Grilling image blogMy mom did most of the cooking in he house while I was growing up, but my Dad was obsessed with grilling and trying to perfect certain barbecue recipes – I have a feeling this is the case for many people. He will actually be retiring next week, so I expect during my future visits we will be consuming a lot of “test” recipes! When my husband and I were in college, my Dad was introduced to baking ribs in the oven before grilling them in order to get a more tender result. Since then he has had a lot of fun adding different spices, herbs, and produce to his base recipe. After some searching, I found a recipe from The Joy of Cooking for a dry rub very similar to what he uses (it changes so often I don’t dare ask what it is!).

Southern Style Dry Rub
adapted from Joy of Cooking, 75th Anniversary Edition

This is from The Joy of Cooking, but I replaced mace with nutmeg because it is not a spice most people have lying around, and nutmeg is a good substitute.

Makes about 2 cups of dry rub

1/4 cup packed dark brown sugar
1/2 cup paprika (sweet or hot)
1/4 cup chili powder
2 tablespoons ground red pepper
2 tablespoons ground cumin
1 teaspoon ground nutmeg
1/4 cup salt
1/4 cup cracked black peppercorns

Rub this all over your ribs and let them sit. You could even do this the day before or morning of the time you plan to grill or bake your ribs and this will allow the flavors to absorb.

For more grilling and barbecue inspiration, I recommend checking these out from The Cooking Neighborhood:

What is your favorite food to grill? Let me know in the comments below!

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I am the Lawn & Garden and Cooking Neighborhood Librarian who also leads the "Bean There, Read That" book discussion for folks in their 20s and 30s, facilitates the "Master Gardener" series, and the "Cooking by the Book" series at Garfield Community Center.