I have to admit, I wasn’t sure how dinner was going to turn out tonight.  In all the recipes I searched for, I want to say 90% of them called for slow braising or putting these short ribs in a crock pot – slow and steady would result in tender ribs.

I threw caution to the wind and decided to grill them – only 10 minutes total.  I wasn’t sure if I would end up with shoe leather, or succulent meat – you’ll be happy to hear that these were amazingly tender!  However, the only caveat is that there are big pockets of fat – I feared if I trimmed all the visible fat, I would end up with one skinny end and one fat meaty end, so either half would be over cooked, or the other half undercooked.  So we had to remove the fat as we ate – the dog appreciated that!

These are the two sauces I used – one dry rub, one barbecue sauce.  We used this same method with our Chicago Style Ribs – it makes A LOT of barbecue sauce!

Dry Rub

  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 tablespoon dark brown sugar
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons onion powder (left out because we hate onions!)
  • 1.5 teaspoons celery salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon allspice
  • 2 racks baby back ribs
  • 1 cup hickory wood chips (soaked for 15 minutes)


  • 1.25 cups ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 1/8 teaspoon liquid smoke
  • remainder of dry rub

You still haven’t made this bbq sauce yet??  Seriously, summer will be over before you know it and you’ll have missed out!


I rubbed the meat (that’s what she said!) on the ribs this morning before work.  Here’s how they look after sitting in the fridge for 9 hours:


I cooked the meat for about 10 minutes, moving it around – the fat parts started flaring up the grill so I had to be careful!  Then I moved the ribs to the cold side of the grill and put the sauce on at the very end.


These were finger licking good!   I ended up mixing broccoli with 1 tablespoon balsamic vinegar, 1 tablespoon parmesan cheese, 1 teaspoon olive oil and about 1 teaspoon of this seasoning blend. 


I put everything in a ziploc bag and just shook it so everything was coated evenly.  The broccoli cooked at the same time as the ribs:


I love the nutty flavor that somehow comes out of the broccoli when its grilled!   I again had about 600 calories to spend on dinner, and I think I am fine – not going to bother even looking it up.  Best part though??  I have beef and broccoli leftover for stir fry for my lunch tomorrow! 😀

When you make this barbecue sauce, will you let me know?  I’d love to know if you think its as good as I do!

Time to chillax with my main squeeze – you seriously will have to come back for breakfast tomorrow – Eggs in Spicy Clouds!