Who could pass up a platter of ribs? Apparently my kids can. Felex, the vegetarian who only eats burgers and ribs, informed us that he only like OUTBACK ribs. Interesting. I suppose I could scrap this amazing dry rub that I lovingly prepared for our slow cooked ribs. Instead I could just slather a bottle of Bulls-eye and call it a day, but no can do.
Andreas dry rub
3 tablespoons brown sugar
3 tablespoons garlic powder
2 tablespoons salt, kosher or sea
1 teaspoon paprika(don't tell Wes)
1 teaspoon chili powder
1/2 teaspoon cumin
Mix it up, shake it up, and rub all over your ribs. No, the ribs from the meat market, okay, the ribs from the butcher!
Smoke, bake, or barbecue your ribs. Enjoy!