BBQ Ribs, Collards & Potatoes

We are in the beginning stages of learning how to use a charcoal grill and all the different methods of cooking, etc. We had a rack of ribs in the freezer so we thought this would be a great idea to figure out how to cook over indirect heat. I also signed up for a one time delivery service (via groupon) to have organic veggies delivered to your home. In that box, were some collards which I've never eaten or cooked with before. So I looked up a recipe online (Martha Stewart) and they were so good, I mean they had bacon so how could they not be, right? I also had a few small red potatoes on hand from that box, chopped them up and baked them in the oven with some spices. All in all this was a very yummy meal!

I found the rib recipe online last week and it sounded really tasty and more importantly rather simple to grill since we are learning how to use a charcoal grill. They cooked for 3 1/2 hours and were so incredibly tasty and falling off of the bone. We used the indirect grilling method for them and placed a drip tray (filled halfway with water) directly underneath to catch the drippings and create moisture in the grill as well.

Dry Rub BBQ Ribs

Serves  2

BBQ Dry Rub Ribs

 ingredients

• 1 rack baby back ribs

• 1 tsp each of kosher salt, light brown sugar, paprika

• 3/4 tsp each of garlic powder, chili powder & cumin

• 1/2 tsp each of black pepper & dried oregano

• 1/4 tsp cayenne pepper

directions

1. Place the ribs in a Pyrex glass dish (I cut the rack in half so they would fit). Combine the spices together in a small bowl and rub the ribs on all sides, make sure to get everywhere and rub them in for a few minutes. Cover tightly with plastic and marinate overnight.

2. Preheat the grill, using an indirect grilling method. We put the coals all around the perimeter of the grill and placed the drip pan directly in the center. About halfway through, we added another chimney full of grills to keep the temperature up. Grill for 3 -3 1/2 hours until the meat is falling off the bone.

3. Remove the ribs from the grill and wrap in foil tightly. Let rest at room temp for 15-20 minutes before carving and serving.

Collards with Bacon 

Serves  2

 

 ingredients

• 1 bunch collards, rinsed and chopped
• 2 slices thick cut bacon, chopped
• S&P

directions

In a large cast iron skillet, fry the bacon until crisp. Drain all but 1 tbsp bacon fat from the pan. Add the collards and saute until wilted and bright green. Season with S&P to taste.

Enjoy!

This recipe was adapted from Everyday Food, Martha Stewart & Paula Deen.