Exceptionally smoked and barbecued ribs! WELL Worth the wait!
Remove membrane from back side of ribs. Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let ribs sit overnight in the refrigerator. Start smoker or grill the next morning. Add 4 to 5 hickory chunks soaked in water or a bunch of soaked hickory chips wrapped in perforated aluminum foil. Bring the grill or smoker to a temperature of 200 to 250 degrees F. When grill or smoker is ready place unwrapped ribs on rack. Smoke for about 3 hours turning once half way through. After 3 hours, mop ribs with BearBQ Sauce and wrap tightly in aluminum foil. Place back in smoker for another hour. Unwrap ribs and mop again with sauce. Wrap ribs once again and return to smoker for another hour. When ribs are done the bone should pull away from the meat easily.
BBQ Sauce:
In a food processor, puree the onion, garlic, and some of the vinegar. Melt butter in a large stock pot and add onion and garlic puree. Sautee for about 5 minutes. Add Ketchup and stir well. Add remainder of ingredients one at a time and stir frequently. Simmer for about one hour, stirring frequently.
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Serving Size: 1 Serving (1410g) | ||
Recipe Makes: 8 | ||
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Calories: 2449 | ||
Calories from Fat: 868 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.5g | 129 % | |
Saturated Fat 58.8g | 294 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 243.8mg | 75 % | |
Sodium 7200.8mg | 248 % | |
Potassium 2779.4mg | 73 % | |
Total Carbohydrate 419.6g | 123 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 410.6g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2449
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