Use this recipe from the Hole in the Wall restaurant at the Pointe Hilton Squaw Peak
>> now is the time to get going on that grill, get out of the kitchen. we want to invite hole in the wall to talk about ribs. kind of the secret to ribs. you brought along your chef and he is kind of the kinder, gentler, shier type. he will be prepping some stuff. welcome, gentlemen, to the show. talk about the secret to your blend. there are so many different ways to do ribs. >> for me, simple is better. i like to make it so anybody can do it. lots of marbling. good color. nice redness. >> marbling, color and redness. three good tips. >> and i do beef ribs. we start with a good base. and that’s red. pepper. chili powder. brown sugar. black pepper. mustard. >> hang on to that microphone right there. we will get a better sound from you. >> onion. garlic. we just mix that together and it is that simple. >> okay. >> that’s the base for the actual internal flavoring we are looking for when w
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