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.

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