Kix Brooks, of the famed country music duo Brooks & Dunn, owns a winery. And Brooks is hosting a big Super Bowl shindig Sunday at "Blue Smoke and Jazz Standard" restaurant in Manhattan along with the eatery's executive chef and pit-master, Kenny Callaghan.
On The Early Show Friday, Brooks and Callaghan served up an array of fun and easy tips and recipes to help you throw your own Super Bowl bash!
Brooks says wine can be perfect for casual events; it's not necessarily just an accessory for fancy dinners.
Callaghan says the key to making perfect baby-back ribs is the rub. He showed how to make his own rub mixture, and talked about when to actually use sauce.
He also brought a bunch of other delicious Super Bowl treats: Deviled Eggs, Black Bean Salad, Blue Cheese Dip with Bacon & Barbecue Chips, and Wings.
To see the segment, click here.
Big Game Baby Back Ribs
2 Full Racks Baby Back Ribs (skinned)
1/2 Tsp cayenne pepper
1/2 Tsp Spanish paprika
1/2 Tsp granulated onion
1/2 Tsp ground black pepper
1/2 Tsp ground white pepper
1/2 Tsp kosher salt
1 Tsp granulated garlic
1 Tsp ancho chile powder
1 Tsp chile powder
1 Tsp ground cumin
1 Tsp celery salt
2 Tsp white sugar
1 Tsp dark brown sugar
2 Cups Barbecue Sauce (homemade or store bought)
In a large bowl, mix all the rub ingredients together. Place both racks of ribs on a cutting board or wood slab. Gently massage the rub into the ribs, making sure to coat well. Refrigerate for 12 - 24 hours.
Pre-heat oven to 300°.
Place ribs on baking sheet in pre-heated oven. Ribs should cook for two hours, or until tender. In a small saucepan, warm the barbecue sauce over low heat. Once ribs become tender, brush the warmed barbecue sauce over meat. Cook ribs for five minutes more, allowing the sauce to glaze over. Remove from oven.
Using a sharp knife, cut ribs in between bones. Serve immediately. For saucier ribs, apply a second coat of warmed sauce just before serving. Wet naps recommended!