Toby Keil
Executive Chef
It was a beautiful day in SoCal yesterday so I took advantage of it and did a ton of yard work. By the end of the day I had worked up quite an appetite so I decided on some grilled baby backs. I also found a pack of boneless short ribs that I threw on the grill as well. I seasoned the ribs with Pappy’s and brushed em with hopped up Sweet Baby Ray’s, the short ribs were seasoned with a little Slap Ya Momma. I grilled the ribs for a few hours using Kingsford comp and added a few chunks of Pecan wood for smoke flavor. Along with the ribs, we had twice baked potatoes, some fresh cooked bread and a nice green salad. After dinner I had a few martini’s, then we hunkered down to watch a movie. All in all it was a great day.
Ribs on the grill.
Ribs just off the grill.
My plate.
Ribs on the grill.
Ribs just off the grill.
My plate.