These baby back ribs were smoked with hickory chips along with a dry rub of garlic, cumin, coriander, salt and pepper, and I mean a heavy coating of rub. they were fall off the bone spectacular. I keep talking about the rub my husband had on some pigs feet and lamb in NYC, but I am bound and determined to duplicate that experience (he brought leftovers and my son and I consumed them cold, that delicious!).
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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