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On the Menu: World Championship–Style Pork Ribs

Maggie Borden

August 10, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.

 

Sizzling Summertime Barbecue, 7:00 P.M.
Tuffy Stone, Q Barbeque, Glen Allen, Midlothian, and Richmond, VA; and Cool Smoke, Richmond, VA

Combine classical French training with a passion for pit-roasting and you’ll get Tuffy Stone, whose Q Barbeque restaurants draw crowds from far and wide. Tonight the barbecue competition champion brings his brisket bona fides to the Beard House for an edible lesson on award-winning ’cue, featuring smoking-hot plates like World Championship–Style St. Louis Cut Duroc Pork Spareribs; Virginia Lump Crabcake with Complicated Mustard Sauce and Creamy Coleslaw; and Snake River Farms Beef Brisket Duo with Crispy Corn Pudding and Mustard Greens.

See the full menu below: 

Hors d’Oeuvre

Smoked Free Union Grass Farm Chicken on Corn Profiteroles

World Championship–Style St. Louis Cut Duroc Pork Spareribs

Seared Rib-Eye with Brown Butter, Bacon, and Balsamic Reduction 

Corn Fritters with Barbecued Pulled Pork and Pickled Red Onions 

Pan-Fried Oysters 

Badenhorst Family Wines Secateurs Rosé 2016 

Eagle Rare 10-Year-Old Kentucky Straight Bourbon Whiskey

Buffalo Trace Kentucky Straight Bourbon Whiskey

Dinner

Virginia Lump Crabcake with Complicated Mustard Sauce and Creamy Coleslaw 

A.A. Badenhorst The Curator White 2015

Manakintowne Greens with Hanover Tomatoes and Yuzu–Buttermilk Vinaigrette 

Barboursville Vineyards Vermentino Reserve 2015

Smoked-and-Braised Duroc Pork Belly with Sweet-and-Spicy Glaze and Pickled Vegetables 

Crasto Douro 2014

Snake River Farms Beef Brisket Duo with Crispy Corn Pudding and Mustard Greens 

Barboursville Vineyards Cabernet Franc Reserve 2013

Florence’s Pineapple Hot Dish with Vanilla Bean Ice Cream

Broadbent 5-Years-Old Reserve Madeira

 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.