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BBQ Country Style Ribs

Reviewed: Feb. 27, 2011
I followed directions, except I used lemon juice instead of sliced lemons. I also covered with foil for the first two hours since the lemon sliced would have probably kept it more moist. I found them to be a bit less tender than everyone says, but it was probably because they were more meaty than most country style ribs. Will try again and cook for longer as some folks suggested. They still got rave reviews, even if they were more work to eat. Will try other sauces as well.
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Best Ever Jalapeno Poppers

Reviewed: Aug. 27, 2011
These are great. Make sure you wear gloves to cut up peppers. I used Italian bread crumbs and three times as much bacon bits and the saltiness was just right. Make sure you use three coatings or the cheese will leak through. I don't like heat, so I cleaned the seads and ribs out totally. The taste was just right. Coating was much crisper than the traditional flour-egg-crumb sequence. Drying in between really helps seal everything in. It takes some time, but I cleaned and blanched one day and stuffed and fried the next. Makes it seem easier. I'll make these again for sure.
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