Recipe courtesy of Tom Beizaks

BearBQ Ribs

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  • Level: Intermediate
  • Total: 1 day 5 hr 35 min
  • Prep: 35 min
  • Inactive: 1 day
  • Cook: 5 hr
  • Yield: 4 to 8 servings
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BearBQ Butt Rub:

2 1/2 tablespoons paprika

2 tablespoons kosher salt

2 tablespoons granulated garlic

1 tablespoon fresh ground black pepper

1 tablespoon onion powder

1 tablespoon ground dried home grown tabasco peppers

1 tablespoon Italian seasoning

2 tablespoons chili powder

1/2 cup turbinado

BearBQ Ribs:

4 slabs ribs

BBQ Sauce, recipe follows

BBQ Sauce:

1 large onion

1 head garlic, separated into cloves

16 ounces white vinegar

16 ounces cider vinegar

1 pound butter

1 (10-pound) super-size container ketchup (14 cups)

7 cups lemon juice

2 cups sugar

2 cups brown sugar

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

3 tablespoons fresh ground mustard seed

4 tablespoons fresh ground allspice

8 shakes liquid smoke

3 to 6 tablespoons ground home grown dried tabasco peppers

2 tablespoons molasses


  1. BearBQ Ribs:
  2. 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:

  1. 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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