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Ribs and WBT

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Woodbutcher
Woodbutcher Posts: 1,017
edited November -1 in EggHead Forum
The last time I made ABT's my guest thought they were a little hot so this time I made them with little sweet peppers, cream cheese, Bob Evans spicy sausage and bacon. So I called them WBT's (Wimpy). They were pretty tasty and the ribs were great.

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Ribs were done with JH Pecan a little DP Jamaican Firewalk and finished with Blues Hog.

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Football and ribs and the Eagles flying high!
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Comments

  • Zippylip
    Zippylip Posts: 4,768
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    Birds fan eeehhh? Good man. Food looks great too. Are they sections of a large bell pepper or something else, that sounds like a good idea for those without an asbestos tongue (always seems to be at least one at every party)
    happy in the hut
    West Chester Pennsylvania
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    I found a bag of these little peppers that were red, yellow and orange. They are about the size of jalepenos but they were marked sweet.
    Yes I'm a bird fan! Hope Westbrook is okay.
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  • Clay Q
    Clay Q Posts: 4,486
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    Great idea using sweet peppers. Control heat with spice.....I like it. Beautiful ribs ya got there in that big daddy egg.
    Thanks for the idea. :)
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    There are times that I regret getting the XL but not when I make ribs. Someday I'll get a large to go along with the set.
    The WBT's were a hit at work. I know a lot of people wouldn't eat them if I used hot peppers.
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  • Clay Q
    Clay Q Posts: 4,486
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    I've made em and yeah, felt kinda sorry for those trying to put the fire out after eating them for the first time. They are delicious and hot, some like'em that way but a mild (whimpy) ATB would also be welcomed by those that don't want 'fire in the hole'. :blush:

    I just bought a second large.
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Congrats on the twins! That's a great combo, interchangeable accessories. A friend of mine just got his second large and loves the versatility for 2 temps.
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