It’s Memorial Day weekend, and let’s not forget why the Holiday exists. Let’s make sure we stop appreciate what has been done for us, so we can do the things we enjoy doing.
Now, of course we will be cooking outside, and in honor of this, below is a great recipe for Beef Ribs, and Herb Crusted Potatoes.
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Mix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill) at 240 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender.
Herb Crusted Baked Potatoes
12 Yukon gold Potatoes (wash but do not peel)
1 cup EVOO
2 tablespoons ground sage
2 tablespoons granulated garlic
2 tablespoons dried parsley
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons sugar
2 tablespoons paprika
rub EVOO over potatoes, then roll them in the herb mixture. Cook in smoker (or grill indirect) at about 350 until soft (approximately 1 to 1 1/2 hours)
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Basic Brisket Rub
This is best used over a coat of yellow mustard, however Worcestershire sauce is good also.
2 Tbs. Brown Sugar
2 Tbs. Chili Powder
2 Tbs. Onion Powder
2 Tbs. Garlic Salt
By Kevin Bevington
As the masses begin to uncover their bbq grills and smokers for the season of barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.
A bbq rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.