With Ms. Duke down south photographing a wedding this weekend, I'm left unsupervised... So yesterday, I grabbed some (not very meaty) beef back ribs and ingredients for ABT's (this can be considered a side , right?).
Removed the membrane and trimmed the ribs a bit last night. Rubbed with worcestershire and a 50/50 mix of turbinado sugar and Tatonka Dust on both sides, wrapped in plastic wrap and placed in the fridge overnight. Fired up the WSM at 9:15am and put the ribs on at 10am @ 225F with hickory.
For the ABT's, I'm going with the traditional stuffing of cream cheese, shredded sharp cheddar and cocktail smokey, with spices to be determined when I'm making the cream cheese mixture. I will be soaking half of the jalapenos in Sprite for a couple hours to cut the heat for Ms. Duke when she gets back tomorrow.
I will be making a BBQ sauce for the BBR's with this recipe;
1 can Coke
1 Cup ketchup
1/4 cup apple cider vinegar
2 TBSP molasses
1 TBSP wocestershire
2 tsp dry mustard
1 tsp chili powder
1/4 tsp cayenne
Bring to boil over medium heat in sauce pan. Simmer for 20 minutes until thickened and sauce turns dark red.
More to come