Recipes

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Dixie Drippin’s Butter

This is great to rub on the outer surface of meat or between the skin and meat on poultry. It's also great for frying and sauteing vegetables and seafood. Perfect for corn on the cob and grilled or toasted barbecue bread. Soften to spread on roles.

Ingredients

  • 4 sticks salted or unsalted butter softened
  • 2 to 3 tablespoons Dixie Drippin's Seasoning

Instructions

  • Cream seasoning and salt together. If the butter hardens back up, use as is, soften, or melt to fry.
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Blake’s Famous Dixie Drippin’s Ribs

Blake's award-winning ribs are a huge hit. He perfected this recipe on the Memphis in May circuit and has combined tips from many of the MIM greats from the 90s. Friends and family love these ribs and weekends when Blake fires up Bubba and his Backwood's Smoker from Sweet Swine 'O Mine for a big cooking. Total prep and cooking time around is about 6 hours. This is a low and slow recipe that has won awards in various local MIM competitions and was rated in the top 20 multiple times in in the world championship competition.

Equipment

  • Smoker or cooker (James Vansandt makes his tasty ribs in an Insta-pot.)
  • Barbecue gloves (designed for heat)
  • Pan to drain juices in (small tin pan works well)
  • Catfish skinners or butter knife (Skinners make this easier.)
  • Silicon brush or mop

Ingredients

  • Baby back or loin back ribs
  • Dixie Drippin's Seasoning
  • Dixie Drippin's Barbecue Sauce

Instructions

  • First, skin the membrane from the backside of the rib with a pair of catfish skinners or a butter knife. Turn the rib over and trim the extra fat from the top of the rib, but not the lean meat. Liberally, coat both sides of the ribs with Dixie Drippin's Seasoning. While your getting your smoker ready, let the ribs rest and the seasoning soak in. Put your ribs on the smoker bone side down, meat up and smoke for 1 1/2 to 2 hours until you get your desired color. Remove from heat and wrap. Return to the grill, topside or meat side down. This allows the juices to puddle in the ribs. Smoke an additional 1 1/2 to 2 hours until tender. When they're tender, cut the end of the foil and drain juices into a tin pan. Unwrap and add barbecue sauce using a slicon brush or mop. We pour the sauce in a bowl or squeeze bottle for easier application and to control the amount we use. Let rest a few minutes and eat.
    For dry ribs, omit barbecue sauce add a light sprinkle of Dixie Drippin's rub to the top of the rib after unwrapping.

Notes

Wrapping tip:Use heavy aluminum foil and tear 8 to 10 inches longer than the rib. Center and lay the rib meat side down on the foil. Wrap by folding one side over and then the other. Fold the ends neatly, not crumpled, so you can easily unfold one end and cut it off to drain just before you unwrap. This works best with a partner. You want to support the rib toward the middle or upper part while draining. Wear the gloves to avoid burns, grease, and dropping the meat you’ve patiently waited to serve up. Lay the rib down to unwrap. This will be meat side down. Grab the sides of the foil and use the foil to flip the rib without breaking.
Ribs may be frozen. When vacuum sealed, they taste fresh-cooked.
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Duff’s Loin Bites

My nephew, Wesley Orick, loves to cook and comes up with lots of great recipes like this one. Loin Bites are great for appetizers and family get-togethers any time of year.

Ingredients

  • 1 pork loin
  • Dixie Drippin's Seasoning
  • Cheddar cheese slices
  • Ritz Crackers or crusted bread
  • Dixie Drippin's Barbecue Sauce

Instructions

  • Coat loin with Dixie Drippin’s Seasoning. Smoke pork or bake loin at 250 to 300 degrees to an internal temperature of 145, then cover and rest for 30 minutes to an hour. Slice about a ½- to ½-inch thick. Put a slice of cheese on a cracker, then a slice of loin. Drizzle with Dixie Drippin’s Barbecue Sauce.

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Dixie Drippin’s Pepper and Onion Burgers

If you don't like the peppers and onions, leave them out and you will still have a great-tasting, juicy burger!

Ingredients

  • 2 pounds ground chuck or lean ground beef
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 1 bell pepper finely chopped
  • 3 tablespoons Dixie Drippin's Seasoning
  • Dixie Drippin's Sauce
  • Cheese your favorite
  • Buns

Instructions


  • Combine beef, onions, peppers and seasoning to your taste. Shape into 1-inch patties. Press your thumb in the middle to make an indentation, so the patties will even up as they shrink a little. Cook over a medium or medium-low heat 5 to 6 minutes each side, covered, on whatever you choose, grill, griddle, or skillet. We prefer ours medium well. The peppers and onions and ground beef keep the ground chuck from being dry and add a wonderful flavor. In last the last two minutes of cooking, shake sauce well and spoon on to burger. Add cheese, just long enough to melt.
  • Butter your buns and toast.
  • Add your favorite toppings: bacon, tomato, avocado, Fried Jalapenos, Fried Red Peppers, onion rings, mac-n-cheese, pineapple, etc!

