Juicy Grilled Pork Chops with River of No Return and Cherry Preserves [Food + Beer Pairing]

Juicy Grilled Pork Chops with River of No Return and Cherry Preserves [Food + Beer Pairing]

April 24, 2017

To help celebrate Idaho Craft Beer Month, we've created recipes that pair perfectly with Idaho beers. Our first recipe pairs with Huckleberry Cream Ale from Laughing Dog Brewery in Ponderay.
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Crockpot Pulled Pork Recipe

Crockpot Pulled Pork Recipe

December 24, 2016

You don't need a BBQ or smoker to enjoy delicious pulled pork year round. In this recipe, we useOld No. 1 Universal BBQ Rub and your slow cookerto make this tangy delicious BBQ staple.
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Warm Potato Salad with Bacon and Old No. 1

Warm Potato Salad with Bacon and Old No. 1

September 15, 2016

This warm potato salad recipe with bacon, rosemary and caramelized onion is perfect for warming you up on a cool autumn day. Old No. 1 adds a seductive warmth with anise, smoked hot paprika, and black pepper.
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Smoked Pulled Pork with Old No. 1

Smoked Pulled Pork with Old No. 1

May 20, 2016

Pulled pork is a summer BBQ staple. It's easy, and can be made from an inexpensive cut of meat: pork butt. And while this recipe takes some time, it's super easy.
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Coconut Pork Chili with Three Kings

Coconut Pork Chili with Three Kings

March 18, 2016

This easy recipe is a result of #RefrigeratorRoulette: making a delicious meal from the random contents of our empty-ish refrigerator and pantry. This coconut pork chili — almost a curry —  gently welcomed us back to a chilly early spring in Idaho after over a week in sunny Cal.
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Curry Spiced Spare Ribs with Kashmir Station

Curry Spiced Spare Ribs with Kashmir Station

March 01, 2016

Prepare yourself for a unique, exotic spin on BBQ: our curry-spiced spare ribs withKashmir Station will make your next get-together a huge hit. Notes of cardamom, turmeric, and the earthy spice of cloves make these ribs a mouth-watering, eye-rolling treat.
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3-2-1 Ribs with Kansas City Southern

3-2-1 Ribs with Kansas City Southern

November 11, 2015

It’s as easy as 3-2-1: 3 hours with Kansas City Southern BBQ Rub on smoke, 2 hours in foil, one hour finished with BBQ sauce. The 3-2-1 method is a tried-and-true technique used by competition BBQ teams around the country, and these ribs are a real crowd pleaser!

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