Red Ribs
"Courtesy of Usual Saucepects. Memphis Style Ribs."
photo by Food.com
- Ready In:
- 7hrs
- Ingredients:
- 20
- Yields:
-
1 Rack Ribs
ingredients
-
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
directions
- 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.
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RECIPE SUBMITTED BY
Food.com
United States
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