I love BBQ!
and throw some shrimp and ribs on the barby! Summer is truly the best time for cooking, because you can do it outside, and there is usually about 1/3 of the dishes to do. Win-Win, isn't it? Well I think it is. Two of my favorite BBQ items are chicken and ribs. The two complement each other nicely, and either one is a perfect stand alone item. Also, given both of there comparatively mild flavors, they can both be seasoned the same. I have a great rub for both of these meats that can be made in bulk and used all summer.
Dry Rub
1 cup of loosely packed dark brown sugar( Dark brown sugar will give it a deeper flavor)
2 tbsp of garlic powder
1/3 of a cup of chili powder
1/2 tsp of chipotle chili powder
1/4 tsp cumin
1 tsp black pepper
1 tsp marjoram leaves
2 tbsp of salt( you can substitute sea salt, but the amount will need to be increased by 1 tbsp)
Combine all ingredients in your Amco 6-Quart Stainless-Steel Mixing Bowl
until there are no lumps. Place in an airtight container, and keep in a cool, dry place. Over time, the mixture will become hard. In that eventuality, place contents in a seal-able bag, and gently break it up with a mallet or a small rolling pin. Rib Glaze
2 cups of ketchup
1 cup hp sauce
2 tbsp worcestershire sauce
1 tbsp dijon mustard( if you don't have it, buy it. Don't sub French's :p)
1 tbsp marjoram
2 shots Jack Daniels
175 1/4 cup pepsi (yeah, that's right. Trust me ;) )
1/4 cup of your already prepared rib rub.
Combine all ingredients in your Amco 6-Quart Stainless-Steel Mixing Bowl until it's smooth, put a re-sealable container and refrigerate. This will keep for a long time. At least as long as ketchup keeps, and that coupled with the alcohol should give it an even longer shelf life.
Rubbing your meat!
Here is where things get dirty!
By now you are ready to grill, you are chomping at the bit and getting antsy about standing in front of your new grill and deftly twirling your Weber Style 6441 Professional-Grade Chef's Tongs
in the palm of your hand(it can be done), you just can't wait to be grilling your chicken and your ribs, knocking back a few cold ones, and tossing the ball for the dog. Unfortunately, you neglected to prepare your ribs the night before, and now it's taking forever! WTF!
Well, hop in the time machine, set the dials for yesterday and follow me.
You have your hand selected St Louis side ribs, or if you are feeling rich, your Danish baby back ribs. They are usually cleaned and trimmed for you, so you don't have to worry about that.
Pre-heat your oven to 275 degrees farenheit.
Take a small handful of your prepared rub (what? You forgot to prepare it? Get outta my sight!)
And, as the name states, rub the mixture into the meat. Both sides must be done, but especially the top side( that is the side that curves out :S). Be careful not to over do it, or it will be grainy in texture.
Place your ribs on a baking pan, the flatter the better, and place in your pre-heated oven. Let the them bake for about 2 hours, or whenever you see exposed bones.
When they are done, allow them to cool and put them in the fridge before the dog gets hold of them.
Grill TIME! Finally!
Your grill is set to moderate heat, you have your tools, your ribs and your glaze, everything is just right.
Place your ribs on the grill, curved side up,and baste generously with the glaze. Cover your grill and allow to heat for abour 5 minutes. Open it up and check it. These things shouldn't need to be flipped, but do move them periodically to avoid over-charring.
After about 15 minutes, your ribs will be ready to enjoy!
Pretty easy, huh?
2 cups of ketchup
1 cup hp sauce
2 tbsp worcestershire sauce
1 tbsp dijon mustard( if you don't have it, buy it. Don't sub French's :p)
1 tbsp marjoram
2 shots Jack Daniels
175 1/4 cup pepsi (yeah, that's right. Trust me ;) )
1/4 cup of your already prepared rib rub.
Combine all ingredients in your Amco 6-Quart Stainless-Steel Mixing Bowl
until it's smooth, put a re-sealable container and refrigerate. This will keep for a long time. At least as long as ketchup keeps, and that coupled with the alcohol should give it an even longer shelf life. Rubbing your meat!
Here is where things get dirty!
By now you are ready to grill, you are chomping at the bit and getting antsy about standing in front of your new grill and deftly twirling your Weber Style 6441 Professional-Grade Chef's Tongs
in the palm of your hand(it can be done), you just can't wait to be grilling your chicken and your ribs, knocking back a few cold ones, and tossing the ball for the dog. Unfortunately, you neglected to prepare your ribs the night before, and now it's taking forever! WTF!Well, hop in the time machine, set the dials for yesterday and follow me.
You have your hand selected St Louis side ribs, or if you are feeling rich, your Danish baby back ribs. They are usually cleaned and trimmed for you, so you don't have to worry about that.
Pre-heat your oven to 275 degrees farenheit.
Take a small handful of your prepared rub (what? You forgot to prepare it? Get outta my sight!)
And, as the name states, rub the mixture into the meat. Both sides must be done, but especially the top side( that is the side that curves out :S). Be careful not to over do it, or it will be grainy in texture.
Place your ribs on a baking pan, the flatter the better, and place in your pre-heated oven. Let the them bake for about 2 hours, or whenever you see exposed bones.
When they are done, allow them to cool and put them in the fridge before the dog gets hold of them.
Grill TIME! Finally!
Your grill is set to moderate heat, you have your tools, your ribs and your glaze, everything is just right.
Place your ribs on the grill, curved side up,and baste generously with the glaze. Cover your grill and allow to heat for abour 5 minutes. Open it up and check it. These things shouldn't need to be flipped, but do move them periodically to avoid over-charring.
After about 15 minutes, your ribs will be ready to enjoy!
Pretty easy, huh?
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