Baby Back Ribs


It’s winter and firing up the BBQ outside can be difficult, but I didn’t want to wait for more agreeable weather.

I love Memphis style ribs so I mixed together a bit of this n’ that for my dry rub. After rubbing the ribs well, making sure to cover every bit of the ribs, I wrapped them tight in aluminum foil. Into a 250°F oven they went for 3.5 hours.


A little dipping sauce on the side.


The final product.


Washed down with some good beer.

Peroni -- A Wonderful Italian Beer

Secret Ingredient:  Old Bay Seasoning

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Categories: Beef/Pork

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