Some of our staffers are pretty talented in the kitchen! Over the years, we’ve been lucky enough to have tasted some of their yummy creations and we wanted to share some of our favorites. Each month, we’ll share a seasonal recipe. If you make it and enjoy it, we hope you’ll let us know. If you have a favorite recipe of your own you’d like to share, send us an email at firstname.lastname@example.org or private message us on Facebook.
Chef Tim’s Award Winning Southern BBQ Baby Back Ribs
Straight from Memphis, Chef Tim’s ribs will melt in your mouth!
Full Rack of Baby Back Ribs
One can of Sam Adams Summer Beer
Sweet Baby Rays BBQ Sauce
Chili Peppers (diced)
Rendevous Dry Rub from Memphis
Apply the dry rub to both sides of the ribs, then marinate the ribs in one can of beer, bottle of BBQ sauce, garlic, and chili peppers for at least 36 hours.
Dry rub the meat again prior to putting ribs onto the grill.
Slow cook over mesquite wood chips for eight hours on the grill.
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