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Robert Ribs Recipe

Robert Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 27, 2012

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    love DA ribs packed with a whole lot of flavor.
    The sauce is very good but HOT as "hell"

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  • on October 19, 2012

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    These are the absolute most delicious ribs we have ever eaten/cooked ourselves. I prepped them about 3 hrs. before cooking time and only changed the amount of cayenne pepper by about half. (I'm a wimp We cooked them on our Big Green Egg and could not believe how well they turned out. The only thing we would do next time is add a tiny amount of water each time we basted the ribs; every 15 mins. Thank you Robert!!

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  • on September 16, 2012

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    I didn't have a smoker so I used the oven and I also just used the rib rub and used half the cayenne. I must say that this rib rub is absolutely heavenly. The flavor is spot on and sooooo savory. This is not a sweet rub. It is absolutely savory and amazing!!! If you like rib rub a little more spicy then the 2 TBSP would be fine. With the one TBSP it is not spicy.

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  • on June 30, 2012

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    Absolutely delish! I held back half the cayanne because I thought it might be too much. No problemo: Great tip Robert of cutting off the skin on the back of the ribs. It just made all the difference. Yummm

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  • on June 16, 2012

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    We cooked these at the beach and they were amazing! The only difference in ours was we slow cooked them over charcoal for about 3 hours and used regular pork ribs, not baby backs They were falling off the bone though and had great flavor.

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  • on June 16, 2012

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    too too too spicy way too hot fo my lips, if I have any left. What is Robert thinking, everyone is not made of steel lips.

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  • on June 14, 2012

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    Waaaay to much cayenne. 2 tablespoons in both the rub and the sauce? Plus another 2 tablespoons of white pepper in the rub? I like hot spicy barbecue, but that's ridiculous. Better to us that much paprika or maybe a little less New Mexico red chile powder. Better flavor, still packs some heat, but won't burn the lips off of your face.

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