Now, there are as many variations on how to make the best ribs as there are people making them. I am not a trained chef, nor a barbeque master. But I like to eat, and I love good ribs. My way is low and slow, with a tasty dry rub. Good right out of the oven, or you can finish them off on the grill. 

Try it your own way, and we'd love to post your recipe too! 

Here ya go:


1 Rack of Baby Back Ribs  
2 Tablespoons of Milford Spice Company Pontiac Trail Pig Powder 
1 Tablespoon Olive Oil 


Preheat oven to 225 degrees.  Rinse and dry ribs.   Coat lightly with olive oil.  Sprinkle ribs with MSC Pig Powder and rub well (you may do this step hours in advance, if you've got the time, and let the rub permeate the meat.  Just rub well and then wrap and return to the refrigerator as time permits) 

And then to cook: 

Wrap tightly in foil package.   Place on cookie sheet or broiler pan .  Allow to cook 6-7 hours at 225.    Let stand five minutes before serving.

We enjoy dry, but you may also add your favorite barbecue sauce 30 minutes before removing from oven or at the table.   Pork should cook to an internal temperature of 150-155 degrees, 160-165 after resting, there are many guides online that vary in their recommendation, you may search and review to confirm a temperature you are comfortable with.

A delicious summer treat, enjoy! Need some Pig Powder? Find it at:

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