Sweet Baby Ray's Catering

Chef teaches you how to make these Texas-Style Spare Ribs The flavor of these spare ribs were incredible thanks to @Royal Oak Charcoal 🔥 INGREDIENTS (for 2 slabs of spare ribs) For the Ribs: - 2 slabs of pork spare ribs (approximately 3-4 lbs each) - ¼ cup Duce’s Wild Mustard Sauce (as a binder) - ¼ cup Boss Blend Seasoning (light base coat) - ½ cup Duce’s Wild Texas Rub (primary seasoning) For the Wrap: - 4 tbsp unsalted butter (cut into small pats) - ¼ cup light brown sugar - ½ cup Carolina Vinegar Sauce (apple cider vinegar-based BBQ sauce) For the Glaze: - ½ cup Duce’s Wild Texas BBQ Sauce METHOD Prep the Ribs 1. Remove the membrane from the back of the ribs to allow better seasoning penetration. 2. Apply the binder: Spread a thin, even layer of Duce’s Wild Mustard Sauce on both sides. 3. Season the ribs: - Lightly coat with Boss Blend Seasoning as a base layer. - Generously apply Duce’s Wild Texas Rub for a flavorful crust. 4. Let the ribs sit at room temperature while you preheat the smoker. Smoke the Ribs 1. Preheat the Smoker: Set your Weber Searwood Pellet Smoker to 275°F, using Royal Oak Charcoal Pellets for an enhanced smoky flavor. 2. Place the ribs bone-side down and smoke for 3 hours, 3. Wrap and Tenderize: After 3 hours, remove the ribs and place them on heavy-duty aluminum foil. Add the wrap ingredients: - 2 tbsp butter, 2 tbsp brown sugar, and ¼ cup Carolina Vinegar Sauce per slab. - Place the ribs meat-side down on top of the ingredients. Wrap tightly and return to the smoker for 30 to 40 minutes until the internal temperature reaches 200-205°F. Glaze and Finish 1. Carefully unwrap the ribs and place them back on the smoker bone-side down. 2. Brush a generous layer of Duce’s Wild Texas BBQ Sauce on both sides. 3. Smoke for 10 minutes to set the glaze—just enough for it to get tacky and caramelized without overcooking. Rest and Serve 1. Remove the ribs and let them rest for 10-15 minutes before slicing. 2. Slice between the bones and serve hot with extra Texas BBQ Sauce on the side. #bbq #texasbbq #spareribs #smokedribs #texasstyle

Chef teaches you how to make Heath Riles World Championship Ribs INGREDIENTS - 2 slabs (approx. 2.5 lbs each) Baby Back Ribs - Yellow mustard (for binder) - Heath Riles Garlic Jalapeño Rub - Heath Riles Competition BBQ Rub - Heath Riles Honey Rub (optional, for sweetness) - Heath Riles Butter Bath & Wrap - Apple juice (for Butter Bath mixture) - Heath Riles Competition BBQ Sauce - Heath Riles Sweet BBQ Sauce - Heath Riles Apple Habanero BBQ Glaze EQUIPMENT - Smoker or grill (maintained at 275°F) - Heavy-duty aluminum foil - Spray bottle (filled with water or apple juice) - Meat thermometer - Basting brush - Coffee grinder (for rub finishing) INSTRUCTION Step 1: Preparation - Remove the membrane from the back of each slab and trim excess fat. - Coat ribs lightly with yellow mustard to help rub adhere. Step 2: Seasoning - Apply an even base coat of Heath Riles Garlic Jalapeño Rub on both sides of the ribs. - Sprinkle generously with Heath Riles Competition BBQ Rub. Optionally, add Heath Riles - Honey Rub for extra sweetness. - Allow seasoned ribs to rest for 15-20 minutes. Step 3: Smoking - Preheat smoker to 275°F. - Place ribs meat-side up onto smoker grates. - Smoke ribs uncovered for approximately 2.5 hours. Spritz occasionally with water or apple juice to maintain moisture. Step 4: Wrapping - Mix Heath Riles Butter Bath & Wrap with apple juice according to package directions. - Lay two sheets of heavy-duty aluminum foil for each slab. - Place ribs meat-side down onto foil, pour Butter Bath mixture evenly over ribs, and wrap tightly to seal. - Return wrapped ribs to smoker; cook for an additional 45 minutes to 1 hour, or until internal temperature reaches 204-208°F. Step 5: Saucing - Carefully remove ribs from foil and place them meat-side up back on the smoker. - Combine equal parts Heath Riles Competition BBQ Sauce, Heath Riles Sweet BBQ Sauce, and Heath Riles Apple Habanero BBQ Glaze in a bowl. - Brush sauce generously over both sides of ribs. Allow sauce to set for about 10 minutes on the smoker. Step 6: Finishing Touch - Finely grind Heath Riles Competition BBQ Rub using a coffee grinder until powdered. - Lightly dust ribs with the ground rub for additional flavor and visual appeal. Step 7: Serving - Remove ribs from smoker and let rest briefly. - Slice ribs between bones and serve warm. #competitionbbq #heathrilesbbq #bbqribs #ribsrecipe #bbq

