Works well with baby backs or spare ribs
Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
My notes: We just used this recipe just for the sauce. The sauce was just about perfect, a tad on the hot side (before resting 2-6 weeks, we'll see) so I added several tablespoons of honey. I used it on St. Louis Style spare ribs (trimmed) that I seasoned with Memphis Hogaholics rub. Then I smoked the ribs using the 3-2-1 method (3 hours naked - 2 hours wrapped in foil - 1 hour naked and basted w/ this sauce) at 250 degrees F. Wife and sons said they were the best I've made....and I've made a lot!
pm9468 11m agoSauce was very tasty
Jennelson1984 1y agoI use the dry rub on my ribs every time I make them now. I don't have a smoker though, so I cook them on the BBQ for one hour on low after heating up the BBQ on high heat. I then finish the ribs by putting BBQ sauce on the ribs and cooking for 5mins. Very good!
Phinke 1y agoa nice change
Corwin26 3y ago
greylin 3y ago
Patg73 3y agoNo b.s this recipe made the BEST ribs that we've ever had. My wife and i were sucking on the bones cause the sauce was so awesome lol. Followed the directions almost to the letter and wow is it ever worth making the sauce
mlesher1 3y ago
dadx1234 4y agoAbsolutely wonderful recipe would make again...ty
akimit 4y ago
freddycanady 4y agoFabulous! !!!!