Ingredients
- 4 racks baby back ribs
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 2 tablespoons Rib Rub, recipe follows
- BBQ Sauce, recipe follows
Directions
Prepare a smoker to high heat, 450 degrees F.
To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking.
Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy.
Cook's Note: Ribs may require additional cooking time due to size and tenderness.
Rib Rub:
- 3 tablespoons light brown sugar
- 2 tablespoons cayenne powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons white pepper
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard, such as Coleman's
- 1 tablespoon course black pepper
- 5 teaspoons seafood seasoning, such as Old Bay
- 1 teaspoon ginger powder
With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage. Yield: 1 quart.
BBQ Sauce:
- 3 cups ketchup
- 1 cup brown sugar
- 1 cup rice wine vinegar
- 1/2 cup stone ground mustard
- 1/3 cup Worcestershire sauce
- 2 tablespoons cayenne pepper
- 1 tablespoon sea salt
In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using. Yield: 1/3 gallon.
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By teamortiz
Elmwood Park
on November 27, 2012
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love DA ribs packed with a whole lot of flavor.
The sauce is very good but HOT as "hell"
By iselasmith_11344814
Tallahassee, FL
on October 19, 2012
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These are the absolute most delicious ribs we have ever eaten/cooked ourselves. I prepped them about 3 hrs. before cooking time and only changed the amount of cayenne pepper by about half. (I'm a wimp We cooked them on our Big Green Egg and could not believe how well they turned out. The only thing we would do next time is add a tiny amount of water each time we basted the ribs; every 15 mins. Thank you Robert!!
By baldwin_ange_11...
Tacoma, WA
on September 16, 2012
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I didn't have a smoker so I used the oven and I also just used the rib rub and used half the cayenne. I must say that this rib rub is absolutely heavenly. The flavor is spot on and sooooo savory. This is not a sweet rub. It is absolutely savory and amazing!!! If you like rib rub a little more spicy then the 2 TBSP would be fine. With the one TBSP it is not spicy.
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