We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Sauce less Ribs (fact or fiction)
Well I did ribs again today and they came out spot on. But for some reason I cannot get people to stop putting sauce on them. I have heard that if you cook the meat just right people will not want sauce. But I also know its almost a stigma of this generation to put sauce on ribs. So is there such a thing as sauceless ribs? or is it just fiction. And if there is such a thing can I get some pointers here maybe from some of those of you that compete or have achieved this perfection. My typical setup is mustard and rub (used butt rub this time). The crowd loved them but when i kept hammering them for what is missing they said the ribs could stand to be sweeter with a hint of mustard and vinegar. So i was thinking of next time adding in some sugar, mustard seed, rub, and using some vinegar to make a paste. Then I LAS for about 4 hours or until they pass the bent test or tong test (when i can insert my tongs in between two bones.)
Any advice would be helpful.
Or am I trying to hard and let those that want sauce.. sauce.