We rubbed a rack of Baby back ribs and a rack of St Louis Spare ribs with 3EyzBBQ’s award-winning rub, threw them on the smoker for a few hours, and sauced them at the end with BigButzBBQ sauce.
A huge “thumbs up” for the rub, and the BigButzBBQ sauce had just the right amount of spices to make this batch of pork goodness a winner!
From the state of Tabasco, Mexico comes a spicy, flavorful sauce called Tabañero. A combination of the words Tabasco and Habanero, Tabañero is a unique and flavorful hot sauce that is on the milder side of heat – perfect for the not-so-extreme Chileheads out there. If you are at all a fan of Tabasco or…
KYVAN Honey Apple Salsa KYVAN Foods’ Reggie Kelly brings his soul food Mississippi roots to salsas, sauces and other condiments via his KYVAN label. Among the many offerings of sauces and condiments from KYVAN, we’re looking at their two salsas today. We love salsa, and the more unique the flavor the more interesting the salsa….
We ran into our friend, Bob Trudnak from The BBQ Guru, at a recent BBQ competition in Harrington, Delaware. Bob was selling his newest “BBQ Guru” product – and this one uses no wires or batteries. It’s… BBQ Bob’s Hav’n A BBQ Sauce This BBQ sauce is a great balance of sweet and tangy with…
ImportFood.com – Thai Food, Groceries, Cookware and Asian Recipes Are you looking for Sriracha sauce, Thai spices, ingredients and recipes? Look no further than importfood.com! These folks are the real deal.
Creators of the Bacon Explosion, Aaron and Jason of BBQAddicts.com, went to the 2nd Annual Blue Ribbon Bacon Festival to cook up more than 30 Bacon Explosions for 300+ bacon fans in Des Moines, Iowa. They have a great video of Aaron and Jason making the Explosions for the crowd, which includes the ceremonious Bacon…
My favorite pizza condiments add savory, salty, zesty and fiery flavor to an otherwise plain pizza. What would YOU add? For anyone local, that is a Grotto pizza. They put the cheese on first, then ladle the sauce on top. Oh yes! Left to Right: Alpino Spicy Pizza topping, Tallarico’s Hoagie Spread, California Sun-Dried Tomatoes…
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Those are some gorgeous looking ribs. Did they cook at the same time or did you put the loin back ribs in a little after the spares started?