BBQ Baby Back Ribs and Pit Smoked Boston Butt

Serves 10

• 1 Package baby back ribs
• 2 T Ol West BBQ sauce
• 1 bottle beer (or water); 12 oz.
• 1 Pre-Smoked, fully cooked Boston Butt
• Hamburger buns

1. Pre-heat oven to 450 degrees.
2. Use a paring knife to score the tendon on the back of the ribs. Use a paper towel to hold the tendon as you pull it off the ribs. Place the ribs into a large Dutch oven. Top the ribs with 2 tablespoons of BBQ sauce and pour in the beer (or water).
3. Place the Dutch over on the stove over high heat until liquid begins to simmer. Cover and place in the pre heated oven for one hour.
4. Pre-heat grill to high heat, Remove the steamed ribs from the Dutch oven brush with the BBQ sauce. Grill over high heat for 1-2 minutes per side to caramelize the sauce on the ribs. Brush with sauce one more time and remove the ribs from the grill. Let them rest for 8-10 minutes before slicing between the bones to separate.

Pre-Smoked & Fully Cooked Boston Butt

1. Thaw in your refrigerator 3 days in advance.
2. Place on a medium high grill over indirect heat. Close the grill lid and cook until heated through, about 20-30 minutes. If oven heating is desired, wrap the roast in foil and place into a 350 degree oven for 20-25 minutes.
3. Serve pulled or chopped with extra BBQ sauce on the side. Great on toasted buns.

Slaw Salad

• 1 bag pre-washed broccoli slaw
• ¼ Cup light mayonnaise
• 1 Tablespoon lime juice
• Salt and pepper to taste
• 2 T Fresh cilantro, chopped medium

1. Place the broccoli slaw in a bowl.
2. In a separate bowl, add the mayo, lime juice and salt and pepper. Whisk well to combine.
3. Pour dressing over slaw and add the chopped cilantro. Toss well and serve.