Bar-B-Q Ribs and Corn on the Cob.
Does that epitomize summer or what? Well…that’s supper tonight and just because it’s so.o.o delish, I’m gonna share the way we fix ’em with you.
Our method has been perfected over a few decades, and even though it may sound a bit braggadocios, I gotta tell you, I’ve never tasted better ribs.
So, the first thing is to buy a rack of
Baby Back Pork Ribs
We prefer them on the lean side, but it’s all up to your personal preference.
Next, make up a Dry Rub
That’s a simple mixture of:
2 teaspoons table salt
3/4 teaspoon paprika
1/4 teaspoon Cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 Tablespoon brown sugar
About 2 or 3 hours before you plan on starting to cook, you’re going to divide the rack of ribs into two half-racks and smear the Dry Rub all over them, front and back. More on the front than on the back, please.
Once they are coated, put them on a big plate and just leave them alone. They were cold when you added the seasoning, so they can safely rest at room temperature until Bar-B-Q time.
Start heating up your grill about an hour and three-quarters before you’re going to want to serve your meal.
When the temp reaches 325° F. put your ribs, meaty side up on the top grill shelf. Close the cover and let ’em cook.
You’re going to keep an eye on them, of course, but if they are lean, there shouldn’t be much grease flare up.
They’ll just slowly sit there and become delicious. After an hour you’re going to want to slather the ribs, front and back with your very favorite Bar-B-Q sauce. We’ve never gone to the trouble to make our own. We choose a savory / spicy sauce from a nice bottle. Works fine!
If you like a sweet sauce on your ribs, that works, too. It’s all up to what you love.
The dry rub tenderizes the meat and gives a nice rich flavor base. Your sauce finishes them off perfectly.
We give ours another 30 minutes for the sauce to caramelize, makin’ ’em nice and sticky.
What good are ribs if they aren’t a mess?
Our supper was great, thank you. And now I hope you’re hungry and inspired to try these babies yourself.