RECIPES

  SMOKED BABY BACK RIBS  

We start with our hand-trimmed, meaty baby back ribs and walk you through the perfect smoke, wrap, and glaze process. Whether you’re a backyard beginner or a seasoned pro, this guide ensures "fall-off-the-bone" results using the freshest cuts in Northwest Ohio. Stop by our shop on State Route 66 to grab your rack today. 

INGREDIENTS:

• 2 racks Jacob’s Meats Baby Back Ribs (membrane removed)

• The Rub: 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp black pepper, 1 tbsp salt, 1 tsp chili powder.

• The Liquid: 1 cup apple juice or cider.

• The Wrap: 4 tbsp butter (cubed), 1/2 cup local honey.

• The Finish: 1 cup high-quality BBQ sauce.

INSTRUCTIONS:

1. The 3 (Smoke): Preheat smoker to 225°F. Rub the meat generously. Place ribs bone-side down on the grate. Smoke for 3 hours undisturbed.

2. The 2 (Wrap): Remove ribs. Lay them on double-layered heavy-duty foil. Top with the butter cubes, honey, and apple juice. Wrap tightly so no steam escapes. Put back in the smoker for 2 hours.

3. The 1 (Glaze): Carefully unwrap (watch the steam). Brush both sides with BBQ sauce. Place back on the grill grates for 1 hour to let the sauce "tack up" and caramelize.

4. Rest: Let them sit for 15 minutes before cutting.

  PAN-SEARED PORK CHOPS & GARLIC  

This recipe teaches you the professional "butter-basting" technique to ensure your chops stay incredibly tender and flavorful. Cut fresh daily right here in Defiance, Ohio, our pork chops are 1.5 inches thick—the way a real pork chop should be. Follow our guide for the perfect sear and see why Jacob’s Meats is the go-to destination for pork lovers in Defiance County. 

INGREDIENTS:

• 2 Bone-in Pork Chops (1.5 inches thick) from Jacob’s Meats

• 2 tbsp avocado oil or vegetable oil (high smoke point)

• 3 tbsp salted butter

• 3 cloves garlic, smashed

• 3 sprigs fresh thyme or rosemary

• Kosher salt

INSTRUCTIONS:

1. The Prep: Take the chops out of the fridge 30 minutes before cooking. Season heavily with salt on all sides, including the fat cap.

2. The Sear: Heat a cast-iron skillet over medium-high heat until it’s wisping smoke. Add the oil.

3. The Cook: Lay the chops in. Don't touch them for 3-4 minutes until a deep brown crust forms. Flip and cook for another 2 minutes.

4. The Baste: Reduce heat to medium. Add the butter, smashed garlic, and herbs. Once the butter is foaming, tilt the pan and spoon that hot butter over the chops repeatedly for 2 more minutes.

5. The Pull: Remove the chops when they hit 140°F.

6. The Rest: Let them rest on a board for 8 minutes. The carry-over heat will bring them to a juicy 145°F.

  LEMON-CRUSTED GARLIC ROASTED CHICKEN  

This recipe focuses on achieving perfectly crispy skin and juicy, herb-infused meat every time. Skip the pre-frozen birds at the grocery store and taste the difference that local, high-quality poultry makes for your family. Visit us in Defiance to pick up a fresh chicken and all the ingredients you need for a restaurant-quality roast at home.

INGREDIENTS:

• 1 Jacob’s Meats Whole Fryer Chicken (approx. 4 lbs)

• 4 tbsp softened salted butter

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 lemon, halved

• 1 small yellow onion, quartered

• Kosher salt and heavy cracked black pepper

INSTRUCTIONS:

1. Prep: Preheat oven to 425°F. Pat the chicken completely dry with paper towels (moisture is the enemy of crispy skin).

2. Season: Mix the butter, garlic, and rosemary. Stuff half under the breast skin and rub the rest over the outside. Season the skin heavily with salt and pepper.

3. Stuff: Place the lemon and onion inside the cavity. Tie the legs together with kitchen twine if you want a more even cook.

4. Roast: Place in a cast-iron skillet or roasting pan. Roast for 1 hour to 1 hour 15 minutes. Use a meat thermometer—pull it at 160°F (it will rise to 165°F while resting).

5. Rest: Do not cut for at least 20 minutes.