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Alright- Ribs!  I know that for the most part I'm a plant based person-but I do love my ribs.  Doesn't matter if they're beef or pork, but I love my ribs!

Even thought Memorial Day is past-we are now officially in prime grilling season-so let's talk about how to get those ribs on the platter in the tastiest way possible!

Here is the age old question amongst those of us who love our BBQ or Grill:  Dry rub or sauce?

My feeling is somewhere in between.  I love the dry rubs for beef.  I change my rubs the way I change my underwear-daily.  So don't ask me for recipes on this score!

I do have some favorite ingredients though-start with Montreal Steak seasoning.  This stuff is terrific on chicken, pork or beef.   I don't grill turkey too often, but it works well on it as well.  You can use it straight as a dry rub. You can combine it with evoo and soy sauce and it makes a terrific marinade.  Do the same with it but swap out the soy sauce for balsamic vinegar or orange juice.  

Another great thing for pork or chicken is to make a paste out of equal amounts of chopped fresh rosemary and mint, add minced garlic, kosher salt, lemon juice and zest and evoo.  This has been used on lamb chops, but I don't thick it would do beef justice.

I've gotten off course here-we were talking about ribs.

Pork-I like to boil mine in a beer and chicken broth mix for about 20 minutes.  This tenderizes them, shortens the cook time and adds a lot of flavor.  Once out of the "soup", dry them well, season and seal them up in a foil bag.  Bake at 300 for about 2 hours.  Finish up on the grill-if you like sauce, put it on about 10 minutes before they're done.  And grill them at a low temperature.

Beef ribs are best if you use the rub or marinades of your choice, letting them hang out for several hours or even overnight.  Bake them at 300 in the foil bag treatment for about 3 hours or so.  How long depends on their size, how much meat and/or fat there is.  Then finish up on the grill.

I love to heat up the sauce and serve it on the side.
Now for the weekly share-how do you like your ribs?

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