In honor of Rib Cook-off, celebs share their BBQ secrets

Local media celebrities Chuck Reeves, Rob Brooks and Joe Hart offer up their personal rib recipes.

This year’s Best in the West Nugget Rib Cook-off will run Aug. 30-Sept. 4, once again transforming the Labor Day holiday on Victorian Square in downtown Sparks into a must-attend culinary, music, craft and family end-of-summer affair. For more information, event history and information, call (800) 648-1177 or (775) 356-3300, or visit www.nuggetribcookoff.com.

Chuck Reeves' Dry Rub

1 part salt
1 part garlic powder
1/2 part black pepper
1/3 part cayenne pepper
1 part brown sugar
Molasses
Soy sauce
7–10 lb. of pork spareribs

Combine all dry rub ingredients. Rub into meat, then baste with molasses and a tiny bit of soy sauce. Grill ribs for 30 minutes to give a nice, charred texture that just barely burns the molasses. Place ribs in a hardwood smoker between
175°F and 200°F. I use mesquite and apple wood, which are key ingredients, but any good fruit wood will add a great flavor.

Smoke for 2 to 3 hours, then remove ribs. Wrap tightly in foil and continue to smoke at 175°F and 200°F for 5 to 6 more hours (for about 8 hours of total cooking time). While the ribs are in the foil, they will begin to get very tender and steam in their own juices.

Make sure you pay great attention to the temperature of the smoker while the ribs are cooking and never allow it to get above 200°F.

Rob Brooks' Sweet Rack of Ribs

Coca-Cola Pear BBQ Sauce:
1 pear, chopped
1 shallot, minced
1/2 tsp. chili flakes
1 tsp. garlic flakes
1 tsp. onion flakes
Olive oil
1 can Coke
1 cup catsup
1/2 cup apricot nectar
3 tbsp. steak sauce (A-1)
1/4 cup Worcestershire sauce

Sauté pear, shallot, chili flakes, garlic flakes and onion flakes in olive oil until shallot becomes translucent. Add the rest of sauce ingredients and simmer for 30 minutes. Let it cool and place it in blender on puree. When it is pureed, store in refrigerator overnight.

Dry Rub:
1 heaping tbsp. brown sugar
1 tsp. dried oregano
1 tsp. garlic flakes
1 tsp. cumin
1 tsp. salt
2 tsp. black peppercorns
1/2 tsp. chili flakes

Place all dry rub ingredients in a clean coffee grinder and grind to desired consistency. Squeeze lemon over ribs and then rub on all sides with dry rub. When grilling, make sure to stack racks meat side down to keep them moist. Keep gas grill on low, or if you are using charcoal, push hot coals to each side and grill ribs in the center (indirect method). Rotate racks from top to bottom as they cook, about every 10–12 minutes. Baste ribs 5 or 10 minutes before taking them off the grill and serve sauce on the side as well.

Joe Hart's Texas-Style Ribs

Spicy Apple Tamarind Glaze:
1/4 cup sugar
2 tsp. dry mustard
1 1/2 tsp. dried basil
1 1/2 tsp. onion powder
1/2 tsp. salt
1 tbsp. Tabasco sauce
2 racks baby back pork ribs
(1 1/2 to 2 lbs. each)

Preheat grill to medium-high. Combine sugar, mustard, basil, onion powder and salt in bowl. Stir in Tabasco sauce until smooth; rub ribs with mixture. Grill ribs for 15–20 minutes. Serve!

Courtesy of www.nuggetribcookoff.com.