BBQ Ribs with Ribs Dry Rub

Tonight we had Devin and Caitlin over for dinner as they were stopping through on their way home from St. Louis. I knew they would be tired. So I made yummy BBQ ribs, cheesy potatoes, corn on the cob, zuchini casserole, rolls and Peach Crisp for dessert. And I only had 2 1/2 hours from they time we talked till we sat down to dinner. I was a cooking machine I tell ya!

Here are my BBQ Ribs dry rub seasoned  on both sides.

I used 1/3 cup of brown sugar and 1/2 teaspoon of paprika, 1/2 teaspoon chili pepper and a few shakes of onion salt and Johnny’s Seasoning (From Costco….It’s so Yummy added to just about anything!) Then I rubbed it on the raw ribs I had cut into 3 riblets. Don’t forget to tear the membrane off the back of the ribs. It’s easy to put a knife underneath to start it and then just grab it with a paper towel and it comes right off.

Easy to make your own homemade rib rub….these are my ingredients…

 I really like the “New Orleans Style” ribs the very best. They are meatier than the “Baby back ribs” and I think a little longer. I would choose them every time in a restaurant and at the grocery store. They are very popular. I had one long $12.00 section of ribs. Cut up into 3 ribs each I had 5 slabs to total 15 little riblets. Only cut them individually when they are all done cooking or they will dry out.

I baked them at 325 degrees for 2 hours covered tightly with foil. Then I pulled them out of the oven and added a generous dose of BBQ sauce after 2 hours. I just poured it on each rib and rubbed it around. Then I baked it for another 30 or so minutes. They were tender and delicious. They could actually have been cooked another 20 to 30 minutes for “fall off the bone” tenderness.

We had a taste test on BBQ sauces one weekend at our cabin. Cattlemen’s BBQ sauce was the winner. I get lots of compliments using it. It was my husband’s favorite restaurant growing up. But Famous Daves was 2nd place and 3rd place was Sweet Baby Rays (It’s very sweet and some people don’t prefer that sweet taste as much). So choose one of those if you are lazy like me and just want a good rib sauce without having to make if from scratch.

We also had cheesy potatoes…..yummy…..

We had fresh from the roadside stand “Darn Fresh Corn” too! Best in UTAH!
I wish I could grow it as good as they do!

My garden harvest this week…Great for Zuchini Casserole
And This yummy side dish recipe can be found HERE for Zuchini Casserole link.

It’s made with our garden tomatoes, zuchini, red onion, bacon and cheese on top. It’s super yummy and super easy too. And I used some yellow squash I had just picked too. Look at my veggie garden picks for today!

The travelers….they’ll celebrate their 1st anniversary this weekend!

Beginnings of yummy fresh peach crisp….I’ll do a later post of how.
I topped more than half the peach crisp with pecans…but left some without…we have mostly “nut lovers” in our family…..but some “non-nuts” too. 😀

I made them some yummy dessert too. It was fresh peach crisp.  I’ll do the recipe on a later post. But with fresh peaches, boy was it good! We topped it with vanilla bean ice cream.  What a finger lickin good night of eatin!

My finished BBQ Ribs, potatoes, zuchini, corn and Rhodes rolls….mmmmmm….

Zuchini Casserole

Do you sometimes wonder what in the heck to do with all of those zuchinis and tomatoes erupting in your garden? I have a fabulous and easy casserole recipe that my family loves to chow down.

My zuchini plants are doing well….Zuchini Casserole is a great recipe to use!

Yellow squash is almost ready to pick…Yummy in my zuchini casserole.

The ingredients are really simple;
2 tomatoes
2 small zuchini (or yellow squash or a mix)
1/2 a large red onion sliced in medium thin rings
4-6 strips of bacon
1/2 Cup (or more)grated cheddar cheese

Spray a glass casserole dish with Pam. I use the smaller 9 x 9 or a round glass. But you could double the recipe and use a 9 x 13.
Layer sliced onion cut into rings, then the slices of zuchini and/or squash, then bacon, tomatoes. Then season the top with salt, pepper and a little lemon pepper. Then add grated cheese over the top.

I used zuchini and yellow squash in this Zuchini Casserole…The bacon and cheese make this meal!  

Bake covered with foil for about 45 minutes at 350 or until the squash is tender and the bacon is done. You can pre-microwave the bacon for 1/2  minute if you like it crispier but I don’t. It is cheesy and bacony and an  oniony hot mess. I love it. It’s a great summer side dish to use up your garden loot. Everybody seems to love it.  😀

It’s a really yummy summer Zuchini Side Dish using zuchini and yellow squash!