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!
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|Serving Size: 1 (511g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 288 (52%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 80.5mg||25 %|
|Sodium 1418.3mg||49 %|
|Potassium 1019.3mg||27 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 43.3g|
|Protein 21.4g||31 %|
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Calories per serving: 559
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