June 4, 2022
I used to make these ribs often, as they are my wife's favorite, but it has been a few years. However, after picking up a beautiful rack of spares from Our Local Farm in Smithfield, I decided to bust out the old Garlic Bomb Ribs over Memorial Day Weekend! These ribs are coated with a garlicky wet rub, thrown on the smoker and then mopped with butter. Here's a few pics from the cook followed by the recipe post we shared a few years back. If you like garlic, give 'em a shot!
June 2017
One of the great things about grilling and smoking meats is that the variations are endless, and it's fun as hell to drink beer and experiment! Between rubs, slathers, marinades, and glazes, there are literally millions of ways to create different flavor profiles. This recipe is not on our menu, but our beer drinking grill sessions have turned out fantastic, so we must share it with you! The idea was to do something different than the traditional dry rub and sweet glaze. The result was the "garlic bomb" and they were awesome! So grab a rack of spare ribs or baby backs, pop a cold one, and follow these steps:
Garlic-Rosemary Wet Rub
1 tbsp extra virgin olive oil
3 tbsp minced fresh garlic
1 tbsp Italian Seasoning
½ tbsp dried rosemary
½ tbsp black pepper
Mix wet rub ingredients in a bowl and combine. After your ribs are trimmed, apply garlic salt and pepper to both sides, and then coat the meat side of the rack with your wet rub. Toss your ribs on the grill or smoker (meat side up). If using a gas or charcoal grill, you will want to use indirect heat. After about 1 to 1.5 hours, or when skin starts to darken, mop the ribs with melted butter. Repeat this step until ribs are done, which should take about 3 to 4 hours. You will notice that the meat is pulling away from the bone at this point...This pic is from a rack we smoked on a Weber with charcoal and hickory chips. We will definitely be making them again! We hope you enjoy them too!
