It's been a while since I made a post, but I had to share...

Made ribs tonight - holy cow, they were so good. Many thanks to Dad for encouraging me (in his own way) to get a Weber. Many more thanks for sharing a recipe with me that has made cooking ribs so much fun.

When I was working for 1-800 Contacts many many moons ago the chef there made the best dry rubbed ribs known to man. That was until just a few short months ago when I had the best ribs you'll ever eat. Dad tried out a recipe - don't worry, I'll share in a bit - that was divine. The ribs were slowed cooked, juicy, tender and flavored to perfection. That was take 1/2 (I only claim partial credit because I really only helped load the ribs on the grill and "watched" them as all good men do around meat on a fire).

Thanks to Mom and Dad Holt for being the guinea pigs on Take 1. Unfortunately - Take 1 was too dry, good flavor, but it a little "crunchy."
Thanks to Jen Summerhays for being the guinea pig on Take 2. These were much better, good rub and flavor, but not quite the moist tenderness that I needed.

Take 3, Sunday, August 17, 2008, we have achieved perfection. Perfect flavor, juicy, tender, heaven-on-the-bone-yummy.

I know, I know - every one of you wishes to be part of the next Knotwell sunday dinner. We would love to invite every one of you over, believe me. In the event that the invitations don't come as swiftly as you would prefer, here's the recipe if you want to try it yourself.

Ribs - I was fortunate to be able to experiment the first couple of times on "free" ribs. Missouri raised pork got me most of the way there. You can cook 3 racks of ribs on the Weber, so go to Costco and buy the value pack. Trust me, you'll be eating for a while.

Dry Rub: If you like BBQ Sauce ribs, this is not for you. You should boil the ribs for a bit, then bake them in your oven. BBQ Sauce is for wimps. :)

Here's the recipe from this book:
1/2 cup FRESH ground pepper
1/2 cup paprika
1/2 cup turbinado sugar (you might find this in your grocery store as "Sugar In the Raw." It is critical that you use this kind of sugar. Raw sugar is larger and sticks to the meat. If you use granulated white sugar, you will not be as pleased.
1/4 cup coarse salt (sea salt)
4 tsp dry mustard
2 tsp cayenne

Mix it all together in a bowl. This rub is enough to do 6 racks of ribs, so store it in a cool, dry place (your pantry works).

Cut your ribs into sections of 3 or 4 ribs each. Thoroughly rub the mixture on the meat. Yes, you need to get your ands dirty, don't be a girl about it.

Cook on indirect heat for 1 hour, 15 minutes (or until the juice runs clear). If you're using a kettle style (Charcoal) grill you'll want to cook on indirect flame. 22-25 briquettes on each side, add 10 more briquettes on each side after 30 minutes. If you don't have the ability to cook on indirect heat, bake in your oven. High heat is 350 degrees. Don't quote me on the time though, cause I don't cook in the oven.



  1. Okay, those look awesome! You da dry-rubbed-rib-makin'-man!

    Derek White

  2. Ah, nothing like some good BBQ ... makes me miss Memphis (where dry rub is the only way to go unless you're after pulled pork where just the right sauce RULES)! Although I'm not a rib girl - can't eat meat off of bones cuz it grosses me out!!! I'm sure they were fab, though! Great job :)


  3. Mouth watering.

    I'm a little offended that you said don't be a girl about it. In our house I'd be getting my hands dirty and Court would be munching on his Gardenburger. Who's the girl now?


  4. I'm with Kari....don't do ribs! But it looks fabulous in the picture. And, also with Kate when you seem to diss us girls...Mama ain't happy!


  5. Yummy. I say we keep the tradition going... You made me ribs a couple of weeks ago, so you might as well invite me over every time you make them. Thanks!!!


  6. I wish we had some of that good Missouri meat :) We are so going to try that recipe, looks so good!


  7. Okay will you just make me some?

    The Dalton Family

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