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Grillin’ + Chillin’: Tailgate-ready Ribs

Posted by Man Crates on

The sun may have set on summer, but it’s always grilling season. And the start of fall is actually great news—because it means we can finally kickoff tailgate season.

That’s right, the time has come once again to clink cans, football fans! Grab your favorite koozie and join us while we spill the secrets behind game day grilling success.

When supporting the home team on their path to total domination, true fans have to bring their tailgating A-game. Thanks to our friends over at Bone Doctors, we’ve got everything the grilling pro needs to take it all...the...way. From the backyard baller to the front-row fan steak-ing things out stadium-side, it’s super-easy to get started right out of the crate, ‘cause we’ve already taken care of all that expert taste testing stuff.

And this all-star grilling gift tastes a lot like victory, friends.

To get this Tailgate-ready Rib prep rolling, pick up our Grill Master Crate, which is stuffed with an expertly selected mix of tools (like a swagged-out hickory smoking kit) and some of the very best barbecue sauces and spices known to mankind.

Any parking lot chef worth his seasoning salt would agree that the ultimate pregame includes some truly excellent ribs, so stop, marinate and listen to the grilling knowledge we’re spittin’...Start with that spice, spice, baby.


Total time: 6 hours
Serves: 6-8

What you'll need

One sharp-as-hell knife of your choice
A clean spray bottle (or squirt gun) for apple juice
Basting brush


3 racks of fresh baby back ribs
Bone Doctors' Premium Spice Blend
1 cup apple juice
4 Tbsp brown sugar
4 Tbsp salted butter
1 bottle Bone Doctor’s BBQ Sauce (optional)

Get started, preppy

Using the sharp-as-hell knife of your choice, carefully remove membrane from back of each of the slabs of ribs. Rub each rib down with a thin coating of butter, then apply Bone Doctors' Premium Spice Blend generously to both sides. Fill spray bottle with apple juice and apply a light, even coat to seasoned ribs. Allow ribs to marinate for a minimum of one hour, and up to 24 hours.

Smokin' Setup

Here’s the part where you choose your own adventure: We always say smoke ‘em if you’ve got ‘em, so if you’re packing a smoker, stoke that thing up to 250° F and toss your ribs on the rack. Amateurs can read on for ways to turn your grill into a sweet smokin’ machine.

If you’re more of the grillin’ and chillin’ type, you can easily turn even your propane grill into a pro-status smoker with our Grill Master Crate’s awesome smoking chip system. Simply fire up half of your grill and get your fancy new wood chips soaked and stacked in their space-age metal box, which you’ll then place right on top of the heat deflectors on the “hot” side of the grill.

Next to your smoking chips, place an aluminum pan on the remaining “hot” space and fill halfway with water. This will heat things up and keep the meat moist while it’s hanging out and heating up. Place ribs on the “cool” side of the grill and close the lid.

Meat Maintenance

Let your ribs chill in the smoker or on the grill at 250° F for 1.5 hours. Open things up, refill your water if necessary, and give ribs another coating of apple juice with your trusty squirt gun. Now squirt an unsuspecting bystander. Hey, you’re really good at this!

Close the lid and continue cooking for another 1.5 hours at 250° F. This is a great time to place your bets, pick up some face paint or practice your touchdown dance. Just don’t forget to set a timer, because when it goes off, you’ll need to combine 4 Tbsp brown sugar with 2 Tbsp Bone Doctors' Premium Spice Blend and apply to the meaty side of the ribs. Then spray them with an even coating of apple juice, wrapping each slab in a double layer of heavy-duty aluminum foil.

Place wrapped ribs back into the smoker (or on the cold side of the grill) for another 1.5 hours and kick the heat up to 275° F.

If you like things saucy, baste ‘em up with the Bone Doctors' BBQ sauce of your choice and place on the grill or under an oven broiler for 5 minutes, or until sauce begins to caramelize.

If you prefer your ribs smoky and straight up, simply skip the last step, remove them from the smoker and let them rest for 15 minutes before cutting.

Crack open a cold one and rejoice! You’re the real MVP.