Cook with Rock

These Iberico hanger steaks are one of my favorite cuts, and after marinating, searing them, then slow finishing them on the PK 2 zone fire, I can honestly say they were some of the most tender, flavorful cuts of pork I’ve ever had. The marbling, the fat, and the melt-in-your-mouth texture make this cut something special.

Marinade
• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp balsamic vinaigrette
• 2 tbsp Bear & Burton’s W Sauce (or Worcestershire)
• 2 tbsp brown sugar
• 1 tbsp Rock’s Bourbon Brisket Rub (or your favorite savory rub)



campogrande

RIBS… but with a twist. These Cinnamon Toast Crunch ribs were an amazing twist, on my classic 275° rib recipe.

Don’t sleep on these single origin spice blends from Burlap & Barrel. The Sweet Mesquite BBQ & Cinnamon Sugar Crunch blends created a unique and delicious flavor that we’ll be going back to again!