It was a beautiful day here. Perfect temperature, fluffy clouds and sun. I love this time of year!
A couple months ago, I tried making ribs. I found a recipe that said to precook the ribs in foil, in the oven, for one hour at 350 degrees. Remove and then cook on the grill. The result? The worst ribs I have ever eaten! Tough, not flavorful. I didn’t think I’d ever make them again.
Well today, I decided to try again. I precooked the ribs at 170 degrees (the lowest my oven would go) for 5 hours with a dry rub. I got this dry rub recipe on www.recipezaar.com, one of my favorite recipe sites.
- 5 tablespoons kosher salt
- 6 tablespoons brown sugar
- 6 tablespoons chili powder
- 2 1/2 tablespoons black pepper
- 2 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon lemon pepper
- 2 tablespoons Italian seasoning
- 1 tablespoon mustard powder
- 1 teaspoon cumin
- 1 teaspoon cayenne
The result? They weren’t fall off the bone, but they were so close. Close enough that you could eat the bones clean. I used KC Masterpiece once I put them on the grill, but you could really detect the flavors of the dry rub vs. the barbecue sauce. This is a keeper!
I cut the meat off the bone and I ended up eating about 4.5 ounces of meat, which = about 300 calories and 18 grams of fat without the barbecue sauce. I knew the fat content would be high, but I also thought the calories would be through the roof, so I was pleasantly surprised!
