Spice N' Herbs Seasoning 
No Salt Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
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:
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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
Shrimp In A Blanket
These crispy, golden "shrimp in a blanket" juicy shrimp by @Creoleseoul are wrapped in a crunchy…
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