I am determined not to let the rain deter me from making ribs today!  It is a very interesting process, which I’ll post tonight – but the most interesting part is that the barbecue sauce goes on last and never goes on the heat.  And the process is half grill and half oven to get “fall off the bone” tender.

But first lunch was chicken tacos – 2 corn tortillas, 4 ounces grilled chicken, 1 ounce Mexican cheese and lettuce and taco sauce – I Pam fried them so they were nice and crunchy:

I could eat tacos every day!
I could eat tacos every day!

Lunch comes in at 407 calories, 15 fat and 23 carbs.

So these “Chicago Style” ribs comes courtesy of Cooks Country.   My grocery store had a “super” coupon so I got two slabs of baby back ribs for $1.49 a pound!  Sweet! 

You save 2 tablespoons of the dry rub to mix with the homemade barbecue sauce - very tangy!
You save 2 tablespoons of the dry rub to mix with the homemade barbecue sauce - very tangy!

The first part of the recipe is to dry rub the ribs and use hickory chips and water to steam and flavor the ribs while they are on the grill.

soaked hickory chips are on the left in front, a pan of water is on the left in back - that is the only side with heat on - the ribs are on indirect heat
soaked hickory chips are on the left in front, a pan of water is on the left in back - that is the only side with heat on - the ribs are on indirect heat
It's cold and rainy outside - but I have a feeling these ribs will taste like summer!
It's cold and rainy outside - but I have a feeling these ribs will taste like summer!

I also am in the process of making the Artisan bread in 5 minutes to go with dinner – a nice cheesey bread will be good with the ribs! 

Come back tonight for the full recipe and recap!