Wednesday, June 1, 2011

Smoked Ribs and Sausage

Here is some of the food we had for Memorial Day. Our power has been in and out for the last two days so I am going to try to get this up fast before it goes out again. When it is 95 degrees outside, having no power is just not fun!


I dry rubbed baby back ribs and let them sit in the fridge for 2 days.


Then I smoked them in the Big Green Egg for 4 hours until the meat was falling off the bone. During the last 30 minutes I brushed them with some homemade barbecue sauce.


I also smoked some hot sausage at the same time. I sauteed some onions and peppers over high heat in a bit of olive oil, sprinkled them with sea salt and cracked black pepper and served them on caramelized onion buns. The recipe for the barbecue sauce and the buns will be posted in the next couple days.


These were scrumptious!