All Seasons/Finish Line Ribs


  • 2 Slabs Ribs - about 3lbs
  • John Henry's Pecan or Honey Rib Rub
  • Finish Line "Gourmet" or "Sweet & Spicy" Sauce


    "V" or Rib Rack


    This recipe works on either gas grills, charcoalers or smokers and I call it
    the "burned end" method which is how my father taught me to do ribs.
    Take the ribs out of the refrigerator an hour before cooking and liberally
    spread rub on the ribs. Let stand for an hour and get to room temperature.

    Preheat grill to medium heat.

    Place the rib rack on the grill and stand the rib slab on end. You may have
    to halve the slabs. Close the lid and let cook until the bottom end is
    burned. Using tongs, reverse the ribs and repeat the process on the other

    Once both ends are burned, lay the ribs down flat and apply Finish Line
    Sauce to the top of the ribs. Let cook until the sauce has thickened.
    Approximately 5-10 minutes. Turn and repeat the process paying careful
    attention to not let the bottom side sauce burn.

    "So good, it'll make you wanna smack your Mama!!"
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