Warm Weather and We're Thinking . . . BARBECUE!!!!
Really great ribs require time and planning, but not a lot.

Go to the end for an Easy Short Cut

Buying the right ribs is important.  Look for baby back ribs, or ask your butcher for baby back ribs ready for grilling. Avoid the packages that are already marinated, they always have too much salt.

Better, and easier, is to make your own brine and dry rub. . . . a brine for ribs delivers tender, fall off the bone, toothsome and tasty meat.

For two slabs of ribs you'll need a pan that fits easily into your refrigerator and allows you to cover the slabs with a brining solution made of two quarts of water, and half cup each of table salt and sugar. Combine the ingredients, stir well, cover the ribs and let brine for not less than an hour, but not more than four hours. Remove, rinse and pat dry with paper towels.
Turn your grill to medium hot, about 400 degrees.
Prepare your dry rub - a combination of the following ingredients to your own taste works well and should include: Paprika, Chili Powder, Cumin, Dark Brown Sugar, Salt, Oregano, Black Pepper, White Pepper, and bit Cayenne Pepper. Combine these dry ingredients; then rub liberally into the ribs. One note, many of the grocery store spice rubs are quite satisfactory. Look for those that begin with paprika, chili powder, etc., but avoid those whose first ingredient is sugar.

If, your grill allows and you like a smoky flavor, add a few well-soaked wood chips on the fire, then place the ribs on your grill to the side - off the direct heat. Close the lid and cook 15 minutes. Turn the ribs over, and cook 15 minutes more, then flip and rotate 90 degrees. Cook 15 minutes, then check for doneness, insert an instant read thermometer, 155 degrees?
Yes? Remove, brush with a light mop of barbecue sauce and let rest in a warm oven covered in aluminum foil for not less than ten minutes.
Not 155 degrees? Turn 90 degrees and cook 5-10 minutes more until the thermometer reaches 155. Then remove and brush with a light mop of barbecue sauce, etc.

If your platters are large enough, serve the slabs whole.  The ribs will pull apart relatively easily.  Alternatively, you may cut them in half or cut in two to three bone sections. Provide a side bowl of barbecue sauce for those who prefer to spoon on a little extra.

The Barbecue Sauce?
We've had numerous compliments of our sauce. We customize the 'regular' version of Sweet Baby Ray's Barbecue Sauce, adding 1/2 Cup red wine vinegar to each quart of Sweet Baby Ray's. Add, stir and warm thoroughly.

Short cut:  Call the Club for reservations 847.634.5590, we're serving 'em here.