This coming weekend is the 1st Annual "Ribs, Ribs, Ribs" competition. Unlike the previous "Beer Can Chicken" competition, we are slightly ahead of the game this time. Last night we decided to find our recipe for the competition, run to the grocery store and prepare the rub for the ribs beforehand. I'm glad we did, but we were mixing seasonings at 11:45pm on a Thursday night. Certianly not what I had intended on happening.
We decided on a "Vermont Maple Pig" recipe. There is actually no bbq sauce used in this recipe, its simply a basic rub, with apple juice and pure maple syrup. The rub recipe, as Mike started mixing ingredients came out HUGE. Hopefully the rub is good, because we have enough of it to last the rest of our lives. When Mike was about to put 1/4 cup of Salt in the recipe - I stopped him in his tracks and said, "how much does this make?!" Damn Olympics - I get so distracted!
So anyway, we've got a huge tub of Rub now if anyone is interested...chicken, pulled pork, ribs, anyone, anyone, bueller??!
I'll let you know how the recipe comes out!
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