RippleMan's Chili

  

Chili Seasoning Mix:
4 Tbs Paprika
4 Tbs Cumin
1 Tbs Garlic Powder
1 Tbs Onion Powder
2 Tbs Chili Powder
4 tsp dried Oregano
1 tsp Cayenne Pepper
2 tsp Salt
 

INGREDIENTS:
2 lbs Ground Beef
2 cans Mild Chili Beans drained & rinsed
2 cans Great Northern Beans drained & rinsed
2 cans Petite Diced Tomatoes
1 Tbs minced Garlic
Lg. White Onion diced/chopped
1 46 oz. bottle V8 Original
½ cup RippleMan’s Rib N Dippin Sauce
8 oz. beer of your choice (remainder for the cook)
1 shot Bourbon just because ya can (optional)
 

 Brown ground beef with garlic, ¼ of the onion, pinch of salt and pepper and drain. Add above ingredients and return to heat, reduce to a simmer and cook for as long as you desire stirring occasionally but not too often so the beans remain whole.  Serve with shredded Cheddar Cheese, crackers or soup crackers and fresh chopped onions as a topper.  Add Jalapenos if desired. 

Boston Butt / Pulled Pork

  

8-12 pound Boston butt (we prefer bone-in)

Trim off the fat to your liking

Slather the meat with yellow mustard

Mix 1/4 cup of Ramble On Rub with 1/4 cup of Shake It Shake It Sugarfree.  

 

Season meat liberally.

Place meat in smoker (we use a mix of cherry and peach wood chunks, sometimes grapevine)

Smoke meat until it reaches an internal temperature of 160 degrees (typically 4-5 hours).

Wrap smoked meat in butcher paper or aluminum foil and place back in smoker for another 4-5 hours until the meat is tender and the bone pulls out clean.

For EXTRA flavor, smoke meat in an aluminum

pan to capture the natural juices that are seasoned with the rub and mop/spritz to pour over the finished product.

Chop or pull meat once it is cool enough to handle discarding any large chunks of fat.

Serve on a kaiser roll with RippleMan's Rib N Dippin Sauce.  Enjoy! 

Ribs...Beef or Pork

Beef or Pork Ribs

Your choice or both. Slather with yellow mustard and coat with a 50/50 blend of both RippleMan's Ramble On Rub and Shake It Shake It Sugar Free for a well rounded balance of all the flavor notes that you would expect from a low and slow smoked rack of ribs. Cook indirect for 2-3 hours at 225-275 on an open rack using your favorite charcoal and a couple chunks of desired wood for your choice of smoke flavoring. Spritz every 1/2 hour with an equal parts mix of apple cider vinegar/apple juice/chicken stock, then wrap in a double layer of heavy duty foil and return to smoker for another 1-1/2 hours for tenderness. Open foil for last 1/2 hour to tighten up.  

Facebook Reviews

Pablo says...


I bought the Ramble on Rub at Lucky's Market this past weekend and it probably has been the best purchase I made this year. This stuff is amazing it can go on anything and yes just like he told me even on popcorn . I also love the fact that it has low sodium and zero calories .Best seasoning on the market . Thanks for a great product ....5 stars 

Zac says...

 Easily my favorite bbq sauce. U could put that on Grandaddy's work boot and call it a steak dinner for 2 

Michael says...

 Great sauce. Wife loves it too! Can't wait to try the dry rub! 

Amber says...

Have had the pleasure to have the sauce and both rubs! Great mix of spices, flavor and the owners Rock! Enjoyed the sugar free rub on Fish I cooked for blackened fish tacos. 

James says...

 Best sauce ever! 

Walt says...

 This is an awsome sauce, Great on everything. Highly recommend. 

A Heart Warming letter

Thank you Shane Lemley for sharing this with us. R.I.P. Brian

 

I wanted to tell you something. About two weeks before my brother Brian passed away, he and my mom came over to my house and we had barbecue. He had smoked a butt at his house, and in my eyes my brother was the absolute King the barbecue along with my father. I'm pretty good at smoking but those two guys had it down to an absolute science. But we were sitting down having dinner...my mom, my brother my wife and I eating on some bark and he looked up and said "damn this is some of the best if not probably one of the top three barbecue sauces I've ever tasted in my life"...what is it? It was your barbecue sauce. Coming from a die hard barbecue family it's an honor to know that of the hundreds of times I ate barbecue with my brother that his last barbecue experience was with us and your barbecue sauce. My brother to boot was an enormous deadhead and he couldn't get over the name your sauce and that you have dancing pigs around your label. He just thought that was the coolest. I thought you would like to know that it just brought me to tears so I wanted to thank you again from the depths of my heart for that sauce.


Shane Lemley