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Friday, April 19, 2013

Purple Broccoli and Carrots

And ribs... can't forget the ribs!
I had the joy of filling a gallon bag of purple broccoli, grabbing some overwintered carrots, and mixing up this tasty dish.  My camera phone couldn't quite capture all the aroma and flavor :)

The ribs were left over from last night, but still excellent with the dry rub.

1 Tbsp Oregano
1 Tsp Ground Mustard
1/2 Tsp Cloves
1/2 Tsp Salt
1 Tsp Sugar
Slow cooked at 350F for 4 hours in a foil pack.  Let sit for an hour, and then finished up on the grill.