Bbq Ribs
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Ketchup2 cups
Apple Cider Vinegar1 cup
Dijon Mustard1 cup
Brown Sugar1 cup
Cayenne Pepper1 cup
Kosher Salt1 cup
Ground Black Pepper1 cup
Ground Mustard1 cup
Paprika1 cup
Ground White Pepper1 cup
Seafood Seasoning2 tbsps
Ground CuminDirections:
1
For the BBQ sauce: Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper in a bowl
2
Then transfer to a thick-bottomed saucepot over medium-low heat
3
Allow the sauce to warm, and mix over the heat for 10 to 15 minutes, stirring throughout the time
4
Then remove and cool until usage
5
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
6
After mixing, keep dry and covered
7
To prep the ribs, remove the silver skin from the bottom side of the ribs
8
Then evenly rub each rack with 1/4 cup of the spice rub on top and bottom
9
Wrap each rack in plastic wrap and keep overnight in the refrigerator or cooler
10
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
11
Once the temperature is obtained, remove the plastic and place the ribs in the smoker for 4 hours, keeping for doneness at this point
12
The ribs should be cooked, but not falling off the bone
13
To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce
14
Then return to the pit for 30 to 40 minutes
15
Again, remove and glaze with additional 1/2 cup sauce and finish for a final 20 minutes in the pit
16
After the second glaze and final cooking, remove the ribs from the pit
17
Allow to rest for 5 minutes, and then cut into single or double bone sections and serve