Ashley Gretencord embodies Kansas’ hospitable spirit and penchant for home-cooked goodness, but the inspiration for her food isn’t held back by the borders of the sunflower state. A wife and mother of 3, she has taken her own approach to everything from healthy lunches, to athlete meal-prep, and campfire classics.
Dry Rubbed Smoked Ribs and Brisket
There is a little bit of magic happening every time meat is cooked on a grill, smoker, or over an open flame. All the senses engage, and it just tastes better! The smell of that low and slow cooking process can induce that beloved feeling of nostalgia, or maybe it just makes your stomach growl. Either way, I think we can all agree that grilling the meat is the right answer!
- 1 Whole brisket, trimmed and ready
- 4 Tbsp. Dry mustard
- 2 Tbsp. Coarse salt
- Tbsp. Coarse black pepper
- 3 Tbsp. Brown sugar
- 1 tsp. Cumin
- 1 tsp. Smoked paprika
- 1 Tbsp. Chili powder
- 1 Slab of spare or baby back ribs
- 1c. Brown sugar
- 1/2c. Smoked paprika
- 2 Tbsp. Salt
- 2 Tbsp. Garlic powder
- 2 Tbsp. Onion powder
- 2 Tbsp. Chilli powder
- 1 tsp. Cayenne pepper
Set meat out and let come to room temperature.
Preheat grill to 250F
Pat the meat dry with paper towels and work in the rubs.
Place brisket directly on grate and cook until internal temperature reaches 160F degrees, then wrap in foil for the remaining time. Remove from heat when the internal temperature reaches 185-195F degrees.
Place the ribs directly on grate and cook for 3 hours, then wrap in foil and cook an additional 2 hours. Remove foil, place directly on grate, and cook for the remaining 30-60 minutes. If you’re basting with a sauce, you can do so during this final part.
Let rest 30 minutes -1 hour before serving.
Notes: Have a spray bottle with water or apple cider vinegar handy to spray your brisket if it appears to be drying out.
Suggestions: You can make your rubs in advance and store them in an air tight container, like a mason jar! Make bigger batches and just scoop out what you need when you need it!
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