FTBBQ: 409’s Garlic Bomb Ribs

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Preaching to the choir here, but the Penn State Whiteout is truly a sight to behold – as ABC announcer Chris Fowler said a few years ago, an unmatched display of “monochromatic mayhem.”

For us, the festivities begin well before Saturday and extend through the night as evening turns to morning. Like those 1980s Energizer commercials, the party keeps going and going and going…the only interruption occurring around 7:30 p.m. with a 4-hour, 110-decibel intermission.

Of course, the Whiteout isn’t all fun and games, especially for sticky-fingered, sauce-centric grill guys like us. In fact, our typical tailgate menu is basically kryptonite for pristine Whiteout attire. Sizzle, splatter, spirits and sauce = stains.

Therefore, in order to keep your gameday whites their whitest, we’re rolling out a sauceless rib recipe this week: our Garlic Bomb Ribs. These bad boys are coated with a garlicky wet rub, thrown on the smoker then mopped with butter. So grab a rack of spare ribs or baby backs and follow our recipe:

Ingredients-Garlic-Rosemary Wet Rub

 1 tbsp. extra virgin olive oil

3 tbsp. minced fresh garlic

1 tbsp. Italian Seasoning

1 tbsp. 409 All-Purpose Rub ORDER HERE

½ tbsp. dried rosemary

½ tbsp. black pepper

Directions

• Mix wet rub ingredients in a bowl and combine.

• After your ribs are trimmed, apply garlic salt and black 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’ll want to use indirect heat.

• After 1 to 1.5 hours (or when the skin starts to darken) mop the ribs with melted butter. Repeat this step every hour until the ribs are done, which should take about 3 to 4 hours. You’ll notice the meat pull away from the bone at this stage.

• Remove from heat and (depending on the outside temp.) let rest for 15-30 minutes. If it’s colder out, serve up these ribs with less of a rest.