Barbecue Championship Ribs
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)1 cup
Honey1 cup
Butter1 cup
Kosher Salt3 tbsps
Chili Powder1 tbsp
Ground Cumin1 tsp
Black Pepper2 tsps
Onion Powder1 tsp
Garlic Powder1 tsp
Ground Thyme1 tsp
Cinnamon1 tsp
Ground Chipotle1 small
Yellow Onion (finely chopped)1 tsp
Celery Seed2 cups
Ketchup1 cup
Cider Vinegar1 cup
Yellow Mustard1 cup
Apple Juice2 tbsps
Soy Sauce2 tbsps
Worcestershire Sauce1 tbsp
Louisiana Hot Sauce1 tbsp
Tomato Paste1 tsp
Liquid Smoke (optional)1 tsp
SaltDirections:
1
Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor
2
Peel the membrane off the back of the ribs and trim any excess fat
3
Season the ribs liberally on both sides with the barbecue rub
4
Place the ribs in the smoker, meat-side up, and cook for 2 hours
5
Flip the ribs and cook for 45 minutes
6
Lay out two double-thick sheets of heavy-duty aluminum foil
7
Lay one slab on each piece of foil, meat-side up
8
Top each slab with half of the brown sugar
9
Drizzle each slab with half of the honey, butter, and Tiger Sauce
10
Close up the rib packages, pressing out as much air as possible
11
Do not seal the packages tightly; they need to breathe a little
12
Return to the cooker for 30 minutes
13
Open the packages and check for doneness by pushing a toothpick into the meat
14
It should go in and out very easily
15
If you want the ribs more tender, just wrap them back up and cook a little longer
16
When they're as you like them, transfer to a sheet pan
17
Remove the foil and return the ribs to the cooker meat-side down
18
Brush the bone side liberally with barbecue sauce and cook for 10 minutes
19
Flip the ribs and brush the meat side liberally with barbecue sauce
20
Cook for 20 minutes
21
Transfer to a cutting board and tent loosely with foil
22
Let rest for 5 minutes
23
Slice each rib individually and transfer to a platter to serve
24
This rub is extra-sweet and goes really well with ribs and other cuts of pork
25
It is a good choice if you like to serve your ribs dry
26
The sweetness will have the guests thinking you used barbecue sauce
27
This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily
28
I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl
29
Combine all the ingredients in the bowl of a food processor with a metal blade
30
Process for 5 seconds, until the lumps are gone
31
The rub may be stored in an airtight container in a cool place for up to 6 months
32
This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen
33
Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours
34
You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce
35
In a medium saucepan over medium heat, melt the butter
36
Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft
37
Add the celery seed and mix well
38
Cook for 1 minute
39
Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper
40
Mix well and bring to a simmer
41
Cook for 20 minutes, mixing often, until thickened
42
Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week