I discovered the joys of cooking meats with dry rubs a couple of years ago when looking through a cooking magazine that devoted a whole article to the art of dry rubs. The way I cook steaks and ribs has forever changed after reading that article, much to the delight of my family! Experiment with different rub ingredients to find out what your family likes!
When making baby back ribs, I usually put a bit of brown sugar in my rub, but tonight, I kept it simple. I used a Kirkland Signature brand mesquite seasoning which gives the meat a nice smoky taste, without having to use wood chips to smoke the meat.
Dry Rub:
1 Tbsp sea salt
1 tsp fresh cracked black pepper
1 Tbsp smoked paprika
1/4 tsp dry mustard powder
2 tsp onion powder
2 tsp garlic powder
1 tsp chile powder
1 Tbsp Mesquite seasoning
BBQ Country Style Ribs
Serves 4
6 - 8 Country Style pork ribs
Dry rub (above)
Barbeque sauce of your choice (I used Sweet Baby Rays)
Preheat oven to 350°F. Trim excess fat off the pork ribs. Sprinkle the rub over all sides of the meat, rubbing it in well. Place the ribs in a 9" X 13" baking pan and cover tightly with foil. Bake for 1 1/2 to 2 hours, or until ribs are tender. Preheat a barbeque grill to medium heat. Place ribs on the grill, over indirect heat. Cover the top of the ribs with barbeque sauce. Close the cover on the grill and cook for about 10 minutes. Turn the ribs over, brush with sauce again and grill for another 10 minutes. Remove to a serving dish, and enjoy!
Oven Roasted Red Potatoes
Serves 4
8 small to medium red potatoes
2 Tbsp olive oil
Sea Salt to taste
Black Pepper to taste
Preheat oven to 425°F. Scrub potatoes and cut into bite size pieces. Place in a 9" X 13" baking dish and toss with the olive oil. Sprinkle with the sea salt and pepper. Bake for 20 minutes, and stir. Bake for an additional 20 minutes, until tender and golden brown.
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