RIB NIGHT

Summer means BBQ season, and BBQ season means meat. A lot of meat. We've tried ribs twice this summer; pork ribs for my birthday and blue water beef ribs for Nigel's. Nigel took charge of this meal, prepping the dry rub, owning the grill and delivering a seriously delicious meal (both times).

DRY RUB // makes enough for 2 meals, serving 2 people

1 tbsp cumin
1 tbsp paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp chile powder
1 tbsp brown sugar
2 tbsp kosher salt
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper

PORK OR BLUE WATER BEEF RIBS // serves 2 with leftovers

Ingredients:

1 rack of ribs
dry rub
butter
1 lemon

What to do:

Cover ribs with dry rub and BBQ with indirect heat at low temperature (~150-200) for 3 hours. Remove from grill, wrap in tin foil and dress with butter and juice from 1 lemon. Place tin foil packaged ribs on a 400 grill for 45-60 minutes. Remove ribs from tin foil and grill at a high temperature for 15-20 minutes (if your preference is saucy ribs, add the sauce once you remove the tin foil).