The best part about summer weather, apart from the warm, long days, is the social time relaxing with family and friends. The hotter weather is the perfect time to throw a BBQ in our house. While my beautiful neighbors might be ruling the street competition for the best-smelling lamb and roasts, I’ve been quietly working on my BBQ game in time for summer down under (December – February). In the meantime, I thought those in the northern hemisphere might like to give this dish a whirl this weekend while enjoying the sunshine and swimming weather. It’s the Disneyland Big Thunder Rib recipe from D23, and the smell of these is almost reward enough.
Citrus Roundup BBQ Rub Ingredients
- 2 1/2 tablespoons lemon pepper
- 2 tablespoons seasoning salt
- 2 tablespoons paprika
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 tablespoon cayenne pepper
Combine all ingredients in a medium bowl. Stir to combine.
Preparation
Sprinkle Citrus BBQ rub on both sides of the ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for eight hours or overnight. Preheat oven to 350º F. Place ribs in a roasting pan or on a baking sheet and pour water into the pan. Cover with foil and roast for one hour. Remove the pan from the oven and uncover. Pour off any excess water. Evenly coat the top of the ribs with barbecue sauce. Return pan to oven and roast for 30 more minutes. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes. Slice the ribs between each bone with a serrated knife. Serve immediately.
Now, I prefer adding a little less sugar to these and a little more chili while slow cooking for a softer texture. My other tip is not to skimp on your meat quality; it can make all the difference.
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