At the request of a few friends and some Emails, Here is my rib recipe; from the rub, BBQ Sauce and the Brine. I do like to brine my ribs before they ever get to the smoker. I started doing it this way after successfully using it on whole chicken.
I have always been happy with these results and don’t really change anything when I prepare them, except how many beers are consumed during the cooking process. There is not much heat to this recipe so if that's what you like you'll need to increase the heat elements. It's not mainstream, but it's good and I hope you enjoy it.
I have always been happy with these results and don’t really change anything when I prepare them, except how many beers are consumed during the cooking process. There is not much heat to this recipe so if that's what you like you'll need to increase the heat elements. It's not mainstream, but it's good and I hope you enjoy it.
Rib Rub Ingredients
1-1/2 tablespoon Smokey paprika powder
1-1/2 tablespoons garlic powder
1-1/2 tablespoons onion powder
1-1/2 tablespoons Lawry’s seasoning salt
1 tablespoon black pepper
1-1/2 tablespoon coffee rub (plantation)
3 teaspoons Mrs. Dash original blend salt free seasoning
3 teaspoons coriander powder
1-1/2 tablespoons unsweetened coco powder
4-1/2 tablespoons brown sugar
1-1/2 teaspoons dried sage
3/4 teaspoon nutmeg
In a bowl combine the ingredients and shake well to mix. This will make enough for 3 racks of ribs.
Cola BBQ Sauce Ingredients
1 cup cola
1 cup ketchup
1/3 cup cider vinegar
1/4 cup honey
1 TBS Worcester sauce
1 TBS Orange Marmalade
1 TBS dark molasses,
1/2 TBS paprika
1/2 teaspoon smoked chipotle powder
1/4 teaspoon crushed red pepper flake 1/8 teaspoon cayenne pepper flake
1-1/2 teaspoons lime juice
1/4 teaspoon cardamom powder
1 teaspoon dry mustard powder
1 teaspoon ginger powder
1 teaspoon coffee rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
Combine all ingredients in a medium heavy-bottomed saucepan, stirring until smooth. Bring to boil over medium heat, stirring occasionally. Reduce heat to low and simmer until reduced about 45 minutes. Strain then cool, Transfer to a glass container and refrigerate. Best when made 2 days before use. Yield: about 2 cups
Brine for Ribs
Take 1 gal of water and add 2 Tbs. of salt and sugar, add 6 sprigs of Rosemary, 2 oranges juiced and add the peel, 1 each lemon and lime juiced and add the peel, ½ tablespoon crushed ginger, 1 tablespoon each of fennel seed, thyme and coriander. Bring to boil then let cool to room temp. Add Ribs and Brine in fridge for 12 hrs, pat dry; rub ribs, let sit for 2 hrs and cook.
Smoker Directions....Preheat to 250 degrees.
The 3-2-1 method
(3 hours in smoker, 2 hours in foil, 1 hour setting the glaze). Place the ribs in the smoker, bone side down on the opposite side of the coals, place wet apple wood on the coals for the first two hours of the cook time, also every thirty minutes, the ribs get spritzed with apple juice while they cook.
After three hours the ribs are removed from the grill, spritz them with apple juice and wrap them up in foil, place them back on the smoker, bone side down, for another two hours.
After two hours, the foil is removed from the ribs, brush with BBQ sauce and placed back on the grill bone side down for another thirty minutes. After thirty minutes brush the ribs one more time and wait for the last thirty minutes of cooking. They are ready.
1-1/2 tablespoon Smokey paprika powder
1-1/2 tablespoons garlic powder
1-1/2 tablespoons onion powder
1-1/2 tablespoons Lawry’s seasoning salt
1 tablespoon black pepper
1-1/2 tablespoon coffee rub (plantation)
3 teaspoons Mrs. Dash original blend salt free seasoning
3 teaspoons coriander powder
1-1/2 tablespoons unsweetened coco powder
4-1/2 tablespoons brown sugar
1-1/2 teaspoons dried sage
3/4 teaspoon nutmeg
In a bowl combine the ingredients and shake well to mix. This will make enough for 3 racks of ribs.
Cola BBQ Sauce Ingredients
1 cup cola
1 cup ketchup
1/3 cup cider vinegar
1/4 cup honey
1 TBS Worcester sauce
1 TBS Orange Marmalade
1 TBS dark molasses,
1/2 TBS paprika
1/2 teaspoon smoked chipotle powder
1/4 teaspoon crushed red pepper flake 1/8 teaspoon cayenne pepper flake
1-1/2 teaspoons lime juice
1/4 teaspoon cardamom powder
1 teaspoon dry mustard powder
1 teaspoon ginger powder
1 teaspoon coffee rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
Combine all ingredients in a medium heavy-bottomed saucepan, stirring until smooth. Bring to boil over medium heat, stirring occasionally. Reduce heat to low and simmer until reduced about 45 minutes. Strain then cool, Transfer to a glass container and refrigerate. Best when made 2 days before use. Yield: about 2 cups
Brine for Ribs
Take 1 gal of water and add 2 Tbs. of salt and sugar, add 6 sprigs of Rosemary, 2 oranges juiced and add the peel, 1 each lemon and lime juiced and add the peel, ½ tablespoon crushed ginger, 1 tablespoon each of fennel seed, thyme and coriander. Bring to boil then let cool to room temp. Add Ribs and Brine in fridge for 12 hrs, pat dry; rub ribs, let sit for 2 hrs and cook.
Smoker Directions....Preheat to 250 degrees.
The 3-2-1 method
(3 hours in smoker, 2 hours in foil, 1 hour setting the glaze). Place the ribs in the smoker, bone side down on the opposite side of the coals, place wet apple wood on the coals for the first two hours of the cook time, also every thirty minutes, the ribs get spritzed with apple juice while they cook.
After three hours the ribs are removed from the grill, spritz them with apple juice and wrap them up in foil, place them back on the smoker, bone side down, for another two hours.
After two hours, the foil is removed from the ribs, brush with BBQ sauce and placed back on the grill bone side down for another thirty minutes. After thirty minutes brush the ribs one more time and wait for the last thirty minutes of cooking. They are ready.
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