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Jerked Pork Tenderloin with Orange-
Red Onion Salsa
2 pork tenderloins, 10 to 12 ounces each
MARINADE
4 green onions, chopped fine
4 cloves garlic, minced
2 serrano chiles, chopped fine
1 teaspoon salt
2 Tablespoons jerk seasoning
2 teaspoon cider vinegar
1
⁄4 cup vegetable oil
To make marinade:
Combine all ingredients and mix well.
SALSA
1 orange, peeled, seeds removed, divided into
sections and cut into smaller pieces
1 red onion, diced small
1 teaspoon minced garlic
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of
your choice
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set
aside. (This mixture will keep, covered and
refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with
marinade and massage well. Refrigerate for 2 to 4
hours.
With the heat deflector in place over the coals, bring
the temperature of your Hasty-Bake to 225 to 250ºF.
Cook the tenderloins until the internal temperature
reaches 160ºF (approximately 1 hour). Remove and let
rest for 10 minutes before serving. To serve, slice into
1
⁄
4” medallions and top with salsa.
Lone Star Spareribs
(Smoke & Spice)
3 full slabs of pork spareribs, St. Louis cut (trimmed
of the chine bone and brisket flap), preferably 3
pounds each or less
BARBECUED RIB RUB
1
⁄3 cup ground black pepper
1
⁄4 cup paprika
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon chili powder
1
1
⁄2 teaspoons garlic powder
1
1
⁄2 teaspoons onion powder
BASIC BEER MOP (OPTIONAL)
12 ounces beer
1
⁄
2 cup cider vinegar
1
⁄2 cup water
1
⁄4 cup oil, preferably canola or corn
1
⁄2 medium onion
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Barbecued Rib Rub
The night before you plan to barbecue, combine the
rub ingredients in a small bowl. Apply the rub evenly
to the ribs, reserving about half the spice mixture. Place
the slabs in a plastic bag and refrigerate overnight.
Remove ribs from the refrigerator. Pat them down
with remaining rub, reserving 1 Tablespoon if you plan
to use the mop. Let the ribs sit at room temperature for
30 to 40 minutes. Prepare your Hasty-Bake to cook
with indirect heat (with the heat deflector in place over
the coals), bringing the temperature to 200 to 220ºF.
If you are going to baste the ribs, mix together the
ingredients in a saucepan and warm over low heat.
Cook the ribs on your Hasty-Bake for 3 to 5 hours,
turning and basting them with the mop about once an
hour. When ready, the meat should be well-done and
pulling away from the bones. Allow to sit for 10
minutes before slicing into individual ribs.
20
Pork