Bill Schultz
TVWBB Hall of Fame
Had some Pork Back Ribs thawing and put them to use today.
Two racks with Three Little Pigs Cherry and one with Penzeys Arizona Dreamin
On the WSM with Royal Oak and Apple Wood, cooked at 275 all the way
After two hours or so the bark had set nice and they got foiled with Worcestershire and Apple Juice
About two hours later opened them up and sauced them and foiled up and for another hour or so, one sauced with Lawry's Teriyaki Sauce, one with Blues Hog and the third with Sweet Baby Ray's
Done
My version of Refried Beans
!/4 red onion, two Mex Onions, four large cloves of garlic, one large Serrano Chili minus half the seeds, all getting jiggy in the pan and tonights brewski
Some Mex Oregano and one can black beans and its juices, and the same with one can of pinto, simmmer for about ten minutes and mash until your desired chunkiness.
Ribs came out nice and juicy, for the Ladies the Teriyaki and Penzeys were tops, for me it was the Three Little Pigs and the Blues Hog
Your plate with some nice ripe Papaya, enjoy
Two racks with Three Little Pigs Cherry and one with Penzeys Arizona Dreamin
On the WSM with Royal Oak and Apple Wood, cooked at 275 all the way
After two hours or so the bark had set nice and they got foiled with Worcestershire and Apple Juice
About two hours later opened them up and sauced them and foiled up and for another hour or so, one sauced with Lawry's Teriyaki Sauce, one with Blues Hog and the third with Sweet Baby Ray's
Done
My version of Refried Beans
!/4 red onion, two Mex Onions, four large cloves of garlic, one large Serrano Chili minus half the seeds, all getting jiggy in the pan and tonights brewski
Some Mex Oregano and one can black beans and its juices, and the same with one can of pinto, simmmer for about ten minutes and mash until your desired chunkiness.
Ribs came out nice and juicy, for the Ladies the Teriyaki and Penzeys were tops, for me it was the Three Little Pigs and the Blues Hog
Your plate with some nice ripe Papaya, enjoy
