Rib Feed and Our Famous Rib Rub Recipe!

rb2Pipestone Veterinary Services employees gathered Friday afternoon to properly season the ribs for the Rib Feed at the Pipestone County Fair on Saturday, August 8th.  It is an event that Pipestone Veterinary Services founded several years ago, and has been happy to continue the tradition ever since.  All proceeds raised are donated to a different charity or organization each year.  The Pipestone County Fire Department was this year’s chosen recipient.

“Fire Departments provide a service to the community that we hope to never need, but undoubtedly the time comes where we couldn’t be more grateful for their service,” said Dr. Jay Bobb of Pipestone Vet.  Volunteers like Lee Gorter of Pipestone System selflessly provide this service to our community – and donations can help provide their team the proper equipment to keep them and our families safe.

Pipestone fire fighters Bill and Tami VanderPlaats, Ben Karels, Austin Carpenter, and Lee Gorter helped at the serving line.  125 racks of ribs, 1500 rib bones were served to the fairgoers that came through, and just over $2,700 was raised and donated to the Pipestone County Fire Department.

So what’s the winning recipe that keeps everyone coming back for more ribs?  Terry Wolters spilled his famous seasoning recipe so you can enjoy these finger licking good ribs at home!

SBW Rib Rub

Dry Rub Ingredients
1 cup brown sugar
½ cup paprika
2 ½ tablespoons ground black pepper
2 ½ tablespoons salt
1 ½ tablespoons chili powder
1 ½ tablespoons garlic powder
1 ½ tablespoons onion powder
½ teaspoon cayenne

Sauce Ingredients
1 tsp. salt
½ tsp red pepper (or shake a few drops of tabasco sauce in)
1 Tbls. Chili powder
1 cup ketchup
1 6 oz can tomato paste
1 cup water
a few slices of onion
warm on the grill toward the end of grilling the ribs

rf1Directions
Remove the membrane from the back of the ribs.  Combine the dry rub ingredients and mix well.   12 – 24 hours before grilling, apply and rub the rib rub generously to the front and back of the ribs.  Pat gently to ensure the rub adheres to the meat.  Store in a refrigerator in a sealed container and let the rub do it’s magic!

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only on side of the grill, leaving the other side void.  Preheat the charcoal grill to 250 degrees F.  Place the ribs meat side up on the grill and cook with indirect heat, with the grill lid closed, for four hours, or until the ribs are tender.

Cut, serve, and ENJOY!

Thanks to the Pipestone County Fire Department and all other surrounding fire departments and volunteers for your service!