First Ribs of the Season

It was perfect weather, today. 80°F, a slight breeze, and low humidity. I sat out back and read most of the day. It’s a rough life I lead…

Before reading, though, I did a little grocery shopping. The impulse buys today were baby back ribs and corn on the cob – perfect almost-summer offerings. And after shopping but before reading, I made potato salad. I made my standard Mom’s Potato Salad – it’s my favorite and what I grew up with.

Potato Salad

While reading, I put the ribs in the oven with a liberal dousing of Rib Rub – low and slow…

Rib Rub

  • 1/3 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup Penzeys Ozark seasoning
  • 1/4 cup smoked paprika
  • 2 tsp cayenne pepper
  • 2 tsp mustard powder
  • 2 tsp black pepper

Mix and store in an airtight container.

I finally put the Kindle down and started the grill. First thing on was the corn. First thing off was the corn, too.

Grilled Corn

I peeled it back, cleaned off the silk, buttered it and added salt and pepper, folded the husks back up and onto a low grill…

Meanwhile, I doused the cooked ribs with Ancho BBQ Sauce and put them on the grill…

BBQ Ribs

Tender, juicy, and fall-off-the-bone flavorful.

Gone are the days of totally pigging out. There are ribs for today and ribs for tomorrow. It sure would be nice for this weather to stick around for a while. I could get used to this really easily.

 

 

 

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