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Fourth of July Grilling Recipes and a Thermapen Giveaway!

Pork chops- this simple recipe will make you look like a grilling rock star. Photo by Christopher Aloi, Creative commons- flikr.

Pork chops- this simple recipe will make you look like a grilling rock star. Photo by Christopher Aloi, Creative commons- flikr.

I can’t believe the 4th of July is almost here! While I grill almost every night anyway, for most people this is their biggest grilling holiday of the year! So get out of the burger and hotdog rut and try something new this year. Pork is at ridiculously low prices right now so it’s the perfect time to get creative with this ever versatile protein, while also saving a few bucks. According to this week’s data from the U.S. Department of Agriculture (USDA), the Porterhouse Pork Chop is 60% less expensive than the Porterhouse Beef Steak and the New York Pork Chop is 58% less expensive than the New York Beef Strip Steak- which means entertaining with Pork is a tasty AND cost effective option this Holiday.

The Super Fast Thermapen- a griller's best friend for cooking perfection!

The Super Fast Thermapen- a griller’s best friend for cooking perfection!

I’ve listed some of my favorite recipes cooking with pork to help with your 4th of July. In addition, I’m partnering with ThermoWorks to give away an instant read, super fast Thermapen in your choice of Red, White Or Blue. The Thermapen is my favorite tool for grilling because it reads internal temps of meat instantly, which means you don’t have to stand there and let all the heat out of your grill or oven. Using the Thermapen helps me take the guesswork out of grilling so once I’ve reached the proper internal temp- I can pull the meat off and tent it under foil for 10 minutes to let the juices redistribute. This is my trip for perefectly cooked cuts every time!

WINNER ANNOUNCED: Thanks to Chris Grove from Nibblemethis.com for contributing his plans to do beef ribs for the 4th! Thanks for always being a loyal contributor Chris! :)To be eligible for the giveaway, please “like” my fanpage, the ThermoWorks fanpage and leave a comment on my blog with your favorite recipes for grilling out on the 4th. The chosen recipe/winner will be featured on my blog. Contest runs until Friday, July 5th.

Awesome Pork Recipes:!

Grilled Pork Tenderloin with Mango Ginger Chutney Glaze

Pinoy Pork Skewers

Grilled Island Spice Pork Tenderloin

Grilled Pork Chops with Garlic and Ginger

Chipotle Rubbed Ribeye Pork Chop

Apricot Ginger Glazed Pork Tenderloin

Italian Sausage Skewers

Feed a crowd with pork tenderloin by turning them into sliders. I paired my "Island spice" pork tenderloin with slaw and put them on King's Hawaiian rolls for a tasty yet economical way to serve a crowd.

Feed a crowd with pork tenderloin by turning them into sliders. I paired my “Island spice” pork tenderloin with slaw and put them on King’s Hawaiian rolls for a tasty yet economical way to serve a crowd.

Go to the Porkbeinspired facebook page to play the “Pork Chop Drop” game for the chance to win pork discounts and  cash prizes.

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24 Responses to Fourth of July Grilling Recipes and a Thermapen Giveaway!

  1. Marie July 2, 2013 at 10:40 pm #

    My husband and I love grilling herb-and-cheese-stuffed burgers for the 4th! (along with hot dogs too)

  2. Robin Hendricks July 3, 2013 at 6:17 am #

    I think I will be trying ribs on my new Egg. I am having a blast with my new toy. Thanks for all your recipes.

  3. Gabriel Bayley July 3, 2013 at 6:30 am #

    going to make my latest creation… the bacon bomb. thick cut bacon weaved together then covered with italian sausage and pulled pork with each layer being dusted with BBQ rub and finally rolled together. I cook it wrapped in aluminum foil for 20 minutes, then pull it out and indirect heat for 20 minutes and finally over direct heat moving around to prevent flare ups and lightly sauced. biggest key (and the hardest step) is letting it rest before slicing.

  4. Emily M July 3, 2013 at 8:01 am #

    Hey Robyn! My husband absolutely RAVES about your recipe for chipotle sriracha buffalo wings (http://grillgirl.com/2009/10/chipotle-sriracha-buffalo-wings/). He refuses to get wings at a restaurant now and requests these a couple of times a month at home. I use the same recipe on chicken breast tenderloins since I’m not a huge fan of wings… delicious! We love spicy food and these fit the bill perfectly – spicy and flavorful without being over-the-top hot. One of these days, I’m going to make it to south FL to see you and all of your grills. :-) Hope your 4th is awesome!

