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. Find everything you need to make expert-level ribs, plus rips and ticks that will crown you the pitmaster of your neighborhood.
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 that rib’s flavor and craft the best BBQ ribs with expert sauces and seasonings.
Ready to become a master yourself? These expert recipes and techniques show you exactly how to enhance rib flavor with proven combinations of rubs, glazes, and cooking methods.
Get ready to embark on a journey of flavor with these mouthwatering 2-hour baby back ribs. Slathered in a sticky Asian BBQ...
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...
Don’t just take our word for it. Check out our fans’ meat masterpieces:
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. Find answers to common questions about ribs seasoning, prep, and grilling here in the ribs hub.
That’s how we do it! Using more than one rub on ribs 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. Layer different rubs for different flavor experiences each time you grill.
There are two ways to use BBQ glaze: During the final minutes of the cook or right before you slice and serve your ribs. If you use glazes 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.
This all depends on the type of ribs you’re cooking. If your ribs 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 your ribs while cooking 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 and amazing flavors.
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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.
