It felt like a rib Friday so I seasoned one rack of loin back ribs with The BBQ Rub.
Put in the Grid Iron using a mixture of hickory and cherry pellets at 225.
I also wanted some beans with dinner but didn’t have my normal ingredients so I made up this recipe:
1 - 29 ounce can of Goya Pinto beans (drained and rinsed)
1 - 15.8 ounce can of Northern beans (drained and rinsed)
1 – 10 ounce can of Rotel tomatoes with green chilies (drained)
1/3 cup plus 2 tablespoons of Dijon mustard
1 cup of Sweet Baby Rays BBQ sauce
1 cup of Light Brown Sugar
1 cup of sautéed onions
¼ cup of dehydrated green and red peppers (hydrated)
1 pound of leftover pulled pork
Ribs have been on for an hour so I added the beans to the Grid Iron.
At the 3 hour 30 minute mark the ribs were almost done. I gave them a light glaze of Sweet Bay Rays
and will let it set for the next 30 minutes or so. I lowered the Grid Iron temp to 200.
Here’s your plate!
Ribs came out excellent, moist and tender with great flavor. Beans were delicious and the only thing I
think I would change is use a little bit less pulled pork and add some bacon to the mix!
