HOUSTON – Memphis BBQ Ribs
Preparation Time: 10 minutes
Roasting Time: 1 ¼ -1 ½ hours
Serves 4: 6 to 7 ribs per person
2 racks Pork Loin Baby Back Ribs (4 pounds)
6 Tablespoons Adam's Reserve Memphis BBQ Rub
1 bottle Napa Jacks Bourbon BBQ Sauce or other sauce( if Desired)
1. Heat one side of grill on high heat for 10 minutes for gas grill. For charcoal grill heat coals for 30-45 minutes or till ashy grey. Move coals to one side of grill to create a cold side for indirect cooking.
2. Season ribs with rub; press to adhere, light on bone side heavier on top.. Place ribs, bone-sides down, over hot side of grill for 10 minutes just to start to caramelize rub.
3. Move to cool side of grill (chamber temperature should be about 325). Cook another 75-90 minutes. Ribs are done when you can see ¼ - ½ in notch between the bones.
4. Remove from oven. Memphis ribs can be served either dry (with rub only) or wet (with sauce). Brush sauce on if desired last 15 minutes of cooking time.
Adams BBQ Beans
Prep Time: 5 Minutes
Cooking Time: 15-20 minutes
Serves 2-4
3 slices Bacon, coarsely chopped (May use Turkey Bacon)
2 cans Beans pinto or baked, drained not rinsed
½ medium Sweet Onion, small diced
2 tablespoons Adams Reserve Memphis BBQ Rub
1 cup Better Than Good BBQ Sauce (Traditional Texas)
1. In a preheated sauté pan on med high heat, place chopped bacon and brown until crisp; remove.
2. Sauté chopped onion until they begin to brown and sweat. Add beans with liquid; mix; Lower heat. Fold in sauce; mix.
3. Simmer till bubbly. Serve hot!
Honey Pecan Slaw
Preparation Time: 10 minutes
Standing or Chilling Time: 30 minutes
Serves 4 to 6
1 bag Classic Cole Slaw
1 cup Gaido's Honey Pecan Vinaigrette
¼ cup crushed Honey Toasted Pecans
¼ cup dried cranberries
1 Tablespoon Adams Reserve House Rub
1. Place slaw in large bowl.
2. Add all ingredients and mix well.
3. If time allows, chill or let stand 30 minutes before serving.