Julie McCombs
Ribs are always flavorful with dry rubs.
White BBQ sauce is tasty and a great conversation starter.
Holidays and summer vacations with family and friends challenge us, though, to be creative and step up our grilling game.
I found some great holiday grocery store sales on ribs, which were precut and can be cooked with different marinades easily.
I decided to do a “Spicy Dry Rub” on half of the ribs using the following recipe. You can find prepackaged rubs now on the spice isle. I cooked the ribs 15 minutes after rubbing on the following mixture.
The other half of ribs will get my new White BBQ Sauce.
Spicy Dry Rub
Ingredients
½ cup packed dark brown sugar
Salt and pepper
¼ cup Cajun seasoning
3 tablespoons smoked or sweet paprika
1 ½ teaspoon cayenne pepper
1 ½ teaspoons ground mustard
Optional: Chipotle sauce to taste (rubbed on near end of cooking process like a marinade)
White BBQ Sauce
Ingredients
1 qt. mayonnaise
¾ qt. apple cider vinegar
½ cup corn syrup
¼ cayenne pepper
Prepared horseradish (to taste)
Lemon juice
Salt/Pepper
I mixed mine in the food processor. I prepared ½ of the above recipe and had plenty to keep. It remains fresh in the fridge for 2 weeks.
I used foil on the grill sprayed with Pam for easy clean up. I expose meat to grill directly approximately 20 minutes before removing. This also allows ribs to cook in their own juices. I cook until a knife can pierce the meat without resistance.
Ribs can also be cooked in a Crock Pot on low for 7 hours. This easy time saver can give you more time to swim, entertain, or make that special potato salad or banana pudding. Don’t forget to add ¼ of water in bottom of crock.
Oven cooking is also easy to prepare and clean up. Cook 300 degrees for 2 – 2 ½ hours. Brush on marinade generously 5 minutes before removing from the oven.