Taryn's Wreckreation Guide: My 1st Ribs

October 3, 2016

Considering how much I cook and grill at home, it's pretty shocking that I had never attempted to whip up my own ribs until this past weekend. Although it seems every single person has a different method to the madness, I am REALLY pleased with how mine turned out! Smoky, fall-off-the-bone goodness, shared with good friends and family. What is better than that? Here's how it went down...


First, I bought two huge racks of ribs from Silvana Meats in Silvana, WA on Friday. If you've never been to this shop, it's worth the trip, no matter where you live. Seriously, I have been in line with people who drove up from Seattle. It's THAT awesome.  


The next morning, I took the ribs out of the fridge and brought them up to room temperature for about 3 hours or so. 


During the waiting period, I created the dry rub, which consisted of:


  • 2 tablespoons of brown sugar
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 2 tablespoons of chili powder
  • 2 tablespoons of cumin
  • 2 tablespoons of smoked paprika (I used alder smoked paprika - it's AWESOME!)
  • 1 tablespoon of black pepper
  • 1 tablespoon of salt
  • 1 teaspoon of dry ground mustard


I put the ribs on a foil-lined baking sheet, then rubbed them down with the dry rub and let them sit for an hour covered with plastic wrap.


Then, I took off the plastic wrap and covered the ribs with foil, baking them at 275 degrees for 2 1/2 hours.


From there, I removed the foil and transferred the ribs to the grill, which was about 300 degrees, slathered them with Sweet Baby Rays, and basted them with MORE SBR two more times over the next 30 minutes.


Once they were done, I pulled them off the grill and placed them inside a cooler to rest and steam for about 30 more minutes. Then, we devoured them! 


I gotta say, I was pretty pleased with my first attempt at fall-off-the-bone ribs! The group of 10 people we were entertaining seemed to enjoy them, too. I might add some cayenne pepper next time, maybe a little more black pepper, but all in all this was a GRILL THRILL! 


How do YOU do your ribs? Put your tricks of the trade in the comments below, or send me an email


Happy Adventuring,


Taryn Daly