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Tuffy Stone's Ribs Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 racks St. Louis style ribs

THE RUB:

½ cup light brown sugar
¼ cup sweet paprika
1 Tbsp. chili powder
1 Tbsp. onion powder
1 Tbsp. garlic powder
½ tsp. cayenne pepper
1 tsp. chipotle pepper
1 Tbsp. kosher salt
1 Tbsp. black pepper

THE GLAZE:

8 Tbsp. butter, melted
¼ cup honey
¼ cup light brown sugar

THE SAUCE:

3 cups ketchup
1 cup dark brown sugar
¾ cup distilled white vinegar
2 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 Tbsp. sweet paprika
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. black pepper
¾ cup water

¼ cup honey
2 tsp. apple cider vinegar


½ cup apple juice
Directions:
Directions:
1. In a small bowl, mix the rub ingredients together. Apply generously to the ribs. Cover and refrigerate for at least one hour.

2. Make the sauce. Mix the first 12 sauce ingredients in a 4-quart saucepan and bring to a simmer over medium heat. Cook, stirring often, until thickened, about 20 minutes.

3. Remove from heat, measure one cup into a bowl and stir in the ¼ cup of honey and the cider vinegar. Set aside.

4. Pour the apple juice into a spray bottle, set aside.

5. Prepare the smoker (or grill for indirect heat) and cook ribs at 275º F. for two hours, spraying with the apple juice every 30 minutes.

6. Remove the ribs from the smoker. Mix the glaze ingredients together and drizzle evenly over both sides of the ribs.

7. Wrap the ribs in foil, meat side down, and return them to the smoker for an additional one to two hours (internal temperature should be 203º to 205º F.).

8. Remove the ribs from the foil, brush both sides with a thin coat of the reserved one cup of sauce and return to the smoker for 15 minutes to set the sauce.

9. Serve with the remaining sauce on the side.

 

 

 

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