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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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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