  5. scott seckinger July 3, 2013 at 9:20 am #

    St Louis Ribs membrane removed, smeared in mustard, covered in dp, on egg w/ peach chunks for 2.5, wrapped w/ brn sugar, squeeze butter & honey 1.5 then unrapped for 3-. all at 250

  6. Larry and Mary July 3, 2013 at 10:41 am #

    Hey, Robyn!
    Your page has been “liked” for a while, Thermoworks just “liked” today.
    We enjoy any barbecue or grilled meals, as frequently as possible. My daughter sprung for a Weber rib holder for Fathers Day, so a rib recipe is what we’ll provide today (test drove this shamelessly lifted Tuffy Stone recipe…daughter thought these ribs were excellent).

    Tuffy Stone’s Competition Ribs

    George “Tuffy” Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.

    SERVES 4–6


    ½ cup light brown sugar

    ¼ cup sweet paprika

    1 tbsp. chili powder

    1 tbsp. onion powder

    1 tbsp. garlic powder

    1 tbsp. cayenne

    1 tbsp. kosher salt

    1 tbsp. ground black pepper

    ¼ cup canola oil

    2 racks St. Louis-cut pork spareribs (about 3 lb. each)


    3 cups ketchup

    1 cup dark brown sugar

    ¾ cup distilled white vinegar

    2 tbsp. molasses

    1 tbsp. Worcestershire sauce

    1 tbsp. chili powder

    1 tbsp. sweet paprika

    1 tsp. onion powder

    1 tsp. garlic powder

    ½ tsp. cayenne

    ½ tsp. ground black pepper

    ½ cup honey

    2 tsp. apple cider vinegar

    ½ cup apple juice

    8 tbsp. unsalted butter, melted

    ¼ cup light brown sugar

    1. Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. Brush oil on ribs on baking sheet and sprinkle with rub; let sit 1 hour.

    2. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.) Pour apple juice into a spray bottle; set aside.

    3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place ribs, meat side up, on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with juice every 30 minutes, for 3 hours. Remove ribs from grill; transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs; position ribs meat side up and close foil around ribs. Return to grill and cook for 2 hours. Uncover ribs and discard foil. Return ribs to grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour. Serve with remaining sauce.

    As we get more experienced, we use a mix of different rubs, sauces and recipes that work for us.

    Thanks, Robyn. Have an awesome 4th!

    Larry and Mary

  7. Stephanie Garcia July 3, 2013 at 11:09 am #

    I just did all of the prep work for the Chipotle Rubbed Ribeye Pork Chop from above!! It smells awesome!! Its dinner tonight so I can tell its going to be a 4th fav for a long time coming!!

  8. marsha haysman July 3, 2013 at 11:36 am #

    we would love this.happy fourth everyone.

  9. Robyn July 3, 2013 at 12:25 pm #

    Thanks for your continued support Larry and Mary! :)

  10. Robyn July 3, 2013 at 12:26 pm #

    Awesome Stephanie- let me know what you think. I really love anything with chipotle peppers- the smokiness just accentuates everything!

  11. Robyn July 3, 2013 at 12:27 pm #

    Emily- thats one of my favorites too. Have you tried the West Indies Wings?

  12. Christopher Sorel July 3, 2013 at 1:38 pm #

    Like both FB pages. Love slow smoked ribs following Melissa Cookston recipe World Champion Melissa Cookston Competition-style Baby Back Ribs
    Quick and Easy BBQ Rub
    • 1 cup turbinado Sugar, ground
    • ¼ cup Kosher Salt
    • 1 tbsp Onion Powder
    • 2 tbsp Granulated Garlic
    • 1.5 tspn Cayenne Pepper
    • 1 tspn Black pepper, coarse ground
    • 2 tspn Ground mustard
    • 4 tbsp Chili powder
    • 6 tbsp Spanish paprika
    • 1 2.25lb slab of Babyback pork ribs (Also known as loin-back Ribs)
    • 2 Tablespoons yellow mustard
    1. The day before cooking, mix rub ingredients together. Take slab of ribs and turn over so the “curved side” is up.
    Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
    2. Sprinkle this side of rib with approximately 1 tablespoon of seasoning, then approximately 1 tablespoon of yellow
    mustard. Use the mustard to help evenly distribute the seasoning. Turn Rib over and repeat the process. Cover
    and store in refrigerator overnight.
    3. To cook, start a smoker and bring the temp to 200 degrees. Use apple or cherry wood chunks to provide smoke
    and flavor.
    4. Place ribs in smoker, curve side down. Smoke for 2 hours at 200 degrees, then raise temperature to 250
    degrees for approximately 2.5 hours.
    5. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough then
    allow to cook for another 30 minutes.
    6. Remove from smoker.
    7. For a “Dry Style” rib sprinkle with approximately 1 tablespoon of rub. For a wet-style rib, glaze with
    approximately 2 tablespoons of Memphis Barbecue Company Original Sauce

