Fall-Off-The-Bone Pork Spare Ribs, Start to Finish
Menu
8 wooden skewers
1 lb. 80/20 ground beef
1 1/2 tsp. Head Country Championship Seasoning, Original
2 slices bacon, cut into 16 bite-sized pieces
1/2 red onion, cut into bite-sized pieces
1 C. grape or cherry tomatoes
16 dill pickle chips
1/2 C. Head Country Bar-B-Q Sauce, Sweet & Sticky
2 slices sharp cheddar cheese, each slice cut into four squares
Toppings:
Ketchup
Mustard
Head Country Bar-B-Q Sauce, Sweet & Sticky
Slider buns
450 degrees F
10 mins
Place wooden skewers in a container of water. Soak for 30 minutes so the wood doesn’t burn on the grill.
Preheat the grill to 450 degrees F (medium-high heat). Lightly oil the grill grates.
Combine ground beef and Championship Seasoning. Form the beef mixture into 16 small patties, about 1 to 2 inches wide. (You are essentially making mini burgers, but make sure they are thick.)
Place patties on a plate and refrigerate until you are ready to assemble.
Prep and line up the remaining ingredients for easy assembly of the kebabs.
Arrange the kebabs, alternating between tomatoes, pickle chips, red onion, patty (adding it so the burger will lay flat on the grill), and bacon. Repeating once more per kebab.
Place kebabs on the preheated grill. Cover and cook 2 minutes, flip and brush with Bar-B-Q sauce.
Cook for another 2 minutes, then top the patties with cheese. Cover and cook for 2 to 4 minutes until cheese is melted and the burgers are cooked to desired temp (about 2 to 3 minutes for medium rare).
Remove kebobs from the grill and serve warm with slider buns and your favorite burger condiments.
