On day 21, we used some of the pork smoked yesterday in our Grapevine & Hickory blend to make a simple barbecue pork dinner. We simply glazed the pork with a light coating of our favorite barbecue sauce, then warmed it up, careful not to overcook it.
Chef's Tip: Only lightly glaze the pork with barbecue sauce. People often put too much barbecue sauce on, which then covers up the delicious smoky flavor achieved from smoking it with the Grapevine & Hickory blend. It's the combination of barbecue and smokiness that makes these barbecue pork ribs so delicious.
For sides, we served baked beans, steamed vegetables, and fresh garlic bread. This meal came together quickly, but was delicious.
We still had more smoked pork! Check out the Smoked Pork Sandwiches, we made on day 22 and the Smoked Pork Chili Verde we made on day 23. That's the magic of Wine'd Up in Smoke! One grilling session gives you DAYS of delicious food!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
