Greg Stinton – Pitmaster, Owner of Small Batch Barebecue
Small Batch Barbecue
7441 Madison Street, Forest Park, IL 60130
Small Batch BBQ Ribs and Fried Okra
1 slab St. Louis style spare ribs
2 ounces yellow mustard
4 ounces bbq rub (I will describe what’s in ours)
Smoker and Hickory Wood
Heat smoker to 235 degrees. Add hickory wood when up to temperature.
Lightly slather each side of the ribs with mustard. Dust with bbq rub on both sides.
Smoke for 3.5-4 hours until tender. Serve with your choice of sauce.
8 pieces fresh Okra
1/4 Cup Buttermilk
1/4 Cup Cornmeal
1/4 Cup All Purpose Flour
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Ground Mustard
Oil for frying
Heat oil to 350 degrees.
Mix dry ingredients together thoroughly. Cut off the tops of okra and split in half lengthwise. Dredge okra in buttermilk and then toss in dry ingredient batter.
Fry battered okra for 2-3 minutes until golden brown and serve.