Chris wanted some meat for dinner on Sunday. He has come to learn that the only way that happens is if he buys it and hands it to Chrissy and I.
We rarely, if ever, buy anything other than fish or chicken so foods such as ribs give us a little variety in our cooking and I’ve learned to love it.
First up, scenes from the weekend!
A birthday breakfast for my brother the birthday boy. (HAPPY BIRTHDAY ERIC!!)
A birthday lunch at Crystal Cove (birthdays tend to revolve around food in our family). The bloody mary’s, bacon and date pizza, ahi tacos and grilled artichokes made my day.
Homemade shrimp spring rolls for dinner at Chris’s parents house.
A Sunday read for the beach.
A visit to the local drive-in with my best buds to seeeee…
GREASE! Chrissy and I most definitely sang along to every. single. song.
It was quite an eventful weekend.
Now, back the BBQ!
I think I mentioned this but I’d like to reiterate. I love using the charcoal grill! It gives such great flavor to vegetables, fruits, and meats of all kinds.
So, when Chris handed me baby back pork ribs, I was all about giving them a go on the BBQ.
Lucky for us, sunset magazine had a little “how to cook ribs on the BBQ” feature last month so we did our research and got to work. My seasoning was inspired by Bobby Flay’s but I did add and subtract some spices.
One of which was cinnamon.
The addition of cinnamon was a darn good idea. When we lifted the BBQ lid, the scent came wafting out at us. You probably already know about my amazement with this if you follow us on Facebook.
Charcoal Grilled BBQ Ribs
& Cinnamon Spiced Dry Rub
1 1/2 racks baby back pork ribs
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoons kosher salt
1 teaspoon cinnamon
2 teaspoons black pepper
Thoroughly combine all the ingredients above and then rub a liberal amount onto the ribs. Press the seasoning into the meat to create a fairly thick layer.
Ignite 40-50 briquettes then bank the coals on opposite sides of the grill leaving a cleared area in the middle. Once the grill reaches about 300 degrees. Place the ribs onto the middle of grate and cover with lid. Add an additional 5 briquettes every 30 minutes or so to keep the heat constant.
Grill for about 2 hours, until you can pull the bones apart with ease.
From the Little Yellow Kitchen,