ALL SEASONS PECAN RUBBED RIBS
Save Email Print
ALL SEASONS PECAN RUBBED RIBS
Ingredients:
  • 2 RACKS OF BABY BACK RIBS (APPROX 4-5 LBS)
  • 1 BOTTLE JOHN HENRY’S PECAN RUB

    		•
    Directions:
    BRING THE RIBS OUT OF THE REFRIGERATOR APPROXIMATELY ONE HOUR BEFORE COOKING. BRUSH WITH OLIVE OIL AND LIBERALLY APPLY JOHN HENRY’S PECAN RUB AND LET STAND FOR AN HOUR.

    COOKING CAN BE ACCOMPLISHED ON EITHER A “CHARCOALER” OR GAS GRILL BY USING THE “BLACKENED ENDS” METHOD WHICH, SIMPLY PUT, MERELY MEANS PLACE THE RIBS IN A RIB RACK AND COOK EACH END UNTIL THE TIPS OR ENDS ARE BLACKENED. THEN PLACE THEM FLAT ON TOP OF THE RIB RACK UNTIL DONE. I LIKE TO BANK THE EMBERS TO THE OPPOSITE SIDE TO MAXIMIZE THE SMOKING TIME.

    LET RIBS STAND FOR SEVERAL MINUTES, SLICE AND SERVE WITH FRESH PINEAPPLE SLICES.

    Return to Recipes Home...
    New Recipes from Epicurious.com