Welcome Summer, 2010! It won't be long before this year is half over...where does the time go!! While shopping last week...I looked at baby back ribs and then came to the country ribs. Haven't made them is years, and they were reasonable priced. That was the clincher on the entree!! I did my usual dry rub and roasted on the Weber grill over indirect heat. They came out just as good as I expected.
Looked for something other than the regular potato salad. While on the net, I found Mark Bittman's Sweet Potato Salad and that had real possibilities. Turned out to be a recipe that I will keep in the files. Nice...different and full of great flavor and fiber. A nice mescalin salad with fresh tomatoes and red onions with lemon vinaigrette completed the meal. Of course, cantaloupe makes a great dessert topped with sour creme sweetened with a little Splenda Brown Sugar.
Wishing all a great Start to Summer Holiday.
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BBQ & Steak Rub
Rubs
2 tablespoon chili powder
2 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
Combine well and rub into your meat of choice. Chicken as well as pork and
beef work well. Let stand for a few hours before grilling over hot coals.
Yield: 1 servings and can be doubled without adjustments
** Exported from Now You're Cooking! v5.86 **
BBQ & Steak Rub
Rubs
2 tablespoon chili powder
2 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
Combine well and rub into your meat of choice. Chicken as well as pork and
beef work well. Let stand for a few hours before grilling over hot coals.
Yield: 1 servings and can be doubled without adjustments
** Exported from Now You're Cooking! v5.86 **
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