Ingredients: |
Ingredients: For the Wet Marinade:
¼-Cup Apple Cider Vinegar
¼-Cup Orange Juice
¼-Cup Jack Daniels or your other favorite whiskey or bourbon
¼-Cup Soy Sauce
Whisk all the ingredients together. Place the ribs on a sheet pan and liberally brush the vinegar mixture on with a basting brush. This can done the night before and then left uncovered in the refrigerator or apply the marinade and leave them at room temperature while making the rub and preparing your grill.
For the Dry Rub:
DSC_0085
Ribs never been rubbed this good!
2-Tablespoons Dark Brown Sugar
2-Tablespoons Sweet Paprika
2-Tablespoon Smoked Paprika
1-Tablespoons Black Pepper, ground fresh
1 ½ -Tablespoons Kosher Salt
1-Teaspoon Garlic Powder
1-Teaspoon Onion Powder
1-Teaspoon Cayenne Pepper or to taste
Mix all ingredients together and reserve.
For the Vinegar Sauce:
2-Cups Apple Cider Vinegar
1-Cup Ketchup
½-Cup Louisiana Hot Sauce
2-Tablespoons Kosher Salt
1-Tablespoons freshly ground black pepper
1-Teaspoon Red Pepper Flakes – this adds a little zip,
for extra hot sauce use 1-Tablespoon Red Pepper Flakes
½-Cup Sugar
In a medium sauce pot whisk together the vinegar, ketchup and hot sauce. Add the remaining ingredients and heat over medium heat to warm and dissolve the sugar. Do not boil. Allow to cool and reserve. This can be made ahead of time, several days in fact and the flavor gets better.
For the Smoker:
Maintain temperature at 250 degrees.
Reserved Pork
Reserved Vinegar Sauce
2-Cups Hickory Wood Chips soaked in water for at least 1 hour.
Preheat your Big Green Egg to 250 degrees. Liberally rub the rib racks with the reserved spice mixture on both sides. Let the racks rest with the rub on them for 30 minutes before placing on the smoker.
Place the racks, bone side down, on the cooking grids and drop a handful of soaked chips on the coals. More wood chips can be added as necessary. Cook the ribs for 2 hours. Baste the ribs with the vinegar sauce every 15 minutes for the third hour. Shut the Smoker completely down and allow the ribs to rest in the smoker. Remove the racks to a warm platter and baste again with the sauce. Cover with foil and allow to rest again for 15 minutes. Cut the ribs and arrange back on the platter with one more sauce application.
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This recipe for Baby Back Ribs Green Egg is from