Chef teaches you how to make Easter Ham on the Weber Searwood Thank you to @Royal Oak Charcoal for taking the flavor to the next level! INGREDIENTS - 1 Spiral-cut Ham (6-8 lbs) - Duce’s Wild Mustard Sauce (or regular mustard), about ½ cup - Duce’s Wild Original Rub, approximately 2-3 tablespoons Glaze: - ½ cup Duce's Wild Competition Sauce - ½ cup Duce’s Wild DQ Glaze Honey Mustard Dipping Sauce: - ½ cup Duce’s Wild Mustard Sauce - ½ cup Honey INSTRUCTIONS 1. Preparation: - Remove spiral ham from packaging and pat dry. - Coat the entire ham generously with Duce’s Wild Mustard Sauce or regular mustard. - Generously season Duce’s Wild Original Rub all over, ensuring even coverage. 2. Cooking on the Weber Searwood: - Preheat your smoker to 275°F. - Place prepared ham directly onto the smoker grate. - Smoke for approximately 2 hours, uncovered. 3. Glazing: - In a bowl, whisk together Duce’s Wild Competition Sauce and Duce’s Wild DQ Glaze until smooth. - After the initial 2 hours of smoking, apply glaze liberally to the ham. - Continue glazing for another 30 minutes. 4. Finish Smoking: - Smoke until the ham reaches your desired color and an internal temperature of around 140°F. 5. Honey Mustard Dipping Sauce: - In a separate bowl, combine Duce’s Wild Mustard Sauce with honey, mixing thoroughly. - Serve this honey mustard sauce alongside the ham as a dipping sauce. #eastersunday #smokedham #smoker #bbq #easterdinner

