Geoff’s Famous Ribs

Daddy Hughey, aka, Geoff, has been perfecting his Baby Back Rib recipe for years.  I honestly believe, that he has finally got just the right combination of spices, cooking time, and technique.  I’m no rib expert, but I think these come out perfect every time!

One thing we have found is that the quality of the meat you purchase has a lot to do with the final product.  We go to our local Butcher shop where we are able to purchase local, grass fed pork. 

Baby back ribs (a.k.a. loin ribs, back ribs, o...

Image via Wikipedia

2 racks of Baby Back Ribs

Barbecue Rub

1 cup firmly packed dark brown sugar

1/2 cup granulated garlic

1/2 cup kosher salt

1/2 cup paprika

2 tbs granulated onion

1 tbs creole seasoning

1 tbs chili powder

1 tbs ground red pepper

1 tbs ground cumin

1 tbs ground black pepper

Wet marinade

1/4 cup olive

1 tbs mustard

1.  Remove thin membrane from back of ribs by slicing into it with a knife and then pulling.

2.  Mix olive oil and mustard together.  Using a pastry brush,coat the surface of the meat

3.  Sprinkle meat with rub and massage into meat.

4. If you have time, wrap with platic wrap and chill for 8 hours, if you don’t proceed to next step.

5.  Cook ribs on a foil lined cookie sheet for 1 hour at 350

6.  Take ribs out of oven and cover with foil and then cook at 225 for 2 more hours

7.  Take ribs out of oven, slather with your favorite BBQ sauce, fire  up your grill to a high heat and finish the ribs off by giving them a nice char on the grill.

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