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Categories:
ketchup brown sugar molasses pineapple juice water ground mustard paprika garlic powder cayenne pepper kosher salt coarse black pepper Rub brown sugar paprika coarse black pepper kosher salt garlic onion powder chili powder cayenne herbs
Viewed: 129 - Published at: 2 years agoIngredients
- For the Sauce
- 1 1/4 cups ketchup
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup pineapple juice
- 1/4 cup water
- 2 1/2 teaspoons ground mustard
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- For the Rub
- 1 cup brown sugar
- 1/2 cup paprika
- 2 tablespoons coarse black pepper
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cayenne
- secret savory herbs
Method
- Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
- A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.
