CALUMET CO, WI – I love “Cheffing It Up” and cooking on the road. And when I got my new grill earlier in the year, I knew there was going to be a time when I cooked some ribs.  As I was trying to figure out what kind to do, I did a post asking for your advice.

|WHAT KIND OF RIBS SHOULD I GRILL FIRST?

And based on your vote, I decided to go with baby back ribs for the first time on the new grill.  Here now, the way I do ribs!

THE RECIPE:

Ingredients – Rack of Baby Back Ribs, Canned Pinto Beans, Yellow Peppers, Onions, Romaine Lettuce, Tomato, Cucumber, Ken’s Steakhouse Dressing Buttermilk Ranch, Sour Cream, Minced Garlic, Kinder’s BBQ Sauce-Roasted Garlic, Apple Cider Vinegar, Water, Butter, Bell’s Tropical Oberon Beer

Spices – Garlic Powder, Salt, Pepper, Paprika, Cayenne Pepper, Cumin, Cardamom, Light Brown Sugar

STEP 1 – The night before your cook, mix your dry rub together: 2 tablespoons of brown sugar and paprika, 2 teaspoons of garlic powder and salt, 1 teaspoon each of pepper, cumin, cardamom and cayenne pepper.  Mix thoroughly and spread liberally onto your ribs, keep the extra rub for later and put your ribs into the a ziplock bag overnight.

STEP 2 – The next day, take your ribs out and let them come to room temperature. Start your fire and one one side of your grill near the coals, place a small pan of 50/50 water and apple cider vinegar. Once the grill is at 225-230, place your ribs on the grill over the the water pan and cook for about 1 1/2 to 2 hours, checking every 45 minutes.  Spray the ribs with a mixture of apple cider vinegar and water, every half hour. 

STEP 3 – Once your ribs have cooked for 2 hours, take them out and wrap them in tin foil. In the foil, place 3-4 teaspoons of butter, 2-3 teaspoons of dry rub and 2-3 teaspoons of brown sugar, Make sure to the ribs meat side down when you wrap and place the back on the grill.

| ANOTHER WAY TO DO RIBS

STEP 4 – While the ribs are back on the grill cooking, take 2 tablespoons of chopped onions and peppers and cook them down in some butter and a tablespoon of minced garlic.  Once translucent, add in a can of pinto beans and two teaspoons of your dry rub and then cook for about 10-15 minutes.

STEP 5 – During the final 10 minutes of your cook, rub on your favorite barbecue sauce, in my case I’m using “Kinder’s BBQ-Roasted Garlic” sauce.

STEP 6 – Remove the ribs and let them rest. Put your salad together with some Ken’s Steakhouse Dressing Buttermilk Ranch and plate. Add a teaspoon of sour cream to your beans and it’s go time! The beverage of choice this time, Bell’s Tropical Oberon Beer!

TIME TO PLATE UP!

Dinner is served! My first set of ribs on the new grill and they were spectacular! Both style of ribs, dry and sauced were fantastic and I think you’ll enjoy “Cheffing-It-Up” on your own!

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