AWARD WINNING DRY RUB FOR RIBS RECIPES

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Steps:

• Light your Pit Barrel® according to the instructions.
• Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
• If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
• Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
• Moderately coat both sides of ribs with the Beef and Game Pit Rub.
• Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
• Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
• Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well. Tip: Check in and look at the ribs each hour until familiar with the Pit Barrel® cooking process.
• Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
• Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
• Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using the Ultimate Chef's Knife.