Start by making up some dry rub.
1/2 cup, plus 2 tablespoons coarsely ground black pepper
1 cup dried oregano
1/2 cup paprika
2 tablespoons cyan pepper
1 tablespoon, plus 1 teaspoon celery seed
1/2 cup, plus 2 tablespoons kosher salt
1 tablespoon, plus 1 teaspoon dry mustard
1-1/2 cups brown sugar
2 teaspoons ground cinnamon
2 teaspoons minced garlic
2 teaspoons garlic powder
Yields 3 cups.
Before applying remove the silver skin from the back of the ribs.
Brush olive oil on both sides and apply the dry rub generously on both sides and pat into the meat.
2-3 grilled chicken breasts depending on the size
1 onion chopped
2 tbs. Olive oil
1 can Cream of Chicken Soup
2 chili or anaheim peppers
18 white corn tortillas (freshly made are the best)
1 can of chili (no beans)
½ tsp. garlic salt
¼ - ½ tsp. cayenne depending on how hot you like it
¼ tsp. cumin
2 cups graded cheddar
A can of non-stick cooking spray
1 tbs. of sour cream per serving if preferred
2 tbs. pico de gallo
Pico de Gallo
Chop one white onion
De-seed and chop 3-4 Roma tomatoes
Finely chop ½ bunch of cilantro
I really enjoy smoking pork ribs or beef brisket. I like paring brown or amber ales with barbecue. The sweetness of brown and amber ales blends with the sweetness of Texas Barbecue. Some of my favorite beers I drink with barbecue are Full Sail Amber, Breckenridge Avalanche,Flying Dog Old Scratch, Brooklyn Brown, or Real Ale Brewhouse Brown. When I smoke ribs or brisket, I begin by spicing the meat with a few different spices. Garlic salt, Cajun seasoning,fajitas seasoning,or just use a quote "brisket rub" such as the recipe Grady Spears, a well known Fort Worth Cowboy Chief, suggests.