BroBQ Ribs

This shit is my jam. I have been refining this bitch for years and I think i've finally perfected it. However, I suggest to ALWAYS continue to change your recipe because thats how you done get learned how to chef.

This is how I did it last:

Feeds 2-4

1/2 hour prep time

5 hours cook time

• 1 rack of ribs (do baby back, st. louis spare ribs are bigger and cheaper but don't turn out as delicious) 3.99/lb TOPS
• 1 bottle Sweet Baby Ray's bbq sauce (all varieties are the bomb)
• 1 serranbro pepper
• 1 anaheim pepper
• 2 jalepebro pepper
• 1 small onion
• 1 tsp of old bay
• 1 tsp of garlic powder
• 1 tsp of pepper
• 1 tsp of salt

Preheat your oven to 275. That's right, this bitch is low and slow.

1. Remove the membrane from the underside of the rack and place on a foiled baking sheet
2. Sprinkle the spices over the top of the rack
3. Chop the peppers and onions (no need to do anything fancy) and place on the sheet around the ribbies
4. Cover the rack with some tinfoil and place in the oven for 3.5 hours
5. Take those motherfuckers out and let sit for 1/2 hour (make sure the meat has begun to recede along the bones (along the tapered end of the rack)
6. Light up a bbq or smoker
7. Gather the peppers and onions from the rack and throw that all into a food processor and blend with half bottle of sauce
8. Slather that shit on the rack and place on the hot grill
9. Grill on both sides until you get a slight bark from the caramelized sauce on the meat.
10. Let rest for 10 minutes
11. Slice into individual ribs and enjoy my #2 best recipe (Santa Maria tri-tip to come)