Country Style Ribs and the New Char-Broil Memphis Rub and Sauce Too

This weekend I sent the guys to the store to get "something" to grill and to surprise me. And, I reminded them to look for sales, because it's not like we're rich except in what counts - family.

The boys picked up country style ribs. Those are not really ribs. They're cut kind of below and between other basic cuts so are sort of random cuts. Some will have bones and some not, but they are nice and meaty. The taste is more like pork chops but juicier at least when slow smoked.

These can go on the smoker or can be cooked slow and low on a charcoal or gas grill. The trick there is to heat only one side and put the meat on the cool side. Then, keep the lid closed and let the meat sizzle along slowly for about an hour up to an hour and a half.



I had some of the new Char-Broil Memphis rub that I'd been wanting to try out, so I rubbed the ribs up good with that and then put them on to smoke.



The ribs were great dry Memphis style, but I did sauce them after I tried out one with the rub. The sauce is also new in the Char-Broil line. I didn't take a picture of the bottle, because it was not labeled. When Tom was out to visit for me to test a new grill prototype, he brought the rub and sauce.

No. I don't work for Char-Broil or any other grill company or related. That's the main reason they wanted me to test out the new design. So, they'd have a neutral reaction to the idea. My day job is actually teaching, and I write online freelance and for fun.

In any case, the new Char-Broil sauce was really good too. It's a mild sauce but does have a lot of flavor. It's more robust than Kraft which we use too, but it's not real hot like some of the small brand lines which have to be ordered online.

The verdict from the guys was thumbs up all round on both the Char-Broil rub and sauce. There was enough flavor for the spice freaks and was mild enough for the younger son who runs when he hears the word hot. These would be good for company, because you never know who eats what and how hot.



While we were eating our country style ribs, we had a visitor who I think was wanting some ribs. My son went outside and got this picture of Mr. Frog. He did not get to come in, because the last time my son brought a frog in, he let it get loose and it croaked real loud under my bed all night.

Sneak Peak at Grill of the Future with Tom from Char-Broil

Tom from Char-Broil drove out today, so I could test out a new grill they are looking at for the future. The company wanted a good down-to-earth griller with experience and big opinions (I guess), so they asked if I'd like to test drive this new one with a full day grill-a-thon.

First, let me say that Tom is a great guy and that testing a new grill is fun. And, then second, let me say: Whoa buddy I am full enough to pop. And I only took nibbles of all that food we grilled. I could not do this often without being a super fluffy chick. Even the boys maxed out, and that is unusual for teen boys.



Well, you can see the guys here chowing down, and I had to clear the table a couple of times just to have room for more grilled food. The table is a six footer in case anyone was wondering. Yeah. We had gear on there too, but this was a feast that ran several hours.



We started with nacho chips. Never grilled those? Neither had Tom. They are super easy and quick, and here is the Nachos on the Grill recipe. I bet the other guys at Char-Broil are gonna love them too.

We grilled so many foods that I can't recall them all, but we had chicken tenders, pizza, Lit'l smokies, and cake for a few.

I also got to try out the new Char-Broil barbecue sauces. They have a tomato and a mustard based sauce just out on the market. Plus, they have a Char-Broil rub, but we did not get to that. I have a bottle Tom gave me, so I'll give that a try and let folks know on it too.



Well - here we are the partners in crime (me and Tom) - or the crime of grilling more than a body ought to eat in a week. What fun! But, I am doing salads or something the rest of the weekend . . . maybe (-: