I’ve always been intimidated by cooking a rack of ribs. After all, ribs are the product of expert, smoker savvy, trophy winning Southeastern barbecue gurus with secret rubs and trademarked mops. But Yoder Meats has changed all of that for me. I subscribe to their newsletter and on Friday a recipe came through for sheet
This slow baked oven brisket is tender fall off the fork and into your heart. Just like grandma used to make.
You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the Dijon mustard slathered beer brat on the other side of the plate.