Taking it outdoors...

I bet you wondered when I would actually post some food on my cooking blog again. Well the official start of summer started this past weekend, so I fired up the grill. Now I know that some use propane grills, but not me. I like the old-fashioned barrel and charcoal. Nothing gives your food that smokey goodness like charcoal. Then we have the decision whether to use a dry rub or marinade. My preference is a dry rub with four simple, readily available ingredients. My secret to fall-off-the-bone ribs follows.

BBQ Ribs

Dry Rub:
1 Tbsp. kosher salt
1 Tbsp. fire brick pepper
1 Tbsp. smoky paprika
6 Tbsp. brown sugar

Mix well, rub over ribs and cover, refrigerate overnight to let the flavors meld into the meat. Mix up 1 part white vinegar and 3 parts water in a spray bottle. Lightly (and I mean lightly) spray your meat to keep it moist while cooking (too much water will put out your coals). I let my ribs stay on the grill long enough to get brown and absorb that nice smoke flavor, then I baste them with BBQ sauce (we go light on sauce, you can always serve extra on the side) and place them in a covered roaster. Place the roaster in a pre-heated 275 to 300 degree oven for an hour (or more) and your meat will fall-off-the-bone. I have been preparing them this way for over 30 years, my ribs are in high demand at family reunions. Guarantee your family will love them too!

We kept it simple this year and served veggie pockets and fresh from my garden salad as sides.

Veggie Pocket

Simply cut up your favorite vegetables and season with sea salt and pepper to taste. Add 2 Tbsp. butter and chopped fresh herbs (I used parsley and thyme), fold the foil and seal well. Place on grill and let cook, turning occasionally for 30 to 45 minutes or until tender.

Fresh from the garden salad