Chef Duce teaches you how to make Big Boss Beef Ribs INGREDIENTS For the Ribs: - 1 slab Beef Ribs (Plate Cut, 4–5 lb) - 2 Tbsp Hot Sauce (binder) - 1 Tbsp Duce’s Wild Boss Blend (applied first) - 2 Tbsp Duce’s Wild Texas Rub (applied second) - 2 Tbsp Coarse Black Pepper (applied last) -4 oz Rendered Beef Tallow For Dipping: - 4 oz Duce’s Wild Original Mustard Sauce - 4 oz Duce’s Wild Texas BBQ Sauce Equipment: - Gateway Drum Smoker - Royal Oak Hardwood Lump Charcoal + Royal Oak Briquettes - 1 chunk of Hickory Wood - Butcher Paper - Meat Thermometer INSTRUCTIONS 1. Fire Up the Drum - Load your Gateway Drum Smoker with Royal Oak Hardwood Lump and Briquettes for a clean, even burn. - Add a chunk of hickory wood for that deep, bold smoke. Target temp: 275°F. 2. Binder - Coat the beef ribs all over with hot sauce as a binder. Make sure you hit the sides and edges — no bare spots. 3. Season in Layers - First: Lay down a full coat of Duce’s Wild Boss Blend. That’s your base. - Second: Hit it with a layer of Duce's Wild Texas Rub for bark and bite. - Third: Finish with a light but even dusting of 1 Tbsp coarse black pepper — this adds depth, color, and ties the bark together. - Press it in gently with your hand. Don’t rub — we’re not trying to smear it off. 4. Smoke – Phase One - Place the ribs bone-side down. Drop the temp to 275°F and smoke for 4–5 hours, or until internal temp reaches 175°F. 5. Wrap with Tallow - Lay down butcher paper, pour over rendered beef tallow, place the ribs meat-side down, and wrap them tight. 6. Smoke – Phase Two - Back on the smoker they go — cook until internal temp hits 200–205°F. This should take about another hour. 7. Rest & Serve - Pull, rest for 30–60 minutes. Unwrap, slice between the bones, and plate it up. - Serve with Duce’s Wild Original Mustard Sauce and Texas BBQ Sauce on the side. #beefribs #ribsrecipe #smokedribs #bbqribs #bbq

Chef shows you how to make a Vietnamese Smoked Brisket Sandwich (Bánh Mì) BRISKET PREP - 12–15 lb brisket, trimmed - Binder: 1/4 cup Sambal Oelek - Base Rub: Duce’s Wild Boss Blend (heavy coat) - Finishing Rub: Pho Dust (apply after bark has formed and brisket is wrapped) PHO DUST (make one batch and one batch mise en place) - 4 tbsp ground coriander - 2 tsp ground star anise - 2 tsp ground ginger - 2 tsp white pepper - 1 tsp clove (optional) - 2 tsp brown sugar Dust lightly after wrapping the brisket and again before slicing if desired. NUOC CHAM x DQ Glaze (one batch mise) - 4 tbsp fish sauce - 4 tbsp lime juice - 2 tbsp rice vinegar - 2 tbsp water - 2 tbsp sugar - 2 garlic cloves, minced - 2 Thai chilis, thinly sliced - 4 tbsp Duce’s Wild DQ Glaze Whisk together until combined. Use as a drizzle on the sandwich and side. SANDWICH ASSEMBLY 1. 6” French baguette 2. Spread Sriacha mayo on both sides. 3. Added sliced brisket 4. Drizzle with Nuoc Cham x DQ Glaze 5. Add pickled vegetables 6. Top with fresh cilantro #banhmi #brisket #smokedbrisket #bbq #brisketrecipe

