e to face a new opponent each week Youth Dion Dawkins Jersey , fans take on the age-old arch-nemesis know as “hunger.” Never fear, Buffalo Rumblings has just the playbook to take down this foe. Each week, we’ll dive into enemy territory to scout their signature moves and put a “Buffalo” spin on it. Translated, each week we’ll share a themed recipe based on who the Bills are playing, including a custom wing sauce to go with each dish. Our opponent this week:Houston TexansWhiskey BBQ Glazed Ribs: I know, I know. Two weeks in a row with BBQ. This week really ups the ante for home cookin’ though, and between the two recipes you’ll be be able to start customizing and wingin’ it all on your own. Before you know it, you’ll be forcing co-workers to sample your latest creation. This week we borrow some Texas style(s) and give them the Western New York twist. Texas purists, try not to faint when I mix and match BBQ elements according to nothing more than my whims. Glazed RibsServes 3-4Active Time: 2 HoursTotal Time:4 Hours 30 MinutesIngredients:1 rack of pork ribs1 Tbsp garlic powder1鈦? teaspoon salt2 teaspoons black pepper2 teaspoons paprika2 Tbsp butter1鈦? cup finely chopped onion1 cup whiskey1鈦? cup apple cider vinegar1鈦? cup hot sauce1 1鈦? cups ketchup3鈦? cup molassesPrepare RibsTear off a piece of aluminum foil that’s a little longer than the ribs. Crinkle the edges up and place the rack on the foil, meatier side down.Unless you’re buying from a butcher, there’s likely a thin membrane on the bonier side of the ribs that needs to be removed. From one of the edges, pop a knife under the membrane only (if you get a tiny bit of meat too don’t worry). Once you have a small edge lifted, the rest should peel like a huge sheet of tape. It’s pretty cool.Dry RubCombine the garlic powder, salt, pepper and paprika* in a small bowl.Pat the mixture all over both sides of the ribs, with a little more attention to the meatier side. Let sit for at least an hour, which should give plenty of time to make the sauce. While sitting Youth Tre"Davious White Jersey , the ribs should be refrigerated.SauceMelt butter in a large pot on HIGH and add onions; cook, stirring onions until translucent, 1-2 min.Add cider vinegar and whiskey; stir, letting the mixture simmer.Add ketchup and hot sauce. Stir and allow to simmer again.Add molasses; stir and allow to simmer. Reduce heat to LOW.Allow the sauce to thicken; stirring occasionally for at least 30 minutes.Separate sauce in half. Some is for glazing and some is for dipping later.Grillin’ Turn one burner on LOW and preheat grill. Burner should be all the way to one side.**Place ribs on foil, meat side down on the grill so that no part of the rack is directly over the burner that’s on. Brush a thin layer of sauce over the top of the rack, close the lid. After about 20 minutes, apply another coat of sauce and carefully flip the entire rack. Coat the new top part with sauce (should now be the meatier side). Close the lid. Every 15-20 minutes apply another coat of sauce. There’s no need to flip the ribs again while cooking.With slow cooked BBQ there’s “done” and then there’s “ready.” Ribs are “done” when the internal temperature reaches a point to kill any harmful organisms. That’ll happen in a couple hours in all likelihood. They’re not ready though until a fork easily passes into the meat, which could be a whole heck of a lot longer. Expect at least three hours on the grill, and probably a good deal longer.***Wingin’ It Tips:*If you’re of the opinion that glazing with a sauce is akin to BBQ blasphemy, I got you covered. Add 1鈦? cup brown sugar to the dry rub and 2 Tbsp red pepper. Skip the sauce, it’ll still have one key wing sauce ingredient at least. You may need to cover the ribs if grilling or baking to prevent them from drying out. **If you have a smoke box for your grill, this is a good time to use it. You may need to play around with temperature as grills are finicky, but the flavor payoff is worth it. I used a walnut/maple mixture. ***Grills have a wide number of variables so be prepared to play around. If applying one layer of sauce over another isn’t going on easily (clumping or pulling off the other layer) the heat could be too low or the sauce too thin. Ultimately, don’t be afraid