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Sweet Ancho Adobo Baby Backs with Corizo Walnut Brussels

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Baby Backs adapted from Rick Bayless "More Everyday Mexican"...


Brussels just something I thought sounded good.


Ribs were Big Joe at 225 w/Forgo and Applewood Chunks for 2 hours, then 2 wrapped in paper, then 1 hour of continual saucing unwrapped. Everyone loved them, next time I'll do 1 hour wrapped to add a little snap back into the meat... No sliced money shot... folks dug right in.


Brussels were done on Big Joe after the ribs came off, temp brought up to 375/400. 30 minutes or so...


Ribs getting started... Ancho paste rub..,




Ribs right as they were coming off... Sweet Ancho BBQ glazed...




And the Brussels, ready to eat!




Thx for looking!





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What did you do with the sprouts? Those don't look too bad. I'm not a big fan but the wife just came home with some yesterday. 

Olive oil, salt pepper.

I tossed the chorizo into the big joe with the ribs for 10-15 minutes to firm it up so it wasn't raw, then sliced it and added to the sprouts, and tossed a handful of raw walnuts in then roasted at 350-400 in the big joe when the ribs came off. Tasty!

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