BBQ Ribs
- Level: Intermediate
- Yield: 4 racks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 369
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 94
- Sodium
- 355
- Total: 5 hr 30 min
- Active: 5 hr 30 min
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.