Caldwell Cos SVP of industrial brokerage Bill Ginder is renowned for his “Ginder’s Flippin Good BBQ,” a delectable rack of baby back ribs. He tells us he strips the white membrane from the back of the rack and soaks it in homemade brine for three hours. He pats them dry, applies a rib rub (he's not spilling his secret recipe there), and lets them stand for 30 minutes. He heats his smoker to 225 degrees using hickory, pecan, or apple wood, and cooks the ribs meat side down for three and a half hours, spritzing every 15 minutes with apple juice.
Bill wraps the ribs in an aluminum foil bed full of brown sugar, honey, and squirt butter, and smokes them another 45 minutes. He lightly sprinkles more rub on them, and lets the ribs smoke 20 more minutes—this time meat side up—and they’re ready to delight your tastebuds. Next time you've got six hours to kill, give it a go. Or share your killer recipe with catie@bisnow.com.
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