“SIMPLE CHUCK RIBS”

The Day

The day was perfect. With the temperature hovering at around 64 degrees or so…it was perfect for a late afternoon barbecue. Then again, most days are perfect for grilling; except those days. You know the ones in which the wind is just howling at everything you do. Thank God those days are rare!

Keeping it Simple

Today’s menu called for some chicken wings, drummettes, mixed veggies, and cross cut chuck ribs; and that is what we are after in this post. The simplicity of things is in the preparation; coated with a very light olive oil, coarse salt and freshly grounded pepper. That’s it. As usual, start the grill in advance, clean the grill, and bring the stuff you gonna need closer to the grilling area. While this is not the chicken section, I will say this about the subject…”I’m no chicken.” In a bowl mix about 3 tablespoons of light olive oil and toss around the chicken to coat. Shift over to a plate large enough to set the chicken flat and add a tablespoon each of freshly ground pepper and coarse salt evenly to the chicken making sure to get the seasoning all around. Cover until ready for the grill. For the veggies, all you do is lightly coat grilling plate so that the veggies won’t stick to the grilling surface. Lightly sprinkle fresh ground pepper and coarse salt to taste. I like to do the same to the beef going on the grill as I did the chicken, so that the beef doesn’t stick to the grill.

The Grill

At the grill I always put the chicken a couple minutes earlier then the rest of the meal; it takes longer to cook. Then I add the beef ribs and cook both of them for 10-12 minutes adding the veggies before the half mark of the cooking time. Remember to flip over everything in the halfway mark (5-6 minutes) in this case.  Serve hot with your favorite beverage.