Yesterday it poured rain here, but that didn’t stop us from loading up the grill with country style pork ribs. Several years ago, I received a couple of tins of Tom Douglas’ Rub with Love for Christmas. Tom Douglas is a fantastic chef in Seattle and he makes a mean rub. I have used his Salmon Rub on just about everything; it’s especially good on pork. I ran out of Tom’s spice rub long ago, but I continue to make my own mix in the original container. It’s a brilliant combination of salt, smoked paprika, brown sugar, and thyme. My proportions never seem to be exactly the same as Tom’s, but my hackneyed version still makes everything taste amazing. I always use it on ribs. You won’t even need to add barbecue sauce. Okay, if you like wet Kansas City style barbecue, you can still use sauce. Who am I to tell anyone how to serve their barbecue? I cut off some nice lean chunks of rib meat for the kid lunches today. I got the lovely strawberries, raspberries, and carrots at the farmers market on Saturday. Those shiny shriveled black things are my favorite French prunes. Without the pretzels and bunny grahams carbs, this meal would be almost paleo.