{"id":272,"date":"2011-08-05T18:04:00","date_gmt":"2011-08-05T18:04:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=272"},"modified":"2011-08-05T18:04:00","modified_gmt":"2011-08-05T18:04:00","slug":"bbq-ribs-with-ribs-dry-rub","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=272","title":{"rendered":"BBQ Ribs with Ribs Dry Rub"},"content":{"rendered":"

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!<\/span><\/strong> <\/p>\n

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Here are my BBQ Ribs dry rub seasoned  on both sides.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DRY RUB YOUR RIBS FIRST!<\/span>
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.<\/p>\n\n\n\n\n
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Easy to make your own homemade rib rub….these are my ingredients…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 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.<\/p>\n

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.
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We had a taste test on BBQ sauces one weekend at our cabin. Cattlemen’s<\/span><\/strong> BBQ sauce was the winner. I get lots of compliments using it. It was my husband’s favorite restaurant growing up. But Famous Daves<\/span><\/strong> 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).<\/span><\/strong> 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. <\/p>\n\n\n\n\n
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We also had cheesy potatoes…..yummy…..<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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We had fresh from the roadside stand “Darn Fresh Corn”<\/span><\/strong> too! Best in UTAH!
I wish I could grow it as good as they do! <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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My garden harvest this week…Great for Zuchini Casserole<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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And This yummy side dish recipe can be found HERE for Zuchini Casserole link.<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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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! <\/p>\n

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The travelers….they’ll celebrate their 1st anniversary this weekend! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Beginnings of yummy fresh peach crisp….I’ll do a later post of how. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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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. \ud83d\ude00<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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I made them some yummy dessert too. It was fresh peach crisp<\/strong><\/span>.  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! <\/p>\n

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My finished BBQ Ribs, potatoes, zuchini, corn and Rhodes rolls….mmmmmm….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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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 … Continue reading “BBQ Ribs with Ribs Dry Rub”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[313,245,315,314],"tags":[],"_links":{"self":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/272"}],"collection":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=272"}],"version-history":[{"count":0,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/272\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}