Fleur de Lis

Fleur de Lis

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Sunday, October 30, 2016

Dinner at the Haunted Mansion: Dead Man's Smoked Ribs with Smoky Glaze served with Slow Roasted Bones and Joints




This was my favorite part of the menu! How fun, and gory and, a little bit gross?

Here's what we did:

2 racks of ribs, trimmed
salt
pepper
Jack Daniels Old No. 7 BBQ Sauce
1 large jarred roasted red pepper

Sweet Harold cooked these on the smoker. Lightly salt and pepper the ribs. Place in smoker and smoke for 4 - 5 hours, keeping the temperature as close to 250 degrees as possible.

Add sauce during the last hour or so of cooking so that the sauce will form a thick glaze on the ribs.

When ready to serve, place on serving platter and carefully nestle a large jar roasted red pepper between the upper portion of the ribs. Insert knife into the pepper!

Prepare for oooohs and aaaaaahs.

Now for the veggies!

For the bones, I used carrots and parsnips. For the joints, how about some broccoli and cauliflower florets?

3 - 4 large carrots, sliced lengthwise
3 - 4 large parsnips, sliced lengthwise
Broccoli florets
Cauliflower florets
2 - 3 T. olive oil
Salt
Pepper
Ground Cumin
Granulated Garlic

Preheat oven to 400 degrees.

Place vegetables onto a baking sheet. Pour olive oil over the vegetables and season with the salt, pepper, cumin, and garlic. Using your hands, gently toss the vegetables to coat with the olive oil and seasonings.

Roast the vegetables for 18 - 20 minutes, stirring halfway through the cooking time.




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