NAIT BBQ team goes for gold at Smokin’ Q event
This recipe requires about four pounds (2 kilograms) of pork ribs, which is about two large racks. Ideally, cooks should rub the rub into the meat about an hour before cooking, or until the meat starts to draw water. Serves eight.
Rib rub ingredients:
1/2 cup (125 mL) dark brown sugar
1/4 cup (50 mL) sweet paprika
1/8 cup (25 mL) smoked paprika
1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) onion powder
1 tablespoon (15 mL) garlic powder
1 teaspoon (5 mL) cayenne 1 tablespoon (15 mL) Canadian sea salt 1 tablespoon (15 mL) ground black pepper Combine all ingredients and set aside.
Rib sauce ingredients:
3 cups (750 mL) ketchup 1 cup (250 mL) dark brown sugar
3/4 cup (175 mL) distilled white vinegar
2 tablespoon (25 mL) molasses
1 tablespoon (15 mL) Worcestershire sauce 1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) sweet paprika
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) garlic powder
1/2 teaspoon (2 mL) cayenne 1/2 teaspoon (2 mL) ground black pepper
1/4 cup (125 mL) honey 2 tablespoons (25 mL) apple cider vinegar
2 cups apple juice
In a four-quart saucepan, whisk together ketchup, sugar, vinegar, molasses, Worcestershire sauce, chili powder, paprika, onion and garlic powders, cayenne, pepper, and 3/4 cup (175 mL) water.
Bring to a simmer over medium heat and cook, stirring, until thickened, about 20 minutes. Remove from heat.
Measure 1 cup of the sauce into a bowl, and stir in the honey and the apple cider vinegar.
Set aside.
Reserve remaining sauce in the refrigerator for another use.
Pour apple juice into a spray bottle; set aside to use while barbecuing.
Honey butter baste ingredients:
1 cup (250 mL) butter, room temperature
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) honey Combine butter, brown sugar and honey into a paste. Set aside.
Rib cooking method:
Prepare grill using pecan wood chunks or chips. Place ribs, meat side up, on grill.
Maintaining a temperature of between 225 degrees F and 245 degrees F, cook whilst spraying with juice every 30 minutes, for 3 hours.
Remove ribs from grill; transfer to 2 large, stacked sheets of foil.
Spread butter, honey, and sugar evenly over both sides of ribs; position ribs meat side down and close foil around ribs.
Return to grill and cook for 2 hours.
Uncover ribs and discard foil.
Return ribs to grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour. Serve with remaining sauce.