Dry Rubbed Ribs + Chipotle Corn
This past Sunday, we had a date night out at the grill, expanding on my 2019 BBQ lessons from my in-house grill-master. Honest to god, I have high hopes of being fully capable of operating our at-home grill. Currently - not there. Last Summer I had a couple rendezvous out by the grill, & built a light foundation for myself. So pretty much I can turn the BBQ on, monitor the temp to not overcook whatever is grilling, & manipulate the airflow to keep the temp consistent. But we’re taking things to next level at the Zehner house this summer! My 2020 goal - be able to operate our BBQ by my own damn self. I told Jordan that if he is to go out of town for work or whatever, I want to be able to tell him that I grilled myself dinner in his absence. Also, I want to avoid passing along all grilling responsibilities to Jordan every time my cravings reach the Summer BBQ level.
So 2020 - going in headfirst with using our grill & tackling ribs. Specifically, the most perfect Dry Rubbed Ribs + Chipotle Corn. A BBQ dish that is so good, so flavorful, + so yummy that I’m already excited to whip it for a backyard cookout with friends. Post COVID of course.
Let me preface this whole recipe & recount of my inaugural 2020 grill sesh by saying I love ribs. Love love love ‘em! & I even cutely refer to them as ribbies around the house, which is just a little inside joke at home. Anyways, a mindset for me when it comes to dinners that are truly fun is go for food that you can eat with your hands. & ribs are like one of the few foods that are appropriate to still eat sans utensils. They’re delicious, a little messy, and always fun to eat.
Rub replaces sauce
Typically, I am reaching for the bbq sauce as soon as my butt hits the seat. I’m the self proclaimed sauce boss who operates under the mindset that the more sauce the better. But these ribbies are sooooo good + sooooo flavorful that I left the sauce in the fridge. & that’s not even a lie. The flavor that comes through from this seasoning is super yummy and so flavorful. The key - be generous. Dry rubbing your ribs doesn’t mean a light sprinkle of salt + pepper plus whatever else you’re throwing in. It’s thick. It means literally dumping it on, covering every nook + crannie of that meat, and rubbing it firmly into the ribs. To keep it simple - you pretty much stop adding seasoning when it stops sticking to the meat. So that’s your point of reference for quantity.
Pork ribs are fatty, right? Right! & that fat kind of melts when you bbq the ribs, similar to the fat that renders when you cook bacon, and it’s that juiciness of the meat that combines with the seasoning that kind of mix together for their own pseudo-sauce. The rub is largely based in brown sugar, so you get a sweet flavor that comes through, and the general taste is kind of reminiscent of sweet + tangy bbq sauce. Which is exactly what I want from a dry rub. The addition of garlic + onion powder plus the paprika, salt + pepper is delightful, and it’s what gives the dish this whole sweet & salty vibe that is so good. So indulge a little, buy the ingredients, and make the most delicious dry rub ever to hit your lips. It’s also the only dry rub you’ll need when it comes to bbq pork, so there that.
Loaded corn on the cob
Flavored butters are awesome for corn on the cob. & an butter infused with herbs + spices is pretty much all you need to have a loaded corn on the cob. Because chipotles are a favorite for my husband, & I don’t like anything too spicy, I went the sweet + spicy route. A few chipotles fresh from the can + a little of their juices mixed into a softened stick of butter. A teaspoon or two of honey adds just enough sweetness to kind of mellow out the heat & smokey flavor of the chipotles.
Tip: use the leftovers of this butter when making homemade. We did it that evening, & It’s truly a delight.
I added this simple Garden Kale Slaw to our dinner, and it was the perfect side to bring a little extra freshness to dinner. It’s kind of the only thing this dinner needed to feel fully composed.
Truth be told, I just wanted 4th of July to be our excuse to have an at-home bbq that didn’t skimp in any way, shape or form. & it felt nice to keep the holiday vibes going the day after the 4th with a little at-home bbq. The weather is getting so nice, and I’m eager to soak up every second of it by spending our nights outside, eating at our picnic table, & diving headfirst into seasonal dinners. That means grilling, & just being by the barbecue, cooking with cold beers in hand, is just imparting all sorts of Summer vibes into our house. So all in all a solid holiday weekend full of family fun on the 4th & a perfect night at home to close out the weekend.
For the ribs
1/4 c. light brown sugar
1/4 c. paprika
2 tbsp salt
1 tbsp pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp celery seeds
pinch of cinnamon
4 lb. baby back ribs (about 2 racks)
For the corn
1 ear of corn for everyone you’re serving
1 stick of butter, softened
2 chipotles + 1 tbsp of the chipotle juice, both from the can
2 tsp honey
Salt + pepper
Start by making the dry rub. Mix together all of the spices in a bowl. Lay the ribs on a baking sheet, removing the membrance. Sprinkle one side of each rack generously with the seasoning. Massage firmly into the pork until you have a thick coating of the rub sticking to the rubs, and you pretty much stop putting on seasoning when it stop sticking. Flip the ribs and repeat. Wrap seasoned ribs tightly in plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
As the ribs marinate, make the compound butter. Mix the butter with the chipotles + honey. Set aside.
Head your grill to 300. Place the ribs on the grill & cook for 2 hours + 20 minutes. Keep the heat at 300. One hour into the cook time, turn the ribs (not flip) 45 degrees & continue cooking.
30 minutes prior to the end of the cook time, place the corn (husks and all) in a large bowl of cold water.
For the last 15 minutes, crank up the heat & cook the ribs at 350 - 375. Place the corn on the grill as well. Remove the corn + ribs from the grill, slicing the ribs, husking the corn, and topping the corn with a dollop of the chipotle butter. Finish the corn with a light sprinkle of salt + pepper. Enjoy!
