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Southern BBQ Ribs

A slow smoked backyard labor of love

Article by Chef John E. Thompson

Photography by Chef John E. Thompson

Originally published in Bellevue Lifestyle

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.

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