May is National Barbecue Month. Is there any better aroma than that of meat crisping on a flame? I dare you omnivores to drive by a Texas Roadhouse and not think to yourself ‘damn, that smells good’! With the official summer kickoff coming soon (Memorial Day), I thought I’d share my sensational and AH-mazing recipe for ribs. Super, super easy too – and you’ll be the rock star of your next gathering, I promise.
There are all kinds of tricks, recipes and tips to making ribs. Some par boil the ribs, some bake, some dance over them naked in the wee hours of the morning. Okay, perhaps not that last one, but depending on the region you live – everyone has their own special methods and recipes. Not one of them is bad (except perhaps grilling naked). I highly recommend you try many different versions.
This particular version and method is one we have cultivated over the past ten years or so, and it’s become our ‘Go-To’ rib recipe. We just had it on Mother’s Day, and we will have it many more times this summer and fall. *This is also a great recipe for any thick cut of red meat.
Santa Maria Rub
(Depending upon how large your cut of meat is, you may need to increase the quantities).
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon of cayenne
1 teaspoon of rosemary (ground)
1 teaspoon of sage (ground)
Mix well. Rub on to meat, covering all sides. Let rest for a minimum of one hour, preferably overnight (refrigerated). Cook low and slow on barbecue for 25 minutes (longer for big pieces or large cuts) or until near done. Remove from foil and coat with your favorite barbecue sauce (we use Sweet Baby Rays for these), cook for 5 more minutes. Serve in all its messy deliciousness!