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New Rib Recipe

post #1 of 4
Thread Starter 

Hey guys, 

 

I'm new to the forum but have been reading different topics on here for a few years. I'm searching for a new rib recipe. I found Chris Lilly's rub recipe on this forum and have tried it several times using the 3-2-1 method. I've also used Big Bob's red sauce along with several others. But, each time I try this recipe, it ends up with a ham taste. I'm searching for a new rib recipe that isn't too terribly difficult that will give a better flavor. We are smoking several racks for the 4th of July with several family members visiting. I need something in a hurry that will work for us. We are using a propane smoker for what it's worth. I've got several wood options on hand. I've been using a mix of hickory and applewood. 

 

I've also read of several folks that use yellow mustard to coat the ribs before using the rub but I've never tried it. I am a newbie after all. If you have a good rib recipe for both dry and wet that will surely wow my guests, please pm me or post it up. I am in dire need of help. 

 

Any help is greatly appreciated. 

post #2 of 4

I made these the other day and they were stated to be the best ever eaten by several people.

 

This is a Green Mountain Grill recipe.

 

Category: PorkRibs

Ingredients:

 1 tablespoon fresh cracked Black Pepper

 1 tablespoon Onion Powder

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon cumin

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 cup Franks Red Hot or similar

 1/4 teaspoon Nutmeg

 2 racks of baby back pork ribs (white membrane removed)

 2.5 tablespoons Garlic powder

 3/4 cup your favorite GMG BBQ sauce

These ribs are fall off of the bone delicious, and your guests will keep coming back for

more!

The Dry Rub

 2.5 tablespoons Garlic powder

 1 tablespoon Onion Powder

 1/2 teaspoon cumin

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 teaspoon Nutmeg

 1 tablespoon fresh cracked Black Pepper

The Sauce

 1/4 cup Franks Red Hot or similar

 3/4 cup your favorite GMG BBQ sauce

Let’s Get Started:

1. Wash and pat dry the Ribs.

2. Mix all the dry rub ingredients together.

3. Rub the Ribs with the dry rub 2 hours before or the night before.

4. Combine the ingredients for the sauce, refrigerate and set aside.

5. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.

6. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour

apply the sauce to the ribs.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by RCSmokey View Post
 

I made these the other day and they were stated to be the best ever eaten by several people.

 

This is a Green Mountain Grill recipe.

 

Category: PorkRibs

Ingredients:

 1 tablespoon fresh cracked Black Pepper

 1 tablespoon Onion Powder

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon cumin

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 cup Franks Red Hot or similar

 1/4 teaspoon Nutmeg

 2 racks of baby back pork ribs (white membrane removed)

 2.5 tablespoons Garlic powder

 3/4 cup your favorite GMG BBQ sauce

These ribs are fall off of the bone delicious, and your guests will keep coming back for

more!

The Dry Rub

 2.5 tablespoons Garlic powder

 1 tablespoon Onion Powder

 1/2 teaspoon cumin

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 teaspoon Nutmeg

 1 tablespoon fresh cracked Black Pepper

The Sauce

 1/4 cup Franks Red Hot or similar

 3/4 cup your favorite GMG BBQ sauce

Let’s Get Started:

1. Wash and pat dry the Ribs.

2. Mix all the dry rub ingredients together.

3. Rub the Ribs with the dry rub 2 hours before or the night before.

4. Combine the ingredients for the sauce, refrigerate and set aside.

5. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.

6. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour

apply the sauce to the ribs.

 

 

Thank you my friend. I will give these a try. Did you spray or spritz at any point? Also, I've had getting my smoker to stabilize at anything under 200 degrees. Any recommendations? I'm using a vertical propane smoker with a relatively small smoke box. 

post #4 of 4

There are tons of rib recipes on here, just use the search feature & you can read all day!

 

Al

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