These ribs are tender, flavorful and perfectly sticky!
- Any style ribs of your choice (St. Louis, Babyback, Spare)
- 1/2 cup of Root Beer or Dr.Pepper (per rack of ribs)
- 1/4 cup Tumbleweed (per rack of ribs)
- 1/4 cup Deputy (per rack of ribs)
Remove membrane from ribs. Sprinkle salt evenly over both sides of ribs. Let ribs set out at room temperature for 30 min.
Place ribs into smoker at 235 degrees, using your favorite smoke flavor. (We like Mesquite) Cook for 2 hours
Remover ribs after 2 hours, place in aluminum pouch with Root Beer or Dr. Pepper. Place back in smoker for another 2 hours.
After 2 hours, remove ribs from pouch and place back in smoker with an even coating of Tumbleweed. Cook for 1 more hour.
After 1 hour, coat ribs evenly with Deputy. Place back in smoker for 10 more minutes.
Once removed from smoker, let cool for 10 minutes, serve and enjoy!
This super quick, super easy dish goes long on flavor even if you’re short on time!
- 8 oz of Atlantic Salmon
- 2 tablespoons of Gold Rush
Place salmon in aluminum pouch with an even coat of Gold Rush on the top. Place in oven or grill at 350 degrees for 10 minutes.
Serve with a fresh salad or favorite side.
A Pittsburgh classic with a Cerra Sauce twist!
1 lb of very thin sliced deli ham (“Chipped Ham”)
6 oz of Deupty
Place ham in Crockpot and cover with Deputy. Cook on low for at least 2 hours, Stir once or twice during cooking time.
Serve on hamburger bun or roll with fires or chips for an easy weekend or Game Day meal.