Tuffy Stone's Competition Ribs

By WisconsinMike

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

Preparation

Step 1

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.