Grilling



Today, in honor of the Fourth, I am pulling out our grill. Although, I love grilled foods, I don't really like the smell in my hair and clothes as I am trying cook. SN: Hubs isn't a griller(or a cooker) - just an eater - LOL. So, I use my indoor grill most of the time. It doesn't have the same taste effect as an outdoor charcoal grill, but it works. Anyway, today the outdoor grill is getting a workout. I originally thought that I would grill jerk chicken. I am having second thoughts about that. Only because the jerk sauce will drip all over everything. My plan now is to just do plan chicken(seasoned, of course) on the grill and jerk in the oven.

Photo Credit: Sunshine and Bones Blogspot

I love ribs, but am trying to limit my red meat intake. My sister, Nicki, will grill flank steak. They love it. I must admit that I will probably swipe a small piece or two. You know, to check it out!When it comes to ribs,  I am more of a dry rub kinda girl. One of my cousins had a friend who made THE best ribs - hands down. No sauce needed. That's how I like mine - no sauce. Try as I might to find them, no one ever duplicated those ribs. That is until we went to Memphis a few years ago and had Rendezvoux ribs - dry rub. Omgoodness! These were outstanding. Guess what they sell on their website? You guessed it - the dry rub mix! Too late to get for this weekend, but I will be ordering up some in the near future for our chicken.
In your opinion - Who makes the best ribs and Dry Rub or Sauce?
Enjoy your weekend!