St Louis Ribs

Remove silverskin from ribs, dust with weber brq rub.

Let the rub set for two hours in frig, let the ribs come to room temp.

Smoke at 180 for 3 hours. Spray with water or apple juice so the ribs do not dry out every so often.

Sprinkle brown sugar, I can’t believe it isn’t butter,and drizzle with honey, wrap in foil and cook for 2 hours at 225. 

Sauce the ribs and cook an hour at 180

Notes:

Cut rib on ten bones, before putting on smoker ( I just throw the whole ribs on)

Ribs are done at 190 degrees

BAKED SPAGHETTI

INGREDIENTS

1/2 (8 oz.) package spaghetti ( I use less pasta)

1/2 lb. ground beef

1 (23 oz.) jar meatless spaghetti sauce

1 ½ c. shredded mozzarella cheese

½ c. shredded medium cheddar cheese

salt & pepper

INSTRUCTIONS

Cook spaghetti in salted water, according to package directions. Drain.

Combine shredded mozzarella and cheddar; set aside.

Meanwhile, season ground beef with salt and pepper. Brown ground beef in a large skillet; drain. Add sauce to ground beef and bring to a simmer to heat through.

Combine cooked spaghetti and sauce; toss to coat. Stir in 1 ½ cups shredded cheese.

Spoon into a greased baking dish. Top evenly with remaining ½  cup shredded cheese.

Bake at 350℉ for 30 minutes until heated through and cheese is melted.