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Apple Cinnamon Brined Baby Back Ribs

I grew up eating ribs that were, shall we say, less than stellar. You may have read in some of my other...

Chopped Pork Sliders

When thinking about chopped or pulled pork, most people picture either a vinegar sauce or a tomato-based sauce—they are two of the most commonly-used...

Spicy Mustard-Crusted Pork Shoulder

Smoked pork has long been a favorite of mine. I learned to do pork using the low and slow technique years ago and while that technique produces great results, I am also a fan of hot and fast cooking.
Head Country Ultimate Cuban Sandwich Sliced

Head Country Ultimate Cuban Sandwich

I’m no stranger to big sandwiches. If you’ve seen my Instagram account, you know I sometimes get carried away and a single sandwich can often feed a family of four. This is one of them.
Head Country Hawaiian Baby Back Rib Pizza Sliced on Cutting Board

Head Country Hawaiian Baby Back Rib Pizza

If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.

Pulled Pork Belly

When you think of pork belly, you likely think of bacon. Most people do, but I’m telling you you’ve never tasted anything like a pork belly prepared similar to a pork shoulder.
finished pork belly burnt ends

Sweet and Savory Pork Belly Burnt Ends

If you’ve heard of burnt ends, you know that they’re usually associated with brisket. Traditionally, they are cut from the point end of the brisket and are so incredibly delicious that they're often referred to as meat candy.
pork spare ribs sliced on cutting board with pickes

Head Country Hot & Spicy Smoked Spare Ribs

Pork spare ribs just scream BBQ. When I was a kid my dad would boil these things in salt water for god knows how long then throw them on the grill with some BBQ sauce and burn them to a crisp.


Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error. Learn More | Contact Matt