Скачать или смотреть WEEKEND COOK WITH ME // EASY BLACK EYED PEAS AND SMOKED RIBS RECIPE // TRAEGER SMOKER RECIPE

Hello! Today's video is an easy and delicious weekend cook with me. This is a perfect meal to feed a crowd. We are taking full advantage of cooler days here in Florida and firing up the smoker to make these amazing smoked ribs and paring them with a side of slow cooked black eyed peas.

If you don't have a smoker, you can make this recipe in the oven too!

Let me know if you decide to make either of these yummy recipes, or just whatever your favorite weekend outdoor meal might be so I can give it a try as well! I hope you enjoy. Have a wonderful weekend ahead!

Recipe begins at 2:55
BLACK EYED PEAS (these peas were not pre-soaked so we cooked them an additional hour)
sliced salt pork
desired amount of black eyed peas (we used one bag. Pre-soak for a quicker cook time)
1 can of diced tomatoes
olive oil
salt and pepper
one bay leaf
one shallot
3-4 garlic cloves
onion powder and garlic powder to taste
2-3 cartons of chicken broth

In a large pot or dutch oven, heat salt pork in oil on medium heat until slightly cooked through
Add in garlic and shallot and cook down for a few minutes
Add diced tomatoes and continue to cook for a few more minutes
Add in chicken broth and peas and stir, then turn heat down and simmer for 4-6 hours, depending on level of desired doneness
Remove from heat and serve

SMOKED RIBS
one rack of pork ribs (spare or individuals)
onion powder
garlic powder
aluminum foil
one stick of butter
Traeger Saskatchewan Rub (can use favorite rub if desired)
Peruvian Gold sauce (can sub with favorite sauce if desired)
salt and pepper to taste

Set smoker to 'smoke'
Once smoking, set to 275 (can also cook in oven at 275 as well)
Lay out rib rack on a large baking sheet
Remove membrane
Season with garlic and onion powder, rub, salt and pepper
Flip over and do the same to the other side
Place on smoker with the first seasoned side facing up
Smoke at 275 for 2 1/2 hours
Spread out foil and divide stick of butter length-wise
Add rub and Peruvian sauce to butter
Place rib rack on foil
Add Peruvian sauce and rub to the side facing up as well
Wrap ribs in foil
Line baking sheet with foil pieces and place ribs back on sheet
Wrap foil pieces around ribs
Place back on smoker for an additional 2 1/2 hours
Remove from heat and serve
Can be shredded in sandwiches or served individually straight from rack

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