Difference between revisions of "Texas Style Barbecue Ribs"
(Created page with '{{recipe}} Category:Pork recipes Category:Barbecue recipes Category:Smoked recipes Category:Apple recipes Category:Vinegar recipes == Ingredients == :2 slabs...') |
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== Ingredients == | == Ingredients == | ||
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:2 tbsp dried thyme | :2 tbsp dried thyme | ||
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#Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refridgerate pork overnight. | #Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refridgerate pork overnight. | ||
#The next day, place hickory chunks into the firebox of a smoker. Heat to 225°. | #The next day, place hickory chunks into the firebox of a smoker. Heat to 225°. | ||
Latest revision as of 18:37, 29 June 2012
Ingredients
- 2 slabs St. Louis style pork ribs
- Large hickory chunks
Mop
- 1 cup apple cider vinegar
- 1/3 cup honey
- 1/4 cup Worcestershire sauce
- 2 tbsp cayenne pepper
Rub
- 6 tbsp dark brown sugar
- 2 tbsp cayenne pepper
- 2 tbsp smoked paprika
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 2 tbsp Old Bay
- 1 tbsp red pepper flake
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
Procedures
- Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refridgerate pork overnight.
- The next day, place hickory chunks into the firebox of a smoker. Heat to 225°.
- Place ribs in smoker and cook, spraying with Mop often.
- Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides.
- Remove and let rest 7 minutes. Slice into one rib portions and place in a large stainless steel bowl. Pour in about 1/2 cup of Mop and toss to coat ribs. Serve warm.
