CWS Cabinetry & Design

CWS Cabinetry & Design will be shutting down the design center for the time being.

What this means:

Me working from home for a while.

Mobile visits to customer houses with samples to show in your space.

Still offering the same great customer service and designs as needed.

Thank you for your patience while we go through this transition process.

Have a great weekend! What awesome weather.

This project is one I am enjoying helping with. The colors are not my first choice thought it looks great with the counter tops in my opinion

Merry Christmas Blue Ridge and surrounding communities. Have a safe holiday.

I have a customer building local to the area, that has a laundry in between the kitchen and master bath. She wanted a hall tree and possibly sink on the wall across from the washer and dryer.

being in between the kitchen and master bath with access to both rooms from the laundry. I am wandering if she needs a sink in the laundry room, if only for a place to wash your hands. Removing the sink would give for space for coats and shoes.

Here's hoping everyone had a great holiday! Please reach out, if you need kitchen or space design work, cabinets, countertops, and or flooring.

https://cwscabinetryanddesign.com/

CWS Cabinetry and Design About creating an inspiring space to enjoy and entertain in, whether through innovative kitchen design or elegant bathroom cabinetry, all enhanced by the beauty of custom cabinetry.

The ribs in the picture are actually my end result; this recipe is a nice one.

Ingredients
- St. Louis style ribs (or baby back ribs)
- Kosher salt
- Butt Rub (or your favorite BBQ rub)
- Yellow Mustard (binder)
- Apple Juice
- Bourbon
- Brown Sugar (optional)
- Cinnamon (optional)
- BBQ sauce (optional, for finishing)
Seasonings and sauce depend on how many racks you are cooking, and your choice of potency.
Equipment
- Baking sheet
- Heavy-duty aluminum foil
- Sq**rt bottle
- Grill (for finishing)

Instructions
1. Prep the Ribs
Remove the membrane from the bone side of the ribs. Tip: Use a paper towel for grip
or a flathead screwdriver to loosen it.
If the membrane won’t come off easily, score the back in a crosshatch pattern (½-inch
squares).
Salt the ribs generously, wrap in plastic, and refrigerate overnight.
2. Season
Next morning, coat ribs with yellow mustard as a binder.
Sprinkle Butt Rub generously over both sides.
3. First Cook – Low & Slow
Preheat oven to 250°F. Grill 225°F, Smoker 200°F-225°F
whichever your cooking method is
Place ribs bone-side down on a baking sheet.
Bake for 3 hours, spraying every 30–45 minutes with apple juice + bourbon mixture.
4. Wrap & Steam
Remove ribs from oven.
Make a foil “bowl” (2–3 layers thick), place ribs inside bone-side down.
Pour remaining apple juice + bourbon into the foil bowl.
Optional: Sprinkle brown sugar and a pinch of cinnamon on ribs.
Seal foil tightly so steam cannot escape.
Return to oven for 2 hours.
5. Finish on Grill
Carefully remove ribs from foil (watch for hot steam).
Pat excess liquid off, add a little more rub.
Grill on low heat for 1 hour to set bark.
Optional: Brush with BBQ sauce during last 15 minutes.
Chef’s Tips
- Internal temp for fall-off-the-bone: 195–203°F.
- For extra smoke flavor, add applewood or hickory chunks during the grill stage.
- Want a glaze? Mix BBQ sauce with a splash of bourbon for a sweet finish.