I use this multi-purpose dry rub on everything – from sprinkling on ribs and chicken, to seasoning a meatloaf and a roast. Note, that I don’t add sugar to the mix as I find its not necessary for 99% of
Well this sauce started out as a traditional Carolina vinegar sauce and then both the Hubby and I were leery of what it would taste like on the ribs. I happen to really like the sauce on pulled pork and
I just posted a comment on lamb on Facebook and realized I hadn’t transferred this recipe from GoodGrub. I thought I would do it before I forget and will grab the pictures tomorrow. This was an awesome way to do
So yesterday was my first ever paid catering gig. I don’t know if I’ll make it a full time affair, but I have to admit it was fun to see everyone enjoying the food. Alot of work, with pleasurable results.
These are some of the best, non-smoked, ribs we’ve had. So tender and so tasty. I’ve gotten rave reviews whenever I’ve made them for family or friends, and even used for catering at a birthday party. For the sauce, I