Skip to main content

Dry-Rub Ribs for Summer Grilling Season

It seems appropriate to share this on the front page of the blog right now - nice weather has been so "early" for so many of us that thinking about grilling has become action for many. This is a simple recipe that will knock your socks off when you taste it. When we do ribs on the grill like this for company, we also usually have home-made potato salad, corn on the cob (in season), and usually make home-made ice cream made with cooked custard from our eggs. If this doesn't gear you up for summer grill meals, nothing will!

Fabulous Dry-rubbed Ribs - grill or oven
One Rack of Pork Ribs
Package of Breakfast Sausage seasoning (dry spice mixture - butcher shops have it) or any pork seasoning you like (generally has some sage in it)
One Lemon, cut in half

Liberally rub the ribs with the dry seasoning and let stand about an hour
Place ribs on grill or on baking sheet in the oven.
(When grilling, use a cover - indirect heat grills work best, but if you use charcoal, avoid flameups if you can.)
Roast with one side up for 20 minutes, turn
Roast with other side up for 20 minutes, turn
Squeeze the juice from 1/2 lemon over the side you just turned up (liberally)
Roast for 10 minutes, turn
Squeeze the juice from the other half lemon over the side you just turned up
Roast for 10 minutes.
Remove and cut between ribs into pieces. Serve hot, but they're great leftover (cold or warm), too.

May be eaten with barbecue sauce, but for those of you like me who don't like ribs soaked in red sauce, these are fabulous just as they are.


Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m