Super Bowl Classics: Ribs & Wings

Posted on January 22, 2015 by Don Roden | 0 comments

Let's talk tailgating! With the Super Bowl right around the corner this is the year to impress your friends. Ribs and wings are no-brainers when it comes to Big Game fare but that doesn't mean they have to be boring. We'll help you create a crowd-pleasing and finger-licking spread.

The Meat
We carry both beef and pork ribs at The Organic Butcher. Our favorite pork ribs are Berkshire, a heritage breed known for its marbling and dark red color. We sell both St. Louis Style and Baby Backs.

Our beef ribs are locally sourced, tender and packed with flavor. They are often dry-aged which adds a remarkable depth to the meat.

If chicken wings are more your style, we carry organic, free-range chicken from PA and Virginia.  It is antibiotic- and hormone-free, and is more flavorful than conventionally raised birds.

Rub vs. Sauce (the age-old argument)
There are many delicious ways to BBQ ribs, but most people fall squarely into one of two camps — the dry-rub folks or the sauce people. We won't pick sides and will gladly eat either. It all comes down to personal preference or where in the country you are from.

The Organic Butcher carries a variety of sauces and spice rubs that you can pick up along with your baby backs. One such sauce is Old Mule BBQ. It comes to us from a small, family-owned business in the Blue Ridge Mountains of North Carolina. They take special care in making and bottling their sauces by hand. They never use artificial ingredients and rely on slow-cooking methods to thicken their products. Old Mule comes in three flavors— Original, Mustard and Hot.

Also in stock is a selection of dry rubs from the Dizzy Pig BBQ Company in Manassas, VA. Dizzy Pig is extremely creative with their spice blends and has fun mixing ingredients like coffee, pineapple and African Bird Pepper into their rubs. Their spices are always gluten- and MSG-free.

Inside or Outside
The weather has been unpredictable, to say the least, but rest assured that both ribs and wings cook up beautifully on the grill AND in the oven. Ribs are a little trickier in the oven but you can find a great step-by-step tutorial for pork ribs here and beef ribs here

We love the recipe for wings with homemade blue cheese dressing in the Blue Ribbon Cookbook. It never fails to impress our guests. We've included it below:

2 pounds chicken wings 
Perfect Roast Seasoning (1/4 cup kosher salt, 3 tbsp ground black pepper, 1 1/2 tbsp dried thyme)
2 tablespoons Sriracha
2 tablespoons unsalted butter, melted
1 tablespoon Chinese plum sauce
1 1/2 teaspoons light brown sugar
1/4 cup sour cream
1/4 cup crumbled blue cheese

1. Sprinkle the chicken wings with the seasoning. Let rest for 20 minutes.

2. In the meantime, preheat the broiler or grill.

3. In a small bowl, mix together the hot sauce, butter, plum sauce, and brown sugar. Set aside half of the hot sauce.

4. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with the remaining half of the hot sauce mixture, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the reserved hot sauce mixture before serving.

5. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings.

Enjoy! (And don't forget the beer!)

 

Posted in BBQ, Big Green Egg, Chicken, Cooking Instructions, Grilling, Pork, Recipes, Ribs, Wings