First, put Chef Phil’s Butt Rub on the baby backs, cover, and let it stay in the refrigerator overnight. Then wrap them up in two layers of heavy-duty aluminum foil. Put the ribs in the grill, or any heat source at 350 degrees for 15 minutes. Then reduce the temperature to 225 for 1 1/2 hours. Continue to flip the ribs, so they do not burn. After 1 ½ hour,open the foil and place on the grill and start applying Chef Phil’s Badass BBQ Sauce on both sides. The sauce will start to caramelize in a few minutes continue applying the sauce. Take off the grill and enjoy! By the way, if you want more of a pop, do what I do. I have a squeeze bottle of my favorite Chef Phil’s BBQ sauce on the table and add more on just before I enjoy the ribs. I guarantee these will be some of the best ribs you have ever had. Your friends and family will be impressed with your BBQ’ingability.
Follow the same recipe as the ribs, except you don’t have to keep the rubbed chicken the refrigerator overnight. A few hours will work. Here the chicken is cooking in it’s own juices, and it will be unbelievably tender. Also, you can cook the chicken for only about 1 hour, vs. the 1 1/2 hours for the ribs
Saute the fish in a pan with a little oil/butter combination. Just cook long enough to put a brown crust on both sides. Then add 3 oz. of sherry and let it reduce to about half, then add 2 oz. of Chef Phil’s Badass Datil Pepper BBQ Sauce and let that reduce, then add 1 oz. of heavy cream and let it continue to reduce. Add the fish back in to finish the cooking process. Then remove the fish to a dish and pour the sauce over it and squeeze a bit of lime or lemon
juice over the fish. What an elegant and easy dish to serve your guest. I promise they will love it!