from Scott Fletcher
Apply dry rub at least 1-2 hours before cooking. This will allow it to absorb into the meat.
Then bake them in foil for a minimum of 2 hours at 300F.
After baking, throw some sauce on them and BBQ for 15 minutes.
Sauce:
A good way to cheat is purchase a bottled sauce, then add your own ingredients. I typically will add oriental sauces (teriyaki, roster, black bean, chili paste, etc.).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 20 | ||
Calories from Fat: 5 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.1mg | 7 % | |
Potassium 81.6mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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