The BBQ ribs take a trip


By Kitsey Burns Harrison - kburns@yadkinripple.com



Kitsey’s Kitchen | Kitsey Burns Harrison


As I may have mentioned before, my husband and I love to cook on the grill. More accurately I should say Morgan enjoys cooking on the grill and I enjoy eating what he cooks on the grill. Morgan has recently created a dry rub mix that goes well with just about anything you want to cook on the grill. He used it a few weeks ago on one of our favorite grilled items, a London broil. This week we had it on country-style ribs.

The country-style ribs we ate last week took quite a journey before they made it to our plates. Perhaps the summer heat has made me a little bit loopy, but I sort of imagined a cartoon character version of a BBQ rib that might be the hero in a children’s storybook. After making in from the grocery story to our house, our brave hero, went into the freezer as we weren’t ready to prepare them quite yet. I imagine the illustration here would feature a frozen tundra with colorful trees made from the frozen broccoli that’s also in the freezer.

When at last we were ready to prepare our ribs, we laid them out to thaw. Our plans that day however, took longer than expected and we ended up making other dinner plans. We nearly forgot to put the now-thawed ribs back in the fridge, but luckily Morgan remembered and rescued our poor ribs from spoiling. As the next day was July 4 and we had plans with friends that involved a grill, we decided to put the dry rub on the ribs. We packed up our dry-rubbed ribs to take to the gathering we were attending. We were just about the put the ribs on the grill when it started pouring the rain. Luckily there was plenty of other food to eat.

At last we finally cooked our ribs the day after the holiday and despite their long journey, they were still delicious.

We added a bit of BBQ sauce toward the end of the cooking time, but it’s really the dry rub that makes them so tasty. You can put your own spin on this, but it’s a great recipe to make up in advance and have on hand to use on any meat you are planning to prepare. We keep ours in a mason jar. The recipe makes about half a quart jar full and that usually will last us at least three meals. Morgan feels the salt in the recipe could be cut down just a touch and it will still be just as good. I personally like stuff a little on the salty side.

Morgan’s Delicious Dry Rub

• 1 cup brown sugar

• 1/4 cup plus 2 tbsp kosher salt

• 1/8 cup chili powder

• tbsp garlic powder

• tbsp onion powder

• 1/2 tbsp paprika

Combine all ingredients in a mason jar and shake well until combined. Sprinkle liberally on ribs, London broil, chicken or pork chops and rub thoroughly before cooking. For best results, wrap dry rubbed meat in foil and let sit in the refrigerator for several hours or overnight.

Kitsey Burns Harrison is a reporter for The Yadkin Ripple and The Tribune, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.

Kitsey’s Kitchen | Kitsey Burns Harrison
http://yadkinripple.com/wp-content/uploads/2016/07/web1_1kitsey.jpgKitsey’s Kitchen | Kitsey Burns Harrison

By Kitsey Burns Harrison

kburns@yadkinripple.com

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