Dry Rub Country Ribs (tamed version)
Friday August 8th 2014
Today I hosted my work crew for a summer BBQ. Everyone brought appetizers but I was handling the main courses. For appetizer we had deconstructed BLTs, Shrimp sliders and shrimp with pesto dipping sauce. I made some BBQ chicken wings and Dry country ribs.
Dry Rub Country Ribs, (tamed)
Dry Rub, tame version:
1 TBSP of the following:
Pepper
Oregano
Hickory BBQ seasoning (target brand used here)
1 TSP of the following:
Cumin
Onion powder
Ancho chili Pepper
Paprika
Salt
Chipotle Seasoning
16 huge country style ribs
Preheat grill to medium. Drizzle ribs with canola oil. Mix seasonings. Rub all the seasoning all over the ribs. Put directly on grill and cover. The grill temperature should not exceed 225 degrees, but should probably stay closer to 200. After 30 minutes, flip ribs. After another 30 minutes, transfer ribs to top rack. After a total of 90 minutes, the ribs should be done. If you want to add sauce at this point, wrap 3-4 ribs in foil together and brush with sauce, place back on the top rack of the grill for 30 minutes. Do not let ribs go longer than 2 hours. Serve plain, with just the dry rub or with BBQ sauce. I also used a hickory woodchip can in the grill during the cooking of the ribs. Place this can right in the middle of your grill grates and as long as you keep the lid closed majority of the time, the smoke will help infuse your meat with flavor.
BBQ Sauce:
4 TBSP honey
4 TBSP brown sugar
3 TBSP worstechire
2 TBSP Dijon mustard
3 TBSP chipotles in adobo
5 TBSP Sweet Baby Ray's Original Sauce
1 TSP Chipotle Seasoning
1 TSP Ancho Chili pepper seasoning
1/2 TBSP salt
3 TBSP molasses
3 TBSP red wine vinegar
*Put in food processor and blend until smooth
BBQ chicken:
12 large chicken drumsticks
Marinate the night before with canola oil, Kickin' chicken seasoning (by Weber) and hickory seasoning. Make sure to rub to coat. Grill chicken wings over direct heat for 40 minutes being careful not to burn skin. Transfer to top rack for 15 minutes with the lid closed to finish cooking.
Tonights wine pairings consisted of a young Cabernet Sauvignon with the chicken and a 2009 Malbec for the ribs. The pairings were great and everyone enjoyed themselves.
~Julianne
Today I hosted my work crew for a summer BBQ. Everyone brought appetizers but I was handling the main courses. For appetizer we had deconstructed BLTs, Shrimp sliders and shrimp with pesto dipping sauce. I made some BBQ chicken wings and Dry country ribs.
Dry Rub Country Ribs, (tamed)
Dry Rub, tame version:
1 TBSP of the following:
Pepper
Oregano
Hickory BBQ seasoning (target brand used here)
1 TSP of the following:
Cumin
Onion powder
Ancho chili Pepper
Paprika
Salt
Chipotle Seasoning
16 huge country style ribs
Preheat grill to medium. Drizzle ribs with canola oil. Mix seasonings. Rub all the seasoning all over the ribs. Put directly on grill and cover. The grill temperature should not exceed 225 degrees, but should probably stay closer to 200. After 30 minutes, flip ribs. After another 30 minutes, transfer ribs to top rack. After a total of 90 minutes, the ribs should be done. If you want to add sauce at this point, wrap 3-4 ribs in foil together and brush with sauce, place back on the top rack of the grill for 30 minutes. Do not let ribs go longer than 2 hours. Serve plain, with just the dry rub or with BBQ sauce. I also used a hickory woodchip can in the grill during the cooking of the ribs. Place this can right in the middle of your grill grates and as long as you keep the lid closed majority of the time, the smoke will help infuse your meat with flavor.
BBQ Sauce:
4 TBSP honey
4 TBSP brown sugar
3 TBSP worstechire
2 TBSP Dijon mustard
3 TBSP chipotles in adobo
5 TBSP Sweet Baby Ray's Original Sauce
1 TSP Chipotle Seasoning
1 TSP Ancho Chili pepper seasoning
1/2 TBSP salt
3 TBSP molasses
3 TBSP red wine vinegar
*Put in food processor and blend until smooth
BBQ chicken:
12 large chicken drumsticks
Marinate the night before with canola oil, Kickin' chicken seasoning (by Weber) and hickory seasoning. Make sure to rub to coat. Grill chicken wings over direct heat for 40 minutes being careful not to burn skin. Transfer to top rack for 15 minutes with the lid closed to finish cooking.
Tonights wine pairings consisted of a young Cabernet Sauvignon with the chicken and a 2009 Malbec for the ribs. The pairings were great and everyone enjoyed themselves.
~Julianne
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