Matt Rogers & Cristina Grilling Cook-Off Recipes
- ½ cup paprika
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons celery salt
- 2 tablespoons black pepper
- 2 teaspoons mustard seeds
I bake my ribs first before I put them on the grill, they come up juicier, really moist and fall off the bone tender when they are slow baked first.
I grill them after they are baked to get some of that on the grill smoky goodness for a few minutes, this way it keeps the sugar in the BBQ sauce from burning and drying out the ribs. This method is easy, just pour a bottle of favorite BBQ sauce over a rack of ribs, make sure to slather both sides, cover with foil and bake at 250 for 5 hours. The last hour remove the foil and bake basting every 15 minutes. Remove from the oven and let sit for 10 to 15 minutes to cool. Slice the ribs every third rib and place on the grill for about 30 to 40 seconds to get a little bit of a char without burning, so watch carefully. Serve hot with beans. Matt’s Recipe
- In a small bowl, stir together all ingredients.
- Rub spice mixture on ribs and refrigerate for at least 20 minutes hours.
- About 30 minutes prior to cooking, heat charcoal until grey and ashy. When charcoal is ready, move to either side of the grill.
- Arrange the ribs on the opposite side of the grill and cook for 1-2 hours.
- Turn ribs occasionally until meat is tender and crispy on the outside.
- Serve hot with beans.