KB & His Ribs

My Uncle James “Jimmy” Wilson owned and operated a Rib Restaurant in the Chicago area back in the day called “The Rib Crib” While I was too young to have ever eaten at the ‘Rib Crib’…I did grow up with Uncle Jimmy cooking his famous ribs for all family celebrations. It was not until my high school years that I tasted ribs cooked by someone other than Uncle Jimmy.
I’d spend time with Uncle Jimmy watching his every move. What spices he used…how much…how long in the fridge…meaty side up or down when grilling? I’d ask the questions and he’d always answer every one of them.

 

Why I cook my Ribs

“If I can not find a place that serves decent ribs…then I am going to have to cook them myself.” – KB

After having my Uncle Jimmy’s ribs I was kind of spoiled. I’m use to ribs that have a dry rub for seasoning and are cooked on a grill. Instead I’m served ribs that have been partially boiled and finished on a grill with some tomato based BBQ sauce. These ribs lacked any real flavor and relied on the BBQ sauce for all tastes.

Restaurant after restaurant served these flavorless excuses for ribs! It was time I took matters into my own hands.

Through my college years I’d grill some ribs for friend’s parties and events.
Friends always told me my ribs were fabulous, but I never knew if folks were just being polite. In 2003 I finally got the opportunity to sell my ribs to the general public. The big question was, “Would strangers buy my ribs and come back for more?” Five (5) years later I’m still cooking and folks are coming back for my ribs.

 

How the Ribs are prepared

Here is how the process goes:

 

I buy my ribs by the case (10 slabs to a case) at COSTCO. Take them home and wash them with warm tap water. The ribs are washed for a number of reasons. Any bone fragments or chips are removed during the process, but mostly I wash the ribs because that the way Uncle Jimmy taught me.

 

After letting the ribs drain away any run off water, the ribs are seasoned with a combination of over 20 herbs and spices.

 

Once both sides of the ribs are well seasoned the ribs are wrapped and place in the fridge for a minimum of 8 hours, or over night.

 

The next day the ribs are moved from the fridge and onto the grill. Once on the grill the ribs are cooked slowly and at a low temperature.

 

The ingredients

Due to inquiries concerning food allergies, I’m willing to list all “Dry Rub” ingredients.

Coeliac's (people diagnosed with Coeliac Disease) or those with Gluten Intolerance should take note of one ingredient, “Annatto”, sometimes called Roucou, as they may have a reaction to “Annatto” similar to that of gluten.

I can not disclose which spices are used as “base spices”, sorry folks that will remain a family secret!

 

Cardamom, Cinnamon, Onion, Paprika, Celery Salt, Thyme, Marjoram, Rosemary,
Oregano, Basil, Savory, Sage, Granulated Garlic, Salt, Chili pepper, Black Pepper,
Celery Seed, Mustard, Red Pepper, Bay Leaves, Cloves, Ginger, Mace, Maltodextrin, Silicon Dioxide, Allspice, Annatto***

 

(Descriptions of artificial or added ingredient)

“Maltodextrin”
Description: A carbohydrate of minimal sweetness usually produced from corn starch.
Often used to create additional mass to a food substance (as in confections) without altering flavor. Also added to nutritional beverages to increase caloric content.
Common Uses: Confectionery, desserts, nutritional beverages

 

“Silicon Dioxide”
In all other respects, silicon dioxide is inert and harmless. When silica is ingested orally, it passes unchanged through the gastrointestinal tract, exiting in the feces, leaving no trace behind. Small pieces of silicon dioxide are equally harmless, as long as they are not large enough to mechanically obstruct the GI tract, or jagged enough to lacerate its lining. Silicon dioxide produces no fumes and is insoluble in vivo. It is indigestible, with zero nutritional value and zero toxicity.

 

“Allspice” is the dried, un-ripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry which is sun dried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg.

“Annatto”, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery".

Annatto is produced from the reddish pulp which surrounds the seed of the achiote.
Annatto has been linked with many cases of food-related allergies, and is the only natural food coloring believed to cause as many allergic-type reactions as artificial food coloring. Because it is a natural colorant, companies using annatto may label their products "all natural" or "no artificial colors". However, consumers with food dye sensitivity or intolerance may wish to avoid products containing annatto.

***Coeliac's (people diagnosed with Coeliac Disease) or those with Gluten Intolerance may have a reaction to Annatto similar to that of gluten.***