Chef Duce shows you how to make Jerk Chicken This chicken was an absolute flavor explosion, thanks to the homemade marinade and seasoning from @Cookin Wid Kunchi. Truly next level. INGREDIENTS - 8 Bone-In, Skin-On Chicken Thighs (about 4–5 lbs) Marinade: - 1/2 cup Walkerswood Traditional Jamaican Jerk Seasoning (Hot & Spicy) - 1/4 cup Soy Sauce - 2 Tablespoons Fresh Ginger, grated - 4 Garlic Cloves, minced - 2 Habanero Peppers, finely chopped - 4 Green Onions, finely chopped - 2 Tablespoons Fresh Lime Juice - 1 Tablespoon Brown Sugar Seasoning Blend for Grilling: - 1 Tablespoon Duce’s Wild Boss Blend - 1 Tablespoon Jamaican Jerk Seasoning (dry blend) Finishing Glaze: - 1/4 cup Reserved Marinade (before adding chicken) - 2 Tablespoons DQ Glaze INSTRUCTIONS 1. Mix marinade ingredients together. Reserve 1/4 cup separately before adding chicken. 2. Marinate chicken in remaining marinade for 4 hours or overnight. 3. Set up a two-zone grill using Royal Oak Lump Charcoal + Wood Chip Briquettes. Heat to 275°F–300°F indirect. 4. Pat chicken dry slightly and season with Boss Blend + dry jerk seasoning. 5. Cook indirect, flipping every 30 minutes until chicken reaches 160°F internal. 6. Move to direct heat and char each side until deep golden with blackened spots but not burnt. 7. Brush chicken with reserved marinade + DQ Glaze as soon as it hits 165°F internal. 8. Rest 5 minutes before serving. 🍚 Coconut-Lime Jasmine Rice INGREDIENTS - 1 1/2 cups Jasmine Rice, rinsed - 1 cup Coconut Milk (full-fat) - 1 1/4 cups Water - 1 Tablespoon Unsalted Butter - 1/2 teaspoon Kosher Salt - 1 Tablespoon Fresh Lime Juice - 1 teaspoon Lime Zest - 2 Tablespoons Fresh Cilantro, chopped (optional garnish) INSTRUCTIONS 1. In a saucepan, combine rinsed jasmine rice, coconut milk, water, butter, and salt. 2. Bring to a boil, stir once, then cover and reduce heat to low. 3. Simmer for 15 minutes, then turn off heat and let sit covered 5 minutes. 4. Fluff with a fork, then stir in lime juice and zest. 5. Garnish with chopped cilantro if desired before serving. 🥭 Fresh Mango Salsa (Pico-Style) INGREDIENTS - 1 Large Ripe Mango, diced small - 1/4 cup Red Bell Pepper, minced - 2 Tablespoons Red Onion, finely diced - 1 Habanero Pepper, minced (remove seeds for less heat) - 2 Tablespoons Fresh Cilantro, chopped - 2 Tablespoons Fresh Lime Juice - 1/4 teaspoon Kosher Salt - 1/4 teaspoon Black Pepper INSTRUCTIONS 1. Combine diced mango, red bell pepper, red onion, habanero, and cilantro in a bowl. 2. Drizzle with lime juice, season with salt and pepper. 3. Stir gently to combine. 4. Chill for 15–30 minutes for best flavor before serving. #jerkchicken #grillingrecipes #chickenrecipe #grilledchicken #bbq

Chef Duce teaches you how to make Smoked Beef Cheek Sliders INGREDIENTS - 5 lbs Beef Cheeks, trimmed of excess silver skin - 2 Tablespoons Duce’s Wild Boss Blend - 1 Tablespoon Duce’s Wild Texas Blend - 2 cups Beef Tallow (for braising) - 1 cup Beef Broth (optional, to loosen braise if needed) - Duce’s Wild Competition BBQ Sauce (for finishing) - 12 Slider Buns, toasted - Bread and Butter Pickles, for topping INSTRUCTIONS 1. Season the Beef Cheeks: - Pat cheeks dry. - Liberally coat with Boss Blend first, then dust with Texas Blend to layer flavor. 2. Smoke the Cheeks: - Preheat your smoker to 275°F. - Smoke beef cheeks for 4 hours, using a hardwood like hickory or oak. - Aim for a nice bark formation and deep color. 3. Prepare the Braise: - Transfer smoked cheeks into a deep foil pan or Dutch oven. - Pour in beef tallow until the cheeks are about 75% submerged. - Cover tightly with foil or a lid. 4. Braise Low and Slow: - Reduce smoker (or oven) temperature to 225°F. - Cook for another 8 hours until cheeks are fully tender — they should easily shred with light pressure. 5. Rest: - Remove cheeks from the braise. - Let rest for 30–45 minutes covered loosely with foil. 6. Build the Sliders: - Toast slider buns until golden. - Pile beef cheek meat high on each bun. - Top with a generous drizzle of Duce’s Wild Competition Sauce. - Add 2–3 slices of bread and butter pickles. - Crown with the top bun. 7. Serve hot and get ready for major compliments. #beefcheeks #beeftallow #smokedmeat #smoker #bbqtiktok