Tuffy Stone's Competition Ribs

Tuffy Stone's Competition Ribs
Tuffy Stone's Competition Ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Rub:

  • 1/2

    C. light brown sugar

  • 1/4

    C. sweet paprika

  • 1

    T. chili powder

  • 1

    T. onion powder

  • 1

    T. garlic powder

  • 1

    T. cayenne

  • 1

    T. Kosher salt

  • 1

    T. pepper

  • 1/4

    C. canola oil

  • 2

    racks St. Louis-cut pork spare ribs (3 lb each)

  • For the Sauce:

  • 3

    C. ketchup

  • 1

    C. dark brown sugar

  • 3/4

    C. distilled white vinegar

  • 2

    T. molasses

  • 1

    T. Worcestershire sauce

  • 1

    T. chili powder

  • 1

    T. sweet paprika

  • 1

    t. onion powder

  • 1

    t. garlic powder

  • 1/2

    t. cayenne

  • 1/2

    t. ground black pepper

  • 1/2

    C. honey

  • 2

    T. apple cider vinegar

  • 1/2

    C. apple juice

  • 8

    t. unsalted butter, melted

  • 1/4

    C. light brown sugar

Directions

1. Make the rub: Mix sugar, paprika, chili, onion, and garlic powders, cayenne, salt and pepper in a bowl. Brush oil on ribs on baking sheet and sprinkle with rub, let sit 1 hour. 2. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and 3/4 C. water in a 4 qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 C. into a bowl, and stir in 1/4 C. honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use). Pour apple juice into a spray bottle; set aside. 3. Prepare smoker and smoke ribs at a temperature of 225-27 degrees for about 3 hours, spraying ribs with apple juice every 30 minutes. Remove ribs from grill, and transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly on both sides of ribs; position ribs meat side up and close foil around ribs. Return ribs to the grill and cook another 2 hours. Uncover ribs and discard foil. Return ribs to the grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour. Serve with remaining sauce.

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