Prep Time: 15 minutes
Cook Time: 5 hours
Ingredients
Pork Loin Back Ribs
Per Rack of Ribs:
2 ounces Psycho Pig Barbecue’s Straight Jacket BBQ Rub
1/4 - 1/3 cup of your favorite barbecue sauce
1/4 cup Brown Sugar
1/4 cup Apple Juice
Also needed:
Butcher or Parchment Paper (not freezer paper) cut 2 ½ times length of rib rack
Twine
Wood chips/smoking pellets of your choice (fruitwood recommended)
Directions
• Preheat Smoker to 250-275 degrees.
• Remove membrane from rack of ribs.
• Liberally coat ribs on all sides with Psycho Pig Barbecue’s Straight Jacket BBQ Rub.
• Place on smoker rack for 2 hours.
• Remove ribs from smoker and place rib rack on large piece of parchment paper. Sprinkle with brown sugar and drizzle with barbecue sauce. Fold ends of paper over ribs, then one long side to create an “envelope” shape then pour apple juice between back of ribs and paper. Fold remaining side over and tie with twine.
• Return to smoker for 2 hours.
• Remove ribs from smoker and open wrapping. Roll or fold all sides of paper to create a “boat” then return to the smoker for 1 hour.
• Remove finished ribs from smoker. Let rest 10 minutes before cutting and serving.
Optional: To increase tenderness extend first smoke period to 3 hours.
Psycho Pig Barbecue emerged from a humble beginning of backyard barbecues and friendly competitions. Scott Bonner created his first rub, Crazy Clucker, as he was looking for something different for grilled chicken. The original recipe turned out so good that it is still used today. Other rubs were developed over the years and eventually friends and family urged Scott to share his original rubs with everyone.
We proudly offer you a glimpse into what we like to do with this recipe. Give it a shot. We are confident you will find these ribs “so good you’ll go crazy for more!”
You can find us on Facebook or Instagram under the name Psycho Pig Bar-B-Que. Our online store is psychopigbbq.ecwid.com or you can email us at psychopigbbq@yahoo.com.