It's been a while since I've done some bacon wrapped ribs, so at my kid's request....
Sliced the ribs up individually, seasoned with Texas Select Jalapeno Dusted and Juicy Pig, grilled on the Pit Boss Kamado at 250 for just a little over 2.5 hours, then glazed with Texas Select Smoke Apple Strawberry Habanero Glaze. Pulled at IT of 205. Then wrapped some mozzarella stuffed avocados in breakfast sausage, dusted with Texas Select Juicy Pig, and put them on the Pit Boss Kamado at 250 for about 35 minutes, then glazed with Texas Select Smoked Apple Strawberry Habenero Glaze. Made for an outstanding Saturday evening meal. The Avocado Bombs are easier to wrap up if you keep the sausage really cold. Also, make the patties for them on wax paper, to make it easier to pick them up and handle them without the patties sticking to the counter top.
Sliced the ribs up individually, seasoned with Texas Select Jalapeno Dusted and Juicy Pig, grilled on the Pit Boss Kamado at 250 for just a little over 2.5 hours, then glazed with Texas Select Smoke Apple Strawberry Habanero Glaze. Pulled at IT of 205. Then wrapped some mozzarella stuffed avocados in breakfast sausage, dusted with Texas Select Juicy Pig, and put them on the Pit Boss Kamado at 250 for about 35 minutes, then glazed with Texas Select Smoked Apple Strawberry Habenero Glaze. Made for an outstanding Saturday evening meal. The Avocado Bombs are easier to wrap up if you keep the sausage really cold. Also, make the patties for them on wax paper, to make it easier to pick them up and handle them without the patties sticking to the counter top.
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