I Got Schooled On Ribs By A BBQ TV Star!

  • Recipe Type


  • Skill Level


  • Grill Time

    <1 hour

  • Method

    Indirect Grilling

  • Servings

    Serves 3-4

Captain Ron Learns the Art of Grilling Party Ribs with Netflix BBQ Champion Tina Cannon

Ahoy, fellow grill enthusiasts! Captain Ron here, reporting from the fiery world of charcoal and grill delights. Today, I embarked on a culinary adventure that left my taste buds singing with joy. Who was my co-captain on this voyage, you ask? None other than the illustrious Netflix BBQ champion, Tina Cannon.

Our mission: to master the art of grilling the perfect party ribs using my trusty Big Green Egg. With Tina’s expertise and my love for all things grilled, we set sail into the smoky abyss, ready to conquer any culinary challenge that lay ahead.

As the FOGO glowed with determination and the unmistakable smell of good BBQ filled the air, Tina guided me through the intricate process of direct grilling Party Ribs. We meticulously seasoned the ribs, ensuring every inch was kissed by the flavors of our carefully crafted rub.  Not sure what party ribs are?  Well, let me tell you.  They are merely baby back ribs that have been cut into individual rib sections.

But what’s a culinary journey without fellow adventurers to share in the spoils? Joining us for the taste test were none other than the dynamic duo behind Trompo King, Noam and Dawn, as well as my better half, Lynn. With anticipation building, we unveiled our masterpiece.

The first bite was a revelation. Juicy, tender, with just the right amount of char—the ribs transported us to a realm of flavor previously uncharted. Noam, Dawn, Lynn, and I exchanged glances of pure satisfaction as we savored each mouthful.

But what truly amazed us was the unexpected resemblance to a fantastic pork chop. Tina’s expert guidance had elevated our humble ribs to new heights, transcending the ordinary and delivering a taste sensation fit for royalty.

So here’s to the thrill of discovery, the joy of good company, and the magic of a perfectly grilled rib. And to Tina Cannon, thank you for being our guiding star in this flavorful journey. Until next time, remember to get out and grill and we will see you the next time on The FOGO Life!  Myself, Lynn, Noam, Dawn and Tina…….OUT!


  1. Begin by Placing the ribs meat side down on your work surface. Use your boning/filet knife to trim off any excess fat and loose hanging parts.  Trim off the last few bones on the thin end of the rack as well.  Save them for another use or season and throw them on the grill while cooking the ribs. 
  2. Slice in between each rib, right down the middle so as to leave a good amount of meat on either side of the bone.
  3. Place the sliced ribs into the Ziplock and add the rub and apple juice. Seal the bag and place them in the refrigerator for 4 hours or overnight if you are able to plan that far in advance.  I am not very good at that myself!  #ToTheRefrigerator
  4. After marinating the ribs, prepare your grill for raised direct grilling if you have the setup to do so. If not, regular direct grilling will work just fine.  Fill the grill to the top of the Kick Ash Basket or top of the fire bowl with FOGO Black Bag Premium Charcoal.  Place 4 or 5 FOGO Starters around the charcoal and light them with your Grill Torch.  Place the grate in there and let it heat up to a medium high heat.
  5. Place the ribs on the grill so they are not touching. Using the long tongs, flip them often to prevent them from burning.  Continue flipping.  If they start to look dry, spritz them with apple juice but it is not required.  After approximately 20 minutes to a half hour, they should be about ready.  When they hit 150 internal, remove them to the BBQ prep tub and coat them in sauce.  Place the sauced ribs back on the grates and continue flipping until they are tender.  If you are going by temperature, they should be at least 165°.  If you would like more tender ribs, continue to flip and cook them longer.


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