And the classics deserve the very best. That’s why we created our award-winning rubs, sauces, and BBQ Glazes that are competition-tested and backyard approved.
Check out our productsWe have what you need to make the perfect rack of ribs -- no matter the style! Find recipes, advice, tutorials, and products to enhance ribs flavor and craft the best BBQ ribs with expert sauces and seasonings.
Rib candy, aka. glazed BBQ ribs, for when you wanna have the main dish and dessert at once. These are...
A literal explosion for your tastebuds! These Cherry Bomb baby back ribs are a treat for the seasoned pitmaster and...
When it comes to hot and fast BBQ, we perfected the 2-Hour Smoked Baby Back Ribs and you will not...
When it comes to hot and fast BBQ, we perfected the 2-Hour Smoked Baby Back Ribs and you will not...
Check out what they have to say
You don’t have to be a bbq legend to make ribs that will have your family and friends licking their fingers, and maybe even their plates
That’s how we do it! Using more than one rub ramps up the flavor from the first bite. Here’s another pro tip: the last rub you put on will be the first flavor that hits your tongue.
There are two ways to use it, during the final minutes of the cook or right before you slice and serve your ribs. If you use it during the last few minutes of your cook, you’ll get a tacky finish that tastes almost like candy. If you wait until you’re ready to serve them, you’ll get a donut-like glaze. Either way, BBQ Glaze is gonna make your ribs shine like you’ve never seen!
You know it! If you’re trying to pack the most flavor into every bite, that’s exactly how it’s done.
It depends on the type of ribs you’re cooking, but if they still have a membrane on them, you’ll definitely want to cut that off. Make sure you get rid of any silverskin you see, too.
That depends on the final result you’re looking for and how you’re cooking. If you’re going low and slow or aiming for a fall-off-the-bone texture, you’ll want to wrap them to maintain moisture. If you’re going hot and fast and aiming for a pull-off-the-bone finish, you don’t have to wrap them, but you can if you like.
In the world of bbq, it’s all about final internal temperature, not time. The final temperature varies depending on the type of ribs you’re cooking, so always consult food safety regulations before you pull your ribs off the cooker. You’re gonna want to pull them about 5°F before that final temp.
Yes! Resting will allow them to finish coming up to temperature and allow the meat to soak in those juices.
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Explore and taste for yourself why thousands of awards have been won all over the world using Kosmo's Q injections, marinades, glazes, and competition BBQ rubs and sauces.
