Baby Back Ribs with Dry Rub

Ribs are messy and sticky and delicious! I love getting my hands into a big pile of ribs and goin' to town on them. I have a funny story about a friend of mine who, unbeknownst to me, did NOT like getting her hands messy when it came to food. I invited her over to eat with us once and I cooked a bunch of baby backs. I kept looking out of the corner of my eye as she tried to eat her ribs with a knife and fork. It was fascinating to watch, actually. I think she finally picked them up with two fingers and nibbled a little bit before giving up and eating only the side dishes. Fun memory of a fun friend. If you don't have a phobia about getting your hands dirty when it comes to food, then these ribs are for you. They are delicious and worth all the mess!

Baby Back Ribs with Dry Rub



2 racks of baby back ribs
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 tablespoon pepper
1 teaspoon garlic powder
3/4 teaspoon cumin
1 tablespoon chili powder

Mix all spices in a bowl.

Oven method:

Place foil on baking sheet.

Remove membrane from the back side of the ribs.

Place ribs on foil and sprinkle both sides with dry rub. With meat side down, close foil over ribs and allow to set in the fridge overnight or for several hours. Remove ribs from fridge about an hour before cooking.

Preheat oven to 250 degrees.

Bake ribs about 2 hours.

Remove ribs from oven and increase temperature to 350 degrees.

Open foil and drain juices. Brush bbq sauce on both sides. With meat side up, cook another 45 minutes, basting with bbq sauce every 15 minutes.

Allow to cool for 15 minutes before slicing. 

Serve with bbq sauce.


For grilled ribs: Follow above directions except finish on the grill....about 2-3 minutes on each side, basting with bbq sauce, if desired.

Makes about 3/4 cup of dry rub...enough for two slabs of ribs.

 

Here's what you'll need! 

(I only cooked one rack for us.)

 

Mix up the spices.

 

Peel the membrane off the backside 

of the ribs. Once you get it started, 

it should come off in one piece.

 

Lay the ribs on some foil, then 

sprinkle both sides with the rub.

 

Fold up the foil around the 

ribs and cook about 2 hours.

 

Open up the foil, drain off the juices 

and baste both sides with bbq sauce

every 15 minutes for 45 minutes.

 

First one side....

 

...then the other. Allow to rest for 15 minutes.

 

Slice and eat!!!

Crock Pot Rotisserie Chicken

I use rotisserie chicken all the time in lots of my recipes. I think they are a great time saver and they taste great. I decided to try my hand at making my own. I only have a crock pot so that's what I used because I figured it would cook low and slow and infuse the chicken with flavor. You HAVE to try this! I cooked my chicken on "high" about 8 hours because I think my crock pot doesn't get all that hot so you'd need to adjust yours....but MAN...this was good! The chicken literally fell apart as I was taking it out of the crock pot so the picture of the whole chicken isn't that great...but it sure tasted great!! So easy and flavorful!!!

Crock Pot Rotisserie Chicken

1 whole roasting chicken ~ about 2 - 3 pounds
Spice rub (recipe follows)
1 large onion
1/2 cup chicken stock

Rub chicken with spice rub making sure you get in all the nooks and crannies.

Slice onion and place in the bottom of your crock pot. 

Pour in the chicken stock.

Place chicken on top of sliced onions.

Cook for about 8 hours (I cooked mine on high) until chicken is done and juices run clear. 

You can make a yummy gravy with the juice from the cooked chicken!!



Spice Rub: 

2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon rosemary
1/2 teaspoon garlic powder
1 teaspoon black pepper

I had a small brisket that I was going to throw in the crock pot but it needed a little oomph. This rub turned out really good. You can just as easily cook this in the oven or on the grill but I'm all about easy these days.

Spicy Rub



1 tablespoon chili powder
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
2 teaspoons sugar
1 teaspoon dry mustard
1 bay leaf, crushed
2 pounds beef brisket
1 cup beef stock

Combine all spices in a small bowl. Rub all over roast.

Place roast in the crock pot and pour in the beef stock.

Set to low and cook for 8 - 10 hours (or on high for 5- 6) until tender.

The line-up. I used a brisket but 

you could put this on chicken or pork!

Put all the spices in a small 

bowl and give them a whisk.

Rub the rub on both sides of the 

roast then put it in the crock pot.

Pour the beef broth in the 

crock pot but not over the rub.

Let it cook until the 

meat is tender and yummy!