Scott Thomas (GrillinFool)
Banned
I'm a rubbed rib guy. I eat a sauced rib every now and again when someone requests them but usually make up a half slab that is just rubbed for myself. I have all kinds of rubs that I use based on my mood and what I have on the spice rack. But this recipe is my fave way to make ribs and it was inspired by this:
I loves me some pumpkin beer. Maybe it's because I can only get it in the fall, my favorite time of the year (Cardinals in the post season, temps are dropping, leaves are changing NFL football is back, college football, and on and on).
It took me a while to perfect this recipe and the first couple iterations were a disaster. I actually marinated the ribs in this stuff:
They were disgusting. That's where the beer came to mind. See, we don't eat pumpkin pie for the orange goop. We eat it for the spices. We don't drink a pumpkin ale because it tastes like that goo. We drink it because it's beer with the flavors of nutmeg, cinnamon, clove, ginger, and all spice.
So the next time I made them I was grinding up cinnamon sticks and cloves in a coffee grinder only used for spices. WAAAAYYY over the top. Then I found something that has all of those spices already in the proper ratios:
I mean, who knew, right?
So here's my method. I take Baby Back Ribs (BBR's) and peal the membrane before dropping them into a gallon ziplock with garlic, brown sugar and apple cider overnight. And not the crappy apple cider, but that thick brown stuff.
The next day, I pulled the ribs from the marinade, patted them dry with paper towels, applied a little course salt, and equal parts pumpkin pie spice, granulated garlic and brown sugar. That's it.
My go to method for grilling BBR's is 2 hours at 275-300. Here are those bad boys ready to come off after 2 hours of apple smoke:
Ridiculously good....
I loves me some pumpkin beer. Maybe it's because I can only get it in the fall, my favorite time of the year (Cardinals in the post season, temps are dropping, leaves are changing NFL football is back, college football, and on and on).
It took me a while to perfect this recipe and the first couple iterations were a disaster. I actually marinated the ribs in this stuff:
They were disgusting. That's where the beer came to mind. See, we don't eat pumpkin pie for the orange goop. We eat it for the spices. We don't drink a pumpkin ale because it tastes like that goo. We drink it because it's beer with the flavors of nutmeg, cinnamon, clove, ginger, and all spice.
So the next time I made them I was grinding up cinnamon sticks and cloves in a coffee grinder only used for spices. WAAAAYYY over the top. Then I found something that has all of those spices already in the proper ratios:
I mean, who knew, right?
So here's my method. I take Baby Back Ribs (BBR's) and peal the membrane before dropping them into a gallon ziplock with garlic, brown sugar and apple cider overnight. And not the crappy apple cider, but that thick brown stuff.
The next day, I pulled the ribs from the marinade, patted them dry with paper towels, applied a little course salt, and equal parts pumpkin pie spice, granulated garlic and brown sugar. That's it.
My go to method for grilling BBR's is 2 hours at 275-300. Here are those bad boys ready to come off after 2 hours of apple smoke:
Ridiculously good....