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Ingredients4 h 10 m servings 2796 cals
Original recipe yields 4 servings
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.
- Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.
- Serving suggestions: This foil-wrapped method yields moist and tender "falling-off-the-bone" meat. Accompany the ribs with roasted sweet potatoes, collard greens, and cornbread.
- Recipe by BBQ Pit Master, Moe Cason.
Per Serving: 2796 calories; 215.3 g fat; 57.5 g carbohydrates; 147.4 g protein; 736 mg cholesterol; 2978 mg sodium. Full nutrition
ReviewsRead all reviews 2
Delicious! I have been testing various recipes for my Daytona 500 NASCAR party and these ribs made the grade. My taste testers all gave them two thumbs up. The one thing I did do differently...