As a kid, I made Killer boneless beef ribs. And all I did was follow my instinct. So this year, when I found them while grocery shopping, I thought I would take a trip down memory lane again, but spice up the seasonings a bit. Normally I would marinate them in BBQ sauce, and then add extra garlic and onion powder during cooking. But after learning a lot about cooking, and seasoning and such (and watching project smoke on the create channel) I decided to give another technique a try. Early Sunday morning, I looked at all the spices I had available. A little Paprika, some salt, pepper, garlic and onion powder. (along with more but I epically like the flavor of those). And I made up a quick dry rub:


Not Pictured Here: Paprika

¼cup Salt
2Tbs Paprika (wanted to use smoked but didn’t have any)
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Black Pepper (freshly ground always tastier in my opinion)

I rubbed it all over the ribs and let them sit approximately 6 hours or so, maybe longer. I honestly didn’t keep a real good track of it. Around 4pm, my husband got our BBQ grill started while I was making the potato pockets. The potato pockets are something my family made every time we went camping. And the wonderful part about them is you can add anything you want, and potentially even make a whole meal within them! Here are the ingredients
Aluminum Foil
6 potatoes (for three of us)
Spices ( I used the rest of my dry rub mix)
You can also add garlic, carrots, other veggies, and a suggestion my husband threw out was even adding cut up sausage, then you have a meal in a bag! I have yet to try that though. I’ll save that post for another day. Now, a thought I never had until experiencing it, was oil. I found what works best is to use a brush, and brush the foil where the potatoes are. Then lay your seasoned potatoes down, and wrap up in foil. The potatoes were the first thing I put on the grill as they take the longest to cook. After the potatoes had been cooking for approx 30 minutes or so, I threw on the bonless ribs. As soon as the juices came up to the top on the ribs. I flipped them. The very last thing to go on the grill was the corn on the cob. Because I don’t like it overcooked, and not only that but it doesn’t take very long at all either.
In the end, the family thoroughly enjoyed the meal, although the six year old with her first wiggly tooth thought the corn was a little hard to eat, and the meat was a tad spicy, so she dipped her meat in ranch and adored it. So I urge you, try this rub, tell me what you like, don’t like, maybe you added an ingredient that made it AMAZING, comment below and let me know!