NLCS starts tonight, to prepare for the game I fired up my Kettle for a nice fall game day meal.
Spares were trimmed and rubbed. Beans with bacon, onions and red peppers went on a pan under the ribs. The potatoes are cubed and tossed with a dressing made from mayo, Dijon mustard, garlic, salt, pepper, rosemary, parsley and celery seed. Those were sealed in a pan to roast while the meat smokes. Everything was smoked in the kettle at 275 with Cherry and Hickory.
Plated the ribs dry, served with Jefferson's Reserve on the rocks.
Go Cubs!
Spares were trimmed and rubbed. Beans with bacon, onions and red peppers went on a pan under the ribs. The potatoes are cubed and tossed with a dressing made from mayo, Dijon mustard, garlic, salt, pepper, rosemary, parsley and celery seed. Those were sealed in a pan to roast while the meat smokes. Everything was smoked in the kettle at 275 with Cherry and Hickory.
Plated the ribs dry, served with Jefferson's Reserve on the rocks.
Go Cubs!
