at least a half hour and up to four hours before you plan to cook the ribs, peeled and membrane off the back of the ribs and trim any excess of fat. In a small bowl, mix the rib rub and sugar. Season the ribs liberally on both sides with the rib mixture. Refrigerate.
Prepare the grill for cooking over indirect heat at 300° using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty side up. Cook for one hour. Flip and cook for another 30 minutes. Flip again and cook until they are nicely caramelized and Golden Brown, about another 30 minutes but may vary depending on your grill. Transfer to a platter. Lay out two big double layered sheets of heavy duty aluminum foil, each long enough to wrap whole slab of the ribs. Transfer the ribs to the foil, meaty side up. Drizzle half of the honey on each side. Dust each slab with cayenne pepper. Fold the foil up around the ribs into a packet. Before sealing add half of the Apple juice to the bottom of each packet. Seal the packets bubbly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to one hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Divide the barbecue sauce equally between two bowls, one for brushing on the ribs as they grill and one for serving at the table. Brush the ribs with the sauce and flip. Brush the other side and cook for five minutes. Flip again, brush, and cook for five minutes. Discard the sauce that you've been brushing with. Remove the ribs to a platter. Serve one half slab to each guest with a second bowl of sauce on the side. Serves four.
Note: these ribs are called blue ribbon because the wrapping technique and the addition of the sugar, honey and Apple juice have won many of blue ribbon on the barbecue cookoff circuit. Wrap in ribs and foil gets them tender, but it also keeps the ribs from getting dry and it hurries the cooking time a little. The sugar, honey, and Apple juice just make them taste better in many a barbecue judge agrees with this. These would go very well served with baked beans and potato salad.
Rib Rub Number 99:
Mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
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|Serving Size: 1 Recipe (384g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 62 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 14039.7mg||484 %|
|Potassium 1326.6mg||35 %|
|Total Carbohydrate 161.2g||47 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 146.1g|
|Protein 9.9g||14 %|
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Calories per serving: 671
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