Main Dish

Brad's Dry-Rub Ribs

Mercury Geyserville

21015 Geyserville Ave
Geyserville, CA 95441

  • RECIPE YEAR: 2013
  • RECIPE BY: Brad Beard
  • YIELD: Serves 8
  • PAIRS WELL WITH: The Rocket 6-year barrel-aged Red Blend

I got this recipe from a Southern gentleman who wouldn't share it until he considered me worthy. My Navy buddy, Dr. Charlie Jones, invited me to his family's Memorial Day barbecue. His Uncle Steve was in charge of the ribs, and I loved them. I asked for the recipe but was denied for three years. In the fourth year, he told me: it's the grilling method and allowing plenty of time to cook the ribs.

  • 2 tablespoons Lawry's seasoned salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon cayenne pepper, or to taste
  • 2 racks baby back pork ribs
  • 1 liter Heinz white vinegar


In a small bowl, stir together the seasoned salt, black pepper, onion powder, granulated garlic and cayenne pepper.

Place the ribs on a baking sheet or other pan large enough to hold them. Rub the ribs on both sides with the seasoning mixture. Cover with aluminum foil and refrigerate for 6 to 12 hours before cooking.

Preheat a grill to 215° to 250°F. 

Pour the vinegar into a spray bottle. (For best flavor, I recommend using ONLY Heinz vinegar!) Just before placing the ribs on the grill, lightly spritz them on both sides with the vinegar, being careful not to wash off the rub.

Place the ribs, meaty side up, on the grill. Cover the grill and cook for 10 to 15 minutes. Watch for hot spots or flame flare-ups and use a spray bottle with water as needed. After 15 minutes, uncover the grill, spray the ribs with the vinegar, flip the ribs and spray the other side. Cover the grill and cook for 10 to 15 minutes more. Continue this process of spraying the ribs with the vinegar every 10 to 15 minutes for 2 hours. 

After 2 hours, you will see the meat pulling from the bone a bit, and the ribs should be beginning to turn a beautiful, crispy golden brown. Continue to spritz the ribs with vinegar every 10 to 15 minutes.

At the 3-hour mark, you'll want to focus on obtaining the perfect golden brown color. If any part of the rack is not brown yet, move them to one of the hotter spots on the grill and brown for the last hour or so.

After 4 hours, the ribs will be golden brown, crispy and falling-off-the-bone tender. Enjoy!

Mercury Geyserville

21015 Geyserville Ave
Geyserville, CA 95441