Ribs to take center stage at Michigan Ribfest this weekend

Michigan Ribfest event producer John Badanjek stopped by to give us the details about the event and Stephen Lindwurm from Smoke Ring BBQ handled the cooking.

The festival runs July 1-4 at the M1 Concourse, and will feature fireworks, live music, monster truck rides, pig races, car shows, a kids zone and more.

Admission prices are $3 before 3 p.m. and $5 after 3 p.m.

A fireworks show will take place July 1 at 10 p.m.

For more information, visit michiganribfest.com.

Makes one rack of ribs, adjust accordingly to the number of racks you are preparing.

1 rack fresh ribs, spare or baby back
1 tablespoon salt
1 tablespoon paprika (sweet)
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon of desired spices ie. Cayenne powder, jalapeño powder,
1/4 cup yellow mustard

Combine all the dry ingredients in a bowl and set aside. Take the rack of ribs and wash thoroughly.  Then apply the yellow mustard to the rack to allow the rub to adhere to the ribs. Liberally apply the mixed rub to the ribs until fully coated. Let the ribs rest for an hour or up to 24 hours, as desired. 

1. Prepare your smoker and get the temp up to 230-250 degrees F.
2. Set rack in the smoker and let cook, for back ribs allow to smoke for 2 hours, for spare ribs allow for 3 hours.
3. Remove ribs and wrap them in foil and place them back on the smoker for another hour.
4. You may add brown sugar or apple juice or another desired liquid in the foil to aid in moisture. 
5. Once the meat has pulled away about a 1/4 to 1/2 in from the bone the ribs are done. 
6. Cut and enjoy!