This is a southern classic that I can remember watching my grandfather practice almost fifty years ago on his old Weber smoker. I never understood why a few bites of food took all day…I do now! Enjoy!
Dry Rub BBQ Ribs
2 ea Pork ribs - St. Louis cut
Dry Rub
2 tbsp salt
4 tbsp sugar
2 tbsp cumin
2 tbsp black pepper -- freshly ground
1 tablespoon crushed red pepper flakes
1 tablespoon fennel seed -- freshly ground
1 tablespoon allspice -- freshly ground
Basting Sauce
1 cup white vinegar
1/2 cup apple cider vinegar
2 tablespoons chopped garlic
1 tablespoon fresh thyme leaves
1/2 cup brown sugar
1 tbsp salt
1 tbsp black pepper
Combine all of the ingredients for the basting sauce and reserve until cooking. This can be made up to 5 days in advance.
Generously massage the dry rub onto the ribs and allow to marinate in the refrigerator overnight, or at least 12 hours.
Preheat your smoker to 225 degrees. Using a thermometer, monitor and maintain temperature to ensure that your ribs are cooked fully. Place the ribs in a standing rib rack and then into a preheated smoker for 5-6 hours while basting with the reserved sauce (every 45 minutes). The ribs should gently pull apart from the bone when done.
Chef Bio: John E. Thompson is a Certifed Executive Chef and COO of 24X68 Culinary, a division of JET Setting Culinary Concepts LLC, a hospitality consulting, planning, and management organization.