to check temperatures with a meat thermometer before consuming. The Beer: This week’s sauce should veer a little less toward the sweet side, but we’ll pair it again with Blue Light.Just a fancier look. Saucy fingerprints will show up well so if there’s any confusion on whose beer is whose, you can play detective. Beer products provided by Labatt USA. Please drink responsibly. Coming soon!The Buffalo Bills head to Indianapolis to take on the Colts. We’ll break away from the BBQ as we put a twist on the famous Indianapolis signature food of... Wait. What are they even known for? Looks like I have some research to do. Trent Murphy feels particularly sympathetic toward the Buffalo Bills" training staff.The defensive end can"t imagine how difficult it must have been on them to keep him from rushing onto the field the past six months while Murphy recuperated from a knee injury he sustained a year ago, and a strained groin he developed during training camp."We"ve had a lot of guys with reins on me White Charles Clay Jersey ," Murphy said Thursday.With a wink, he added: "I think if you ask them, they said they wanted a raise."The Bills will gladly pay up if it means the offseason free-agent addition who was signed to improve the team"s pass rush is finally in a position to play in Buffalo"s season opener at Baltimore on Sunday.It"s not easy holding back Murphy. He is so dedicated to working out, he built a gym in his home, and spent three months last winter rehabbing at the invitation-only Westside Barbell gym in Columbus, Ohio, where Murphy pulled sleds and squatted 475 pounds.The 27-year-old has been eagerly awaiting an opportunity to restart a career that was derailed abruptly some 13 months ago after he began showing signs of promise in Washington.A year after posting a career-best nine sacks, Murphy"s future was sidetracked last summer when he tore two ligaments in Washington"s preseason opener.The injury led to Murphy missing his entire fourth NFL season, and led to the uncertainty of what offers the former second-round draft pick out of Stanford might attract in free agency.Once Buffalo showed immediate interest, Murphy braved driving through a snowstorm in the middle of the night from Columbus, to arrive at the Bills" headquarters to sign a three-year, $21 million contract.After sitting out most of Buffalo"s spring sessions, the 27-year-old developed a minor setback during training camp when a nagging groin injury forced Murphy to miss all four preseason games.Murphy said he feels fine after completing his third straight practice, and he"s not listed on the Bills" initial injury reports this week."Super excited to get back to football and help the team," Murphy said."You never want to sit on the sideline, especially after waiting as long as I had to wait," he added. "I always knew Youth Shaq Lawson Jersey , you put in the hard work and you"ll be rewarded for it in the end. I just keep faith in that mantra."The Bills are counting on Murphy to improve a pass rush that finished tied for 29th last season with just 27 sacks, and six of them coming in a 9-3 loss at Carolina in Week 2.Murphy entered training camp projected to fill the starting spot on the left side opposite Jerry Hughes. He"s now expected to play a backup role behind Shaq Lawson , Buffalo"s 2016 first-round draft pick.Defensive coordinator Leslie Frazier is encouraged by Murphy"s return to practice, but intends to take a cautious approach when it comes to playing time and not risk him aggravating the groin injury."I know he"s been champing at the bit," Frazier said. "You can imagine how he feels signing a free-agent contract, looking forward to coming to training camp ... and then all of a sudden having some nagging injuries that he"s had. There was disappointment, but he"s healthy and looking good in practice."Murphy has plenty to motivate him, including questions of whether he can match the production he enjoyed in 2016. He combined for just six sacks in 31 games during his first two seasons in Washington."I"m the type of player who always has a chip on my shoulder," he said."After 2016, people were saying, "Oh, that could"ve been a fluke,"" Murphy added. "I couldn"t be more excited to prove to everyone here that I"m who they think I am."