Couple recipes:
Basic method for smoking beef back ribs:
http://amazingribs.com/recipes/beef/BBQ_beef_ribs.htmlHomemade spice rub based loosely on:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.htmlUsually add a bit of Oakridge BBQ Crucible Ghost Chile Rub to the spice rub for a bit of extra heat. Then I do a dry brine the night before with a bit of Kosher salt and then the spice rub goes on. It all gets wrapped in foil then goes in the fridge to absorb the salt and let the flavors set in overnight.
Baked beans recipe basically this:
http://amazingribs.com/recipes/beans/grannies_texas_beans.htmlNo extra sugar. Put all the ingredients together in a baking pan. That puppy goes on top of the heat deflector plates (under the grill) so that the fat drippings from the ribs can add flavor and it also picks up the pecan smoke flavor.
Pretty nice day for BBQ in Round Rock. Sunny and 80 degrees is the high today. We get pretty nice weather in the spring but there's a high price to pay when it rolls around to summer.
On the garlic bread will head back to market soon. Texas state law prohibits sale of beer before noon on Sundays so need a trip to pick up loaf of french bread and some brews.
Figure I'll roast a couple garlic cloves, saute the crushed cloves and some diced garlic with melted butter, and slather that stuff all over the bread. Then on to the grill for a minute or two to brown.
Combine that with some goat cheese / chevre and should be pretty set for the day