Mike's, All Man's Carnivore Cutting Board

• 2 1/2 lb Baby Back Rib Slab
• 1 13 oz Smoked Beef Sausage Link or, andouille sausage + 1 tablespoon dry rub
• 8 tbsp Packed Brown Sugar
• 1/2 tbsp Green Chilie Powder Hatch Or Jalapeno
• 1 tsp Granulated Garlic Powder
• 1/2 tbsp Granulated Onion Powder
• 1/2 tsp Cayenne Pepper
• 1/2 tbsp Chilie Powder
• 1/2 tsp Rubbed Dried Thyme
• 2 tbsp Granulated Salt
• 1/2 tsp Season Salt
• 1/2 tsp Cumin
• 1/2 cup White Wine
• 1/2 tbsp Fresh Minced Garlic
• 1 tbsp Of Your Reserved Dry Rub
• 1 loaf Warm Fresh French Bread
• 1 box Tinfoil
• 1 large Knife
• 1 Set Tongs

1. Mix your dry rub seasonings.
2. Rinse your ribs and coat them liberally with your rub but reserve 2 tablespoons to lightly coat your sausage link and add to your braise sauce.
3. Pat it on tightly.
4. Reverse and coat the opposite side liberally.
5. Hit the sides as well.
6. Wrap your ribs in tinfoil shiny side down.
7. Then, double wrap it in tinfoil.
8. Press her up tightly.
9. Rinse your sausage link and lightly sprinkle sausage with one of your 1 tablespoon reserved rub.
10. This step is optional since some men are meat purists and only like plain old beef or pork sausage.
11. No additives.
12. But, it's your decision.
13. ;0)
14. Wrap your sausage in tin foil.
15. No need to double wrap in tinfoil or add any braise.
16. But, wrap her up tightly.
17. Refrigerate both for 1 hour.
18. Preheat your oven to 225.
19. Make your braise.
20. Just 1/2 cup white wine - 1/2 tablespoon minced garlic and 1 tablespoon reserved rub.
21. Heat her up in the microwave and mix well.
22. Carefully open your refrigerated ribs and pour your warmed braise fluid into it.
23. Seal her back up well.
24. You'll want these ribs to steam themselves.
25. Flip her over once during cooking process.
26. Or, just shake her up once to fully re-spread your braise over your ribs.
27. Place both ribs and sausage in 225 oven.
28. Ribs will bake for 2 1/2 hours.
29. Sausage will only cook for 1 hour.
30. Pull sausage after 1 hour of cooking.
31. Refrigerate it.
32. After 2 1/2 hours of baking - pull your ribs out of oven and out of your tinfoil.
33. Save your braise inside tinfoil to coat your ribs and sausage while grilling/charring them.
34. Heat your cleaned grill to high and spray with non stick spray.
35. Place both on grill until you can see a char and until sausage is fully reheated and slightly charred.
36. Why?
37. Because boys adore char on any meat.
38. It's in their DNA.
39. Slice sausage in 1" pieces and slice ribs at rib edges.
40. Place meats on a cutting board with small piles of cracked sea salt and fresh cracked black pepper so he can dip his meats as he pleases.
41. Serve with barbecue sauce Sweet Baby Ray's is a great one to the side along with a fresh loaf of french bread and room temperature honey butter and plain salted butter.
42. Go ahead.
43. Give him a choice.
44. Trust me.
45. He won't want to take the time to fetch a butter knife and slice his own butter!
46. No utensils are needed whatsoever.
47. Let your man tear his own bread, dip it in the room temperature butters you'll provide and let him eat his meat by hand.
48. By the way, here's a great, easy recipe for Honey Butter.
49. If you really want to impress him - have his favorite beer chilled on crushed ice right next to his meat, cheeses, butter and bread.
50. Napkins aren't required since I understand men sincerely believe that's exactly what the good Lord gave them a lower arm for.
51. Feel free to add a myriad of additional meats and cheeses to this cutting board!
52. Remember, you're the boss here!

sausage, brown sugar, hatch, garlic, onion powder, cayenne pepper, thyme, salt, salt, cumin, white wine, garlic, rub, bread, tinfoil, knife, set tongs

Taken from cookpad.com/us/recipes/365975-mikes-all-mans-carnivore-cutting-board (may not work)