Uncle Dibbz 🍴
@uncledibbz • 588,300 subscribers
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![Last Minute Ribs in the Oven 🍖 Get the recipe below ⬇️ or at uncledibbz.com [Link in Bio] Ingredients * 1 pack of spare pork ribs * 1 cup of Uncle Dibbz Memphis Bussin BBQ Rub [link in bio] * Yellow mustard * @siennasauce Smokey Brown Everything Sauce * 1 cup of apple cider vinegar Instructions 1. Preheat the oven to 350 degrees. 2. Remove the silverskin membrane from the back of the ribs. Spread the yellow mustard over the backside of the ribs. Season, to taste, with Uncle Dibbz Carolina Bussin' BBQ Rub. Flip the ribs over, apply mustard and season again. 3. Place the seasoned ribs on 2 large pieces of foil then top and roll all of the edges to make a sealed packet. Before sealing the packet completely, pour the water under the pork ribs; finish sealing. Place on the baking sheet with a wire cooling rack. Place into the oven and bake for 90 minutes. 4. Open the top of the tin foil packed ribs then slather with your favorite BBQ sauce. 5. Reduce temperature to 250 degrees and place back into the oven for 30 minutes, unwrapped. Remove from the oven and place on a cutting board. 6. Let them rest for at least 5 minutes before slicing them and serving. That's good shawty! #UncleDibbz #ThatsGoodShawty #siennasauce #texas #bbq #superbowlsnacks #bakedribs #ribs #easyrecipe #kitchenhacks #cooking #houston #fyp #foryou #viral](https://ttanon.com/i/c/7198569097460780330-720.webp)
Last Minute Ribs in the Oven 🍖 Get the recipe below ⬇️ or at uncledibbz.com [Link in Bio] Ingredients * 1 pack of spare pork ribs * 1 cup of Uncle Dibbz Memphis Bussin BBQ Rub [link in bio] * Yellow mustard * @siennasauce Smokey Brown Everything Sauce * 1 cup of apple cider vinegar Instructions 1. Preheat the oven to 350 degrees. 2. Remove the silverskin membrane from the back of the ribs. Spread the yellow mustard over the backside of the ribs. Season, to taste, with Uncle Dibbz Carolina Bussin' BBQ Rub. Flip the ribs over, apply mustard and season again. 3. Place the seasoned ribs on 2 large pieces of foil then top and roll all of the edges to make a sealed packet. Before sealing the packet completely, pour the water under the pork ribs; finish sealing. Place on the baking sheet with a wire cooling rack. Place into the oven and bake for 90 minutes. 4. Open the top of the tin foil packed ribs then slather with your favorite BBQ sauce. 5. Reduce temperature to 250 degrees and place back into the oven for 30 minutes, unwrapped. Remove from the oven and place on a cutting board. 6. Let them rest for at least 5 minutes before slicing them and serving. That's good shawty! #UncleDibbz #ThatsGoodShawty #siennasauce #texas #bbq #superbowlsnacks #bakedribs #ribs #easyrecipe #kitchenhacks #cooking #houston #fyp #foryou #viral
Uncle Dibbz 🍴1,600,000 просмотров • 3 лет назад
![Want a JUICY Thanksgiving Turkey? 🦃 This smoked bird don’t miss.💨 Get my recipe below ⬇️ or on uncledibbz.com [Link in Bio] Ingredients • Turkey: 12-15 lbs whole turkey, thawed • 1 bag of Uncle Dibbz Top of the Line Brine • 8 quarts cold water • Ice (for brining container) • Seasoning and Aromatics: • Uncle Dibbz Durtty Bird Rub • 1 onion, quartered (optional, for inside the turkey) • 1 head of garlic, halved crosswise (optional) • 1 lemon, halved (optional) • Basting Butter: • 1 cup unsalted butter • Fresh herbs: parsley, garlic, thyme, sage, and rosemary Instructions 1. Brine the Turkey (12-24 hours) • In a large, food-safe container, pour 8 quarts of cold water and add Uncle Dibbz Top of the Line Brine, stirring to dissolve. • Place the turkey breast-side first into the brine, ensuring it’s fully submerged. Add ice on top, cover with a lid, and refrigerate for 12-24 hours. 