Jun 25 2016
I had bought a sampler pack of 4 different of the Heinz BBQ
sauce. Earlier I did a rack of pork BBRibs and tried the Memphis and the
Carolina styles. I finally did another rack to try the Texas and the Kansas
City styles.
Tasting out of the bottle I liked the Texas style the best.
I tried to do this rack as close to the first rack as far as the way I seasoned
and temps and times I smoked them.
I pulled the membrane and seasoned lightly with some Penzey’s
Galena ST. rub. They sat out for 45 minutes before going on the smoker. I did
them for 5 hours total and sauced them after 4 hours.
I had some corn on the cob I steamed in my rice cooker and
made up a salad of cottage cheese, Tennessee tomatoes and sweet Vidalia onions.
I have been making the salad for years; one of our favorites when I get good
tomatoes to use. I had some garlic knots I did in the oven.
We had butter, Penzey’s sandwich sprinkle and parmesan on our
corn. I had the Penzey’s on my salad too.
The Kansas City sauce was too sweet for me but I liked the
Texas pretty well. My wife said without adding sauce she liked the Texas better
but liked the Kansas City with sauce added. Over all I would say all the sauces
are better than most store bought I have had in the past. I think the Texas
style would be good on brisket and the Carolina style would work well on pulled
pork.
Our favorite BBQ sauce we get from my butcher Kah Meats. His
recipe is from his Dad, Dick Kah.
Ribs ready for the smoker.
For my salad
After 4 hrs. ready to sauce
Sauced
Resting a bit
My corn
My supper
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