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!

BBQ Anyone?

I suppose that I'll do one more post for the month of April.  That, and I'm stalling because I don't want to revise my research proposal.  Believe it or not, I think that with this post, I am finally making good on my promise of posting one food post for each day of December.  If I'm wrong, don't tell me.  I really don't care.  That said, I think that every so often I'll do another food bit...just for fun.  That is, if I can remember to take a picture of it.

For Sam's birthday, he wanted pizza.  Can't imagine where he ever got that idea.  So we made homemade crusts.  (I'm not posting that recipe, but whatever your favorite crust recipe is, it'll do.  You could even use one of those disgusting pre-made ones if that gets you salivating.)

1. Load the toppings as outlined:  Sauce--1 part pizza sauce to 2 parts BBQ-again of your choice (I used Sweet Baby Ray's Hickory Smoke and Brown Sugar this time); shredded chicken (I like to season with black pepper); diced red onion; sliced black olives (not pictured, as we were out); tons of bacon bits; shredded smoked Gouda cheese (sometimes I mix in some mozzarella and cheddar).  I only top half of it with crazy delicious mushrooms because Amy won't eat them.  Add any other garnishes as you see fit: Parmesan cheese, red pepper flakes, etc.

2. Follow the crust baking instructions.  This recipe was for 20 minutes at 400 degrees.

3. Savor.

4. Wish you had made another.