This recipe is a “gnaw on the bone type of ribs”. Later on in the summer I am sure I will post a “fall of the bone type of recipe”. Please enjoy these, they are a little taste of home for me.
Ingredients: serves 4-6 people with leftovers
- 2 slabs of ribs, pork or beef, about 8 pounds all together. (All of our meat is from Dewig Meats, Haubstadt, Indiana)
- 1/2 pound of dark brown sugar
- all-meat seasoning, (I used Jim’s #1 Seasoning from Dewig Meats, Haubstadt, Indiana. It’s a mixture of salt, pepper, thyme, rosemary, dehydrated molasses, garlic, onion, and paprika.)
- Vinegar based BBQ Sauce (I use Mark’s Brother-in-law’s homemade secret sauce, unfortunately I don’t have the recipe. Well not yet.)
- Sweet Baby Ray’s BBQ Sauce
Day #1: Rinse and pat dry the slab of ribs. Season both sides of the ribs with the all-meat seasoning. Generously rub the dark brown sugar on the meat side of the pork or beef ribs. Wrap tightly in plastic cling wrap and refrigerate for at least 8 hours before placing them in the smoker.
Day #2: Preheat you smoker to 200 degrees, place the slab of ribs in the smoker. We start out meat side down and half way turn them meat side up. Not sure that this matters but it’s the way we do it. Cook the ribs in the smoker for 7 to 8 hours staying between 180 and 200 degrees. We use hickory wood in our smoker, but use the wood you prefer.
Mix equal amounts of each BBQ sauce together and use this mixture to baste both sides of the ribs during the last 3 hours of the cooking process.You want to baste at least 3 times.