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, 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!