Ingredients: |
Ingredients: 8 ounces apple juice
Hickory wood
2¾ pounds rack pork spare ribs, St. Louis cut
Bar-B-Q Texas Rib Rub:
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon kosher salt
Bar-B-Q Texas Backyard Sauce:
10 ounces tomato paste
20 ounces water
2 teaspoons white vinegar
2 lemons, juiced
4 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
½ teaspoon paprika
¼ teaspoon chili powder
½ teaspoon ground ginger
¼ teaspoon ground oregano
3 tablespoons sugar
2 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
3 tablespoons molasses
2 tablespoons pickapeppa sauce
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Directions: |
Directions:Cousin's Bar-B-Q Texas Rib Rub
Mix all ingredients together thoroughly.
Cousin's Bar-B-Q Backyard Sauce
Combine all wet ingredients on medium heat. Combine all dry ingredients separately. Add dry ingredients mixture thoroughly with wet ingredients. Bring to boil and reduce heat to simmer for 15 minutes. Serve hot!
To prepare the ribs, coat evenly with the Texas Rib Rub.
Let the ribs set for 1 hour before smoking.
Get the grill going with hickory wood, and get the temperature of the grill or smoker to between 210 and 220 degrees. Make a fire that has consistent heat so the grill or smoker lid will not have to be lifted much.
Temperature is good if you can hold your hand 2 inches above grill for 6 seconds. Place the ribs where your hand was, but not directly over fire or fire box.
Smoke ribs for 1 hour, and then turn ribs skin side up. Spray with apple juice every 20 minutes until done. Using a thermometer, check the meat's temperature. It should be at least 170 degress. As the meat cooks, the ribs will first tighten and then begin to loosen. Don't poke too many times with the thermometer so the meat doesn't lose too much juice. It could take up to 4 hours to thoroughly smoke rib depending on the temperature of the grill or smoker. Ribs should bend in half when picked up with tongs. Let ribs sit for 30 minutes to retain juices. Serve with sauce and enjoy. |
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