Super Bowl Recipes

Peach Glazed Smoked Ribs

Time: 5-8 hrs.


* 1 rack of St. Louis Ribs

* JT's Brisket Rub

* JT's BBQ Rub

* 1 jar peach preserves

* 1 bottle Worcestershire(warsh your sister sauce)

* 1 bottle apple cider vinegar


Start by removing any extra fat or thin edges, and the membrane from your ribs. Now rub the ribs with your favorite binder(I used olive oil) and season generously with JT's Brisket & JT's BBQ Rubs on both sides. Smoke the ribs at 250-275 degrees for at least 2.5 - 3 hrs. spritzing every 45 minutes. For the sprits I mixed equal parts water, Worcestershire and apple cider vinegar. Wrap the ribs using the foil boat method(YouTube it) and continue smoking between 250-275 degrees until the internal temp of the ribs reaches 203-210 degrees and they feel very tender(twist a bone or poke with your instant read thermometer to check for tenderness.) Open up the wrap to form a bowl so you don't make a mess. Now its time to glaze, for the glaze I mixed 3/4 cup peach preserves with 2 tbsp. Worcestershire and 1 tbsp. apple cider vinegar. Apply the glaze to the ribs and continue cooking at 250 for 10-15 minutes or until the glaze has set. Remove the ribs from the smoker and allow them to rest for 10-20 minutes. Slice in and enjoy!



Buffalo Beer Dip

Time: 15 minutes


* 2 blocks softened cream cheese

* 1 - 1oz pack hidden valley ranch

* 2 cups(8oz) Colby jack cheese

* 1-2 tsp JT's GSP Rub

* 1-2 tsp JT's BBQ Rub 

* 1/4 cup franks buffalo sauce

* 1/2 cup your favorite beer


Combine all ingredients into large mixing bowl and using a hand mixer on high, whip the mixture until it is light and fluffy(about 3-5 minutes.) Cover bowl and place into fridge minimum of 1 hr. so it can set up. Serve with pretzels or Fritos and enjoy!




"Crack Sauce" Grilled Wings

Time: 1 hr


* Chicken wings. You can either get drums, flats or whole wings and butcher them yourself.

* Sweet baby rays BBQ sauce

* Franks buffalo sauce

* JT's BBQ Rub

Instructions: Coat chicken wings generously with JT's BBQ Rub and let the seasoning adhere for 5 minutes. Light your charcoal grill and wait for your charcoal to ash over and it should be glowing red. You want to aim for a temperature in the grill of 425-450 degrees. Cook wings using indirect heat until they hit an internal temperature of 185 degrees. Place directly over coals or using a roof torch sear the wings to achieve your desired crispiness. Immediately place wings into a bowl and coat them with equal parts Sweet Baby Rays BBQ sauce and Franks Buffalo Sauce to create the "crack sauce." Toss wings to mix sauce and coat wings evenly, plate them up and enjoy while they are fresh!



Chopped Cheese Sandwich 

Time: 30 minutes


* Hoagie Rolls

* 1-2 tbsp oil

* Sliced American cheese

* 2 lbs 80/20 ground beef

* 1 yellow onion, diced

* 1 tomato, sliced

* Shredded iceberg lettuce

* Pickled jalapenos

* Dukes Mayonnaise

* Whataburger ketchup

* 1-2 tsp JT's GSP Seasoning


Start by portioning your ground beef into 1/4 lb meat balls. Slice tomatoes into desired thickness or dice. Julienne onions and set aside. Now heat heavy bottom skillet or flat top cooker on high heat. Once your cooktop is hot add your oil, onions and season with the JT's GSP Rub. Now add your meatballs to the cooker and smash flat with the back of a spatula, season with more JT's GSP Rub, reduce heat to medium low. After the meat has cooked 3-5 minutes flip and let cook an additional 3 minutes or until it begins to get crispy.(we want crispy meat) Now add a few sliced pickled jalapenos with the onions, fold the meat, onions and jalapenos together then chop and fold everything together. Form the meat mixture into patties shaped like the hoagie rolls using the spatulas. Add 2-3 sliced of American cheese to each "patty" and allow to melt fully on top(DO NOT CHOP THE CHEESE INTO THE MEAT) Now carefully pick up the meat and place onto your hoagie rolls, top with ketchup, mayo, tomatoes and lettuce. Take a piece of aluminum foil and immediately wrap sandwich up tight and allow to sit and rest for 5 minutes, this will ensure it holds together. Slice the sandwich in half and enjoy!



French Bread Pizza

Time: 25 minutes


*1 loaf French bread

*1 jar of pizza sauce/pasta sauce

*1 package of Pepperoni

8 oz.(2 cups)shredded whole milk mozzarella cheese

Garlic Butter Spread:

*2 sticks or 1/2 lb. Kerrygold salted butter

3 cloves or 1 tbsp. minced garlic

1 tbsp. Italian spice blend

1-2 tsp JT's GSP Seasoning


Take loaf of bread and slice down the middle long ways. Pre heat oven or pellet grill to 425 degrees. Combine softened butter with garlic and spices and apply to open face of bread. Place bread halves on baking sheet and place into oven at 425 degrees for 5 minutes or until slightly browned around the edges. Remove bread and cover with layer of pizza sauce followed by cheese and top with pepperoni(or don't if that's your thing.) Place back into oven at 425 for 10-12 minutes or until desired crispiness is achieved. Let cool 5 minutes, slice in and enjoy!