I need all the practice that I can get with some of the scores in ribs I've been getting lately, so I wanted to try to get my tenderness down and try some of the items I received in the last Brethren Trade Round ( thanks again Bob, aka IamMadMan).
I started off with a rack of St. Louis ribs, seasoned them up with a light coat of The BBQ Rub and a heavier coat of Butch's Magic Dust. They ran for a couple of hours on the Bubba Keg at 275, and wrapped for about an hour. During the wrap, I made a pan of Hatch Chile Mac and Cheese, and in brethren fashion, I added a topping of crushed jalapeno Fritos to kick up the flavor.
I had bought some peaches earlier in the week and wanted to do something with them, but instead of an all out dessert, I just cut them in half, added a little butter, brown sugar, cinnamon and salted caramel. They were easy and delicious!
I sauced the ribs with Butch's Spicy sweet sauce, and they were probably some of the best I have ever made. I topped everything off with a Shiner Bock and this meal could not have been better.
Thanks for looking.
I started off with a rack of St. Louis ribs, seasoned them up with a light coat of The BBQ Rub and a heavier coat of Butch's Magic Dust. They ran for a couple of hours on the Bubba Keg at 275, and wrapped for about an hour. During the wrap, I made a pan of Hatch Chile Mac and Cheese, and in brethren fashion, I added a topping of crushed jalapeno Fritos to kick up the flavor.
I had bought some peaches earlier in the week and wanted to do something with them, but instead of an all out dessert, I just cut them in half, added a little butter, brown sugar, cinnamon and salted caramel. They were easy and delicious!
I sauced the ribs with Butch's Spicy sweet sauce, and they were probably some of the best I have ever made. I topped everything off with a Shiner Bock and this meal could not have been better.
Thanks for looking.