2. Prepare the Turkey • After brining, remove the turkey and rinse well under cold water to remove excess brine. Pat the turkey completely dry with paper towels. • Season both the inside and outside of the turkey with a light coating of Uncle Dibbz Durtty Bird Rub. • Optional: Place aromatics (onion, garlic, and lemon) inside the turkey cavity for extra flavor. • Truss the turkey legs with cooking twine and tuck the wings under the body to promote even cooking. 3. Smoke the Turkey • Preheat your @Traeger Grills Ironwood XL smoker to 225°F. • Place the turkey directly on the grill, breast side up, and smoke for 2 hours at 225°F to allow the turkey to absorb a deep, smoky flavor. 4. Increase the Heat and Begin Basting • After 2 hours, increase the smoker’s temperature to 325°F to continue cooking. • In the final hour of smoking, place a heat-safe bowl with unsalted butter and herbs (parsley, garlic, thyme, sage, and rosemary) in the smoker to melt. • Baste the turkey every 15 minutes with the melted herb butter using a food-safe brush for a golden, crispy skin. 5. Finish Cooking and Rest • Continue smoking until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. • Once the turkey reaches temperature, remove it from the smoker and let it rest for 30 minutes to 1 hour. This resting period ensures the juices redistribute. 6. Garnish and Serve • Place the turkey on a serving platter and garnish with fresh orange slices and herbs like rosemary or thyme for a festive look. #ThanksgivingDinner #SmokedTurkey #HolidayFeast #TurkeyDay #FoodieLife #BBQCommunity #ThanksgivingRecipes #TraegerGrills #HolidayCooking #TurkeyTime #htxfoodie #Houston #ThanksgivingPrep #BBQLovers #SmokedMeat #HolidayVibes #Foodie #HomeCooked #HolidaySeason #Feast #Flavorful #UncleDibbz #ThatsGoodShawty #Fyp #Foryou #Viral](https://ttanon.com/i/c/7431615166770433311-720.webp)
Want a JUICY Thanksgiving Turkey? 🦃 This smoked bird don’t miss.💨 Get my recipe below ⬇️ or on uncledibbz.com [Link in Bio] Ingredients • Turkey: 12-15 lbs whole turkey, thawed • 1 bag of Uncle Dibbz Top of the Line Brine • 8 quarts cold water • Ice (for brining container) • Seasoning and Aromatics: • Uncle Dibbz Durtty Bird Rub • 1 onion, quartered (optional, for inside the turkey) • 1 head of garlic, halved crosswise (optional) • 1 lemon, halved (optional) • Basting Butter: • 1 cup unsalted butter • Fresh herbs: parsley, garlic, thyme, sage, and rosemary Instructions 1. Brine the Turkey (12-24 hours) • In a large, food-safe container, pour 8 quarts of cold water and add Uncle Dibbz Top of the Line Brine, stirring to dissolve. • Place the turkey breast-side first into the brine, ensuring it’s fully submerged. Add ice on top, cover with a lid, and refrigerate for 12-24 hours. 2. Prepare the Turkey • After brining, remove the turkey and rinse well under cold water to remove excess brine. Pat the turkey completely dry with paper towels. • Season both the inside and outside of the turkey with a light coating of Uncle Dibbz Durtty Bird Rub. • Optional: Place aromatics (onion, garlic, and lemon) inside the turkey cavity for extra flavor. • Truss the turkey legs with cooking twine and tuck the wings under the body to promote even cooking. 3. Smoke the Turkey • Preheat your @Traeger Grills Ironwood XL smoker to 225°F. • Place the turkey directly on the grill, breast side up, and smoke for 2 hours at 225°F to allow the turkey to absorb a deep, smoky flavor. 4. Increase the Heat and Begin Basting • After 2 hours, increase the smoker’s temperature to 325°F to continue cooking. • In the final hour of smoking, place a heat-safe bowl with unsalted butter and herbs (parsley, garlic, thyme, sage, and rosemary) in the smoker to melt. • Baste the turkey every 15 minutes with the melted herb butter using a food-safe brush for a golden, crispy skin. 5. Finish Cooking and Rest • Continue smoking until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh. • Once the turkey reaches temperature, remove it from the smoker and let it rest for 30 minutes to 1 hour. This resting period ensures the juices redistribute. 6. Garnish and Serve • Place the turkey on a serving platter and garnish with fresh orange slices and herbs like rosemary or thyme for a festive look. #ThanksgivingDinner #SmokedTurkey #HolidayFeast #TurkeyDay #FoodieLife #BBQCommunity #ThanksgivingRecipes #TraegerGrills #HolidayCooking #TurkeyTime #htxfoodie #Houston #ThanksgivingPrep #BBQLovers #SmokedMeat #HolidayVibes #Foodie #HomeCooked #HolidaySeason #Feast #Flavorful #UncleDibbz #ThatsGoodShawty #Fyp #Foryou #Viral
