- Jun 12, 2014
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Founding Member
First things first, spend the extra $1.50 per pound for the baby backs . St. Louis ribs just don’t cut it . The extra dollar fifty is a no brainer . Take your rack home and remove the silver skin . Salt , pepper , paprika , onion powder , garlic powder , cinnamon , brown sugar , cayenne, ground red pepper, red pepper flakes both sides of your pork . Set on foil and leave aside for a moment . For your bbq sauce mix the following : ketchup , brown sugar , Worcestershire , Dijon mustard , salt , pepper, honey ,cayenne and smidge of white vinegar . Stir while simmering over medium . Remove from heat . Cover your rack while he sauce cools . Once it has cost your rack with a brush covering every square inch front and back of the pork .
225 for 5 hours ribs in . Baste with your sauce every 90 minutes you should have just a
but leftover after the third and final baste . Start your coals and in a half hour smoke the ribs one hour over indirect heat . You should have some sauce leftover for dipping once your ribs are off the grill. Enjoy the most tender , succulent pork imaginable .
Seasoned and ready to go
Second baste
Third baste
Ready for the webby
Enjoy that tender delicious rib
225 for 5 hours ribs in . Baste with your sauce every 90 minutes you should have just a
but leftover after the third and final baste . Start your coals and in a half hour smoke the ribs one hour over indirect heat . You should have some sauce leftover for dipping once your ribs are off the grill. Enjoy the most tender , succulent pork imaginable .
Seasoned and ready to go
Second baste
Third baste
Ready for the webby
Enjoy that tender delicious rib