Dinner is Served: Ribs

We had a house guest this weekend and it was really fun to catch up with Kylie.  Its been a long time since we have seen her!  It was the perfect excuse to do a rack of ribs on the smoker!

Tonight’s Menu: Smoked Ribs, BBQ Beans, Roasted Corn on the Cob, and Garlic-Thyme Bread.

First I rub the ribs 24-48 hours before smoking, that helps add flavor!

Add some sausage!  Here I have used andouille and a polish kilbasa

Here is my bread dough with a roasted garlic and lemon thyme paste spread on it. I then rolled it up and let it rise before baking.


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