- Jan 17, 2021
- 589
- 882
(STL trimmed these a little too tight, i know...)
(Left the fat cap on heavy so i could give it more time, knowing how pretty it'd be once i peeled it off..)
(My GOOD cleaver couldn't even cut through it clean..)
Tiger Sauce (obv)
Sriracha
Kraft Catalina
Thai sweet chile sauce
Honey Mustard (i did use some of that fancy Fat Boy Apple Cider Honey Mustard that foiled the ribs with, but mostly the generic store brand thats same as French's)
Sour Cream
DUKE'S mayo
Horseradish
Banana Pepper Juice
Couple diced sport peppers and the last of that juice i had
tiny bit of cider vinegar b/c the pickled pepper juices took care of it
cilantro
diced raw red fresno (and i added the smoked fresno seeds and flesh i could pick out, that i threw into the castiron when smoking the onion)
Salt & pepper, Cavender's and tony's, MSG, fish sauce etc to taste. i did use fish sauce instead of adding any salt and to tell u the truth gave it a little strawberry Welch's to round everything out. lol. im gonna try some today with kimchi because this is going in my recipe book.
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