June 5, 2011
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Competition Level Ribs
I was sitting around one morning and decided that I wanted to come up with my own rib rub and sauce. I went through the pantry and refrigerator and put these together based on my tastes and experience with barbecue. They both have just a little kick to them, but the sauce also has a deep, sweet edge as well. The rub is actually used in the sauce so they compliment each other perfectly. The dry rub makes enough for at least 4 racks of ribs, but will keep. The sauce makes about 2 cups. I smoke my ribs in a Weber bullet smoker, but you can of course cook yours as you like. For great grilling tips and recipes, check out Amazingribs.com.
Ingredients
DRY RUB
2 medium dried chipotle chiles (seeded)1 T cumin seed
2 t corriander seed
1 t black peppercorns
½ stick cinnamon
1 bay leaf
¼ cup brown sugar
2 T kosher salt
1 T garlic powder
1 T onion powder
1 T sweet paprika
1 t dry mustard
1 t dried oregano
1 t dried thyme
SAUCE
½ cup apple juice concentrate½ cup ketchup
¼ cup Worcestershire sauce
¼ cup sweet chile sauce
¼ cup molasses
3 T whole grain mustard
3 T dry rub
2 T soy sauce
2 T orange juice
1 T srirach sauce
1 t smoked paprika
Mise en place
In a dry skillet, toast together the first six rub ingredients until fragrant, then grind in a spice grinder or coffee mill and mix with remainder of rub ingredients. Seal and store.
Add all sauce ingredients to small saucepan, bring to a boil then simmer for 15-20 minutes.
Cooking
For specific cooking instructions, check out Amazingribs.com.
I like to rub my ribs at least 4 hours before cooking.
As stated, I cook mine on a Weber bullet for about 4 hours at (as close to as I can maintain) 225 degrees.
When the ribs are done, I finish them with sauce on my gas grill. Enjoy!
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Buttermilk Pancakes - April 28, 2010
Jambalaya - April 26, 2010
