Nacho Ribs

Nacho Ribs


If you watch me on Youtube, Instagram, or TikTok it’s not hard to figure out that I have a love affair with smoking and grilling all kinds of ribs. Next, in what seems to be an unending list of ways to make ribs, today I’m sharing my nacho rib recipe. How can you go wrong with luscious pork paired with rich cheese for dipping? Your fingers will get messy with ribs anyway, so why not go for the gusto? 

About Gouda Cheese

Gouda is a semi-hard cheese that originated in the Netherlands. The first mention appeared in the late 1200s in Gouda, South Holland. Cheese making was a woman’s tradition passed down from generation to generation. All local cheeses appeared in the farmer’s market for sale. Buyers could sample the goods and haggle on price. 

One of the unique attributes of Gouda is the crunchy cheese crystals that grow as the cheese ages, along with caramel notes. If Gouda is not to your liking, you have other options, including:

  • Comte – somewhat fruity when young; spicier as it ages
  • Edam – salty, nutty, mild until it ages
  • Emmental – buttery finish
  • Gruyere – earthy flavor increases with age
  • Jarlsberg – somewhat like swiss
  • Swiss – sweet and mild
  • Fontina: Rich, creamy, nutty finish


Nacho Ribs

  • Ribs (4-5 spare ribs per person; 6 baby back ribs per person)
  • Hot sauce or barbecue sauce
  • Cuso’s Hot Honey BBQ Rub 
  • Whole garlic bulb
  • Extra Virgin Olive Oil
  • 1/2 stick butter
  • Sauce


Nacho Ribs

  1. Preheat the smoker to 250 degrees
  2. Carefully remove the silver skin from the back of the ribs. You can loosen the edges with a small knife, then pull it back with a paper towel for a grip.
  3. Rub the surface of the ribs with either hot sauce or barbecue sauce, so it’s even on both sides.
  4. Sprinkle the ribs with Cuso’s Hot Honey BBQ Rub (or another of our flavors).
  5. Smoke for 90 minutes
  6. While the ribs smoke, take a whole garlic bulb and slice off the top to expose the cloves.
  7. Place on aluminum foil.
  8. Pour Extra Virgin Olive oil on the garlic.
  9. Move the ribs to aluminum foil with a little sauce and pats of butter, placing it back on the smoker for an hour.
  10. Smoke the garlic with the ribs. This is a good time to make your sauce.
  11. When done, pull the ribs and garlic out, slicing the meat after 10 minutes of resting.



  • 2 tbsp salted butter
  • 2 tbsp flour
  • Whole smoked garlic head
  • 2 cups heavy cream
  • 6 oz Smoked gouda (shredded)
  • ½ tsp Cuso’s Grass BBQ Rub
  • Truffle hot sauce (optional)



  1. Melt butter in a saucepan
  2. Slowly integrate flour until it forms a paste
  3. Put all of the smoked garlic into the pan
  4. Slowly stir in the cream (avoid lumps)
  5. Sprinkle in the gouda cheese, stirring until melted
  6. Mix in Cuso’s Grass Seasoning
  7. Simmer on low to reduce the sauce by ⅓.

PitMaster’s Memo: The Gist of Roasted Garlic

The flavor of roasted garlic is delicious, and there are many ways you can use it in your recipes. The flavor of the garlic mellows as it cooks, and it becomes soft. From there, let your imagination run wild. Add it to mayonnaise for sandwiches, mix into smashed potatoes, use it as a base for pesto, and put it on top of a steak before serving. Or, you could make a dip by adding mayo and sour cream, rub it on fresh corn, squish it on fresh bread, or you can eat it as is!

Side Dish

Black beans


Corn salad

Mexican slaw

Spanish rice

Tortilla soup

From the Bar

Draft root beer

Ginger Beer


Pale ale

Red Moscato

White Wine

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