Kicked Up Garlic Ribs on a GMG Davy Crockett Pellet Grill | Recipe

Follow me as I make some of GMG’s recipe’s to see how they stack up to taste. Today we are going Grill the GMG Recipe “Kicked Up Garlic Pellet Smoked Baby Back Ribs” on the Green Mountain Grill’s website. I Love baby back ribs and BBQ so I wanted to see what my new Davy Crockett Wi-Fi pellet grill had to offer. The Davy Crockett Wi-Fi by Green Mountain Grill’s is a digital pellet smoker made by Green Mountain Grill’s that is Portable. It runs on 12 volt DC power and can go anywhere you have a battery, car, boat, solar panel, or wall plug.

I picked up some ribs from store and used the Green Mountain Grill’s Pork Rub that came with my grill. I then added the “Dry Rub” from the GMG Recipe and followed the Steps. After marinating the ribs for about 4 hours, I kicked on the Davy Crockett and 180 Degree’s and waited for it to come to temperature. Once it was primed I tossed the rack of baby back ribs on the grill and started my “Kicked Up Baby Back Ribs” Profile from the Green Mountain Grill’s Wi-Fi app.

Green Mountain Grills App Profile

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One the Profile was started I paid attention to the in App alerts to know when I needed to Flip the meat, baste and more. It is nice to have the peace of mind that the grill and your brain are on the same page when you are grilling. If you program it, the grill will follow.

The Kicked up Garlic Ribs marinating. I tossed them with Green Mountain Grills Pork Rub and the Dry rub from the recipe. I marinated them for 4 hours before taking them out and bringing them to room temperature for an hour.

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Shot of the Kicked Up Garlic Ribs Sauced on the Davy Crockett. After grilling for 2 hours at 210 Degrees on both sides. Now we lower the grill temperature to 180 Degrees and consistently sauce every 30 minutes. I usually shoot for an internal temperature of 180 Degrees before I’m done.

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In the Last hour of cooking, Foil the ribs and keep basting them. When you hit internal temperature of 180 Degrees you should have a good finished product. Pull from the grill and rest for 20 minutes before slices and eating! Happy grilling from Defango, and we give this Green Mountain Grill Recipe 4 Stars.

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KICKED-UP GARLIC PELLET SMOKED BABY BACK RIBS
Link

Recipe | Copied from Green Mountain Grills

Ingredients:
1 tablespoon fresh cracked Black Pepper
1 tablespoon Onion Powder
1 teaspoon Cayenne pepper powder
1/2 teaspoon cumin
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 cup Franks Red Hot or similar
1/4 teaspoon Nutmeg
2 racks of baby back pork ribs (white membrane removed)
2.5 tablespoons Garlic powder
3/4 cup your favorite GMG BBQ sauce

These ribs are fall off of the bone delicious, and your guests will keep coming back for more!

The Dry Rub
2.5 tablespoons Garlic powder
1 tablespoon Onion Powder
1/2 teaspoon cumin
1 teaspoon Cayenne pepper powder
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 teaspoon Nutmeg
1 tablespoon fresh cracked Black Pepper

The Sauce
1/4 cup Franks Red Hot or similar
3/4 cup your favorite GMG BBQ sauce

  1. Let’s Get Started:
  2. Wash and pat dry the Ribs.
  3. Mix all the dry rub ingredients together.
  4. Rub the Ribs with the dry rub 2 hours before or the night before.
  5. Combine the ingredients for the sauce, refrigerate and set aside.
  6. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.
  7. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour apply the sauce to the ribs.

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