We do a lot of outdoors cooking. When we stay at the river, we fix everything but biscuits and cornbread on one of the grills or burners. For some reason, we think the food just tastes better when we're outdoors. This weekend we had plenty of work to do, from painting chairs to staining steps to the dock. After a full day of work, we like to prepare a quick and simple meal...but it's gotta taste good!
Before: the long run from the camping area.
After: Rocking chair landing we watch sunsets from.
Before/After: the last run to the dock from the rocking chair landing.
In an aluminum pan, layer slices of zucchini, Vidalia onions and squash. Lightly season every other layer with salt, pepper and a little garlic salt.
Put a few "blobs" of margarine on top, season again and wrap tightly with aluminum foil.
Next, I buttered, seasoned and wrap some frozen corn from last year's garden.
While I was busy preparing the veggies, Andy was busy grilling the slab of ribs and getting that perfect outside color. They were rubbed down in mustard and seasoned with Fiesta Rib Rub. (Don't forget to strip that silver membrane off the back side of the ribs.) The grill was preheated to high and Andy turned and moved them around on the grill for about 20 minutes to get the outside just right. Toward the end, he sprayed the ribs down with "Good on Anything" sauce.
Once the color is right, he wrap the ribs in aluminum foil.
He then sets the wrapped ribs on the top rack and turns off the inside two burners (on a four burner gas grill) and lets the ribs cook for approximately 1-1/2 to 2 hours.
The last 30 minutes of cooking, he places the corn and veggies on the grill. Be sure to turn the corn frequently.
What a great way to end a busy day!