Recipe courtesy of Tom Beizaks
Show: Emeril Live
Total:
29 hr 35 min
Active:
35 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

BearBQ Butt Rub:
BearBQ Ribs:
BBQ Sauce:

Directions

BearBQ Ribs:

BearBQ Ribs:

Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let sit overnight night in refrigerator. Get up next morning make Bloodymary, take ribs out of refrigerator, go out in backyard and start smoker. Add about 4 to 5 hickory chunks soaked in water. When smoker is ready place ribs in rib rack and place on smoker. Temperature should stay around 200 to 250 degrees F. Smoke for about 3 hours, turning once about 1/2 way through the cooking time. After 3 hours mop ribs with BearBQ sauce and wrap in foil, seal tightly and put back on smoker for about 1 hour. Unwrap ribs mop again with sauce and put back on smoker for another 1/2 hour to 1 hour. When ribs are done the bone should be able to be pulled away from the meat easily. Tender as my heart. As a great Cook once said " It ain't rocket science, it's a food of love thang". You just know when they are done.

BBQ Sauce:

In a blender or food processor, puree the onion and garlic with some of the vinegar. Melt butter in large stock pot, add onion and garlic puree, saute for about 5 minutes. Add the ketchup and stir very well. Start adding the rest of the ingredients 1 at a time stirring well and often. Simmer for about 1 hour, stirring frequently.

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