The Best Pork for Your Summer BBQ

The Best Pork for Your Summer BBQ

There's pork, and then there's pork.

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For me, Simmons Farm in Middletown not only produces some of the tastiest meat in the state, but is historic as well. One of RI’s oldest continuously run family farms, Simmons is almost 400 years old now, and in 2010 it’s going stronger than ever. The latest generation of Simmons to run the 102-acre farm are husband and wife Brian and Karla along with their three children, Brendon, Aidan and Alex. Brian and Karla took over from Brian’s parents and grandparents in 2000 and made the farm’s livestock and land 100% certified organic.

There's lots I could tell you about Simmons Farm, such as its very successful CSA (Community Supported Agriculture) program with over 250 families subscribed. Also, the farm has a small petting zoo and they are working to add a goat dairy with cheese room this year.  But this week I’m focusing on the king of the summer barbecue, the animal that you can eat from oink to tail, the pig.  Simmons raises some of the most beautiful and delicious Tamworth pigs I’ve ever seen.

The best pig, and historic as well

Tamworths are a heritage breed going back many hundreds of years to the UK, possible originating in Ireland. I find the flavor very “pork-y” with great hams too. The key to saving heritage breeds like the Tamworth is to create a market and drive desire for them, which is why you’ll often hear the phrase “eat it to save it.”  The more people wanting heritage breeds raised to purchase, the more heritage breeds will thrive.

You can find Simmons Farm produce and meats at three farmers markets and in many local restaurants and stores.  Trying to pick a cut of pork to do a recipe for this week has been tough, but I ended up having to go with barbecued baby back ribs.  When I say barbecue I mean cooking over wood coals, but if you have to go propane try putting a packet of wood chips in a “pouch” of aluminum foil (with some punctured holes) over the lit burner for some smokiness.

Barbecued Baby Back Ribs

Ingredients:
4 T brown sugar, tightly packed
1 T kosher salt
½ T chili powder
1 t onion powder
1 t dried thyme
1 t celery salt
½ t freshly ground black pepper
½ t ground cayenne pepper
½ teaspoon garlic powder
1 slab of Tamworth baby back ribs

Procedure:
1. Combine ingredients to create a rub. You may have more rub than needed for one slab, but this can be saved in an air-tight container.
2. Over a large sheet of aluminum foil that you can then wrap the ribs in, liberally rub the ribs with the spice mix. You want to completely coat the whole cut of pork, rubbing it well into the meat.  Wrap the ribs loosely in the aluminum foil and refrigerate for at least 1 hour.
3. Start your grill. You’re going to want to cook the ribs low and slow, so keep the coals or burner lit on one end of your grill and you will cook the ribs on the other end of the grill.  Unwrap the ribs and place them on the side of your grill with no heat. Close the grill and cook for about 1-2 hours, depending on a lot of factors (grill size, heat, size of slab, oh boy).  Basically you’re looking for a good amount of color on the ribs (the brown sugar will caramelize a bit) and some slight char. Serve as they are, or with your favorite barbecue sauce.

Simmons Farm, 1942 West Main Rd, Middletown, 848-9910