Page Feedback

Enter Photo Contest

Old School BBQ Ribs


The Brine
Yield 3 gal for use on 20 rack of ribs
2 gal of water
2 bay leafs
1 c kosher salt
2 c granulated sugar
10 cloves of garlic
small hand full peppercorns
2 lemons cut in half
5 lbs ice

The Rub
Yield 2 Gal (which you can save for later use)
2c granulated sugar
2c dark brown sugar
2c iodized salt
1/4 c coarse grind black pepper
3 tbs dry dill
1/5 c chili powder
1/5 c paprika
1/4 c coriander
1/4 c cumin
1/4 c + 2tbls cardamon
2 tbs chipotle powder
2 tbs cayenne
2 tbs oregano
1 tbs curry powder
1/5 c corn starch
In a large mixing bowl combine all ingredients until fully blended (rub should have a BBQ potato chip flavor)


The Brine
1. Bring to a soft boil 2 gal of water
2. Add to boiling water the following ingredients and boil for 20 min:
2 bay leafs
1c kosher salt
2c granulated sugar
10 cloves of garlic
small hand full peppercorns
2 lemons cut in half
3. Rapidly cool brine with 5pounds of ice, and place brine in cooler/freezer to bring temp down to below 40 Degrees F
4. Pour brine over ribs, cover and place in cooler and allow to soak for 24 hours
5. Remove ribs form brine and allow to dry

The Method
Generously coat both sides of the ribs and place in a roasting pan on a roasting rack. Cook ribs @ 210 for 10 hours then remove and cool to below 40 Degrees F. After ribs are cool wrap each one individually in parchment paper and then foil and place in the freezer.

The Re-Heat
Remove ribs from freezer and place on grill @ med low heat approx 350 Degrees F, cook for 10 minutes on each side then remove wrapping and place back on grill for and additional 5 minutes per side .

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More