Hickory Smoked Beef & Pork Ribs
Patti was in the mood for ribs. When I asked what kind beef or pork, she said “yes”. So I fired up the barrel smoker. Loaded it up with hickory and ribs and let it smoke for about 5 hours at 200 – 300. We made a Garlic Herb bread pudding, too. I had been thinking about it with corn and we sat down to some good eatin’.
If you have seen many of my recipes by now you must realize that I am a little fond of garlic. I have been trying to come up with a garlicky side dish and this is what we came up with.
It was toasty, rich and creamy, just full of wonderful aromas from the cheese, garlic and rosemary. Simply put “Good Stuff”.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….
Ken & Patti