Posted on March 2, 2011 at 2:07 PM
Wednesday, Mar 2 at 2:07 PM
- 1 Rack - Baby Back Ribs
- 2 Tablespoons Adams Reserve: Rib, Roast & Steak Rub
- ½ Jar TX on the Plate: Soppin’ Sauce
1. Preheat oven to 300 degrees.
2. Brush ribs with half of Soppin Sauce. Sprinkle with Adams Rub.
3. Place on Baking Sheet, cover with foil, meat (round) side up. Bake for 1 hour covered. Brush with more Soppin Sauce, Turn heat down to 200 degrees and continue to bake for up 3 more hours.
Directions on Smoker:
1. Preheat smoker.
2. Brush ribs with half of Soppin Sauce. Sprinkle with Rub.
3. Place on open smoke, one hour.
4. Brush with additional Soppin sauce. Wrap racks in foil and slow smoke for up to 3 more hours. Remove from foil and glaze with more Soppin sauce over open heat.
Bock Baked Beans
- 1 28 oz. Pinto Beans, Drained
- 1 Cup Cookwell and Company:
- Bock and Brown Sugar Marinade
- 1 Cup Cooked Bacon, Chopped
- 1 Package H-E-B Pico De Gallo
- 1 TBSP Adams’s House Rub
1. Heat beans in large pot.
2. Add Bock and Brown sugar Marinade.
3. Add Cooked Bacon, House rub and Mild Pico De Gallo
4. Serve Hot.
Pecos 83 Chicken
- 2 pounds Skinless, Boneless Chicken Breast or Mixed Pieces
- 4 Tablespoons Adams Reserve :Val Verde
- 1 cup Cookwell & Company Pecos 83 Marinade
- 1 Cup HEB Pico De Gallo, Medium, optional
1. Combine rub and marinade in a 1-gallon sealable plastic bag. Add Chicken; toss to coat. Set aside to marinate 30 minutes or more.
2. Remove Chicken from marinade.
3. Chicken may be oven-broiled or grilled. For oven, heat broiler. Cook 7-10 minutes per side or until 165 degrees; do not over cook, so it will still be juicy. Baste with extra marinade.
4. For service top with fresh made pico de gallo.
Marinade is also great on beef, shrimp and game!!