Rib City BBQ

Toni Jorgensen, is from Rib City, and she shares a couple of her secrets the home griller can adopt to get great ribs.

Quick BBQ Sauce base

1 cup Ketchup

1 teaspoon Yellow mustard

1/2 cup Brown sugar

1 tablespoon Honey

1 can Coke

Then you can add other ingredients depending on what you like. Try:

Raspberries

Liquid Smoke

Tabasco

Chili Powder

Chili Peppers

To grill ribs, you can start with Baby Back Ribs or St. Louis Style Ribs.

Smoker:

Use your favorite wood type. At Rib City, we use oak. You can use a rub to infuse the flavor into the ribs. Then smoke them for 4 hours at 225 degrees.
After that, wrap them in tin foil with a small amount of water and lather them with sauce. Wrap them in foil and grill them on a medium grill (225 degrees) for another 2 hours. The sauce and water create a steam effect.

For “Fall Off The Bone” ribs, you can let them cool down for ½ hour, then grill them with more sauce to warm them up.

Grill:

If you only have a BBQ Grill not a Smoker, get your favorite wood chips in a foil pan add some water to it making the wood chips wet. Then put the wood chips on the direct heat and cook your Baby Backs on the indirect heat with your favorite rub for 2 hours then repeat step 2 for another 2 hours or until Tender meat should fall off the bone from the steam effect.

Marinade:

If you want to skip the smoking, you can marinate the ribs for at least 2 hours in your refrigerator. (Rib City recommends marinating them overnight.)

Marinade:

Salt

Pepper

Apple Juice

Water

Make enough to cover the ribs and let sit overnight. Then grill on your BBQ.

For more information, you can contact Rib City. They can also cater any event. And you can get special deals and offers by becoming a R.I.B. member. To do so, and to find out how you can get special deals, text “Rib City” to 41513. You can also become a R.I.B members by visiting your local Rib City location. There are two in Utah, one in Sandy and one in American Fork.