| The Rub
|2 ||Tblsp ||celery salt
|2 ||Tblsp ||fresh ground black pepper
|2 ||Tblsp ||white pepper
|2 ||Tblsp ||packed brown sugar
|1 ||Tblsp ||garlic powder
|1 1/2 ||Tsp. ||cayenne pepper
|1 1/2 ||Tsp. ||dried thyme
|1 ||Tsp. ||dried sage
| The Moppin' Sauce
|1 ||Cup ||diced onions
|3 ||Clove ||garlic
|2 ||Cup ||Jack Daniels
|1 ||Bottle ||good quality BBQ sauce
The night prior rub the ribs with the seasonings and place in ziplock bags
For the Sauce:
- The day of cooking:
Saute' the onions in 2 Tablespoons of unsalted butter until translucent over low heat
- Add the Diced Garlic cloves for around 2 minutes (not too long or it gets bitter)
- Add the BBQ sauce and the Jack and set over low heat for around an hour for the flavors to meld together.
For the Ribs:
- Take the ribs out and warm to room temp for an hour while building the fire.
A smoker with a separate side box for indirect heat and smoking is best, but a charcoal grill will do. You want your heat around 225 to 250. This is considerably cooler than a normal BBQ burns so adjust your charcoal accordingly (About half the normal amount)
When the coals are ready, Add Pecan, Hickory or the wood of your choice
to the fire. Chunks soaked in water for 1 hour works best (they last longer)
- Cook the ribs for around 1 hour per pound. This should take around 4 hours for a set of baby backs.
- Glaze the ribs with the sauce for the last hour to allow the smoke to permiate the sauce.
You will probably have to add small amounts of charcoal every hour to keep the fire going.
Ribs are done when they reach 160-170 degrees internal temp. If time is short or the fire is dying, they can be finished in the oven at 350 degrees.
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