Pretty good ribs

  • I’ve got a pretty good recipe for pork ribs if anyone should care to try it. I use the bone-in or boneless country style ribs and run them generously with a concoction I got a while back and they come out very tasty. The rub uses basic kitchen spices and I thought I had it here at work with me…guess not, I’ll have to post the ingredients later.

  • Here’s my recipe, hope you like it as much as we do, thanks.


    		Bone in or boneless Country Style Pork Ribs

    ¼ Cup Salt
    ½ Cup White Sugar
    2 Tablespoon Lemon Pepper
    3 Tablespoon Accent Seasoning
    2 Tablespoon Ground Black Pepper
    2 Tablespoon Paprika
    2 Tablespoon Garlic Powder
    1 teaspoon Chili Powder
    1 teaspoon Onion Powder

    The original recipe for this called for ½ Cup salt and I felt it was a bit too salty for my liking, also it didn’t call for garlic and I kinda likes garlic so I added that into the recipe too, actually I usually put in twice what I listed in the recipe but like I said, I’m kinda a garlic lover. Use as many ribs as you want to grill, the dry rub will probably season more that you want to cook in one batch and it stores well on the shelf. I save emptied Parmesan cheese shaker jars and use them to hold the rub mixture, they work pretty well.

    I usually mix all the rub ingredients together in a large measuring cup or use whatever you have, just make sure everything is blended together well. Then I pour it into the cleaned and dry parmesan cheese shaker jar and viola, you got some awesome rib rub! I typically lay a rib on a cutting board, season it generously on all sides, then rub into the meat by hand, and repeat until all ribs are covered. The process gets your hands a bit messy and I don’t want to wash my hands after each rib gets rubbed so I use a sandwich bag around the shaker jar secured with a rubber band. That way when I’m done seasoning I just wash up, remove the sandwich bag and my jar stays clean. I’ve also gotten in the habit of printing the recipe and cutting it to fit the shaker jar, tape it in place, that way I know what’s in the jar too!

    Once the ribs are all rubbed, head to the grill. I sear them on a very hot grill then turn the heat down to low and keep an eye on them and monitor internal temp. I pull them off at an internal temp of 145 to 150 degrees Fahrenheit, let them rest about 10 minutes and enjoy.

  • Walton's Employee

    @tomg that sounds pretty good, I might give that a try for the first weekend of the NFL season!

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  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes


    Graham Cracckers

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

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