Nourishing Zen

Nourishing YOU. Adventures to Healthy, Happy, and a Fulfilling Life! Food is our medicine.

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Tom’s FAMOUS BBQ RIBS! (Recipe REVEALED for the first time!)

Tom has been perfecting this rib recipe for quite some time.  I must say, that every time, it’s so delicious.  We often switch up the type of herbs, beer and dry rub.  It is all relative and it is completely up to you and your taste for seasoning.  I promise you, this recipe NEVER fails!  Let us know what you’ve changed in the recipe – what worked and what didn’t – we would love to know!  


Apply dry rub of choice to slab of ribs. 

1. Preheat BBQ on high. 
2. Turn one side of grill to medium-high, turn other side off. 
3. Place ribs on side of grill that is off for 40 minutes. 

4. Meanwhile, chop 1/2 to a whole medium onion depending on your taste. 

5. On a large piece of foil, place half of the onions and fresh herbs on the bottom.  

6. Place ribs that have been on in-direct heat for the 40 minutes in the foil with the onions and herbs. Add 3/4 can of beer, then put the other half of onions and herbs on top of ribs. 


7. Close the foil folding it over itself to make a good seal. Now place the foil wrapped ribs back on the indirect heat side of the BBQ. Let it cook in the foil wrap for 1 hour.


8. Get out your favorite BBQ sauce or your homemade sauce of your choice and get ready. After your hour cooking in the foil wrap take out and set back on the in-direct side. Take your BBQ sauce and smoother the ribs. You can never have enough sauce. Let this cook for 20 more minutes applying sauce every 5 minutes creating a nice glazed layer. 



9. Remove from grill and let rest for 10 minutes before you cut and serve.

10. ENJOY!!!

Traeger Roasted Chicken – NO salt added!

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#Traeger Roasted Chicken

For dry rub (no salt!)

2T Onion powder
2T Garlic powder
1T Chili powder
1/4T Coriander
1T Paprika
1/2T Oregano
1/2T Basil

1. Preheat grill to 400F (high)
2. Apply dry rub to chicken – make sure to spread over all surface area.
3. Slice 1/2 of a sweet yellow onion (for one chicken)
4. Place sliced onion inside cavity of chicken.
5. Add any fresh herbs of choice – chop and place in cavity. (We used rosemary, cilantro, thyme & oregano)
6. Place chicken inside grill – one hour!
7. Check chicken after one hour. NO peaking until then!
8. Internal temperature should be 165F. Check with meat thermometer. Weather conditions may alter cooking time.
9. Cut and feast!

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Traeger Ribs

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Smoking some delicious ribs tonight! We actually buy the preseasoned ribs at Costco and then add my homemade BBQ sauce towards the end!

We may try something different tonight… Smoking them for an hour or two and then grilling with non-direct heat.

Recipe to follow!