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We’ve been grilling up a storm this summer! I made these ribs most recently to enter an online contest…fingers crossed! Even if I don’t win, though, my wife says these are the best ribs I’ve made yet – maybe even the best she’s ever had!
She took some to work and they stayed tender even after microwaving, and the flavor is so savory with just the right amount of heat. This is definitely one we’ll be making for years to come!
You’ll need to find a great hickory barbecue sauce. We typically use Kraft. Its usually one of the cheaper options, but the flavor is great! Below is a link for a variety pack of their most popular flavors. We love love love their Hickory and Mesquite!
Ingredients
- 1 rack of ribs
- 2 tsp creole seasoning
- 1 TBS Kamado Joe Warm Spice
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 tsp black pepper
- Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning to taste
- 35 oz Hickory Barbecue Sauce
Instructions
- Preheat grill to 425 degrees Fahrenheit.
- If frozen before, make sure ribs are completely thawed. Place rack of ribs onto baking sheet.
- In a small bowl, combine spices. Rub half of spice mixture onto one side of ribs. Flip, and rub remaining spices onto other side.
- Place meat on preheated grill. Cook on first side for 25 minutes. Flip the ribs and coat upside with barbecue sauce. Grill for an additional 20 minutes and flip again, coating new side with sauce. Flip and coat again after another 10 minutes, and then again after 5 minutes, removing from grill after the fourth coat of sauce. (Total grill time – 1 hour. 4 coats of barbecue sauce)
- Allow ribs to rest for at least 5 minutes. Slice and serve.
New rib recipes coming soon, not to mention the juicy grilled corn you can see with our ribs above! Don’t forget to Subscribe so you don’t miss a thing!
What is your favorite barbecue recipe to make during the summer? Comment below!