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Ribs


The night before making the ribs you need to make the rub and apply the rub.  

Make the rub in a tupperware container, you will have extra if you are only making a few racks.  

Lay out a few layers of tin foil.  Place the ribs on the foil, give them a generous amount of rib run top and bottom and seal them up in the foil.  Place foil wrapped ribs on a lipped sheet pan and place in the fridge overnight.


Rib Rub Ingredients:

1 1/2 cup brown sugar

1 1/4 cup white sugar

1/2 cup salt

1/4 cup black pepper

1/4 cup paprika

1-2 tablespoons cayenne (you can skip if you don't like heat)


To slow cook the ribs, preheat the oven to 275.  Place sheet pan with the ribs still wrapped in foil in the oven for about 4 hours.  Remove the ribs carefully from the foil and apply your favorite bbq sauce. 


I made corn boiled in a bit of a seafood boil.  I add bay leaves, old bay, salt, lemon juice, and garlic.  


The pasta salad is penne with feta cheese, halves grape tomatoes, cucumber, green pepper, onion, and Italian dressing. 


Cornbread is usually Krusteaz honey cornbread mix.  I recently tried famous Dave's cornbread mix and it was really good too.  

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