Grilled Baby Back Ribs

Well, I have to admit that we have already strayed from the menu.

It was 106˚ degrees in Texas yesterday.

Well, that, my friends, is hot.

In my opinion, too hot to cook.

So, I opted to make a frozen pizza instead of Biscuit Taco Bake.  (I might add, that my pizza wasn't too frozen from being in the refrigerator freezer outside). It's just that dang hot!

We did have a wonderful weekend.  Not as hot, comparatively speaking.

So, I decided to grill.  No, I decided to have my husband grill.  Good little Maintenance Man.

Grilled Baby Back Ribs

Ingredients:

1/2 cup brown sugar

2 tablespoons cumin

2 tablespoons paprika

1 1/2 tablespoons chili powder

1 tablespoon onion powder

1 teaspoon black pepper

1 tablespoon salt

Directions:

In a small bowl, combine brown sugar, cumin, paprika, chili powder, onion powder, salt and pepper.

Rub both sides of the ribs with the mixture. 

Like Paula Deen says "don't be afraid to rub your meat, y'all". 

Refrigerate overnight.

Heat grill to med-hot.

Place ribs on grill, making sure to keep the heat on one side and the meat on the other side.  This keeps the meat from cooking too quickly and drying out. 

My husband turns his about every 20-30 minutes, cooking for about 3 hours, until no longer pink. 

Now, we're from Texas, y'all, so we do NOT put barbecue sauce on our ribs.   But, this is where you could brush with barbecue sauce (bottled or home made) for the last 10 minutes of grilling. 

The measurements listed above is enough rub for 3 Spare Ribs, so I had way too much rub left over.

I put the leftovers in an airtight container for later use.

I saw something on Pinterest the other day. (I know you're surprised at my being on that site).  Cute litte glass jars filled with barbecue rub, wrapped with a cute litte ribbon and sealed with a cute little note. How CUTE!!

Oh..if you're on my Christmas list, disregard that last paragraph.

:o) 

Freedom Friday #8, Patriotic Potluck Weekend #24, Church Supper #45, TWC #94