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Hey yall!!!!!!!!

I know, I know…I haven’t posted like I should have but I just wasn’t feelin it.  If I had written a post on Sunday or Monday like I was supposed to then it wouldn’t have been my best.  And yall know I only wanna give you my best 🙂

Unless I let LaQueisha write that jant…cuz yall know she’s a honeybadger tee hee.

Who is LaQueisha? I told yall that I play a hood rat from time to time…and her name is LaQueisha.  Maybe you’ll hear from her one day…but not today…I don’t think…but I digress…

Now on with today’s post:

You know what I hate???

-a mule.

Not like ‘Donkey from Shrek hee-haw’ mule, but mule as in an actual shoe mule.  See:

See, from the front they look like perfectly good pumps, pointy-toe and all.  But then when you look at them from another angle…its like they literally leave you hanging.

Like who makes half a shoe?  No security, no stability, serious up how do people walk in these things???  Ok it’s not as hard to walk in the ones in the picture since they have a slight heel, but flat mules are the absolute worst!

Whoever invented this style of shoe should be stoned.  Yup, stoned.  Why?  Because its like a lie in a shoe.  Someone took one of the greatest gifts from sweet lil 8 lb 10 oz baby Jesus and tainted it with this mirage of a shoe! Pure phuckery!!!

I hate when things look good or present themselves to be a certain way from the front- that’s the side they immediately present to you, their ‘best’ side if you will.

But then…

When you look at them from another angle: PHUCKERY!!!!!

Coincidentally, I have on a pair of mules today…and needless to say I HATE THEM!

Sure they looked like a viable option in the box and they matched what I have on.  But soon as I tried to walk in them…phuckery!

I will be throwing them as far away as possible as soon as possible!

The moral of the story is… things that look good to you up front, can often times end up looking like and feeling like absolute bullshit on the back end.

…oh, and mules come from the devil and red is for whores 😉

Barbecue Baby Back Ribs 

So somebody requested that I post a recipe for ribs o_O

Yall always want the most complicated recipes lol.  For ribs I have to post a recipe for a sauce and a rub  I started to just tell yall to go buy a jar but then I was reminded that I was supposed to ‘upgrade yall’ 😉

Now, I’m going to try to make this as easy and painless as possible.  These are the most basic barbecue ribs I can think of offa the top of my head to post.  Maybe I’ll get fancy and post variations at a later date.  As always, if yall have any requests you can drop me a line

Ingredients 

  • 1 slab or rack of baby back ribs, membrane removed
Note: the membrane is the tough skin like part on the under side of the rack.  To remove this, make sure  the ribs are dry and unthawed, and just pull it til it all comes off.  It will be easy to do this on a high quality cut of meat.  
Tip: I also like to soak my meat in salty water for a couple of hours to remove the blood…improves the taste too so try it! 

For the dry rub: 

  • 1 1/2 c paprika
  • 3/4 c sugar
  • 3 3/4 c onion powder

For the sauce: 

  • 2 c ketchup
  • 1 c water
  • 1/2 c apple cider vinegar (are you surprised?)
  • about 1/2 c of brown sugar
  • about 1/4 c of white sugar
  • 1 tbsp ground mustard
  • 1/2 tbsp onion powder
  • 1 tbsp lemon juice
  • dash of Worcestershire sauce
  • 1 tbsp crushed red pepper flakes

Rub the ribs on both sides with the rib rub and cover with plastic wrap.  Refrigerate overnight.

Preheat the oven to 325°F

Make sure the meat is room temperature.  Line a large baking pan with aluminum foil and cover the ribs lightly.  Roast them for 2 hours.

Meanwhile, combine all the ingredients for the sauce in a pot and bring to a boil on the stove, on medium high heat.  Allow it to simmer to come together for about 10 mins and remove from the heat and cool down.

Remove the ribs ***Here is where you’d throw them on the grill to let them smoke*** OR

Increase the oven to 450°F

lay the cooked ribs in a shallow cookie sheet lined with aluminum foil and baste them with the sauce.  Do this about every 5 or 10 mins until they have a nice crust on them.  Do this for at least 30 mins.

Note: In order to get that grilled flavor you can add a little liquid smoke to a small pan with water and let it fill up the oven.  

After you’re satisfied with your ribs allow them to cool slightly before cutting them and enjoy!

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