When it comes to Big Green Joe Ribs I prefer them Kansas City style (just like pulled pork) – sweet and sticky with some subtle heat underneath. There are three things you need: rub, sauce, and a great way to cook them (you also need the ribs themselves – see the ‘Cooking Method’ section below for details). I’ve traveled the world (wide web) in search of the perfect ribs and here are my borrowed secrets …
Rubs for Ribs
There are hundreds, maybe even thousands of rubs you can buy but I prefer to make my own Kansas City Rib Rub. Note that I cut the salt in half but it’s just personal preference. I generally make a big batch and freeze it so it’s ready when needed.
Ideally I make a homemade KC Classic Barbecue Sauce. This sauce is so good I usually eat half of it with a spoon before it ever makes it to the grill. The downside is it takes some time to prepare and will really stink up your house.
If time is of the essence I will go to a store bought sauce. I’ve found Ted Reader’s World Famous Crazy Canuck Sticky Chicken & Rib Sauce is a guaranteed winner. It’s a decent sauce on its own but it really shines when you give it a few minutes on the grill.
There are many ways to cook a rib. I’ve found the hands-down winner to be the 3-2-1 method. You can find details on this Competition Ribs & 3-2-1 Method on the Major League Grilling blog. It also includes some great pictures to tempt your taste buds.
There’s no right or wrong way to make ribs. Just follow your taste buds and experiment. Hopefully this gives you some great ideas. Here are some pictures from my last rib session…