Short Ribs that Forgive

Forgot to pull out the crock pot? Even without a grill, these ribs won’t rub you the wrong way. In fact, the rub is what makes these speedy, BBQ-like short ribs meat-and-potatoes-guy approved.

The technique and an expanded ingredient list comes from Better Homes & Gardens, but I took many shortcuts for the sake of getting dinner ready in less than two hours, which is the minimum for most short rib recipes. Who has time for wood chips? Here’s my Cliff Notes version:

In a bowl, combine 1 tablespoon chili powder, 1 tablespoon packed brown sugar, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground pepper and 1/4 teaspoon cayenne pepper. Place short ribs (optional but recommended: trim fat first) in a casserole dish and rub with the mixture.

Bake covered in foil at 350 degrees for 1 1/2 hours, then brown on both sides on a grill pan before serving.

Hold Me, Thrill Me, Kiss Me, Grill Me: Calling for Meat Recipes

My meat-cooking skills are in a rut. We’ve endured endless pork tenderloins, ground turkey tacos and crockpot experiments. It’s time for a change!

With the arrival of a new grill in the coming weeks, I’ll finally be able to try out BBQ tips and tricks. But in the meantime, I need help! Please share your favorite meats, cuts and recipes. I’ll test out and blog the best of ’em!

Ribs @ Tank House

Hot/Mild in the City

Taco truck + Korean BBQ = @bbqkalbi. Foodies of 2700 Garcia and Intuit have a new reason to proclaim TGIF, thanks to BBQ Kalbi. It’s a taco truck with a Korean BBQ fusion menu, which ranges from spicy chicken and beef teriyaki to unagi tacos for less than it costs for a Subway sandwich. Tacos are $2 a pop, and two were plenty for me.

It’s always fun to get outside in the sun with an impromptu gathering of coworkers, corporate neighbors, and dogs who appreciate the warm pavement and heavenly aroma of BBQ.

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What about Kabob?

Spring weather + BBQ = kabobs for all seasons. This weekend started out sunny, making it the ideal climate for BBQ and coincidentally we had two such invitations from friends. I thought I’d pass along their savvy skewer ideas…

My brother-in-law Tim and sister-in-law Laura christened their newly purchased grill with a rainbow of kabob ingredients: steak, chicken, pineapple, red onions and bell peppers. Delicious!

Next up, my friend Monica assembled a very impressive feast which included an appetizer kabob: fresh green grapes, mozzarella, and prosciutto. No grilling necessary, but equally attractive and tasty.

I look forward to sharing more BBQ ideas when summer officially kicks off. For now, we get to enjoy “spring showers” (and/or downpours).

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