Ingredients
- RUB:
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Paprika
- 2 Tablespoons Garlic Salt
- 2 Tablespoons Onion Salt
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Black Pepper
- 1 1/2 Teaspoons Dried Oregano
- 1 1/2 Teaspoons White Pepper
- 1 Teaspoon Cumin
Preparation
Step 1
STAGE I
Start with 2 Premium Loin Baby Back Rib slabs. Do not use pre-packaged market ribs. These ribs have sodium added, and can adversely affect flavor.
Remove middle and top sections of the Weber Smoker, and start 9-12 lbs of good charcoal in the bottom as directed. Leave bottom vents open.
To prepare the ribs, remove the inner membrane by grabbing a corner with a dry paper towel, and peeling back. Cut each slab in half. Trim any excess fat, rinse ribs in very cold water, and pat dry.
Note: In competition, the lateral "meat band" may be trimmed off for better presentation, and to allow the judges to handle the ribs better, but is not needed for home use.
With the rub, dust the ribs to fully coat both sides, and lightly "rub" into meat, and let stand at room temperature.
Once all the charcoal is gray, add about 6-8 pieces of Hickory wood, about the size of small baseballs. Allow wood to fully catch fire, and assemble the smoker.
Add 3 quarts of cold water to the water pan, close bottom vents, and close the lid. You made use the top vent to temper the temperature down to 225F, but open the top vent fully at that point, and leave fully open for the rest of the cooking procedure.
Place each half-slab meat side down, two on each level, Try to keep from getting to close to the outer edge, to avoid hot spots.
STAGE II
Mix the following as a liquid stage:
1/2 cup pure Pineapple juice
1/4 cup pure Grape juice
1/4 cup pure Apple juice
Cook at 215-225F for 3-1/2 hours, regulating the temperature using the bottom vents. Keep lid on at all times, and do not exceed 230F.
Remove ribs from smoker, and place each half-slab meat side down on its own large piece of aluminum foil, with the edges turned up. Add 1/4 cup of liquid stage to each half-slab, and wrap tightly.
Return to smoker, and cover for 1-1/2 hours (at same temperature, 215-225F).
STAGE III
Mix the following as a glaze stage:
2/3 cup of barbeque sauce
1/3 cup of pure honey
Note: The judges really like K.C. Masterpiece Original
Remove ribs from smoker, and remove from foil.
Disassemble smoker down to the bottom, and place top rack directly on the bottom section, right above the coals, and fully open bottom vents.
Heavily mop ribs with glaze, and place on rack for 30 seconds to a minute, meat side down, to caramelize glaze. Do not over cook (burn). Repeat other side.