Good Meet and Good Meat
You've already seen the pictures from the car show, but here are some pictures of food!
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And now for the Meat... I was trying to impress some guests who were coming over for a BBQ a few weeks back, so I took some special actions during the prep process of the pork spare ribs.
- I punctured the meat with a fork in several areas, and poured Left Hand Brewing's Black Jack Porter into the tray.
- I let the ribs sit in the beer-inade overnight, to soak it up nice. Then applied a liberal amount of my homemade Kansas-Style dry rub to them. I let that sit overnight.
- The next day I set the oven to 250* F and let the meat cook nice and slow for about 4 hours. Here they are after removing them.
- I also prepared some chicken breasts with the dry rub and cooked them in a similar fashion!
- And I made some Baked Mac n Cheese... $10 worth of cheese in this bad boy! (Sharp Cheddar and Gruyere)
- I then threw the ribs onto the grill to give them a nice bark. I'll admit, I did leave them on slightly too long since I was trying to time the mac n cheese to be ready at the same time. They still turned out fantastic, though!