BBQ // Girlified

It goes without saying that this post is half thanks to Trent and half thanks to me. Okay, more like 3/4 Trent and 1/4 me. But, I wanted to share in time for everyone’s 4th of July and BBQ’ing endeavors!

I love eating BBQ. My husband loves making BBQ. So it’s a win-win for everyone. Trent got himself a new Weber charcoal grill for Father’s Day, so of course we spent our Saturday testing out some pork ribs.

smoked ribs

We already had a (very nice) gas grill, but according to Mr. Trenters, charcoal grills leave a much better and more flavorful taste AND can be rigged for smoking meat. Well, he was right. He made some delicious smoked pork ribs for two.

barbecue ribs

I happened to throw in some delicious Hibiscus Sangria Iced Tea (got hooked after Jack and I visited The H is For‘s house for a mini playdate), some fresh grilled corn on the cob AND the best part in my opinion… some grilled peaches with honey and ice cream for dessert. And maybe a glass or two of my favorite AND budget friendly Spanish red wine… Evodia.

hibiscus sangria tea

With the 4th of July coming up this weekend, I thought I’d share Trent’s rib and homemade BBQ sauce recipes (with his permission of course) AND my peaches and ice cream recipe. Happy 4th, and happy summer-ing!

dry rib rub

Mr. Trenter’s Dry Rib Recipe
1/2 cup of light brown sugar
1/4 cup of paprika (if you want a lot of heat, use hot smoked paprika)
1 tbsp. of cracked black pepper
1 tbsp. of course kosher salt
1 tbsp. of onion powder
1 tbsp. of garlic powder
1 tbsp. of chili powder

> Mix all ingredients together and rub generously on the ribs (depending on how many racks of ribs you’re smoking, you will likely have lots leftover)
> 3 hours on the smoker/grill uncovered at 225 degrees
> Take off and place the ribs on a large piece of foil. Sprinkle with extra brown sugar, honey and a few chunks of butter on top and wrap tightly with foil.
> Cook for 2 more hours at 225 degrees, wrapped
> Cook for 1 more hour at 225 degrees, unwrapped

Mr. Trenter’s Homemade BBQ Sauce
1/2 cup of vinegar
1 small can of tomato paste
1 tbsp. of cracked black pepper
1 tbsp. of course kosher salt
1 tbsp. of honey
1/4 cup of brown sugar

> Bring to a boil and then simmer until reduced to about half. Serve on top of ribs (or meat of choice) or for dipping.

grilled peaches ice cream

Grilled Peaches with Honey & Ice Cream
Vanilla Bean Ice Cream (I like Haagen Dazs)
Fresh Peaches
Honey
Cinnamon

>Slice peaches in half and remove the pits
>Coat peaches in honey and place halves face down on the grill
>Cook until warm and slightly charred
>Remove and cut into slices
>Place slices on top of a bowl of vanilla bean ice cream and sprinkle with a dash of cinnamon
> ENJOYED BEST WHILE WARM AND BEFORE IT MELTS!

2 Comments
  • Becky Leach
    July 1, 2015

    Love this! Bring that tea to the lake! xoxo.

    • Chandler
      July 1, 2015

      Omg this looks SOOOOO yummy!!! I want to devour the peaches and ice cream!!! xoxo

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