Wednesday, August 4, 2010

Rib Master

My brother, Jared, makes the best back and beef alike. They're "beyond-beyond" to quote an eclectic sales woman I once met. Simply seasoned, cooked at a low temp and doused with the perfect amount of bbq sauce, these ribs end up falling right off the bone. I love when we decide on making a dinner menu around them...finding fun salads, sides and appetizers to compliment is no trouble at all. The only real problem is trying to convince everyone at the table that the other dishes deserve their attention as well. I'll keep working on that...

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