Ingredients: |
Ingredients: F O R T H E D R Y R U B
¼ cup packed brown sugar
4 tablespoons chili powder
1 tablespoon salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon cinnamon
2 tablespoons ground oregano
1 teaspoon cayenne pepper
1 tablespoon unsweetened cocoa powder
F O R T H E R I B S
4 to 6 baby back rib racks
½ cup yellow mustard
Optional: John’s BBQ Sauce
JOHNS BBQ SAUCE
¾ cup (1½ sticks) butter, divided
¼ cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup diced tomatoes (fresh or canned)
4 tablespoons ketchup
5 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1½ cups water
3 bay leaves
½ lemon, sliced
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Directions: |
Directions:TO MAKE THE DRY RUB
Place all ingredients into a jar with a tight-fitting lid or a zip-lock bag and shake until mixed well. Use immediately or keep sealed and stored in a dry, dark place for up to 6 months or until it loses its nice, strong smell.
TO MAKE THE RIBS
1. Remove the thin membrane from the back of each rack if it has not already been removed by the store. Let the ribs rest at room temperature for 30 minutes. Prepare your smoker or grill and bring the temperature up to 210º to 225ºF.
2. While the smoker or grill is getting hot, coat each rack of ribs with a few tablespoons of yellow mustard so that there is a thin layer on the front and back of each set (this will help create a brown crust and help a dry rub of your choice adhere; you will not taste the mustard after the meat is cooked). Season the ribs with the prepared dry rub both front and back (preferably a thicker coat on the top, curved side).
3. Place the ribs, curved side up, cupped side down, in the smoker or grill. Cook for 3 hours at 210º to 225ºF. Add smoke to the ribs only for the first hour, using wood chips or pellets of your choice (hickory, mesquite, apple chips, or whatever).
4. After 3 hours, remove the ribs quickly and wrap with aluminum foil. Turn the foil-wrapped ribs over, so the cupped side is up, and replace them in the grill or smoker.
5. Cook the ribs for an additional 1 to 1½ hours at 210º to 225º F. The internal temperature should reach 165ºF.
OPTIONAL: For wet, sticky ribs, baste the ribs generously with a wet BBQ sauce before wrapping them in the aluminum foil and placing them back into the smoker or grill, cupped side up. Then, during the last 10 minutes of the 4-hour cook time, remove the ribs from the foil and baste them one more time with the BBQ sauce. Place them back into the smoker or grill without the foil, directly on the rack, and allow the sauce to caramelize. Transfer the ribs to a cutting board and allow to rest for 10 to 20 minutes before serving. Another serving option is to cut all the meat off the bones, chop the meat, and serve it on top of a nice salad or on buns as BBQ sandwiches. Serve with corn on the cob, boiled for just a few minutes, and extra sauce on the side.
TO MAKE SAUCE
1. In a medium saucepot over medium-high heat, melt 4 tablespoons of the butter.
2. Stir in the chopped onion and sauté for 1 minute.
3. Add the garlic and the salt and pepper and sauté for another minute.
4. Stir in the tomatoes and ketchup, then add the vinegar, Worcestershire sauce, water, bay leaves, and lemon slices. Bring to a boil, then reduce the heat to low. Simmer for 15 minutes, stirring frequently.
5. Remove from heat and strain the liquid into a bowl. Stir in the remaining butter, allowing it to melt completely in the hot liquid. The sauce can be served warm or kept covered in the refrigerator for up to 1 month. |
Personal
Notes: |
Personal
Notes: As you probably know, there’s a big argument about Texas barbecue versus North Carolina barbecue versus Tennessee barbecue, and now there’s a whole Georgia sweet and smoky . . . Some places do a vinegar-based sauce. Others like to use honey. Of course, I think Tennessee’s traditional red barbecue sauce is the best and my brother John’s is the best of all. Here’s his secret sauce recipe and his famous (in our house, at least!) ribs recipe, too.
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This recipe for Ribs Brother John’s Ribs (Reese Witherspoon) is from