Freddy's Ribs (Dry Rub and Carolina Red Barbecue Sauce)
Ingredients: chili powder, garlic powder, onion powder, paprika, ground mustard · 480 min cook time · 650kcal · $36.00
Ingredients
3tablespoons chili powder, 2tablespoons garlic powder, 2tablespoons onion powder, 1tablespoon paprika, 2tablespoons ground mustard, 1tablespoon ground cumin, 1tablespoon dried oregano, 1tablespoon black pepper, 1tablespoon white pepper, 1.5teaspoons cayenne pepper, 2racks pork ribs, 16ounces apple cider vinegar, 16ounces tomato puree, 0.25cup dark brown sugar, 2pinches salt, 3glugs Worcestershire sauce, 1bottle apple juice
Instructions
1. Start by combining 3 tablespoons of chili powder, one tablespoon of garlic powder, one tablespoon of onion powder, one tablespoon of paprika, two tablespoons of ground mustard, a tablespoon of ground cumin, a tablespoon of dried oregano, a tablespoon of black pepper, a tablespoon of white pepper, and a teaspoon of cayenne pepper. Whisk until combined into magic barbecue dust.
2. Make a small incision underneath the membrane of the back of your ribs. Using a paper towel for grip, peel it off.
3. Thoroughly dust your ribs on both sides with dry rub. Sprinkle liberally and pat down to get into all the nooks and crannies. Cover in plastic wrap and refrigerate for at least 4 hours and up to 14.
4. Make the Carolina Red barbecue sauce by combining 16 ounces of apple cider vinegar, a 16 ounce can of tomato puree, a heaping quarter cup of dark brown sugar, a half teaspoon of cayenne pepper, a pinch or 2 of salt, a teaspoon of each garlic powder and onion powder, a few glugs of Worcestershire sauce, and ground mustard. Whisk to combine and simmer on low heat for an hour and a half, or until thick and syrupy.
5. Prepare the smoker by creating a well in the center of lump charcoal, adding vegetable oil soaked cotton balls to set alight, topping with more charcoal, and surrounding with oak and hickory wood.
6. Once the temperature inside the smoker reaches 225°F, apply your grill grate and rack up your racks of ribs. Cook for 2 and a half to 3 and a half hours, basting with barbecue sauce and spraying down with apple juice every 30 minutes, until the meat is extremely tender.
7. Wrap in foil until ready to carve and serve.
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