  13. Susan Benson July 3, 2013 at 2:04 pm #

    I think I’ll be trying your sausage skewers.. they look really awesome!

  14. Carol S. July 3, 2013 at 2:06 pm #


    1 lb Cod Fillets
    Salt and freshly ground black pepper, to taste
    3 cloves garlic, roughly chopped
    2 tsp Thyme
    2 tsp Parsley
    1 lhabanero pepper, seeded and thinly sliced
    1/3 cup olive oil
    Juice of 1 lime
    4 Green Onions
    ½ white onion, thinly sliced
    4 wedges of fresh pineapple

    Season cod with salt and pepper. Rub with garlic, thyme, ¼ of the pepper, oil, lime juice, salt, and pepper and then chill for 15 minutes.

    Heat a grill on high heat. Heat a flat cast-iron griddle over coals until very hot. Grill fish, flipping once, until charred in spots and cooked through, 6-12 minutes. Grill fresh pineapple; transfer to a serving platter. Grill remaining peppers with green onions and white onions until slightly charred and wilted, 5-7 minutes; serve over fish, with pineapple.

  15. Chris July 3, 2013 at 2:29 pm #

    I am already following both FB profiles and I am planning on smoking some beef ribs. I’ll inject with 1 cup beef broth and 1 Tbsp of Braggs Liquid Aminos (or soy sauce). The rub is 2 tsp salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp Mexican chili powder, and 1 tsp oregano.

    I like to smoke them a little hotter, 275 to 325f until they are done.

  16. Eileen Chun July 3, 2013 at 2:31 pm #

    We like to do the smokey ribs on the Kamado Joe.

    Green Chili burgers, grilled pineapple dredged in coconut milk and sprinkled brown sugar & grilled watermelon are going on the grill for July 4

  17. Karen July 3, 2013 at 2:35 pm #

    My favorite thing to cook on the grill is chicken legs, using just any sweet sauce, so no specific recipe. I am still trying to get the knack for cooking ribs on the grill, I still have trouble regulating the temp for that long….

  18. Frances Perry July 3, 2013 at 3:33 pm #

    I love a good old thick rib eye steak on the grill rubbed with a little oil and seasoned with sea salt. Cook it rare, let it rest and there’s noting better in the world!

  19. Angelina Jacobs Howell July 3, 2013 at 9:49 pm #

    Hi Robyn –

    I’m new to grilling so far I’ve only grilled hamburgers , hotdogs , and tried boiling chicken then grilling it (we are not going to talk about that) …hence my journey to your page ..I’m looking forwarded to getting tips / recipes on everything from you I love grilled food center cut pork chops and corn on the cob is my fav. so I’m going to try that tomorrow ..wish me luck <3

  20. Jennifer Essad July 4, 2013 at 1:32 am #

    not named: Pork Tenderloin-rinse and pat dry – Large Ziploc bag add: zest of one orange, juice of one orange, grated ginger (as much as you desire) minced garlic (as much as you desire) fresh ground pepper ( I use red, white and black in my mill ) and fresh ground sea salt (as much as you desire) I don’t measure anything just go by taste! One sprig of rosemary – I mush together in ziploc-add tenderloin – marinade for 2/3 hours and grill-baste with marinade! I’ve changed it up by adding fresh pineapple juice/slices for more sweeter taste!

  21. Eugene Carroll, MBA, RHIA July 4, 2013 at 12:30 pm #

    I just bought some chix lobsters to make grilled lobster tail with lemon-tarragon butter.

