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!
Our final review for our Week of Mild series features Cin Chili & Company’s Serrano Hot Sauce. You’ll want to have this sauce on hand for any upcoming football gatherings as it is perfect doused over your favorite bowl of chili. Just perfect. It is now our go-to hot sauce for chili – we buy…
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….
Guys & Gals, Valentine’s Day is coming and these HOT Aprons make great gifts! [singlepic id=50 w=320 h=240 float=right] Irene Shurson of All Occasion Aprons (http://alloccasionaprons.com) makes aprons adorned with Hot Sauce Bottles, Chile Peppers, or Flames. She also has aprons with a Cow motif, a Cajun motif and Sunflowers, among many others. Made from…
Over at the Boulevard 647 Specialty Food Company, our friend, the Hot Dip Mastermind Dwayne Dittmer, brings us his award winning Buffalo Bleu Cheese Dip. The French might call the cheese “bleu” but in America, we say BLUE CHEESE. Buffalo Bleu Cheese Dip Spice up your next Holiday or Football party with this delicious Award…
Tallarico’s Hoagie Spread Hoagies are Philly’s name for subs or hero sandwiches I love Tallarico’s Hoagie Spread. It’s basically crushed red peppers in vinegar. When it is smeared on subs or pizza, it is my favorite hot red pepper condiment. I always prefer to spoon some Tallarico’s on pizza instead of the dried, crushed red…
Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and…
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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?