Smoked Chairman’s Reserve® Meats Baby Back Ribs in a Spiceology bourbon rub with creamy, spicy poblano serrano white cheddar grits.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Baby Back Ribs
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Baby Back Ribs
- 6 oz. Kosher salt
- 1 cup Spiceology maple bacon bourbon rub
METHOD
- Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours.
- Brush the ribs with the mop sauce and Spiceology spice rub maple bourbon after an hour, then mop the ribs again once every hour until cooked tender. Cooking time varies depending on thickness of ribs.
- Brush with your favorite BBQ sauce if you’d like, then continue smoking baby back ribs until the BBQ sauce is browned and bubbling, a couple minutes per side. Remove BBQ baby back ribs from the smoker and let the meat rest for a few minutes, then slice and serve.
Spicy White Cheddar Grits
INGREDIENTS
- 2 oz. Minced garlic
- 2 oz. Small diced white onion
- 1 oz. Corn meal
- 1 cup Heavy cream
- 1.5 cups Chicken stock
- 4 oz. Small diced poblano pepper
- 1/2 cup Sharp cheddar cheese
- 1/2 cup Smoked gouda
- 1/2 cup Butter
- 1 tbsp. Kosher salt
- 1/2 tsp. White pepper
METHOD
- Puree ingredients in a food processor. Cover and hold at room temperature for up to 2 hours, or store for longer in the refrigerator
Carrot Puree
INGREDIENTS
- 5 cups Carrots
- 3 cups Water
- 1 cup Heavy cream
- 1 lb. Unsalted butter
- 1/2 cup Blossom honey
- 1/2 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
METHOD
- Boil the carrots until done. You should be able to poke a fork through easily, but they should not be mushy.
- Place them in a blender or food processor, add the butter first to let it melt slightly, Add the milk, cream, maple syrup, and salt.
- Blend until it is a smooth puree, taste and add more syrup, cream, butter, or salt if needed.
