Getting away from deer today. It’s pork country style ribs seasoned with Tajin and covered with onions, yellow bell pepper and jalapeños. Going into a 300 degree oven for 3 hours.
Gotta burn through all this ground venison. Browned in butter with some diced onions and bell pepper then dumped a can of blue runner New Orleans style red beans on top. Served over rice…wasn’t that bad but definitely could have used some smokiness like you get from sausage or tasso.