Audry, With the exception of some dry seasoning up front, your method sounds great. I use garlic powder, Lowery's seasoned salt, pepper and cayenne... Here's one additional thing to try: After cooking on the grill to the point where the outside is as carmelized as you want, finish the ribs off in the oven. We line a roasting pan with Reynolds Wrap Release foil (to ease cleanup), put the ribs in and add BBQ sauce. (We don't use BBQ sauce while the ribs are on the grill.) Cover the roaster and roast at 350 degF until the ribs are fully cooked. You'll get really tender ribs with that crunchy outsides from the grill, but fully cooked and tender enough to fall off the bone.

Here's the one we use all the time-- well at least since he posted it ! Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends Memphis Rub =========== 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoon cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder . Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 2 racks of ribs. posted by Lake Guy And this one's a favorite at our craft shows--it's supposely great on chicken or fish: Diane's Home Cookin Chapter: In a Jar Dustcatchers Crafts ;dressings, dips & spice blends Caribbean Rub: ============== 6 tablespoons garlic, minced 6 tablespoons onion, minced 6 tablespoons dried minced onion 2 tablespoons allspice 1 tablespoon dried ground chipotle 2 tablespoons Hungarian paprika 2 tablespoons brown sugar 4-1/2 teaspoons minced fresh thyme 4-1/2 teaspoons cinnamon 1-1/2 teaspoons nutmeg 1/2 teaspoon ground habanero grated rind of 2 lemons . Combine all ingredients

This would not be a heart healthy meal (sorry) but it is something that our extended family enjoys when we get together (the children like it too) and its done ahead of time, just needs reheating while the fresh vegetable is steaming. Brisket, potato casserole, fresh broccoli, salad. BEEF BRISKET FROM SARA MOULTON 1 Beef Brisket, any size Salt & Pepper 2 onions, thinly sliced Minced garlic Mix together: 1/2 cup ketchup 1/2 cup chili sauce 3 TBL brown sugar 1 bottle beer Lay meat in oven going baking dish. Salt & pepper it, spread garlic over top, spread onions over the garlic. Pour sauce over the meat. Cover tightly with foil and roast at 300* for 3 hours if small 1/2 brisket or 4 hours if large, whole brisket. Uncover, let meat rest, and pour gravy into a saucepan. Puree with handheld blender, or pour carefully into blender and puree. Slice meat across grain and serve with gravy. If doing ahead, cover with foil, refrigerate and reheat in slow oven. CHRISTMAS POTATOES 2 pound package hash brown potato cubes, thaw, drain and pat dry 1 can cream of chicken soup 2 cups shredded cheddar cheese (10-12 ounce package) 1/2 cup melted butter 1/4 teaspoon pepper 1/2 cup chopped onion 1 pint (16 ounces) sour cream Combine all ingredients in large bowl and put into greased casserole dish 9 x 13 inches (approximately). 1/4 cup melted butter 2 cups crushed cornflakes Combine and sprinkle on top of potatoes. Bake at 350 for 45 minutes. (Prepare casserole in advance and keep in the fridge, but don't bake it til serving time.) Here's a chicken menu that we like - chicken, orzo/roasted veggies, green salad. You can get the chicken ready and store in the fridge until baking. And the orzo/vegetable salad is served at room temp, so you can prepare it in advance and then take it out to warm up. Easy Baked Chicken 4 boneless skinless chicken breast halves Salt Ground pepper Garlic powder 4 T. mayonnaise 4 T. fresh shredded Parmesan cheese 1 c. fresh coarse bread crumbs (or packaged, or panko) Chopped parsley 1. Season chicken lightly with salt, pepper. 2. Combine mayonnaise, garlic powder and cheese. 3. Put chicken in baking dish and cover with the mixture. 5. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juices run clear (about 15-20 minutes) ORZO WITH ROASTED VEGETABLES 1 small eggplant, peeled, 3/4" dice 1 red pepper, 1" dice 1 yellow pepper, 1" dice 1 red onion, peeled, 1" dice 2 garlic cloves, minced 1/3 cup extra virgin olive oil 1/2 teaspoon ground black pepper 1/2 lb Orzo, cooked 1/3 cup fresh lemon juice 1 teaspoon salt 1-1/2 teaspoon ground black pepper 3 scallions, minced 1/4 cup toasted Pignoli nuts 3/4 lb Feta cheese, 1/2" dice 15 basil leaves, chiffonade Mix first 7 ingredients together and place in one layer in large roasting pan. Roast @ 425 degrees for 40 minutes, turning once. Mix warm orzo with warm cooked vegetables and all of their juices. Add lemon juice, salt and pepper and toss together and let cool to room temperature. Add scallions, nuts, Feta and basil and serve. Serves 6 Roasted pork tenderloin is an easy meal - put however many you need in a roasting pan or two, seasoned nicely with chopped garlic, salt and pepper and maybe some rosemary, and roast at 400 for about 25-30 minutes, let rest for 10 minutes and slice on the diagonal. Serve with anything you like - a potato casserole and some veggies and salad. These are just a start - if you need some choices that aren't so basic and homey, but more "polished" - just ask! There are lots of tried and true recipes out there and lots of cooks posting here :)

This is my favourite Country Style Rib recipe. Home Cookin Chapter: Recipes From Thibeault's Table ========================= This is adapted from a Paul Prudhomme Recipe. Seasoning Mix 1 Tablespoon Salt 2 1/2 teaspoons cayenne pepper 1 teaspoon garlic powder 1/2 teaspoon black pepper 3 to 4 pounds of country style ribs 1 onion chopped 1 large green pepper chopped 1 cup of chicken stock (may need more) . Mix ingredients for seasoning together. Place ribs in a ungreased baking pan and rub the meat with the seasoning mix. Rub meat with a small amount of oil and roast in a 500° oven for 30 minutes turning often until the ribs are brown and the fat is crispy. Reduce temperature to 350° and sprinkle the meat with the onions and green peppers and add the chicken broth. Return the pan to the oven and roast additional hour or until meat is tender. Check occasionally and add more broth as needed. I like it served over rice and sometimes beans on the side.