Toby Keil
Executive Chef
Woke up and played a great game of golf with good friends, came home and watched AMA SuperCross, took a nap then decided it was time to start thinking about dinner. I took a rack of spares out of the freezer, thawed them out, trimmed them and seasoned with Slap Ya Momma and Wolfe Bold. Once the trimmings were done, I cut them up and tossed em in a skillet with some backed beans and placed them on the grill. While the ribs and beans were cooking, I heated up some canned corn on the stove while my wife made an awesome citrus salad with edamame, so refreshing. Now the spa is heating up so I can soak my sad old bones. All in all it's been a great Sunday.
The Chaney doing it’s thing.
Ribs cooking with the trimmings on top.
Here I added some brown sugar to the ribs and foiled them.
Ribs are done.
Here’s the beans and the corn.
Ribs are sliced.
My plate and I decided not to sauce...they were too damn tasty.
The salad was great but my picture was really crappy.
The Chaney doing it’s thing.
Ribs cooking with the trimmings on top.
Here I added some brown sugar to the ribs and foiled them.
Ribs are done.
Here’s the beans and the corn.
Ribs are sliced.
My plate and I decided not to sauce...they were too damn tasty.
The salad was great but my picture was really crappy.