#ad Smoked Beef Ribs Pasta w/ Vodka Sauce . How do you make the best bite in BBQ even better?? Turn

#ad Smoked Beef Ribs Pasta w/ Vodka Sauce
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How do you make the best bite in BBQ even better?? Turn it into a comfort food staple. These beef ribs + the vodka sauce really just raise the bar. Add a little smoke flavor from new chophouse pellet blend (they use nothing but premium wood for their blends — this leads to superior products!), and it really makes this an unforgettable dish. Make sure to pick up a bag of the chophouse blend pellets exclusively at ! It gives great flavor to beef, lamb, pork, poultry, and so much more!
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Here’s how I made it:

-add worcestershire sauce as a binder to the beef ribs and season liberally with S & P (no trim required here)
-smoke for at least 5 hours at 275 degrees or until the IT hits 205 degrees + the meat is probe tender

For the Vodka Sauce:

-melt 1/2 stick of butter in a hot skillet with 2 T olive oil
-saute 2-3 cloves of minced garlic until fragrant, then add in 3T of tomato paste, stirring until it turns a dark brown color from the heat
-pour in 1 1/2 C heavy cream & 1/4 C vodka. Season with a few dashes of salt & red pepper, then continue cooking until the sauce is simmering
-reduce the sauce to desired consistency, then taste & season w/ salt
-once desired taste & consistency has been reached, turn off the heat, stir in 1/2 C parmesan cheese, and add 2 C cooked pasta
-serve the pasta vodka w/ beef ribs, garnish if desired & enjoy!
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Make sure to check out https://theblackdogbbq.com for all of my recipes!