Joe's Ribs

I've been hanging onto these photos for a little while, so I suppose it's time to share.  I was looking for something to grill, and I was getting tired of burgers, brats, dogs, and chicken.  And so I had Amy pick up some country style pork ribs.  Stop drooling on your screen; that's gross.

Those who know me, already realize that I don't like using exact measurements.  That said, here is a list of ingredients for the rub I invented.  And to be honest, I did look at several rub recipes before I settled on this.  Feel free to steal this, alter it, ignore it--whatever.  I will say though, that I also made these for my wife's family while we were on vacation, and they ate 'em up (literally and figuratively).

- chili powder

- garlic powder

- salt

- black pepper

- cumin

- smoked paprika

- oregano (not much)

- brown sugar

- although I did't do it this time, I wanna try adding red pepper flakes

Refrigerate for a while before throwing them on the grill.  Allow the flavor to seep into the meat.

Trust me; it's better that way.

WARNING: Don't make too many, because you will end up eating them all!
The second time I made the rub, I spread it over five pounds of pork ribs.
Leftovers were amazing, especially with a side of Southern slaw.

Okay.  I admit that I slathered them with BBQ sauce toward the end of the grill session.
I left one without sauce, though.  It didn't need it.

Served with a side of grilled potatoes and onions.  Add watermelon.

I said to stop drooling!