Big Bob Gibson Barbecue Ribs

Submitted by gailanng

"One of the many Big Bob Gibson rib recipes. Can, also, make in oven."

 

• Ready In: 4hrs 30mins
• Ingredients: 23
• Yields: 1 slab ribs

ingredients

• For the ribs

• 2 slabs ribs
• 473.18 ml apple juice

• For the barbecue rub

• 118.29 ml dark brown sugar
• 59.14 ml garlic salt
• 51.76 ml onion salt
• 59.14 ml paprika
• 14.79 ml chili powder
• 7.39 ml cayenne pepper
• 2.46 ml ground cumin
• 2.46 ml black pepper

• For the sauce

• 473.18 ml ketchup
• 157.80 ml dark brown sugar
• 118.29 ml distilled vinegar
• 118.29 ml water
• 29.58 ml honey
• 19.71 ml Worcestershire sauce
• 19.71 ml liquid smoke
• 9.85 ml garlic powder
• 9.85 ml onion powder
• 2.46 ml salt
• 2.46 ml black pepper
• 2.46 ml cayenne pepper
• 0.61 ml celery seed

directions

1. To prepare the rub: Combine all rub ingredients in a bowl and stir to mix.
2. Preheat a grill or the oven to 250 degrees F.
3. Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.
4. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Pour 1 cup apple juice over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with another 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
5. In the meantime, mix together the barbecue sauce ingredients in a saucepan. Stir to mix and bring to a simmer and cook 10-15 minutes. Let sauce cool.
6. To finish: Remove ribs from the grill or oven, paint with finishing glaze and cook for another 15 minutes. Cut and serve with additonal sauce.

Reviews

[Dixie from Kansas]

We use the rub part of this recipe with less cayenne because we are sissy. I use it on tenderloin in I bake in the oven too. When cooking outside we use the apple juice portion of the recipe too. We have used it for pork butt as well as ribs and really like this recipe. Thank you for posting!

 

[Jim H.]

I used both the rub & I made the sauce, but I don't foil my ribs. I spritzed every 45-60 minutes with a mixture of apple juice, apple cider vinegar & a little lime juice & these ribs turned out great. I believe I went 4.5 hours at 250 in my smoker. Nice.