BBQ Ribs

Total Time:
10 hr 30 min
Prep:
5 hr 30 min
Cook:
5 hr

Yield:
4 racks
Level:
Intermediate

Ingredients
  • BBQ Sauce:
  • 2 cups ketchup
  • 2 cups apple cider vinegar
  • 1 cup Dijon mustard
  • 1 cup brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • Spice Rub:
  • 1/2 cup kosher salt
  • 1/4 cup ground mustard
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1/4 cup cayenne pepper
  • 1/4 cup ground white pepper
  • 1/4 cup seafood seasoning
  • 2 tablespoons ground cumin
  • Ribs:
  • 4 full racks St. Louis ribs
Directions
  • For the BBQ sauce: Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper in a bowl. Then transfer to a thick-bottomed saucepot over medium-low heat. Allow the sauce to warm, and mix over the heat for 10 to 15 minutes, stirring throughout the time. Then remove and cool until usage.

  • For the spice rub: In a bowl, mix the salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin together with a spoon. After mixing, keep dry and covered.

  • To prep the ribs, remove the silver skin from the bottom side of the ribs. Then evenly rub each rack with 1/4 cup of the spice rub on top and bottom. Wrap each rack in plastic wrap and keep overnight in the refrigerator or cooler.

  • To smoke the ribs, heat a smoker with pecan or other fruit wood, bringing the smoker or pit to 165 degrees F and maintaining temperature. Once the temperature is obtained, remove the plastic and place the ribs in the smoker for 4 hours, keeping for doneness at this point. The ribs should be cooked, but not falling off the bone.

  • To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce. Then return to the pit for 30 to 40 minutes. Again, remove and glaze with additional 1/2 cup sauce and finish for a final 20 minutes in the pit. After the second glaze and final cooking, remove the ribs from the pit. Allow to rest for 5 minutes, and then cut into single or double bone sections and serve.


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