Cafe 5: Taste Ribfest at Home Thanks to BBQ Supply Co. | NBC Chicago
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Cafe 5: Taste Ribfest at Home Thanks to BBQ Supply Co.

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    NEWSLETTERS

    (Published Tuesday, June 6, 2017)

    In this segment of "Dishing With Chicago Chefs," champion pitmaster Dylan Lipe of BBQ Supply Co. previews this year's Ribfest and shares a special recipe, which he'll be serving up at the foodie fest this weekend.

    The 19th annual Ribfest Chicago, known as the city's largest cookout, takes place June 9-11 in Chicago's North Center neighborhood. Admission is a suggested donation of $10 per person or $20 per family. VIP passes are also available here

    Top Secret 14-Ingredient Pork Rub – Ribs & Brisket

    Ingredients:

    1 T Onion Powder

    1 T Garlic Powder

    1 T White Pepper

    1 T Celery Seed

    1 T Cumin

    1T Crushed Red Pepper

    1T Basil

    1T Oregano

    1T Thyme

    1T Ground Coriander

    ½ T Chili Powder

    2 T Paprika

    2 C Brown Sugar

    ½ C Coarse Kosher Salt 

    Directions:

    Combine ingredients!

    Recipe: Smoked St. Louis Style Spare Ribs 

    Source a good rib from your butcher - specify the style of rib and weight (I like 2 1/4 downs). Dry Rub your ribs at least 4 hours prior to cooking, but don’t leave the rub on for longer than 24 hours.

    Get your smoker warmed up to 225 degrees. Smoke ribs, fat side up, for about 5 hours - start ‘em low ‘n slow at around 225 degrees, ramping up to about to 250 degrees for the last 2 hours. Ribs like fruit woods like Cherry or Apple for color and a heavier wood like oak or hickory for BBQ Smoke Flavor. Ribs are done when they turn dark in color, and tear without a lot of effort.

    SMOKED RIBS SHOULD NOT FALL OFF THE BONE!

    Serve with sauce on the side..ENJOY!

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