It’s hard to believe that summer is more than halfway over.
Of course, I almost welcome it, considering the sweltering heat in Lincoln Parish over the last month. But I digress.
You know what’s harder to believe? We’re seven weeks into this thing, and today is the first day we ACTUALLY USE A GRILL.
This week is especially fun since this is a recipe from my own dad. We both turn 40 and 70 this year, and in recent years we decided to just cook huge meals for each other instead of getting gifts (no joke, last year was prime rib and lobster rolls; we go all out on our birthdays now).
He’s a fantastic cook. I can’t tell you how many times I call him and say, “What are you thawing out for tomorrow?” Honestly, it really doesn’t matter, since we’re going over to eat with him anyway. If he’s cooking, we’re there.
At the risk of getting mushy on you this morning, I’ll sum it all up by saying that I’m thankful that cooking is something we share together. I don’t take for granted that not everyone who is turning 40 soon still has a father on this earth to share experiences. Here’s to many more years cooking together, Pops.
This baby-back rib recipe is fantastic, and not time consuming at all. We cooked on my wood-pellet grill at a precise temperature for just a couple of hours and then finished off with a glaze.
As always, thanks for reading, and I hope you enjoy!
1 Slab of ribs
Your favorite rub (or any McCormick’s Grill Mates will do)
½ cup of honey
¼ cup of brown sugar
2 tbsp butter
- Preheat grill to 250 degrees.
- Prepare your ribs by liberally sprinkling the rub over the top side and bottom side.
- Cook on grill for 2 hours (bone side down).
- When the two hours is almost up, melt butter in a small pan over medium low heat.
- Add honey and brown sugar over melted butter.
- Constantly stir until thoroughly mixed.
- Take ribs off grill and put in a sheet of aluminum foil.
- Pour glaze over the meat side of ribs and fully wrap in aluminum foil.
- Place back on grill for 1 hour.
- Take ribs out of foil and cut per bone.
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