You have to keep your rig clean and your belly full right? That’s what we’re doing this time:

–           A Trip to get the rig clean…

–           Cheffing it Up: “Coffee Rubbed Ribs”…

On this trip:

–           The Rig Gets a Bath!I spend a lot of time worrying about the inside of the rig and making sure it stays clean, but you also need to keep that exterior looking pretty as well! So keeping that in mind, during a trip, in between State Parks, I decided to swing by a truck cleaning place to get the rig all “purdy.” Now these are a great place to do your RV, you just drive through sit and like me no doubt watch them take care of your RV. It reminded me of when I was a little kid and my dad would take me to the car wash and we’d get to sit inside while we went through the machine. It was fun then and it’s still fun today. The best part is that when it was all said and done, man did the RV look so great!

–           Cheffing it Up: “Coffee Rubbed Ribs”…Now awhile back I made a “Coffee Rubbed Steak,” and it turned out great! Afterwards I had some extra dry rub and one of the things you want to try to do whenever possible is utilize everything you have in your pantry on the road. So using some of that rub, I applied it to some ribs and came out with this great meal!

“Coffee Rubbed Ribs”

Ingredients: babyback ribs, asparagus, mushrooms, barbecue sauce, wood chips

Spices: garlic powder, salt, pepper, dried basil, good ground coffee, bacon grease, a small pan on stove

First build your rub… 2 tablespoons of good coffee, 3 teaspoons of garlic powder, 2 teaspoons of salt, 1 teaspoon of pepper and dried basil. Mix all very well.

Next, apply the rub onto room temperature ribs, coating generously and place in the refridgerator 7-8 hours or overnight. When ready to use, take them out of the fridge and bring them back up to room temp to place on the grill.

Fire up your charcoal grill and place the coals to one side of the grill. Add a handful of wood chips that you pre-soak in water for about an hour. Place your ribs on the top rack and let cook for about an hour to an hour and fifteen minutes.

Check on the ribs and coals periodically, if you need more charcoal, add it, but you don’t want fire. You want low and steady heat.

After the ribs have cooked for an hour or hour and fifteen minutes. Remove from heat, wrap with tin foil and place back on the top rack of the grill and cook for another 45 minutes to an hour.

After the ribs have been cooking wrapped for the above time, check and then put on your sauce, re-wrap, close up your vents on your grill and let cook for another 15-20 minutes before pulling off of the grill.

While the ribs are grilling during this last portion of time, heat up some bacon grease in a pan, add in the mushroom and asparagus. Toss in some dry rub, garlic and salt & pepper. Should take all of about 5 minutes. Cover and let stand for 2 before serving.

Remove ribs from foil, add vegetables to the plate, pour yourself a beverage and enjoy!


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