) and place in the oven
8. 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 bones).
9. Remove and leave rest 15 minutes. Unwrap the ribs (watch the steam!) and allow to rest 15 minutes to absorb the flavors and cool
10. Prepare your grill for cooking
11. 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.
12. 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.
13. Coat the top side one more time with sauce, remove, and Enjoy!

Be sure to follow all food safety preparation methods and responsible cooking practices!




 
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