Spice N' Herbs Seasoning 
No Salt Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeIt doesn’t get better than this recipe by @tfti.bbq! With a tangy homemade creole mustard sauce, this juicy and perfectly cooked rack of ribs is a true standout for your next cookout.
Ingredients
-
Iberico Pork Rib Rack
-
Tony’s Spice N Herbs Seasoning
-
Creole Mustard Sauce:
-
1 tbsp butter
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1 tbsp Tony’s No Salt Seasoning
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1 shallot, finely minced
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2/3 cup chicken broth
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1/2 cup heavy cream
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2 tbsp whole grain mustard
- Clear
Directions
- Score the fat and membrane on rib rack for more
smoke penetration - Season heavily with Tony Chachere’s Spice N Herbs
- Insert Meater probe into meat side and set to 135F
- Place in pre-heated smoker set to around 250-275F
- Smoke until internal temp reaches 125F then remove
- Place a skillet over direct coals or over a stove on medium heat. Add a drizzle of olive oil and sear rib rack on both sides
- When rib rack reaches internal temp set aside
- In the same pan with fat drippings add butter and shallots. Cook shallots until translucent
- Add in chicken broth, Tony Chachere’s No Salt seasoning, Heavy cream and mustard
- Cook for roughly 5 min
- Cut up rick rack and serve w/ mustard sauce and your choice of veggies
- Enjoy!
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from our Cajun Country Cookbook
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