Dry rub.

I never thought I would say this in my lifetime but: isn't this picture of ribs beautiful?! Thanks to my sweet parents and husband who got me a new camera as a birthday surprise. I have been having a ton of fun with it  :) not only can I take beautiful pictures of ribs, I can take them of my even more beautiful and silly family.

Back to rib talk. Before I discovered my love of cooking, post baby #1, the thought of a "dry rub" made me want to gag. I suppose I just didn't understand the concept or that using a dry rub on ribs gives them a crispy texture. And they are not in fact "dry". Confusing. I am not much of a griller, I could cook in ovens and on stoves all day long. However, I think I pulled this one off successfully. Insert pat on the back here.

Dry rub
{ makes 3ish+ cups for whatever strikes your fancy}

1/4 cup kosher salt
2 tablespoons black pepper
1 cup garlic pepper
3/4 cup dried oregano
1/2 cup celery seeds
1 cup paprika
1 cup Chile powder
1/4 cup water
2 lemons, juice of
1/3 cup white vinegar

*this is enough for 6 slabs of pork ribs

Directions

Combine all dry ingredients in a small bowl. Reserve 1/3 cup. Mix in wet ingredients and mix to form a paste. Spread on both sides of ribs and let sit overnight for best results. I cooked my ribs tightly wrapped in foil at 200 degrees for 6 hours, then put on a hot grill for 10 minutes each side. Sprinkle with some of the reserved dry rub and serve with or without your favorite sauce on the side.

Hello summer.

xoxo
d