ribs

Hey all, Rez here. Canadian now living the American dream in the beautiful state of Kentucky. First and foremost a food aficionado. I love to cook.....and to eat. Feeding people and them enjoying that food is one of the best feelings in the world. Everyone loves to eat good food...

I wanted to post my personal Recipe that I’ve kept under wraps. Base is Everglades seasoning 2-3T 1 large apple Brown sugar 1T Cumin 2t Paprika 1T Chili powder 1T 1.peel apple and then slice to get core out and about 1in chunks 2. Throw in blender with all seasonings 3.blend 4. rub pork down...

While we honor those who have fallen protecting our freedom, let's see what you are cooking. Without those brave men and women, the American dream wouldn't be possible.

I've got a rack of pork loin back ribs and I'm looking for a simple way to cook them this time. I've done the 3-2-1 method with mixed results and am curious on what others have tried with good success. I'm thinking rubbing the rack down with mustard, covering with Holy Cow rub from Meat Church...

perhaps I’m just too pumped up about the new Bull or maybe too much time on my hands with that pesky pandemic and all (ha!). But I’m seriously interested in the RecTec Academy. Has any one been?

So I'm new to Pellet grilling. Got the 590 a couple months ago and have done okay thus far. I'm struggling with baby back ribs though. I'm looking for the bite off the bone goodness. I've cooked them twice thus far using the 2-2-1 method. Reading that 3-2-1 is for spare ribs. Both attempts...

Grill showed up last night, got it assembled, and did not hesitate to smoke some brisket, spare ribs, and Mac! This Bull is a magical being. Best brisket I’ve ever had, and it was my first one! We all know the cook is the hardest one to impress, and I was blown away.

Hi all. We will be taking my son back to school tomorrow so he can start his third year at UMD. His request for the last two dinners at home were steak and ribs. Last night I cooked two beautiful 1.5 inch rib eye steaks ( yes the two were big enough for three of us.... my daughter does not...

Sorry, no pics this time, but the 3 rack of ribs were picture perfect! I did a 3-2-1 with Rossarooski's Honey Rib Rub. Kept the Bull at 225* for the whole cook. My wrap included brown sugar, honey, squeeze butter & Tiger hot sauce. The last 45 mins on the grill I glazed them with some Stubbs I...

Well they won't win any beauty contests, but the our first ribs on the Bull were fantastic and the meat just fell off the bone in our hands...

INGREDIENTS: 1 rack St. Louis cut ribs 2 tbsp molasses 2 tsp mustard 2 tbsp brown sugar 1/2 cup sweet tea 2 tbsp apple cider vinegar Rib Rub: 2 tbsp turbinado sugar 2 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp black pepper 2 tbsp salt 1 tsp cumin 1 tsp ancho chile powder...