Olive Oil

Big Daddy's Seasonings

5 lbs. lean Pork Fingers (washed and dried)*

*Dry with paper towels, then dispose of towels

Place ribs in a bowl large enough to hold. Coat ribs with olive oil, just enough to wet. Place on baking dish or cookie sheet and sprinkle with Big Daddy's seasoning (Mild, Sizzling, and/of BBQ Rub. I use Rub and Mild) Cover and chill in fridge for 2 or 3 hours. The longer the better! I like to let them set overnight.

TO GRILL - Marinade ribs, place on preheated grill and cook at 350° for 45 min to an hour. Check for doneness.

Medium Onion, sliced thin Small Bell Pepper, sliced thin

1 Cup Mushrooms, sliced 1 TBL Minced Garlic

1 TBS Worcestershire Sauce 1 Cup Red Wine

2 TBS Big Daddy's Hot Sauce (Habanero or Jalapeno)

Marinade ribs, place in baking dish. Preheat oven to 350° . Layer ribs with onion, bell pepper and mushrooms. Repeat layers. Mix garlic, Worcestershire sauce, wine and hot sauce in a cup. Pour mixture over ribs and sprinkle with a little more seasoning. Cook uncovered for 30 minutes, then cover and cook an additional hour or until done.

1 Large Onion, sliced 1 Large Bell Pepper, sliced

2 Cups Red Wine 2 Cups Water

½ Cup Real Lemon or Lime juice 2 tbl Minced Garlic

1 Large Apple, sliced 2 tbs. Big Daddy's Seasoning (Mild or Sizzling)

2 tbl Big Daddy's Smokey BBQ Rub 2 tbs Big Daddy's Hot Sauce (Habanero or Jalapeno)

½ Gal. Apple Juice

For best results, prepare the following 3 days in advance of cooking:

Mix all of the above ingredients (except apple juice) together in a covered dish and place in fridge. Place your smoker wood in a 1 gallon container, fill with apple juice and cover.

When ready to cook, preheat smoker to 210° to 220° . Pour wine mixture into smoker's water pan and place in smoker. Add apple-soaked wood to charcoal pan. Place ribs in smoker and cook about 3 hours. Check for doneness and cook longer if needed.

1 Medium Onion, sliced 1 Medium Bell Pepper, sliced

1 Medium Onion, diced 1 Medium Bell Pepper, diced

1½ Cup Mushrooms, sliced 2 TBS Minced Garlic

2 Cups Rice 2 TBS Big Daddy's Seasoning (Mild or Sizzling)

1 Cup Red Wine 2 TBS Big Daddy's Smokey BBQ Rub

Wash ribs, then par boil until meat turns gray using as little water as possible (about 6 cups). Remove ribs from water, and save 4 cups of strained water. To water, add diced onion, diced bell pepper, ½ cup mushrooms, 1 tbl garlic, 1 tbs. seasoning. Bring to a boil and add rice. Return to a boil, lower heat and cover. Cook until rice is done.

Preheat oven to 350° . Place ribs in baking pan, Dutch oven, large skillet, or steamer. Add wine and 1 cup fresh water to keep ribs from drying out. Layer the following: ribs, sliced onion, sliced bell pepper, sliced mushrooms, garlic, sprinkling each layer with seasoning and BBQ rub.

Finish with a sprinkle of BBQ rub. Cook uncovered for 30 minutes then cover and cook an additional 30 minutes or until done. No sampling!! Be careful, this one will make you hurt yourself!! Serve with Rice.