Jand its just the beginning ! we will lead the leaderboard in a couple of weeks Together.

Hey everyone! I’d like to share my go-to rib recipe, the one I make when I want to be sure everyone will love it. These Bâton Rouge–style ribs are sweet, smoky, and full of flavor. Here’s how I do it 👇 Preparation: - Remove the membrane from the back of the ribs. - Rub generously with the dry rub. - Wrap the ribs in aluminum foil. - Let them rest in the fridge for about 24 hours. Dry Rub: - 4 tbsp brown sugar - 2 tbsp chili powder - 4 tsp salt - 2 tsp ground black pepper - 2 tsp dry mustard - 1 tsp onion powder Bâton Rouge–Style Sauce: - 1 cup (250 ml) ketchup - ¼ cup (65 ml) molasses - ¼ cup (65 ml) vinegar - ⅛ tsp garlic salt or garlic powder - ⅛ tsp onion salt or onion powder - ⅛ tsp freshly ground pepper - 2 tbsp brown sugar - 2 tbsp chopped green onions or chives - 2 tbsp dark corn syrup (optional) They always come out tender and packed with flavor — my family’s favorite! 🔥 What about you? What’s your go-to rib recipe? Let’s see who’s got the sauciest ribs around! 😄🔥

My dinner last night, tournedos with chicken breasts, potatoes with Quebec California BBQ spices and Brussels sprouts with Greek spices. It was delicious

Made a wood restock to keep my woodwind pro 36 running this winter 🤪🤣

Here are some pictures from a cook I did this weekend for a football party. On the menu was: Brisket Pulled pork Mac and cheese Bbq beans Everything turned out excellent! Happy to answer any questions on recipes or the process!