Let me just start by saying we love RIBS! We are definitely in the “carnivore” family. I tried it once….. LITERALLY ONCE in the “herbivore” family and I think it lasted all of 24 hours and that is stretching it.
I have nothing against Vegetarians. In fact, I eat A LOT of veggies, but I just can’t cut out meat.
So! I find it only fitting to showcase, what I like to call my hubby’s “Yummy to my Tummy Ribs”!
I feel like they are perfect for a Southern Cookout!
I really love these things!
He tries to give me all the credit, but the truth is….. I PREP…… HE COOKS!
Here is what WE do:
Take a pack of baby back ribs. I shop at Sam’s Club a lot, so I always find a pack of 3 slabs there.
It’s always important to prep the meat, so I remove the “membrane”. This is on the bottom side of the slab.
Then, I trim off the “skirt”. This on the top side of the slab, where the meat is.
Then I prepare the “dry rub”. I cannot claim this as my own. I use the “Neely’s” dry rub recipe. (*See recipe below)
Then I put the rub on the ribs. I sprinkle it on fairly heavy.
Don’t fret, but your hand will probably look like this.
This was for a crowd, so I cooked two packages which equalled 6 slabs.
I let the ribs sit overnight in the dry rub and the next day, when ready, we started to grill them. Z first placed them “meat side up”. He wants me to tell you that the only reason he did that, was because the grill got a little hot. Normally, he would place them “meat side down” first.
This what they look like after an 1 hour and 15 minutes.
I mean, come on! You’re getting hungry, right?
NO? Not yet? …………….. What about now??????
OR MAYBE NOW??? Ok. I’ll stop. You can add any barbeque sauce you wish at this point. We switch it up from time to time. However, if you find one you like, stick with it. I made the mistake of using one we didn’t normally use and it didn’t turn out as good. I guess I shouldn’t have tried to fix something that wasn’t broken. Oh well! Learned my lesson.
I have to say, they are pretty good. I’m not just saying that because I am biased and I can’t grill.
Other people agree too!
Oh! And this is a VERY “KID FRIENDLY”, MESSY RECIPE!
Recipe: Z’s Barbeque Ribs
– 3 slabs of baby back ribs
– Neely’s dry rub for seasoning
– Store bought barbecue sauce of choice
Neely’s Dry Rub Recipe:
– 1 cup paprika
– 1/2 cup sugar
– 2 teaspoons onion powder
*Mix all ingredients in a bowl and set aside. You will have dry rub left over. Can be stored in air tight container for up to 6 months.
– Start by prepping meat. Remove membrane and “skirt” on each slab.
– Generously apply dry rub to meat and allow to sit for 2 hours to overnight.
– Heat grill to medium low heat on about 250 degrees.
– Lay slab “meat side” down and cook, rotating and turning occasionally. It’s important to do this so that the meat doesn’t get burned. *Meat may have a charred, burnt look to it, but it is only sugar from dry rub. However, try not to let meat overcook. If you feel meat is getting too dark, then turn. Z cooks his ribs for a total of around 1 hour and 15 minutes.
– Apply barbeque sauce once meat is finished cooking and cook on low, 5 more minutes on each side.
-If you prefer “dry” ribs rather than “wet”, omit barbecue sauce.