America’s biggest and best rib festival is back. The 27th annual “Best in the West” Nugget Rib Cook-off is right around the corner! Cowboy Charcoal and OBR are heading to Sparks, Nevada to join in the festivities and cheer on 24 rib-burners from all around the country. Admission is free and more than 500,000 BBQ lovers are expected to be in attendance at the event which is being held September 2nd – 7th.
While we can’t all be championship-winning grill masters – we’ve got a foolproof recipe for you to make you feel like you are. Make sure you keep these 6 tips for rib perfection in mind too.
- 2 full rack of baby back ribs (about 5 to 6 lbs.)
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoons ground coriander
- 2 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon dark brown sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon mustard
- 1/2 teaspoon garlic powder
- Favorite BBQ sauce – store bought or homemade. Check out the links below for some of our favorite BBQ sauce recipes.
- Prepare the dry rub first by mixing chili powder, cumin, coriander, salt, paprika, dark brown sugar, pepper, cayenne, mustard and garlic powder in a large bowl
- Remove the thin membrane from back of ribs by slicing into it with a knife and pulling it off
- Coat the ribs with lime juice by rubbing a lime, cut side down, over the ribs – squeezing the juice out as you rub
- Taking care to cover all sides, massage dry rub into ribs
- Wrap tightly with plastic wrap, place in a 13- x 9-inch baking dish, cover and chill 8 hours
- Remove baking dish from refrigerator and allow slabs to stand at room temperature for about 30 minutes. Remove plastic wrap
- Fill half of grill with Cowboy Hardwood Lump Charcoal and light
- Once coals have ashed over, place slabs over unlit side of grill, stacking one on top of the other. Cook for about 40 minutes with lid on
- Rotate slabs, moving bottom slab to top and allow to cook for an additional 40 minutes. Repeat rotation of slabs and grill for 40 minutes
- Separate the slabs and place side by side, again keeping out of direct heat
- Baste with your favorite barbecue sauce (store-bought or homemade). Grill 20 minutes, covered with grill lid, basting with sauce occasionally
- Remove from grill, let stand for 15 minutes and enjoy!