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Dry Seasoned Cedar Plank Ribs

  • Serves 3-5
  • Prep 15 min + overnight preparations
  • Ready-In 1h 45 min + overnight preparations
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Dry Seasoned Cedar Plank Ribs

Ribs in all their glory with the direct smoky flavor from the grilling planks.


1 rack of baby back ribs (beef or pork)
Your favorite dry spice-salt rub
1 15"x7" hickory grilling plank (or 2 smaller grilling planks, you can cut the rack of ribs to fit.)



Trim off silver sinew and excess fat. Place rib rack on foil.
Select dry spice-salt rub and apply liberally to the ribs.
Wrap in foil and place in the refrigerator overnight.
Soak an Outdoor Gourmet Grilling plank in water overnight.
Pre-heat grill on high.
Place the ribs on the plank and place plank on the grill.
Cover and cook on high for 10-15 minutes to bring the plank to a heavy smoke.
At maximum smoke, turn the barbecue temperature to low.
Continue cooking on low for 40-45 minutes. Be sure the barbecue remains covered. Keep a spray water bottle filled with ½ apple cider vinegar and ½ water. Use this spray to keep the ribs moist while cooking and to douse any flare ups.
After ribs are finished remove and cover with foil and let them “rest” for 5-10 minutes before serving.