Uncle Dibbz 🍴382,300 просмотров • 2 лет назад
How to make Memphis Style Honey Gold Wings at home 🍯 Recipe • Pat dry 2 1/2 to 3 pounds of split chicken wings and coat lightly with oil. • Season all over with Uncle Dibbz Memphis Bussin BBQ Rub. • Preheat your Traeger to 325 degrees. • Smoke wings for 45 minutes, flip, then cook 20 to 30 minutes more until they reach 190 to 200 degrees internal. • While they cook, mix yellow mustard, mayo, honey, BBQ sauce, HXT Sauce, and a little more Memphis Bussin BBQ Rub in a bowl. • Add the hot wings straight into the sauce and toss until fully coated. • Serve right away, or put them back on the smoker for 5 minutes if you want the sauce set a little more. #wings #smoker #bbq #sauce #foodtok
Uncle Dibbz 🍴62,800 просмотров • 7 месяцев назад
Salmon Mardi Gras 🎉 Get my recipe below ⬇️ or Link in Bio 🔗 Ingredients: • 4 skin-on salmon filets • 2 tablespoons olive oil, divided • 2 tablespoons unsalted butter, divided • 2 tablespoons Uncle Dibbz King Creole Blend, divided • 3 cloves garlic, minced • 1/2 red bell pepper, finely chopped • 1/2 green bell pepper, finely chopped • 1 cup heavy cream • 1/2 cup grated Parmesan cheese • 1 tablespoon fresh lemon juice • Salt and pepper, to taste • Fresh parsley, chopped (optional, for garnish) Instructions: 1. Prepare the Salmon: • Pat the salmon filets dry with a paper towel. Lightly oil the salmon filets on both sides using 1 tablespoon of olive oil. • Season the top side of the salmon with 1 tablespoon of Uncle Dibbz King Creole Blend, pressing the seasoning gently into the flesh. 2. Sear the Salmon: • Heat a cast iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet, swirling to coat the bottom. • Once the butter is melted and the skillet is hot, place the salmon filets top side down in the skillet. Sear for 3-4 minutes, until the top side is golden brown and crispy. • While the top side is searing, season the skin side of the salmon with the remaining 1 tablespoon of Uncle Dibbz King Creole Blend. • Flip the salmon filets and cook skin-side down for an additional 3-4 minutes, or until the skin is crispy and the salmon is cooked to your preferred doneness. Remove the salmon from the skillet and set it aside on a plate. 3. Prepare the Mardi Gras Sauce: • In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. • Once the butter is melted, add the minced garlic and sauté for about 30 seconds, until fragrant. • Add the chopped red and green bell peppers to the skillet. Cook for 2-3 minutes, stirring occasionally, until the peppers are slightly softened. • Pour in the heavy cream and stir to combine. Bring the mixture to a simmer, then season with an additional 1 tablespoon of Uncle Dibbz King Creole Blend, salt, and pepper to taste. • Stir in the grated Parmesan cheese and continue to simmer on low heat for 3-5 minutes, allowing the sauce to thicken. • Add fresh lemon juice and stir to incorporate. 4. Serve: • Return the salmon filets to the skillet, spooning the Mardi Gras sauce over the top of each filet. • Garnish with fresh parsley if desired and serve immediately. #Foodie #SalmonRecipe #SoulFood #CajunCooking #Seafood #NewOrleansCuisine #Houston #DinnerInspiration #FoodLovers #NewOrleans #CookWithMe #ComfortFood #HomeCooking #RecipeOfTheDay #WhatsForDinner #DeliciousFood #Tasty #CookingAtHome #UncleDibbz #ThatsGoodShawty #Fyp #Foryou #Viral #onthisday
Uncle Dibbz 🍴45,700 просмотров • 2 лет назад
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