  22. Keith July 4, 2013 at 1:35 pm #

    There’s nothing better than grilling on yhr 4th of July. Here’s a recipe I will be preparing;\
    Stuffed Pork Chop

    4 Tbs sweetened, dried cranberries,
    4 Tbs chopped walnuts
    3 Tbs mixed berry jam
    1 tsp sherry or balsamic vineger
    2 1-1/2 in. thick loin chops
    Favorite Rub for Pork


    1. Mixed together 4 tbs of sweetened, dried cranberries, 4 tbs chopped walnuts, 3 tbs of mixed berry jam, and 1 tsp sherry or balsamic vineger.

    2. Made pockets in two 1 1/2 in. thick loin chops and stuffed them with mixture. Closed the pockets with toothpicks and coated them with rub.

    3. After resting in the fridge for 6 hours, cook direct on a raised grill at 350-375 for 7-10 minutes per side after a handful of maple chips were thrown on the lump.

    4. Moist and delicious; give it a try.

  23. Tobe H. July 5, 2013 at 8:58 pm #

    Hello! Delighted to discover your blog, and your contest.

    Here’s how I am currently making pork ribs:

    Baby back pork ribs, one or more racks. Quantities below are for one rack of ribs.

    1/2 cup salt (Yes, that much. See notes section below)
    1.5 – 2 Tbsp freshly coarse ground black pepper
    1.5 – 2 Tbsp paprika (add chili powder or cayenne if you want more heat. My three-year-old doesn’t like it when I do that.)

    1/4 – 1/2 cup brown sugar (unpacked)
    20-30 fresh sage leaves, whole
    small amount of balsamic vinegar

    equal parts balsamic vinegar and water (I make it about a cup at a time)

    Remove ribs from packaging, rinse and pat dry with paper towels. Trim off any small dangly bits and remove the membrane. Apply the rub, all of it or as much as will easily stick, to both sides of the ribs.

    Place ribs over moist, smokey indirect heat, 225 – 250 fahrenheit. I use a Kamado grill with a platesetter and a 13″ cake pan filled with water. I use lump charcoal and (optionally) sprinkle a handful of soaked wood chips (any hardwood but mesquite should be good) on top. Do what you can with what you have.

    Place on grill, convex-side up, and smoke for 1.5 hours. Apply the mop using a bristled brush. Continue smoking, applying mop every 20-30 minutes until 3-4 hours have elapsed. Flip ribs (concave side up) and smoke for an additional hour, applying the mop to the top (concave side) 2-3 times.

    During the previous step, prepare the glaze. Place brown sugar in a mortar and pestle (a bowl should work), followed by the sage. Bruise the sage by grinding it into the brown sugar crystals until it smells delicious, a minute or so. Add a small amount of balsamic vinegar, enough to make a thickish syrup. It should be thin enough to be brushable but not so thin that all of the crystals dissolve. The leaves end up crushed but not torn to bits, so that you can still see and taste them in the glaze.

    Back at the grill, flip ribs (to convex side up). Brush on a layer of glaze and cook for 10-15 minutes. Repeat. Turn ribs over and repeat, adding two coats of glaze.

    Remove ribs from heat and allow to cool for at least 20 minutes. Slice and serve without sauce.

    The rub has (much) more salt than you want to eat; it is there to draw liquid out of the meat and concentrate its flavor.

    The mop removes the extra salt and blends the flavor of the glaze with that of the meat. I use enough to wet the surface so that the majority of the salt will dissolve and drip off over time. The larger paprika and pepper particles (mostly) stay put. I want to mop quickly so that my grill retains as much heat as is practical, so I use a bristled basting brush; a silicone brush does not hold enough liquid to do the job well.

    An untrimmed dangly bit can protect a portion of the surface from mop-rinsing, resulting in a salty bite.

    Adding more wood chips at the end, as the glaze is drying, gives a more intense smoke flavor.

    The glaze absorbs color from the paprika and/or smoke ring, and turns out dark red.

  24. Belinda J July 16, 2013 at 10:23 am #

    Congratulations to the winners and the grilled pork on the photo looks yummy and delicious. I have not realized that pork is less expensive compared to beef and I agree that it is such a versatile protein. Your pork tenderloin slider looks so nice and creative. Thanks for the pork recipes.

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