I can’t believe I haven’t posted this before…there are close to 500 posts here, but this is not one of them, Hmmph. Go figure. (note: spell-check doesn’t like my “noise” words)
I think spell-check needs to be “updated” the same way the dictionary is. Sometimes, though the words “they” chose to put in there make me wonder….
Anyway… woah- a health food chain is opening up a bar. (yes, the news is on now…) It’s nice to have a beer with your veggie burger. Mmmm, beer. I know what I’m doing my next date night. Oh yeah.
Okay, too much health talk-let’s talk about dinner. Sunday-soul-food-home-style dinner.
Ribs, hash brown casserole, buttered rolls and corn on the cob. And, cupcakes for dessert. Mmmm-hmmm.
Yesterday was one of those days… my hubby was just plain tired and I’m feeling rather “Jabba-The-Hut”myself. I think it’s my aunt Flo coming, I hope so, at least. Anyway, you know those lazy days…it’s too hot to work outside, the air is thick and heavy with humidity, and the sun feels like it’s moving closer and closer to the earth. That was yesterday. Ninety degrees. In March. Ugh. I tried to have a beer in the afternoon, but it made me feel like I drank a loaf of bread. So, I opted for a nice crisp rosé.
Back to my rub:
after you rub em all down, place in the oven covered with foil for about an hour, the rub develops this nice crust…then you can either finish them on the grill for about 3 minutes per side, or simply roast uncovered for 5 more minutes.
Recipe: sweet and spicy rib rub
Summary: a dry rub for ribs or chicken
- for 1 full rack: 1 c brown sugar 1/2 c chili powder 3 tsp fresh black pepper 2 tsp garlic powder 1 tbs kosher salt 2 tsp worcestershire sauce few drops liquid smoke (optional)
- Combine all and rub into ribs, bake in a foil-lined pan that is also tightly covered with foil. Bake at 350 for 1-1/2 hrs, or until the ribs look as if they are coming away from the bone. Finish on a med-high grill for 3 minutes per side, or continue to roast uncovered an additional 5-10 minutes.
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