End of Summer BBQ


With Labor Day coming up and summer winding down, it gives us one more opportunity to gather with friends and family for a relaxing BBQ to enjoy the nice summer weather. On this final summer weekend of fun and sun, I like to make some of my favorite summer recipes. As a general rule, I don’t usually make any of these summer staples again until late spring. So, here’s a toast to a great summer and wrapping it up with some of the season’s best.

Pictures of our fun Summer!

Dry Rubbed Ribs

I use this dry rub on multiple types of meat. It is wonderful on tri-tip and chicken drum sticks. But for our final BBQ weekend I will be doing it on Ribs.

This recipe makes 12-8 ounce servings. Calories per serving: 467; Fat per serving: 34g; Carbs per serving: 1g; Protein per serving: 40g.

Dry Rub:

  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1 TBS chili powder
  • 1/2 tsp paprika
  • 1/8-1/4 tsp cayenne pepper (more if you like spicy)
  • 1/2 tsp ground black pepper
  • 1 TBS sea salt (more if desired)
  • 1 tsp stevia
  • Chosen Foods Avocado oil spray (this is a great product, only contains avocado oil)


  • 6 lbs of Pork Loin Backribs (I buy Swift Premium at Costco). You can also use a different meat, tri-tip, pork tenderloin, etc.

Preheat grill to medium-high heat. Cut ribs in 3-4’s (this makes them easier to handle on the grill, and cook faster). Mix all the garlic powder, onion powder, chili powder, paprika, cayenne pepper, black pepper, sea salt, and stevia in a bowl. Spray the ribs on both sides with the Chosen Foods Avocado oil spray. Rub the mixed seasonings onto the ribs, front, back, and sides.

Place ribs on heated grill searing both sides for 6 minutes. Watch very closely to avoid flames and burning. Once seared remove ribs from grill. Turn grill down to low, getting the temperature down to 300-325 degrees. Individually wrap ribs in heavy duty aluminum foil (makes them easier to handle). Place wrapped ribs back on low heated grill for 60-90 minutes. Watch temperature carefully, check ribs and rotate occasionally. When done unwrap ribs, place on a baking sheet, and broil in the oven at 500 degrees for 4-5 minutes to crisp up the meat. I do not put BBQ sauce on these, they are amazing just dry rubbed. Plus I don’t want all the sugar and extra calories from the sauce.

Broccoli Slaw

This recipe makes 12 servings. Each serving is about 3/4 of a cup. Calories per serving 129; Fat per serving: 10g; Carbs per serving: 5g, Protein per serving: 4g.

  • 5 slices of cooked diced bacon (I use Hempler’s)
  • 1/4 cup pecan’s chopped and toasted (I do this real quick in a small fry pan, only takes a few minutes)
  • 2-16 ounce bags of fresh raw broccoli slaw
  • 4 green onion stalks diced


  • 1/2 cup Chosen Foods Avocado oil mayo (I use this brand because it is soy free, the only oil used in it is Avocado oil)
  • 1/3 cup of distilled white vinegar
  • 4 TBS of spicy brown mustard
  • 2 TBS of stevia (or you can use pure raw honey, but remember that will increase the carbohydrate and sugar grams)
  • Sea salt and pepper to taste

In a large bowl toss broccoli slaw, green onions, cooked diced bacon, and toasted chopped pecans. In separate bowl whisk together all your dressing ingredients. Pour dressing on broccoli slaw mixture and toss. Can be made a few hours ahead and stored in an airtight container in the fridge.

Fried Yellow Squash

My mom and Grandma Jo made this every summer with the yellow squash out of their garden. They battered theirs with an egg wash and flour mix. And then fried it in a regular frying pan over the stove top. The changes I made to their recipe was replacing regular wheat flour with almond flour, arrowroot powder, parmesan cheese mix. And then instead of frying it in a fry pan, I use my Ninja air fryer. It makes it faster and for easier clean up.

This recipe makes 12 servings (24 slices) of fried yellow squash. Each serving is 2 slices. Calories per serving 154; Fat per serving: 11g; Carbs per serving: 8g; Protein per serving: 7g.

  • 2 lbs yellow squash sliced 1/4-1/2 inch thick (about 24 slices)
  • 3 eggs
  • 1 3/4 cup almond flour
  • 4 TBS arrowroot flour
  • 1/4 cup fresh grated or shredded parmesan
  • 1/2 tsp + dash of sea salt
  • pepper to taste

Preheat Ninja air fryer at 375 degrees. Whisk eggs and dash of salt in small bowl. In separate bowl mix the rest of the dry ingredients. Dip sliced yellow squash in egg, then dredge in the dry mixture one at a time. Place 5 battered slices in the air fryer and fry for 8 min. When done place on oven safe dish, put on a warm hold in the oven, finish air frying the rest of the squash.

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Tessa Ludwig

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