Notes

How long per side?
Here’s the rule of thumb:
Rare – 3 minutes or internal temperature of 120 to 125 degrees
Medium Rare – 4 minutes per side or internal temp of 130 to 135 degrees
Medium – 5 minutes per side or internal temp of 140 to 145 degrees
Medium Well – 6 minutes per side or internal temperature of 150 to 155 degrees
Well – 7 minutes per side or internal temperature of 160 degrees.
Some also prefer a higher temperature to get a crisper outside. 
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Boston Butt

Blake has perfected this award-winning recipe over many years and has taken advice from some of the greatest pitmasters ever to cook on the Memphis In May circuit. He was inspired to his love of cooking by Jim Burnett, the Dixie Drippin's Barbecue Team's first pitmaster.

Equipment

  • Smoker
  • Tin foil
  • Tin pans, if desired
  • Injection needle, optional

Ingredients

  • 1 Boston Butt trimmed
  • 1 jug apple juice
  • 1 jug pineapple juice
  • 1/2 bottle Dixie Drippin's Seasoning cover your Butt
  • Dixie Drippin's Barbecue Sauce for serving up

Instructions

  • Tip: Ask the butcher to trim the excess skin and fat off the butt. There is still plenty of
    fat in the meat for a good tender cook. This allows the rub to get in the meat
    rather than melt off with the fat. It’s also easier to handle when pulling or
    chopping.
  • Rub your butt liberally with Dixie Drippin’s Seasoning all around. With the skin removed, you will now get a good bark all around the meat. If you like to inject your butt, use a mixture of 1/2 apple juice and 1/2 pineapple juice and 2 tablespoons of Dixie Drippin’s Seasoning. Cover and refrigerate for 2 to 3 hours if time permits.
  • Heat your smoker to 225 to 250 degrees. Put your butt on, unwrapped, for at least 3 or 4 hours or until desired color. This is when the smoke ring will form on the inside edge of the meat.
  • Remove your butt from the smoker and wrap. Cook for another 4 or 5 hours. When done, a thermometer should easily penetrate the meat when poked into the middle.
    Another way to determine doneness: the bone should be loose and easily pull free from the meat. To get in practice. Try the poke test before the meat is cooked, again when you wrap, and at the end to feel the difference. Handle the raw meat to feel the resistance, compared to the more pliant, loose feeling when it is tender and done.

Notes

Tip: If using a large enough smoker, put the butt in a disposable tin pan. When it comes time to wrap, just put foil over the pan and pinch foil to seal tightly around the edges. This eliminates mess in your smoker. Caution, there will be hot drippin’s in the pan. On occasion, Blake cuts up apples or pineapples in the pan for a little extra steamy flavor.
A little extra flavor: Sometimes, Blake sprays apple juice lightly over the pulled meat and then sprinkles again with Dixie Drippin’s Seasoning before serving with Dixie Drippin’s Sauce.
Too freeze: Place meat in a freezer bag and draw out air. A straw works well if you don’t have a vacuum sealer. The butt will taste fresh with this method.
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Dixie Drippin’s Coleslaw

Ingredients

  • 2 packages slaw mix or a cabbage head
  • 1 cup mayonnaise
  • 1/4 cup white sugar or to taste
  • 2 tablespoons white or apple cider vinegar
  • 11/2 teaspoons Dixie Drippin's Seasoning
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 cup toasted slivered almonds

Instructions

  • Stir together mayonnaise, sugar, vinegar, seasoning, salt,
    and pepper above ingredients together. Pour mixture over cabbage and stir until coated. Chill until ready to serve. Pour in almost
    all of the sliver almonds and toss lightly. Sprinkle remaining almonds on top.






Notes

For extra color: Add in purple cabbage, thinly sliced purple onions, or carrots.
Another nice layer of flavor: Slivers of your favorite apple, diced and tossed in a little lemon juice to keep fresh.
Terrific as a side, on barbecue sandwich, or in a barbecue or seafood tacos.
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Dixie Drippin’s Chips

This recipe became popular with customers who tried it at store demos.

Ingredients

  • 1 family size bag wavy chips
  • 3/4 bottle Dixie Drippin's seasoning or to taste

Instructions

  • Use a large bag or bowl to gently toss the seasoning and chips. Add the seasoning a little at a time. I use 2-gallon freezer bags, which I use find on the bottom shelf at stores.

Notes