Prep 1 hr
Cook 5 hrs
- 2 (2 1/2-3 lb) slabs long beef ribs (beef back ribs, 5-6 pounds total)
- coarse salt (kosher or sea)
- cracked black peppercorns (not finely ground)
- hot red pepper flakes (optional for spicier ribs)
- 1 1⁄2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably oak)
Bunker Buster Barbecue Sauce
- 2 1⁄2 cups ketchup
- 1⁄2 cup molasses
- 1⁄4 cup white wine vinegar
- 1 1⁄2 teaspoons liquid smoke
- 2 tablespoons minced fresh onions
- 2 tablespoons brown sugar
- 1⁄4 teaspoon coarse salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper
- Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
- Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
- Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
- Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
- Set up and light the smoker according to the manufacturer’s instructions and preheat to low; add wood chips per manufacturer’s instructions.
- When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
- Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
- Gradually bring sauce to a boil over medium heat, whisking as needed.
- Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
- When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
- Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.