Prep 45 mins
Cook 5 hrs
Rich Davis, creator of KC Masterpiece BBQ sauce by way of Steven Raichlen in Ribs, Ribs, Ribs. The ribs of choice are the long bones cut from the chuck end of the rib cage. Sometimes sold as individual ribs, each rib can weigh up to 12 ounces. If you cannot get them at your supermarket, ask a butcher to cut them for you.
- 1 cup apple cider vinegar
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons dry mustard
- 2 teaspoons salt
- 1 quart canned pineapple juice
- 1 cup Worcestershire sauce
- 1⁄2 medium onion, finely chopped
- 1⁄4 cup vegetable oil
- 1⁄4 cup kc masterpiece barbecue sauce (plus more for serving)
- 12 (9 -12 ounce) beef ribs (meaty long ribs, 6-9 lb. total weight)
- 4 1⁄2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably hickory)
- To a large saucepan, add vinegar; bring to a boil over medium heat.
- Add in sugar, mustard, and salt; simmer until sugar and salt dissolve completely, whisking well.
- Add in pineapple juice, Worcestershire sauce, onion, oil, and ¼ cup barbecue sauce; whisk to combine.
- Remove saucepan from heat and let sauce cool to room temperature; then refrigerate until the marinade is cold.
- Meanwhile, remove the papery thin membrane from the back of the ribs.
- Place the ribs in a roasting pan or baking dish; whisk marinade, then pour over the ribs, turning them to coat both sides.
- Let ribs marinate, covered, in the refrigerator for 8-12 hours, turning them 3-4 times; the longer the ribs marinate, the richer the flavor will be.
- Set up and light smoker according to manufacturer’s directions; preheat to low.
- Place ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
- Transfer ribs to a large platter; let rest for a few minutes.
- Brush the ribs with extra barbecue sauce (1/2 cup), then serve at once.